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Healthy Game Day Chili

Integrative dietitian and seasoned culinary nutrition expert with nearly two decades of experience working towards improving the health of individuals and the community.

This hearty chili is great on its own, balanced with a salad, or served over a baked sweet potato for an even heartier meal. Grass-fed beef is nutritionally superior to grain-finished beef and the quinoa adds an additional healthful twist. Grass-finished bison or ground turkey can be substituted for beef or completely left out if you’d prefer a 100% plant-based chili.

Accomodated Diets: Dairy Free
6 Servings


  • 1 tablespoon avocado oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 pound 90% lean ground grass-fed beef
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1½ teaspoons sea salt
  • ¼ teaspoon ground cinnamon
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 (15-ounce) can tomato sauce
  • ½ cup dry quinoa, rinsed and drained
  • 1 cup water, plus more to thin, if desired
  • 2 (15-ounce) cans no salt added kidney beans, drained and rinsed
  • 1 cup frozen corn


  1. Heat oil over medium heat in a large heavy pot. Sauté the onion and garlic for 3-4 minutes, until the onion is translucent.
  2. Add the beef, salt, and spices. Using a wooden spoon or spatula, work to break up beef into smaller pieces and continue to sauté an additional 3-4 minutes, until browned. If making vegetarian, skip to step 3.
  3. Stir in tomatoes, tomato sauce, quinoa, water, beans, and corn. Cover and simmer for 15-20 minutes. The chili will thicken as it cooks. Thin with additional water or tomato sauce, if desired.

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