Like many people, I’m using the month of January to get my health back on track after the holidays. Justin and I usually eat pretty well and try to stick to clean, whole foods, but we took quite the departure for Christmas! We [happily] indulged in creamy pastas, breads, baked goods, and other treats, so it was no surprise we felt tired and bloated post-holiday.
After some thought and planning, we decided to do another Whole 30. If you haven’t heard of it before, it’s essentially a 30 day experiment with your body where you eliminate food groups that cause inflammation and unhealthy physiological responses while focusing on eating lots of good, clean, whole foods. At the end of 30 days, you reintroduce those eliminated food groups and see how your body responds! That’s probably a too-pared-down description, so check out the link if you want more information.
My friend, Sarah, encouraged me to try Whole 30, so I did my first round last May. I found I had improved sleep, a better mood, no stomach aches/bloated feeling, and I felt much more in control of what I put into my body. I actually craved the good-for-you foods over sweets! Looking back on how great I felt really pushed me to complete another round and share some of my favorite recipes with you guys!
I have a few Whole 30 compliant recipes on the blog but thought I’d post another easy go-to meal. This Chili recipe is perfect for the wintertime… it’s hardy, packed with flavor, and it’s a prep-and-go meal thanks to my awesome Crock-pot! One thing you’ll notice in this recipe is that it doesn’t have any beans. That’s because beans are part of the legume family and are out of my diet while I complete my Whole 30. Personally, beans always throw off my digestive system, so while they stretch Chili meals a little further, I don’t miss them! Feel free to add them, though, if you want.
Once your chili is ready, top with scallions, avocado, or whatever else you like and enjoy.
- 1 lb lean ground beef
- 1 medium onion diced
- 28 oz can diced tomatoes
- 1 green bell pepper diced
- 1 Tbs olive oil
- 3 Tbs chili powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- Heat olive oil in a large pan over medium-high heat and then add ground beef, onions, and garlic. Brown meat and cook until no longer pink.
- Transfer beef mixture to the crockpot and add the bell pepper, tomato, chili powder, salt, pepper, and cinnamon. Stir to combine.
- Cook on low for 6 hours and then serve with your favorite toppings!
Check back on basilbelle.com for the latest and tastiest recipes.
