Jicama and Chayote Beanless Chili
4 tsp olive oil - optional
1 cup green onion diced
1 cup red pepper diced
2 cups jicama diced bean size
1.5 cups chayote diced bean size
2 cups tomatoes diced
½ cup green chilies
2 lbs extra lean ground beef
4 garlic cloves minced
2 cups of beef broth
2 tbsp chili powder
1 tbsp chipotle chili powder
1 tbsp smoked paprika
2 tsp cumin
1 tsp onion powder
1.5 tsp fresh ground pepper
¼ tsp cayenne pepper
1 tsp salt
2 tbsp Brags Soy Aminos
2 tbsp of sugar free maple syrup
Place oil and onion in large skillet, cook onion until soft and add in garlic cooking until fragrant.
Add beef and cook breaking apart and scramble frying until cooked through.
Transfer beef to crock pot turning it on to low and add chili powder, chipotle chili pepper, smoked paprika, cumin, onion powder, salt, pepper and sugar free maple syrup mix all ingredients well.
Now add in beef broth, jicama, chayote, green chilies, and Brags Soy Aminos stir to combine all ingredients well, cover and cook on low temperature 6 or more hours.
Stir well before serving, you can stir occasionally, if you are home while cooking.
Chili can be split into 4 or 8 servings
4 servings – each serving contains 8 ounces of protein and 2 cups of vegetables
8 servings – each serving contains 4 ounces of protein and 1 cup of vegetables
Tip: phase 4 – Serve with a dollop of sour cream and cheese or cream cheese, and a side of low carb chips for dipping.