Hearty + Wholesome Chili.

It’s officially Autumn here in Nebraska and the cooler weather has me craving alllll the warming comfort foods.

Gideon told me that chili is a mid-west staple, so I had to try my hand at making some for us. This meal is SO easy and filled with a variety of beautiful, wholesome ingredients that are going to leave you feeling all sorts of wonderful.


Chili is a type of thick + hearty soup and is typically served with cinnamon rolls. It’s so wild how different foods are paired together and somehow just work. I haven’t personally tried it, but every single person I speak to says it’s the best thing ever. I’m going to take their word for it, I can’t consume cinnamon rolls because they are made with dairy and thats something that really upsets my stomach. Gideon and I served ours with some simple mills crackers. You can also serve it with rice, bread or potatoes. Hello carbs!!!!!!



R e c i p e :


I n g r e d i e n t s:


1 pound of grass fed ground beef (beef mince for all my Aussies)

1 can of black beans

1 can of corn

1 can of green beans

1 small tin of tomato paste

3 roma tomatos

1/2 a small yellow onion

1 tablespoon of minced garlic

1 tablespoon of chili powder

1 teaspoon of cumin

1 tablespoon of Gevity RX bone broth paste

Salt + pepper


SIDE NOTE: When you are buying canned goods, make sure you check the ingredients. A lot of them are filled with added preservatives + nasties that our bodies really don’t need. I look for the ones that just have the whole food, water and salt.


M e t h o d :

  1. Heat a pot to a medium heat

  2. Add in grass fed ground beef

  3. While the beef is cooking, chop onion and tomato

  4. Once the beef has started to brown, add in the onion and minced garlic

  5. Allow the beef to cook through and onions to become translucent

  6. Strain black beans, corn and green beans

  7. Add black beans, corn, green beans, tomato, tomato paste, bone broth pasta and spices to the pot

  8. Mix together until all ingredients are coated and well combined

  9. Add 1 - 2 cups of water

  10. Cover, turn up the heat and allow chili to come to a boil

  11. Once the chili is boiling, remove lid and allow it to simmer

  12. Serve and enjoy

I topped my chili with some plain + simple Culina coconut yoghurt, spring onions and chili flakes.


If you have been following along on my instagram, you will know that I have been on the hunt to find a good quality dairy-free yoghurt that isn't filled with a bunch of sugar, added preservatives or gums. Let me tell you, I have tried multiple dairy-free yoghurts and none of them have ever cut it, until I recently discovered Culina coconut yoghurt.


Culina is the most delicious, wholesome, thick and creamy coconut yoghurt I have ever eaten. It's also filled to the brim with beautiful probiotics. They have a bunch of different flavours. My favourite is the plain + simple because of how versatile it is in cooking. It's made up of only 4 ingredients and truly makes everything taste 10 times better. I love this flavor because it can be used in sweet or savory dishes. It always leaves me feeling full and it's so nice to know that even though I can't consume dairy, there is an amazing dairy free option for me.


I used this in place of sour cream. It amplified the flavour of the chili and has subtle hints of coconut.


I will leave the Culina website linked for you here.


I absolutely loved this meal and it’s definitely going to be a staple for Gideon and I over these upcoming cooler months.

This is a nutritious and extremely versatile meal that is *packed* with nutrition and is extremely affordable.

If you do try this recipe, be sure to tag me on instagram. I love to see your cooking creations.


Be sure to let me know what you thought of this recipe in the comments section below. I LOVE hearing your feedback. Make sure you subscribe for more recipes, wellness tips, hormone health, sustainable hacks, and so much more.

Together, Let's flourish, lovely.