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Grassfed Beef, Red Bean, and Quinoa Chili

By Lisa Markley, MS, RDN and Jill Grunewald, HNC |
Grassfed Beef and Quinoa Chili

Create an even heartier chili by stirring in some quinoa.

Grassfed beef is nutritionally superior to its grain-fed counterpart — and stands out in terms of sustainability. Beef and beans are also good sources of energy-producing B vitamins and iron, which are important for overcoming the kind of fatigue that thyroid issues can create.

Makes six servings
Prep time: 10 minutes
Cook time: 25 to 30 minutes

Ingredients 

  • 1 tbs. ghee or avocado oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 lb. lean ground grassfed beef
  • 1½ tsp. sea salt
  • 2 tbs. chili powder
  • 1 tbs. ground cumin
  • ½ tsp. ground cinnamon
  • 1 14.5-oz. can diced tomatoes
  • 1 15-oz. can tomato sauce
  • ½ cup dry quinoa, rinsed
  • 1 cup filtered water, plus more to thin, if desired
  • 2 15-oz. cans kidney beans with no salt added, drained and rinsed
  • 1 cup frozen organic corn (optional)

Directions

Heat ghee or oil over medium heat in a large heavy pot. Sauté the onion and garlic for three to four minutes, until onion is translucent.

Add the beef, salt, and spices. Using a wooden spoon or spatula, break up beef into smaller pieces and continue to cook an additional three to four minutes, until browned.

Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes. The chili will thicken as it cooks; thin with additional water if desired. Serve with guacamole or other toppings, if desired.

Tip: The avocados in guacamole are a good source of healthy fats, which can help reduce inflammation and balance hormones.

Recipes excerpted with permission from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel PressTM. Text © 2017 by Lisa Markley and Jill Grunewald. Food photography © 2016 by Kenny Johnson.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

coauthored The Essential Thyroid Cookbook (www.thyroidcookbook.com), from which these recipes are selected. Dietitian Lisa Markley, MS, RDN, and integrative nutrition and hormone coach Jill Grunewald, HNC, guide clients with hypothyroidism and Hashimoto’s back to health.

Food photography by Kenny Johnson; Food styling by Anne Fisher

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