If you make homemade crockpot bone broth – what do you do with it? Drink a cup like tea (because, yes, it IS that good for you!), put it in soups, or make some chili!
Here are the ingredients:
Two 1lb. packages of 99% lean turkey, two packages of Simply Organic Vegetarian Chili spice packets (or your own blend), 2 cans of organic pinto beans, 1 can diced green chilies (La Victoria surprisingly is a “cleaner” version), 1 can organic tomato paste (regular), 1 can Muir Glen Organic fire-roasted tomatoes (large can), 2 – 4 cups of bone broth, 1 small bag frozen organic corn (optional), fresh sliced avocado, organic corn chips (optional).
This makes a large pot – I made it the other night (and it was a HUGE hit, as always!), and it fed a family of four . . . with two servings for everybody 😉
So here’s the quick way to bring it all together – and yes, it’s SUPER fast!
In a pot on the stove – medium to medium high heat – brown the turkey. When cooked almost completely, add the beans (drain them first, but don’t rinse). Add tomato paste and canned tomatoes (don’t drain these). Stir in frozen corn (if desired), and both packets of seasoning. Then, add bone broth – start with 2 cups. Add up to 2 additional cups to reach desired consistency. Let it get heated through (longer if you added corn, less if you didn’t), then decrease stove top to low and let simmer until ready to serve.
My fam loves fresh sliced avocado on top, and sometimes organic corn chips crumbled on top as well.
It’s super delicious, super fast, and incredibly nutritionally dense given the homemade gut-healing bone broth base!
Here’s a pic of the ingredients to make your shopping easy:
And here’s a pic of THIS batch of bone broth I made (this was the last bit I could get out):
And in case you are unfamiliar with healthy bone broth – it’s soooo easy! In a crockpot put either 100% grass-fed beef bones or 100% free-range chicken bones (you can buy them from Whole Foods, or source them yourself like I do – we buy into a grass-fed cow each year and we’re the only ones that request the bones!)
Then, add a few cap fulls of Bragg’s Apple Cider Vinegar (to help draw the minerals out of the bones), firm veggies (like celery, carrots, and onions), and a healthy amount of salt and pepper. Add enough water to cover all the ingredients. Pop the lid on the crockpot and put on low for . . . wait for it . . . 24 – 48 hours. YES. It takes that long, but there’s no work to really be done. When ready, just ladle it out, or run it through a colander or strainer and store in the fridge or freezer. Lasts a few days in the fridge, or a few weeks in the freezer. (Remember, don’t microwave it to warm it up – or over heat it. You want to preserve all that nutritional goodness!)
This ain’t your mamma’s beef broth (or chicken)! Then again, maybe it is, and in that case, you’d be extremely lucky! 🙂
Let me know how it went for you – and if you have any Q’s, simply ask ’em at the green tab on the right.