Vegetable Packed Pork Chili


2 TBSP bacon fat or other fat of choice

2 lbs ground free range pork

7 medium sized tomatoes, diced (about 4 heaping cups worth)

2 TBSP minced chives or one small onion diced (many people don't tolerate onions so use which is best for you)

1 TBSP hot chili powder (feel free to add more or less depending on how spicy you like things)

1 TBSP organic cacao powder - OMIT for SCD

1 tsp ground cumin

1 tsp organic oregano

1 tsp ground coriander

1/2 tsp sea salt

1/2 tsp ground cloves

1/4 tsp ground allspice

2 orange bell peppers, diced

2 yellow bell peppers, diced

2 cups chopped green beans (can be frozen or fresh)

1/2 cup full fat organic coconut milk


1. Turn your electric frying pan to 250F

2. Add the bacon fat and ground pork and cook until browned, stirring occasionally to break the meat apart

3. Add the diced tomatoes and spices and cook until the tomatoes start to break apart

4. Add the bell peppers and cook for another 5 or so minutes

5. Add the green beans and coconut milk and cook for another 10-20 minutes (until the vegetables are the texture you desire). 

6. Remove from heat, serve and enjoy!

** TIP: Did you accidentally make your chili too hot? Add a bit of lemon juice. I know it sounds crazy but it works!