Superfood "Chili"

I am so excited to share this hearty recipe with you because it turned out amazing. We ended up eating the leftovers for dinner the next day and now looking back I should have poached an egg on top! This recipe is very nutrient filled, with robust flavors it is very satisfying for those cold winter days, I can't wait to make it on my next snow trip! I also made GF cornbread, GMO free of course, with lots of butter, recipe is still in the works, a little dry. 

Takes about 45 minutes total

Serves 6


  • 4 strips bacon
  • 1/2 white onion
  • 1 lb grass-fed ground beef
  • 1 small zucchini, cubes
  • 8-10 crimini mushrooms 
  • 1 jalepeno, thinly chopped 
  • 1 large can organic stewed tomatoes
  • 2 cups bone broth 
  • 1 can organic white Tuscan beans 
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • Pepper and Himaylean salt to taste 
  • 1 tsp Root and Bones Chaga  (use code TVW for discount)
  • Raw cheddar cheese (shredded to top)
  • Chives, cilantro or micrograms to top 


Cook bacon in the pot you will make your soup in. Cook bacon until crispy, remove to a plate. In oil from bacon, sauté onions until translucent 2-3 minutes. Add ground beef and spices and cook until browned. Add mushrooms, zucchini, tomatoes,  jalapeños, broth, and cook for about 20-25 minutes at med- low temperature.

Add beans (I do not like to cook precooked beans too long or they get mushy) and then if you are using superfood see note below.

**Add Four Sigmatic mushroom powder about 5 minutes before serving, make sure heat remains at low temperature so you do not cook out the nutrients! USE CODE TVW2017 for a discount.

Top with greens, cheese, a dollop of Greek yogurt or nothing at all.