Recipe of the Month

February 2019: Grass-Fed Beef, Red Bean & Quinoa Chili

My friend in Tuscon prepared this yummy dish when I went for a visit back in 2017, and I make on days when needing a little comfort food. I don’t eat beef very often, but when I do it’s always grass-fed. Grass-fed beef is paramount when it comes to taste and nutritional value. It’s super flavorful and a great source of vitamin B. The recipe comes together very quickly too, and although hearty, it doesn’t weigh you down. The groundhog may have seen his shadow, but you don’t need cold weather to make this dish.

Yield: 6 servings

Prep Time: 10 minutes | Cook Time: 25-30 minutes


  • 1 tablespoon ghee or avocado oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 lb. lean ground grass-fed beef
  • 1½ teaspoon sea salt
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1, 14.5-oz. can diced tomatoes
  • 1, 25 oz. jar organic marinara sauce
  • ½ cup dry quinoa, rinsed
  • 1 cup filtered water, plus more to thin, if desired
  • 1, 15-oz. can organic kidney beans with no salt added, drained and rinsed
  • 1 cup frozen organic corn (optional)


Step 1: 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.

Step 2: 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.

Step 3: Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes.

Step 4: The chili will thicken as it cooks; thin with additional water if desired. Serve with guacamole or other toppings, if desired.

Recipe adapted from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel Press TM. Text © 2017 by Lisa Markley and Jill Grunewald. Food photography © 2016 by Kenny Johnson.