Donia’s Mexican Chili

in Lunch & Dinner


  • 1 lb lean ground beef, turkey or chicken
  • 1/2 small onion, chopped
  • 2-3 cans of kidney beans
  • 4 garlic cloves, chopped
  • 2-3 onions chopped (2 cups)
  • 1/2 red pepper, chopped
  • 6-8 pieces bacon (turkey or regular) crisped and chopped
  • 1 ¬†15 oz can chopped seasoned tomatoes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 3-5 tsp taco seasoning (Trader Joe’s)
  1. Brown meat with 1/2 chopped onion and 1 chopped garlic clove.
  2. In another pan, brown bacon until crispy. Remove from pan, save fat to sauté onion next. If using turkey bacon, after it is crisp and removed from pan, you will need to add avocado oil or ghee to pan, and brown onions.
  3. Add rest of garlic and chopped red pepper to onion and cook.
  4. Chop bacon and add to browned meat.
  5. Add browned onion mixture to meat.
  6. Add 2 cans of kidney beans, chopped tomatoes, rest of seasoning and cook at lowest temperature for 30 minutes. Stir as needed.

Serve chili with finely chopped red onion, chopped cilantro, and a dollop of organic sour cream.