Foodie Friday

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Healthy Recipe of the Week

Are you craving a warm winter staple meal?

Do you need a reason to try the new crockpot your in-laws bought you last Christmas?

Did you opt out of a warm bowl of chili during last weekend’s Super Bowl?

Tamarind Beef Chili

Try wellness expert, author, and Peloton instructor, Emma Lovewell‘s chili recipe. It is lighter, healthier, and includes a unique twist: Tamarind!

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  • Extra Virgin Olive Oil
  • 1 large White Onion (chopped)
  • 4 Garlic Cloves (chopped)
  • 1 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 2 tablespoons Tamarind Paste/Syrup
  • 2 pounds Ground Beef (>90% lean, “90/10”)
  • (1) 28-ounce can Crushed Tomatoes
  • 2 cups Low-Sodium Broth
  • 1/2 cup Beer
  • 1 1/2 cups Cooked Beans (*16-ounce can or dried)
  • Salt and Black Pepper, to taste


Heat the olive oil in a large pot over medium heat and add onions and garlic (about 5 minutes, or until onions start to become translucent).

Add spices and herbs. Mix in tamarind paste/syrup.

Add ground beef and sauté until most the meat releases its moisture (about 10 minutes). Season with salt and black pepper.

Mix in the. tomatoes, broth, and beer. Bring to a boil.

Reduce heat and simmer for about 1 hour to allow the flavors to meld.

Aim for a desired consistency that is slightly watery. *When you add the beans, their starch will thicken the chili. Cook with the beans until just heated (about 5 minutes).

Season with salt and black pepper and top with any favorite garnishes. Emma recommends sour cream, lime (for an extra citrusy flavor), fresh red onion, and scallions. Enjoy!

Yields: 8 – 10 servings

Cook Time: 2 hours






Lovewell, E. (2023, February 10). Tamarind beef chili. Live Learn Lovewell.

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