hidden beef liver chili mac (Edit recipe)

liver is the real MVP. it may not be the world's tastiest food, so hiding it in a delicious soup is the way to go!

15 minutes

4 hours

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	717
Fat:	12 g
Carbohydrates:	82 g
Protein:	62 g
Cholesterol:	189 g
Sodium:	634 mg
Fiber:	20 g
Sugars:	7 g
Calculated for total recipe.

by ericatangeman

Serves: 8-10

Ingredients

20 oz Frozen Bell Pepper and Onion Blend
1 Zucchini, diced
1 Yellow Squash, diced
1 lb Ground Turkey, or ground meat of choice
1 lb Beef Liver, ground up
1.5 Tbsp Chili Powder
1 Tbsp Smoked Paprika
0.5 Tbsp dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 Redmond Real Salt, to taste
1 Black Pepper, to taste
6 oz Tomato Paste
15 oz Fire-Roasted, Muir Glen brand Diced Tomatoes
30 oz Black Beans, drained & rinsed
6 cup Bone Broth
8 oz Chickpea Pasta
8 oz Pepper Jack Cheese

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large skillet, saute onion, peppers, zucchini, & squash.
cook for 6-8 minutes. (if using a lot of veggies, may need to do it in batches)
transfer veggies to crockpot, then add meat to pan & brown.
while cooking the meat, add all seasonings & mix well.
mix in tomato paste with meat.
transfer cooked meat to crockpot along with remaining ingredients, except the pasta & cheese.
stir chili well, then place slow cooker on high heat for 3-4 hours (or on low for 6-8 hours).
taste & adjust seasonings as needed.
with 20-30 minutes left, add pasta.
stir in half the cheese just before serving & use the rest for serving.
store chili in an air-tight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.