Fall Soups (low carb): Cincinnati Chili and Chicken/Turkey “Noodle” Soup

I’ve been in the mood for soup lately so I discovered a few new recipes from grassfedgirl.com and from the 2014 Reversing Diabetes World Summit Cookbook, which is absolutely amazing! Full of whole food recipes, including a non-grain oatmeal I will share in the near future. It is my go-to breakfast when I just want something warm, filling and easy:)

Cincinnati Chili Recipe

(Taken from the 2014 Reversing Diabetes World Summit Cookbook. Originally from wellnessmama.com – check her out she’s great!)

Prep time: 30 min/ Cook time: 3 hours / Total time: 3 hours 30 min

This soup has hints of cinnamon, cloves and dark chocolate! It will make your house smell amazing.
Serves: 6+ (I thought more around 8-9!)


  • 2 pounds ground beef (preferably grass fed)
  • 2 onions, diced
  • 2 green, red or yellow peppers, diced
  • 4 cups bone broth
  • 2 cups tomato sauce
  • 2 teaspoons of garlic powder or 4 cloves of minced garlic
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1 tablespoon cumin
  • 1/4 cup (non-spicy or spicy, whatever you’re preference) chili powder
  • 1/2 bar unsweetened cocoa (about 2 ounces)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons cinnamon powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


1. Pour broth in to large stock pot and add ground beef. (I added 1 Tablespoon olive oil)
2. Bring to boil and simmer for about half an hour.
3. Add diced onions, tomato sauce, cocoa, apple cider vinegar and spices and reduce to medium-low heat.
4. Simmer for at least 2 hours until chili has thickened. Add water if needed during this time.
5. For best flavor, refrigerate for at least 8 hours or overnight and reheat of freeze if desired.
6. Enjoy!
Warning: You’re home will smell like fall as you cook this 🙂

Wellness Mama’s Notes:
“Our favorite ways to serve are “1-way” with plain chili topped with onions or over eggs. This is also delicious over roasted cabbage “noodles”.


Next Soup:

Grain Free Low Carb Turkey Noodle Soup

Adapted from: grassfedgirl.com

Serves 4
Prep time: 5 minutes
Cook time: 30 minutes


  • 1 Tbsp grass fed butter/ghee or coconut oil
  • 1 onion, diced
  • 3 celery stalks, diced
  • 2 carrots, sliced
  • 1/2 – 1 tsp sea salt
  • 1/2 tsp pepper
  • 6 cups homemade turkey/chicken broth
  • 1/4 cup chopped parsley
  • 1 T dried spices (oregano, basil, thyme, whatever you like!)
  • 2 Bay leaves
  • 3 cups shredded and cooked turkey or chicken (pastured and organic best)
  • 3 cups steamed or baked spaghetti squash


  1. Melt the butter in a soup pot and add the mirepoix (carrots, celery and onions).
  2. Add salt and pepper to the pot and cook for 5 minutes over medium heat.
  3. When the onions are soft add the spices, broth and meat to simmer for 20 minutes.
  4. Add the spaghetti squash to the pot and cook for 10 minutes.
  5. Adjust the seasonings to taste and top with parsley if desired. Top with a little more butter or olive oil if desired.

Just made this for my boyfriend who wasn’t feeling too good and he loved it:)

I’ve been struggling with anxiety lately and this passage hit me so hard.

“But if God so clothes the grass of the grass of the field, which today is alive and tomorrow is thrown into the oven, will he not much more clothe you, O you of little faith? Therefore do not be anxious, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ For the Gentiles seek after all these things, and your heavenly Father knows that you need them all. But seek first His kingdom and His righteousness and all these things will be added to you.”
Matthew 6:33

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