Not Chili (tomato & tomatillo free)

• 2 lbs ground meat (I prefer venison for this, but beef, pork, or chicken will work)

• 4 cups broth of choice

• 2 cups Fermented Not Salsa

• 2-3 15oz cans white beans (do not drain)

• 1 teaspoon sea salt

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• 3 tablespoons oil (optional)

Brown your meat (use the optional oil if you’re using a lean meat like venison), seasoning with salt, cumin, and garlic powder as it cooks. Add your broth, beans & reserved liquid, and Not Salsa, bring to a boil, reduce heat, and simmer for 30 minutes before serving.

Want to make this vegan? Substitute the meat and canned beans for dry calico beans, cooked to the package instructions. Save out 1 cup of the cooking liquid to thicken the soup.

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