Prepare your veggies: dice and slice your onions, peppers and garlic.
Start cooking: drizzle a glug of olive oil into a pan over a medium heat and add your onions. Cook until they have softened, stirring frequently. Add your peppers, garlic, chillies, 2 tsp of paprika and 2 tsp of ground cumin and give it a good stir.
When you can smell those spicy aromas, turn up the heat a little and add your turkey/ beef mince and brown - break up the meat with your spoon and cook for 3-5 minutes.
The Sauce: add your bone broth, your tomatoes, 2 tsp of marjoram, 1 1/2 tsp of sugar, a good shake of salt and pepper and a good squirt of tomato puree. Mix all together.
Add a tbsp of cacao powder, or a couple of squares of dark chocolate and 2 tbsp of collagen. At this point, either bring your chilli to a gentle simmer and cook for 20-25 minutes, or pop it in your slow cooker for tonight’s dinner.
When your chilli is almost ready and if you’re opting for kidney beans, it’s time to drain and sieve before popping them in. Cook for a further 10 minutes. Taste and season accordingly.
After 10 minutes, turn off the heat, cover and leave to stand, allowing those scrummy flavours to mingle.
Whilst your chilli is standing, get your rice on and leave to simmer. Meanwhile, decant 2 avocados, a pinch of salt and the juice of one lime into a bowl and mash.
Serve your chilli with a side of your sourdough crackers, guacamole, sour cream and rice.
Enjoy your amino and fatty acid, tryptophan rich gut joy!