Paleo Chili

2016-01-19 16.44.43

I’ve made this chili quite a few times, and it has now become one of my families favorites.  It’s hearty and comforting, and it can be adapted to your personal taste as well.  I have changed the veggies up a bit too, depending on what’s in my fridge at the time.

One of the great things about “Chili” is that you can easily double the batch when you have more hungry bellies to feed.  This recipe is kid and adult approved, tested by my picky family and friends.  I serve it up with my fresh Paleo Grain Free French Bread and a big Green Salad…YUM!

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*PALEO CHILI*   Ingredients:

  • 1-1 1/2 lbs. Grass-Fed Ground Beef
  • 2 T Avocado Oil
  • 1 1/2 C Carrots, chopped
  • 3 Cloves Garlic, minced
  • 1/2 C Celery, chopped
  • 1/2 Orange Bell Pepper, chopped
  • 1 Yellow Squash, chopped
  • 2 Med. Zucchini, chopped
  • 1 15 oz. can diced tomatoes
  • 25 oz. Jar (Sugar-Free) Tomato Sauce
  • 2 T Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt (I use Pink Himalayan)
  • 1/4 tsp. Cayenne Pepper
Directions:
1.  You will need a Cast iron pot and a skillet.  In your skillet, brown beef and 1 clove of minced garlic.  Cook over Medium heat until beef is thoroughly cooked and browned.  Drain off excess fat and set aside.
2.  Add diced tomatoes and tomato sauce to your cast iron pot.  Add in cooked beef and 1 minced clove of garlic.  Turn on to medium-low heat and stir often.
3. Add oil, celery, carrots, bell pepper, 1 clove garlic(minced) and seasonings to your skillet.  Cook on Medium heat until veggies are tender and midway cooked.  Add zucchini and yellow squash and cook for another 2 minutes, making sure you stir often.
4.  Add cooked veggies from your skillet to your cast iron pot.  Stir well and bring to a low boil.  Reduce heat and simmer for 20 minutes.  Stir often..
5.  Enjoy!
File Jan 20, 7 53 47 PM
Jenny- Health Nut & Founder of Pure Goodies

 

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