Hearty Paleo Chili

Happy November! When the leaves and temps fall, I start to crave comfort food. You know, those easy one-pot meals that make great leftovers. This chili is the perfect example. Super simple, super satisfying. Great with cornbread or for dipping with some yummy grain-free tortilla chips. My husband is the pickiest when it comes to my "healthy recipes" but he requests this on the reg.

This chili is great because it's packed to the gills with veggies, uses grass-fed ground beef, and doesn't have any of those pesky beans that can upset the tum. Other than chopping the veggies, it comes together pretty quickly and all in one pot. I often double the recipe and eat it all week!  You can also easily make this in the slow cooker. Just dump everything in and walk away! 

Hearty Paleo Chili

Ingredients

• 1 pound grass-fed ground beef

• 2 cloves of garlic, minced

• 1 large onion, diced

• 2 cups carrots, diced (about 4 large)

• 4 stalks celery, diced

• 2 Tbsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp oregano

• 1/2 tsp cinnamon

•1 tsp salt (add more at the end if needed)

• 4 cups zucchini, diced (about 3 zucchini)

• 15 oz jar organic diced tomatoes (or you can use 1.5 cups fresh tomatoes)

• 15 oz jar organic tomato puree

• 1 cup bone broth (or water)

• Optional: You can also add in other veggies like bell peppers, sweet potato, squash. 

Directions

1. Chop all veggies first to make the rest of the process quick and easy.

2. Brown the ground beef with the garlic in a 6 quart dutch oven or pot over medium heat. Set meat aside once cooked.

3. Add the onion, carrot, celery and all spices to the leftover beef fat and cook until veggies start to soften, about 6-8 minutes.

4. Add the zucchini and cook for 4 more minutes, stirring well. If you are using fresh tomatoes, add them here.

5. Add the ground beef back into the pot along with the tomato puree, jarred diced tomatoes (if not using fresh) and the bone broth. Stir well, bring to a boil, then cover and let simmer over low heat for about 20 minutes.

6. Serve with grain-free tortilla chips or a grain-free cornbread, like my favorite recipe from Against All Grain. Top with high quality grass-fed sour cream or cheese, Coyo Coconut Yogurt, cilantro, avocado, etc!

7. Enjoy!

**This recipe is an adaptation of a recipe by Laura Fuentes. I made a few tweaks like upping the veggies, adding/changing some spices and adding bone broth.