When I was in high school, I spent three summers working on the ‘hot side’ of the conference center making three meals a day for the 75+ guests. It was challenging and difficult and something I ended up loving with a passion. Maybe it was the cooking classes my mom signed me up for as a tween, or maybe it was the fact that my mom made, and still makes, a home-cooked meal every night for the family to eat together around the table, but I actually love cooking and baking.
When I started this Whole30 routine I knew the most exciting part for me would be trying new recipes and coming up with some of my own. With the frigid winter we’ve been having soups and chilis have become an essential part of my weekly routine. After a little trial and error I’ve come up with a Paleo-approved, totally Whole30 chili recipe that my friends and I all loved!
Ingredients: (serving for 8-10)
1 lb of ground beef (you can use ground pork, turkey, bison, whatever.)
4 cups of tomato sauce (if you are going for Whole30 make sure you get a sauce that does not contain sugar as an ingredient, or just make your own.)
2 zucchini
2 yellow squash
2 large sweet potatoes
3 carrots
4 tomatoes
1 green pepper
1 red pepper
1-2 large beets
1 jicama
1/2 yellow onion
2 garlic cloves
dash of chili powder
dash of salt and pepper
1-2 cups of water (you can use chicken broth instead although I stay away from that because it often is high in sodium and contains MSGs)
Directions:
- In a large pot brown the ground beef, breaking it into small pieces as you go.
- Mince the onion and garlic into small pieces. Add to the pot once the beef is mostly brown. Cook until the onions take on a brown-ish color.
- Add chili powder, salt, or other preferred seasonings.
- Chop the vegetables into small, bite sized pieces. (For the harder vegetables, like jicama, beets, carrots) I tend to make those pieces smaller, while the softer ones can be more substantial.
- Add the vegetables to the pot. Stirring occasionally for 10-15 minutes.
- Add the tomato sauce, stir and lower the heat and cover the post to allow the entire creation to cook. Stir occasionally.
- Cook until the sweet potatoes are soft enough for a fork. The beets and jicama will remain a little crunchy.
- 15 minutes before you are ready to serve, add the cup or water, more if you would prefer it to be a little soupier. Stir and re-cover the pot.
- Serve. Enjoy!
Katy’s Red Paleo Chili is a post from: ModlyChic