I try and limit processed foods, sugars and gluten, but if we're out at SummerHouse together and I eat a cookie, don't judge. My husband loves to cook and I'm his biggest critic. Last month I completed a Whole30 challenge and he made this delicious paleo chili for us.
Ingredients:
1 red onion
1 vidalia onion
2 green bell peppers
1 red bell pepper
2 poblano peppers
3 jalapenos
1 zucchini
20 Ounces ground beef
14 ounce can diced tomato
1 qt chicken stock
2 tbsp evoo
1 tbsp cilantro
Spice Mixture
1/3 cup chili powder
1 tbsp cumin
2 tbsp garlic powder
2 tsp cayenne pepper
2 tsp ground coffee
1 tsp oregano
2 tbsp salt
Cooking Instructions:
- Dice all veggies.
- Add all veggies (except zucchini & tomato) & evoo to large pot on medium heat. Add pinch of salt every few minutes and stir to sweat the moisture out of the veggies. Cook for about 10 minutes
- Add the zucchini & tomato to the veggies and cook for 5 minutes.
- Brown the beef in another pan on medium heat for 5 minutes. Mix in half the spice mixture to the beef while it's browning
- Add beef and chicken stock to the pot of veggies and bring to a boil
- Once boiling reduce down to a simmer (medium heat) for 30 minutes
- Serve into bowls and top with cilantro.
- Enjoy!
The extra liquid in the pot will evaporate as you reheat for leftover meals.