Chock Full of Vegs Paleo Chili

The temperatures in the Midwest have been below normal the last few weeks and I’ve been craving soups and chili to warm up those cold winter nights. I’m also always trying to find ways to add more vegetables to our meals because in our family, no one likes the same vegetables. The kids will eat other’s favorites, but not without a protest. To make it easy on me, I’ve put together a recipe that incorporates a rainbow of vegetables and spices to make a surprisingly hearty entrée that has become a favorite around our house. When it cooks down, the shredded vegetables give it a wonderful texture and they add extra flavor and depth to this spicy dish. I’ve used grassfed ground beef in this recipe, but have tried it with venison and bison as well and both are fabulous. The Chock Full of Vegs Paleo Chili can be served with white rice and organic shredded mexican cheese, green onion and cilantro (my family’s favorite way), but I’m a fan of a serving it on bed of arugula or kale and cauliflower rice and topped with homemade fermented salsa, green onions and cilantro.

Chock Full of Vegs Paleo Chili

from the kitchen of Heather Page, Healthy Decadence

2 lbs. grassfed ground meat (beef, venison or bison)

1 large zucchini

2 carrots, peeled

3 stalks celery

1 medium onion, chopped

1 yellow bell pepper, chopped

3 cloves garlic, minced

3 T. coconut oil or bacon fat

1 1/2 c. pumpkin puree (or one can)

1/4 c. tomato paste

1 large sweet potato, cut into 1/2” cubes

4 c. chicken bone broth

1 1/2 T. paprika

2 T. cumin

1 T. chili powder

1 t. salt

1/4 t. cayenne pepper

Salt to taste

For ground meat:

1/2 t. garlic powder

salt and pepper to taste

Garnish:

Chopped cilantro

Chopped green onions

Chopped kale or arugula

Salsa

1. In a sauté pan, brown ground meat with garlic powder, salt and pepper. When finished, set aside.

2. Shred zucchini, carrots and celery in food processor or with box grater.

3. Heat oil of choice on medium high in stock pot and add chopped onions and peppers. Sauté until onions are translucent.

4. Add shredded vegetables, cubed sweet potatoes and garlic and sauté for another 5 minutes.

5. To the vegetable mixture, add ground meat, chicken broth, tomato, pumpkin purée and spices. Cook for 20 minutes or until vegetables are cooked and mixture is incorporated.

6. Serve on a bed of fresh kale or arugula, cauliflower rice and top with your favorite garnishes.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Classic
  • Twitter Classic
  • Google Classic
  • Facebook App Icon
  • Instagram App Icon
  • Twitter App Icon
  • Pinterest App Icon

© 2014 by Natasha Ria El-Scari. All rights reserved.   Photographs of Heather--Trish Brown Photography

**This website is not intended to be a substitute for medical advice by licensed physicians. You should always consult a physician regularly in all matters relating to medical problems, especially in matters of diagnosing, treating, curing diseases or other physical or mental conditions.