Just because you’re paleo doesn’t mean you have to give chili up! With this bean-less chili, you can still enjoy the heartiness, spice, and warmth that this all time favourite encapulates… Even without the beans, it’s going to fill you up. Serve it on it’s own or over baked/mashed sweet potatoes!
This is a great dish to make ahead of time for nice sit-down dinner (or honestly, a couch and TV dinner if it’s one of those days). You can even refrigerate/freeze it for a later occasion and it will keep well, so we highly recommend making more than neccessary for one meal.
If you prefer your chili to have a thinner consistency, add ½ – 1 cup of water to thin it out, before you bring it to a boil!
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 1½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 stalk celery, chopped
- 4 medium carrots, peeled and chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 2-3 medium zucchinis, diced
- 1 15-ounce can tomato puree
- 1 15-ounce can diced tomatoes
- In a medium skillet over medium heat, brown the beef and garlic. Keep on heat until the beef is cooked well. Drain/remove fat.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until over medium-high heat, from 5-7 minutes. Stir.
- When the onions are gold in colour and the vegetables are almost cooked, add zucchini and cook for 2 minutes. Occasionally stir.
- Add cooked beef, tomato puree, and tomatoes into the pot and stir well.
- Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Occasionally check on the chili and give it a stir. Serve immediately.
Sourced from: Depositphotos/TeriVirbickis
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