Because school and an autumn full of activities and busy evenings is just around the corner, I give you this incredibly easy, but also tremendously tasty, chili recipe! It's very paleo-friendly and can be easily adapted to your personal tastes, if you'd like to add beans or other veggies, or take out the corn, use different meat or protein source, etc. I've also given some ideas to go vegan with this!
1 lb. 85/15 or 80/20 ground beef
1 large green bell pepper, diced small (1/4” dice)
3 medium carrots, diced small (1/4” dice)
4 ribs celery, diced small (1/4” dice)
1/2 large white onion
3 cloves garlic, minced
2 tomatoes, seeds and "guts" removed, chopped (or 1 15oz can petite diced tomatoes)
(I also added a cup of frozen corn, not paleo, but YUM!)
1 small can tomato paste
2 cups beef stock
(add more chili powder and paprika for more heat)
Cook on high for 4-5 hours, salt to taste if needed and serve with a little sprinkle of queso fresco or finely grated sharp cheddar and thinly sliced green onion, or small-diced raw red onion, on top.
Ground turkey can be used in place of beef, along with turkey or chicken stock, or even veggie stock, in place of beef stock. You could also take out the meat, use beans or a meat-substitute of your choice, omit the Wochestershire sauce and use vegetable stock, for vegan chili!
This recipe is created for a slow cooker, but you can do this on the stove top as well, by using a large (8 quart or bigger) pot with a lid, and following the same instructions. Cook on a medium heat for 30 minutes uncovered and stirring often, then turn down to low and simmer covered for another 30 minutes, only stirring occasionally to really develop the flavors of your spices.
I hope you and your family enjoy this chili as much as we do around here! Please give it a try and let me know what you think!