Easy Weeknight Chili
This Easy Weeknight Chili is a great comfort food to warm you up on a cold winter night, or a fun dish to serve at a fall football party! Enjoy with organic corn chips, or your favorite Paleo bread!
PREP TIME
1 hour
COOK TIME
45 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 1 whole1 whole1 whole Green Bell Peppers, roasted, seeded, and chopped
- 1 whole1 whole1 whole Jalapeño, roasted, seeded, and chopped
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Vidalia Onion, chopped
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 whole2 whole2 whole Tomato, seeded and chopped
- 4 oz4 oz4 oz Green Chilies
- 2 Tbsp2 Tbsp2 Tbsp Taco Seasoning - Primal Palate, For alternate spice blend, see recipe notes below.
- 30 oz30 oz30 oz Diced Tomatoes
- 3 oz3 oz3 oz Tomato Paste
- 13 oz13 oz13 oz Black Beans, (optional, omit for strict-paleo)
- 1 lb1 lb1 lb Ground Beef, browned in a skillet first
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roast the bell pepper and jalepeno, whole, at 450 degrees until the skin is charred, and peels away easily from the pepper. You can also accomplish this faster by grilling the whole peppers.
- While the peppers are roasting, prepare the rest of the ingredients for the chili.
- In a large pot, warm the olive oil over medium heat.
- Add the onion and garlic, and saute until fragrant. Continue to cook until the onion starts to become translucent, turning the heat down to medium-low if the onion is browning.
- Turn the heat back up to medium, and add the chopped tomato, and green chilies.
- Add the seeded and chopped roasted green bell pepper, and jalepeno, and season with a pinch of salt and black pepper.
- Add the chipotle powder, and cumin, and stir to coat all of the vegetables with the spices.
- Add the diced tomatoes to the pot, as well as the tomato paste, and stir to combine.
- Drain and rinse the black beans (if using), and add to the pot.
- Add the browned ground beef, and stir to combine all ingredients.
- Season again with a pinch of salt and black pepper, and allow to bubble slightly for about 5 minutes, and then turn the heat down to low, and allow to simmer until serving.
- Serve with fresh cilantro.
Notes
ALTERNATE SPICE BLEND 1/2 tsp pink himalayan salt 1/2 tsp black pepper 1 tsp chipotle powder 2 tsp cumin
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 420 |
| Fat: | 14 g |
| Carbohydrates: | 42 g |
| Protein: | 31 g |
| Cholesterol: | 67 g |
| Sodium: | 389 mg |
| Fiber: | 12 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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