When it’s cold outside, nothing warms you up better than a great big bowl of chili. Chili is so easy to make, and it’s oh so quick.
We’re making Chili con Carne, or chili with meat. We’ve removed the beans, and made this version paleo friendly, too.
When we say it’s quick, we mean it. Our paleo friendly chili recipe can be on the table in about half an hour.
Chili Con Carne
We’ve taken the beans out of this chili con carne recipe, and loaded it up with veggies. The addition of portobello mushrooms adds a hearty meatiness, as well, while lightening it up a little.
- 2 T. extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 medium celery stalks, diced
- 2 medium red bell peppers, diced
- 1 lb. Portobello mushrooms, chopped
- 1 medium jalapeno pepper, minced
- 1½ lbs. ground beef
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 t. dried oregano
- 1 T. ground cumin
- 2 t. chili powder
- 1 t. cayenne pepper
- 2 T. tomato paste
- 1 24-oz. can crushed tomatoes, undrained
- 1 c. beef (or chicken) broth, preferably organic
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
- Add in the ground beef and garlic and generously season with salt and black pepper. Brown the ground beef, breaking up the meat with a wooden spoon, until cooked. Approx 5-6 minutes.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and adjust seasonings, if necessary. Top with diced avocado and cilantro, or cheese and sour cream, if desired, and serve immediately.
It’s so easy to make a hearty and satisfying chili at home. This is great for leftovers, too.
If you’re not concerned about sticking to a paleo diet plan, serve this chili with cornbread with butter and honey, and top with a great cheddar or colby jack cheese.
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