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On cold wintry days (not that we have many where I live), I love a cup of hot soup! Soups are an easy way for me to get nutrients into my body too, especially when I am in a flare. I love that this recipe is super easy and tasty! You can use what ever veggies you like. I have used yellow squash, peppers or carrots, really just what ever veggies I have on hand at the time I am cooking. Make sure to read ingredient labels to make sure your canned tomatoes are really just canned tomatoes…no stuff you don’t want to eat or can’t pronounce. This recipe is good to double and freeze for later on crazy or lazy night…or camping! In my opinion, the longer the chili sits or rests, the better it gets, making it perfect for freezing and camping! When we go camping, I make the chili a head of time and then just reheat while we are camping. I enjoy the paleo dinner rolls or paleo “corn” bread with the chili too (see link to recipes below). I don’t do dairy, so I like to make a paleo sour cream to top my chili (see link to recipe below).


15 mins

3-4 hrs (on high)

6-8 hrs (on low)

4 hrs 15 min (on high)

8 hrs 15 min (on low)

2 lbs. of grass fed ground beef or bison (buffalo)
1 large zucchini
1 medium sized sweet onion
1 tablespoon of coconut oil
1 large can of crushed tomatoes*
1 small can of tomato paste*
*when buying your canned tomatoes check the ingredients and make sure you are ONLY getting tomatoes and that there are not any “added” ingredients
1 small can of water
3-4 tablespoons of chili powder
1 tablespoon of granulated garlic
1-2 tablespoons of paprika
3 teaspoons of salt
1. Get all ingredients together and chop up veggies.
2. Let coconut oil melt down on medium heat and add the onion. Once the onion is cooking down, season with a dash of salt and a pinch of chili powder. *The secret to this recipe is to season as you go. Each layer needs a little bit of something!
3. After onions are softened, add ground meat and start sautéing that with the onions. Add a tablespoon of chili powder and paprika and a teaspoon of salt. Once meat is fully cooked add zucchini and let sit on medium heat for a couple of minutes.
4. Next, add the canned tomatoes and 1 small can of water. Then add the rest of the seasoning and stir.
5. Now the hard part…waiting to let this awesomeness cook down. It should cook for at least 1-2 hours, but the longer it cooks the better it tastes! As the chili cooks down the liquid will thicken and look more like a traditional chili.
6. Now plate it up and enjoy! 

Serve warm, with garnishes like green onions, paleo sour cream (Link coming soon) or a little cheese (goats milk or buffalo mozzarella). The “rolls” or the “corn bread” are a great side with the chili too!


Original recipe found here: Paleo:: The BEST Chili Ever!

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