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).
3-4 hrs (on high)
6-8 hrs (on low)
4 hrs 15 min (on high)
8 hrs 15 min (on low)
1 small can of water
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!