This might possibly be the very best chili I’ve EVER made. Ever! I love when mid September gets here… it’s still super hot here, but the nights and mornings start getting cooler…you can tell the leaves are getting ready to change…pumpkin spice lattes are every where you turn…weekends are filled with watching football game after football game…AHHH! I love it!!! So, I decided to make it feel more like fall… I needed some chili in my life!
Since this is Paleo, there are NO BEANS in this chili! But there are a TON of veggies in it to make up for the beans you might be missing. Honestly, I didn’t miss the beans or the bloated feeling from eating them at all! It’s healthy, flavorful, and the perfect amount of veggies and meat in a bowl! I hope y’all enjoy my Kitchen Sink Chili as much as I did! 🙂
Yields: 6 servings
2 lbs ground turkey (or whatever kind of meat you prefer), make sure it’s antibiotic and hormone free PLEASE!
2 tbsp olive oil
2-3 garlic cloves, minced
1 large onion, chopped
1 red bell pepper, chopped
4-5 carrots, peeled and chopped
2 organic squash, chopped
1-2 organic zucchini, chopped
3 tbsp chili powder
2 tbsp ground cumin
2 tsp oregano
2 tsp salt
1/2 tsp cayenne pepper (optional)
28 oz can organic tomato puree
28 oz can organic diced tomatoes
15 oz water
cheddar cheese, cilantro and jalapeno for garnish (optional)
1. In a Dutch oven on medium to medium-high heat brown the meat. Depending on what kind of meat you use, you may need to drain the grease off once it’s cooked. If you use ground turkey, you won’t need to.
2. Add the olive oil, garlic, onion, bell pepper, carrots, zucchini, and squash. Mix well and let cook in with the meat for about 10 minutes.
3. Add the cans of tomatoes.
4. Add the seasonings and water. Stir well.
5. Reduce heat to medium-low and let it cook for as long as you want! I let this simmer for about 3 hours. Of coarse you don’t have to let it cook this long, but it tastes SO GOOD when you do!