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Paleo Chilli Recipe

Cosy Up For a Hot Autumnal Meal With This Hearty Paleo Chili

Changing your diet, eating, and lifestyle habits shouldn't mean sacrificing your favourite comfort foods. Case in point, this delectable chilli from Lexi Kornblum Davidson's new cookbook, Lexi's Clean Kitchen.

"This is my go-to classic chilli recipe all Autumn and Winter long," said Lexi. "I call it 'healthy comfort food in a bowl' because it's hearty and satisfying for those chilly days." She also noted that when you whip up a big batch, this recipe makes for "a good weekly meal-prep option since the recipe makes tons of leftovers!"

"You can customise this chili to your liking. Some days I'll add more veg based on what is in season. I've also perfected this chilli to be equally delicious without the beans" — perfect for Paleo dieting!

Classic Paleo Chili

From Lexi's Clean Kitchen by Alexis Kornblum Davidson

Paleo Chilli Recipe

Ingredients

  1. 1 tablespoon extra-virgin olive oil
    3 cloves garlic, minced
    2 medium onions, diced
    2 bell peppers (any colour), chopped
    2 large carrots, chopped
    2 stalks celery, chopped
    Optional: 1 medium sweet potato, peeled and cubed
    1 kg ground turkey or beef
    480 ml water, more as needed
    1 (420-gram) can tomato sauce
    1 (400-gram) can diced tomatoes
    1 teaspoon fine sea salt or more to taste
    3 tablespoons chili powder
    1 tablespoon cayenne pepper or more to taste
    1 tablespoon ground cumin
    1 tablespoon paprika
    2 teaspoons celery seed
    1⁄2 teaspoon freshly ground black pepper or more to taste
    Pinch of red pepper flakes
    Optional: 1 small jalapeño pepper, finely chopped
  1. Optional Toppings:
    Fresh cilantro leaves
    Sliced avocado
    Sliced scallions

Directions

  1. Heat the oil in a soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato, if using, and sauté for 5-7 minutes until soft.
  2. Add the meat and cook until browned, 5-7 minutes, stirring often to break up the chunks.
  3. Once the meat is browned, add the water, tomato sauce, diced tomatoes, salt, and spices. Mix well to combine. If you are adding the jalapeño, add now.
  4. Bring to a boil, then reduce the heat and simmer, uncovered, until the chilli is nice and thick, about 3 hours. Add additional water during cooking if you want your chilli to be more soup-like. Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed.
  5. Serve with your favourite chilli toppings, if desired.
  6. Store the chilli in the fridge.
Image Source: Lexi's Clean Kitchen
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