This chili is magnificent. Next time I'll probably add some shaved chicken as well just add more protein to it. I'll probably also add some more jalepeno or serrano chiles just to add some more bite to it. You can make it fully paleo by omitting the brown rice, and beans. I've also been told it tastes real good as vegetarian chili as well, just add some more portabella and the corn. Original recipe called for corn but I left that out. This made a ton of food and I'll probably be eating it for 3 days.
Ingredients
Olive oil
1lb (or more) extra lean ground beef
1 yellow onion chopped
2-3 chopped bell peppers
2 Tbsp minced garilc
2-3 Serrano peppers (I used jalepeno because the store didn't have any)
1 zucchini - small cubes
1lb (about 3) portobello mushrooms - cleaned and cubed (almost diced)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp cayenne
1 can chopped/diced tomatoes
1 can black beans (omit if paleo)
1 (15oz) can tomato sauce
1 cup vegetable/chicken stock
3 Tbsp chopped cilantro
Chopped green onions
Toppings/Garnish/extras
Sour cream
Avocado
Brown rice (if desired)
Directions
In large stockpot, heat oil over medium high heat. Add beef, onions, garlic and jalepeno/serrano peppers. Cook until meat is almost browned. Add bell peppers and garlic, cook until slightly softened, about 3 minutes. Add zucchini, and mushrooms, cook until mushrooms give off liquid, and slightly brown, about 6min. Add chili podwer, cumin, salt, and cayenne and mix very well, until all food is coated and spices are fragrant. Add can of tomatoes and stir well. Add the beans, tomato sauce, and stock, bring to a boil. Reduce heat to medium low and simmer stirring occasionally for ~20min. Have covered for ~15min and uncovered last 5. The timing depends on how thick you like it. At end of 20min, remove from heat, stir in green onions and cilantro. Feel free to reserve some to top the bowl of chili with.
To serve, put 1/2 cup brown rice in bowl and top with chili. Top the chili with sour cream and 1/2 avocado.
Ingredients
Olive oil
1lb (or more) extra lean ground beef
1 yellow onion chopped
2-3 chopped bell peppers
2 Tbsp minced garilc
2-3 Serrano peppers (I used jalepeno because the store didn't have any)
1 zucchini - small cubes
1lb (about 3) portobello mushrooms - cleaned and cubed (almost diced)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp cayenne
1 can chopped/diced tomatoes
1 can black beans (omit if paleo)
1 (15oz) can tomato sauce
1 cup vegetable/chicken stock
3 Tbsp chopped cilantro
Chopped green onions
Toppings/Garnish/extras
Sour cream
Avocado
Brown rice (if desired)
Directions
In large stockpot, heat oil over medium high heat. Add beef, onions, garlic and jalepeno/serrano peppers. Cook until meat is almost browned. Add bell peppers and garlic, cook until slightly softened, about 3 minutes. Add zucchini, and mushrooms, cook until mushrooms give off liquid, and slightly brown, about 6min. Add chili podwer, cumin, salt, and cayenne and mix very well, until all food is coated and spices are fragrant. Add can of tomatoes and stir well. Add the beans, tomato sauce, and stock, bring to a boil. Reduce heat to medium low and simmer stirring occasionally for ~20min. Have covered for ~15min and uncovered last 5. The timing depends on how thick you like it. At end of 20min, remove from heat, stir in green onions and cilantro. Feel free to reserve some to top the bowl of chili with.
To serve, put 1/2 cup brown rice in bowl and top with chili. Top the chili with sour cream and 1/2 avocado.
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