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Low Carb, Gluten-Free, Paleo Chili

February 24 is National Chili Day. Celebrate some great taste with this delicious chili recipe. Vegetarian and meat options available! 

What you need: 

2 tablespoons olive oil 

1 medium-sized onion, diced

2 medium bell peppers, any colors, diced

4 cloves of garlic, chopped 

2 large carrots, diced

2 stalks of celery, diced 

1 1/2 pounds ground beef (or meat alternative)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/3 cup tomato paste 

1 teaspoon cumin 

1 1/2 tablespoons chili powder 

1 1/2 teaspoons dried oregano 

3 cups broth – 2 cups for a thicker chili

1  14.5 oz can diced tomatoes

1 bay leaf

Juice of one lime

Salt and pepper to taste

 

How to make it: 

  • Heat a large soup pot over medium-high heat with olive oil. Add your diced onions, celery, carrots, peppers, and garlic and sauté for about 10-12 minutes, occasionally stirring, until veggies are tender and onions are translucent.
  • Add ground beef, or meat alternative, 1 1/2 teaspoons salt, and 1/2 teaspoon ground pepper. Stirring occasionally, until meat is browned. If there is a lot of fat in the pot, drain some off.
  • Next, add the tomato paste, chili powder, cumin, and oregano. Stir it in until spicesare fully immersed in the ingredients.
  • Pour in the diced tomatoes, broth, andadd the bay leaf. For a thicker chili start with 2 cups of broth instead of 3. Bring up to boil and reduce to a simmer.
  • Cook for 30-45 minutes, stirring occasionally, and until veggies are quite soft and soup has reduced slightly. The longer you let it simmer the more the flavors will stand out!
  • Season to taste with salt, pepper, and the juice of one lime.
  • Serve topped with cilantro, diced red onion, avocado, jalapeño, and extra lime wedges if desired. Enjoy National Chilli Day!

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