Mmmmm…. chili. Is there another food that is as synonymous with colder months (perhaps pot roast)? Chili is one of those ridiculously easy to make dishes that is a great thing to always have in your back pocket in case life throws you a cold, rainy day. This version foregoes the beans in favor of more paleo-friendly parsnip and carrot chunks. Hearty, filling, and warming to the core; this dinner serves as a long-form weeknight dinner and perfect back of the fridge/freezer lurker.
Paleo Chili with Root Vegetables
Adapted from Bison Chili from The Paleo Plan
1 1/4 lb. ground grass fed beef (or bison if you can find it)
1 Tbsp. coconut oil
1 medium yellow onion, diced
3 stalks celery, diced
2 parsnips, chopped
3 carrots, chopped
2 palms full ground cumin
4 palms full chili powder
1/2 palm dried oregano
2 palms full granulated garlic
2 (14.5 ounce) cans diced tomatoes – fire roasted or regular
1 (7 ounce) can green chiles
Sea salt to taste
Heat a large pot over medium-high heat. Add the coconut oil.
Add the onions and celery and sautee until the onions are translucent, about 4 minutes.
Add the beef and spices and sautee until browned.
Add the parsnips, carrots, tomatoes, chiles, 2 big pinches salt and 3/4 of a can of water and stir.
Bring up to a boil, reduce the heat, cover and let simmer an hour.
Taste and re-salt if needed.
Serves 2 for dinner + 2 for lunch