Paleo Chili with Root Vegetables

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