Sunday, October 18, 2015

Whole30/Paleo Chili

Maybe it's because we should be experiencing fall weather or maybe it's because it just sounded good, and lets be honest, easy to make, that I decided to make chili as one of my main meals for the first week of this new plan. Here's the basic recipe:

Whole30/Paleo Turkey and Veggie Chili

- 2 lbs. ground Turkey
- 2-4 garlic cloves, minced
- 1-2 tbsp. olive oil
- 1 can of tomato sauce, no salt or sugar added
- 2 small cans of tomato paste
- 2.5 tomato sauce cans full of warm water
- 5-6 carrots, finely chopped
- 3 bell peppers, I used one yellow, orange, and red
- 2 yellow squash, chopped
- white pepper, to taste
- salt, to taste
- cumin, to taste
- chili powder, to taste
- paprika, to taste
- cayenne pepper, to taste
- onion powder, to taste

- Add olive oil to a pan and heat, add garlic and cook for about 30 seconds to soften
- Add turkey and cook until no longer pink and is thoroughly cooked
- Once turkey is cooked add it to the crockpot (I use a crockpot bag to make clean up easier)
- Add remaining ingredients and stir well
- Cook on high for a few hours (3-4)
- Serve immediately or freeze in batches for another time

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