Paleo Comfort Chili

Paleo chili is simple and easy to make, either on the stove or in the crock-pot. This no-bean chili is the perfect addition to your  paleo menu and is a great option for meal prepping too! This recipe was created by our friend, Tory over at Nourishing The Glow.

Serves: 4 

Time: Varies between cooking methods: Crockpot  (4-8 hours) Stovetop (2 hours)

INGREDIENTS:

• 2 tablespoons avocado oil (or olive oil)
• 1.5 lbs of ground beef
• 4 cloves garlic, minced 
• 1 yellow onion, diced 
• Salt and Pepper to taste
• 1 zucchini, chopped
• 2 stalks celery, chopped
• ½ jalapeño, diced and seeded
• ¼ tsp cayenne
• 1.5 tsp cumin
• 1 tsp smoked paprika
• 3 Tbsp chili powder
• ½ tsp oregano
• 3 tbsp ghee 
• 2-3 dashes Tabasco or hot sauce of choice
• 2 Tbsp tomato paste
• 1/4 cup apple cider vinegar
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 1/4 cup Bonafide Provisions Beef Bone Broth
• 2 medium sweet potatoes, diced 
• Avocado, sliced for serving

DIRECTIONS:

Crockpot method:

1. In a large skillet, heat the oil over medium-high heat. Add the ground beef, onions, and garlic and sauté until meat is browned and onions are soft. Season with salt and pepper to taste. 
2. Now add the zucchini, celery, and jalapeño and cook for another 3-4 minutes, stirring frequently. 
3. Now transfer the cooked ingredients in the skillet to the crockpot. Add in all the ingredients, except for the sweet potatoes and avocado. Stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours. 
4. When you have 40 minutes on high or 1 hour 20 minutes on low remaining, add in the diced sweet potatoes, stirring well to combine. Cover and continue cooking for the remaining time. 

Stovetop method:

1. In a large pot, heat the oil over medium-high heat. Add the ground beef, onions, and garlic and sauté until meat is browned and onions are soft. Season with salt and pepper to taste. 
2. Now add the zucchini, celery, and jalapeño and cook for another 3-4 minutes, stirring frequently. 
3. Add the cayenne, cumin, smoked paprika, chili powder, and oregano. Add in the ghee. Stir until well combined. Cook for 2 additional minutes.
4. Now add the Tabasco sauce, tomato paste, apple cider vinegar, diced tomatoes, tomato sauce, and bone broth. Stir until well combined. 
5. Turn the heat up to high, cover the pot with a lid, and bring to a boil. Once the chili is boiling, reduce the heat to a simmer and cook for 2 hours. When you have 30 minutes remaining, add in the diced sweet potatoes, stirring well to combine. Cover and continue cooking for the remaining time. 
6. Serve with sliced avocado and enjoy! 

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