Paleo Southwestern Chili
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This Paleo Southwestern Chili has been a tried and true recipe staple I’ve been making for years. This chili is usually something I make when my fridge is pretty empty and I have a bunch of leftovers that I need to use up. All the ingredients for this chili come from either canned goods, stuff out of my freezer, or food in my fridge that needs to be used ASAP.I love to make a HUGE pot of this and eat it throughout the week. This is the type of recipe where the leftovers are way better than the first day. And I’ve gotten creative and incorporated the leftover chili to make brand new dishes so I don't feel like I’m eating the same thing each day. Check out these Leftover Paleo Chili Stuffed Sweet Potatoes!
This Chili is hearty, spicy, and super filling but surprisingly very low calorie! I start this recipe by browning some extra lean, grass fed ground beef. I buy the Trader Joe’s extra-lean, grass fed ground beef in BULK and store it in my freezer because it is my absolute favorite. I bulked up the chili by using canned corn, black beans, tomatoes and tomato sauce. And to add some spice I use jalapeños, Frank’s Red Hot Sauce, diced green chilis, and crushed red peppers because I like my chili pretty damn spicy but feel free to eliminate or use less of any of those ingredients to control the heat. This recipe is Dairy Free but I like to add a dollop of cashew cream cheese to give a cheesy/sour cream feeling to the chili without any added dairy. If you are not dairy free a sprinkle of high quality cheddar and some greek yogurt would be really good on this too! This recipe is also naturally gluten, refined sugar-free and grain-free! I love to dip some grain-free tortilla chips in my chili, or crush some up and sprinkle them on top. My 2 go-to brands for Grain- Free tortilla chips are Siete Brand tortilla chips, which are made out of almond flour, and Real Food From the Ground Up Cauliflower Tortilla Chips (Nacho Flavor :))
ingredients:
-9 oz extra-lean; grass-fed ground beef
-1 cup black beans (with the liquid)
-1 can diced green chilis
-3 small tomatoes; diced (or canned)
-2; 8 oz cans of tomato sauce
-3/4 cup canned corn
-2 tbsp nutritional yeast
-1/2 tsp Garlic powder
-1/2 tsp Onion powder
-1/2 tsp Cumin
-2 tsp Chili powder
-1/2 tsp Italian seasoning
-1/2 tsp Crushed red pepper
-Salt/pepper (to taste)
-Dash of Frank’s Red Hot Sauce
OPTIONAL TOPPINGS:
-Jalapenos
-Avocado (diced)
-Cilantro
-Cashew Cheese
-More hot sauce
-Grain-Free Tortilla Chips
instructions:
1. Begin by browning the ground beef in a large stock-pot. Cook until no longer pink and browned
2. Add in diced tomatoes and cook until softened and broken down.
3. Add in all other ingredients minus the “Toppings”. Stir to combine.
4. Reduce heat to low, simmer for 15 minutes
5. Serve immediately. Makes 5 servings
MAKES 5 (60z) Servings / APPROX. 195 CALS PER serving
PALEO/ DAIRY-FREE/ GLUTEN-FREE/ GRAIN-FREE/ REFINED SUGAR-FREE/ PANTRY INGREDIENTS
