Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 217.1
- Total Fat: 5.7 g
- Cholesterol: 56.3 mg
- Sodium: 362.4 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.9 g
- Protein: 34.0 g
View full nutritional breakdown of Big Tim's Paleo Chili calories by ingredient
Big Tim's Paleo Chili
Submitted by: TB_KITTYKATIntroduction
Adapted from: http://fastpaleo.com/big-tims-primalized-chili/ Adapted from: http://fastpaleo.com/big-tims-
primalized-chili/
Number of Servings: 12
Ingredients
-
60oz extra-lean turkey
1 medium white onion
3 bell peppers
3 tbsp Coconut Oil
2 tbsp minced garlic
5 Vine tomatoes & 1 6oz can organic tomato paste
6-8 tbsp Dark Chili Powder
2 tbsp Kosher Salt, 2 tbsp Pepper, 1 tbsp Cayenne Pepper
1 tsp of each, Basil, Oregano, Cumin, Paprika
5 tbsp Worcestershire, 5 tbsp Tabasco Sauce
Directions
In your food processor finely dice up your white onion.
In a large stock pot, combine your coconut oil, turkey along with the diced onion, and add your garlic.
Cook meat until no longer pink. Drain half the fat out when done as it will be too soupy if you leave it in (you can drained out about 2 cups of fat, and there was still plenty in the pot).
Turn heat off meat and add all other ingredients.
For the tomatoes, clean and cut them in half…You can substitute the 5 tomatoes for 1 large can of organic tomatoes. Either way you will put them into the food processor and puree them up. Take the puree and add to the meat.
Add the 6oz can of organic tomato paste
Add all of your dry spices. Chili Powder, Salt, Pepper, Basil, Oregano, Cumin, Paprika, Cayenne & any other hot spices (optional).
Add Worcestershire, & Tabasco.
Stir all mixture together and bring to a boil and simmer for 1 hour stirring occasionally.
Take off heat, let pot sit for about 20 min before eating. The longer it sits, the better it gets!!
Serving Size: 12, 3-4oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user TB_KITTYKAT.
In a large stock pot, combine your coconut oil, turkey along with the diced onion, and add your garlic.
Cook meat until no longer pink. Drain half the fat out when done as it will be too soupy if you leave it in (you can drained out about 2 cups of fat, and there was still plenty in the pot).
Turn heat off meat and add all other ingredients.
For the tomatoes, clean and cut them in half…You can substitute the 5 tomatoes for 1 large can of organic tomatoes. Either way you will put them into the food processor and puree them up. Take the puree and add to the meat.
Add the 6oz can of organic tomato paste
Add all of your dry spices. Chili Powder, Salt, Pepper, Basil, Oregano, Cumin, Paprika, Cayenne & any other hot spices (optional).
Add Worcestershire, & Tabasco.
Stir all mixture together and bring to a boil and simmer for 1 hour stirring occasionally.
Take off heat, let pot sit for about 20 min before eating. The longer it sits, the better it gets!!
Serving Size: 12, 3-4oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user TB_KITTYKAT.
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