BEEF AND VEGETABLE CHILI, PALEO STYLE
- Number of Servings: 10
Ingredients
2 Tbs coconut oil1 large yellow onion, diced2 Tbs chili powder1 tsp ground chipotle2 tsp sea salt (optional)1 tsp cumin1 tsp garlic salt2 lbs beef stew meat, cut into 1"x1" chunks2 (28 oz) cans diced tomatoes2 (4 oz) can diced green chilis1/2 of a (4 oz) can diced jalapenos (may add more if desired)1/2 tsp oregano1/2 tsp thyme1 bay leaf7-8 medium mushrooms, sliced2 medium carrots, sliced2 medium zucchini, diced1 yellow zucchini, diced1 large red pepper, diced4-6 large kale leaves, shreddedfresh cilantro for garnishgreen onions for garnish1 small can full fat coconut milk (placed in the fridge for a few hours)
Instructions
1.Heat large soup pot over medium-high heat.
2.When hot, add coconut oil and onion to pot and brown slightly.
3.Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
4.When onions have browned slightly, add beef and brown on all sides.
5.Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
6.Add zucchini and red pepper, and cook for another 20 minutes.
7.Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
8.Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.
Serving Size: 10 large servings
Number of Servings: 10
Recipe submitted by SparkPeople user LADYSONG356.
1.Heat large soup pot over medium-high heat.
2.When hot, add coconut oil and onion to pot and brown slightly.
3.Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
4.When onions have browned slightly, add beef and brown on all sides.
5.Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
6.Add zucchini and red pepper, and cook for another 20 minutes.
7.Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
8.Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.
Serving Size: 10 large servings
Number of Servings: 10
Recipe submitted by SparkPeople user LADYSONG356.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 8.8 g
- Cholesterol: 60.5 mg
- Sodium: 370.0 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.7 g
- Protein: 23.3 g
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