Paleo Vegetable Chili

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Paleo Vegetable Chili
Not just a comforting wintertime favorite, this dish is good any time of year. Just the savory scent coming from this simmering pot of chili will bring a sense of comfort and nostalgia.
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is browned but pink inside. Set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on chili every so often and stir. Add water or tomato sauce as necessary. Garnish with chopped green onions and organic sour creme. Serve immediately.
Recipe Notes

Nutrition Facts
Paleo Vegetable Chili
Amount Per Serving
Calories 719 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 158mg 53%
Sodium 534mg 22%
Potassium 1125mg 32%
Total Carbohydrates 38g 13%
Dietary Fiber 11g 44%
Sugars 18g
Protein 48g 96%
Vitamin A 358%
Vitamin C 65%
Calcium 12%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

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2017-03-21T13:36:47+00:00

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