Winter Harvest Paleo Chili (Printable)
A warming bowl of chili with winter vegetables, ground meat, and bold spices, perfect for cold days.
# List of ingredients:
→ Meats
01 - 1 lb ground beef or ground turkey
→ Vegetables
02 - 1 large sweet potato, peeled and diced
03 - 2 carrots, diced
04 - 1 parsnip, diced
05 - 1 bell pepper, any color, diced
06 - 1 large onion, diced
07 - 3 cloves garlic, minced
08 - 1 (14.5 oz) can diced tomatoes, no added sugar
09 - 1 cup beef or chicken broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/4 tsp ground cinnamon
15 - 1/4 tsp cayenne pepper
16 - 1 1/2 tsp sea salt
17 - 1/2 tsp black pepper
→ Oils
18 - 2 tbsp olive oil or avocado oil
→ Garnishes
19 - Fresh cilantro, chopped
20 - Sliced avocado
21 - Lime wedges
# Steps:
01 - Heat olive oil or avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add ground beef or turkey and cook, breaking up with a spoon, until browned, 5 to 7 minutes. Drain excess fat if needed.
03 - Add onion, garlic, carrot, parsnip, sweet potato, and bell pepper. Sauté for 5 to 6 minutes until vegetables begin to soften.
04 - Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, sea salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes with juices and broth. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until vegetables are tender and chili has thickened.
07 - Adjust seasoning if needed. Serve hot, garnished with fresh cilantro, sliced avocado, and lime wedges if desired.
# Expert Advice:
01 -
- The sweet potatoes and parsnips melt into something incredible while they simmer, creating natural thickness that bean heavy chilis never achieve
- Everything cooks in one pot so you can put away the cutting board after prep and let it do its thing while you curl up somewhere warm
02 -
- The sweet potatoes need to be cut into fairly small, uniform dice so they cook through at the same rate as the carrots and parsnips
- This chili tastes even better the next day, so do not hesitate to make it ahead and let the flavors develop overnight
03 -
- Add a tablespoon of tomato paste with the spices if you want deeper umami flavor and richer color
- Dice your vegetables slightly smaller than you think necessary, they hold their shape better through the long simmer