Welp, I survived Whole30. It was an experience, for sure. In some ways, it wasn’t as bad as I feared; in other ways, it totally sucked. Suffice it to say that I enjoyed carbs, sugar and alcohol this past weekend.
I know that I will definitely be including a lot of aspects of Whole30 in my diet: veggies, fruits, lean protein and nuts. Definitely less carbs and sugar. Sigh.
Anyways, I am still in love with soup, and in the dead of winter, there’s not much that’s better than chili. This version is full on paleo: no beans. Also no cheese and sour cream on top, which sucks, but the spicy flavor remains, and it’s chock full of veggies.
It’s also delicious. When I found this recipe on my friend Holly’s site, I knew it would be a great place to get my chili fill.
The first step to any good chili is some good meat. The problem with meat is that it’s ugly. So. I spared you the photos of raw ground turkey browning in coconut oil. You’re welcome.
Anyways, once your meat is browning, get the rest of the chili underway.
Start with a ton of veggies, and a variety of spices.
Get spicy! I used paprika, chili powder, cumin, pepper, salt and red pepper flakes.
Add the veggies and spices to the pot, with a little bit of beef broth. Simmer!
The result is spicy, smoky, veggie-packed chili. You won’t even miss the beans. I promise.
- 2 T coconut oil (any fat will work)
- 1 onion, chopped
- 3-4 carrots, chopped
- 1-2 zucchini, small dice
- 2 yellow squash, small dice
- 2 bell peppers, chopped
- 1.5 lbs ground turkey
- 3 cloves garlic, minced
- 2 T chili powder
- 1 T paprika
- 2 tsp red pepper flakes
- 2 tsp cumin
- 1 T salt
- 2 tsp pepper
- 1 14 oz can diced tomatoes with their liquid
- 1 14 oz can tomato sauce
- 1 cup beef broth
- Melt fat in pan.
- Add meat, cook until brown.
- Add spices, veggies, tomatoes, sauce and broth.
- Simmer for 45-60 minutes.