The Perfect Fall Chili (It's Paleo!)

We simply love this paleo chili, made so easily in one pot. Kyle always masterminds it on a Fall Sunday afternoon, complete with all the toppings. It warms the soul :)

We make this with ground beef or ground turkey. If you’re in St. Louis, the best best best grass-fed ground beef that we love is linked here.

Kyle’s Paleo Chili, aka Laura Fuentes’ Paleo Chili.

Ingredients:

• 1 1/2 pounds ground beef (or ground turkey)

• 2 cloves garlic, chopped

• 2 tablespoons oil

• 1 1/2 cups onion, diced, about 1 large onion

• 1/2 cup chopped celery, about 1 stalk

• 1 1/2 cups carrots,peeled and diced, about 4 medium carrots

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon oregano

• 1 teaspoon salt

• 1/4 teaspoon cayenne pepper (optional)

• 4 cups zucchinis, diced, about 2–3 medium zucchinis

• 1 15-ounce can tomato puree or tomato sauce

• 1 15-ounce can diced tomatoes

Brown your meat with the garlic. Add the oil, onions, celery, carrots, and seasonings, about 5-7 minutes. Add the tomato sauce and diced tomatoes into the pot and stir. Depending on how soft you want the zucchini, it can be added toward the end. Bring everything to a boil, stir frequently. When complete, simmer for 20 minutes. Add water if you prefer a thinner consistency. This makes around 8 servings (1 1/2 cups each) and each serving is around 300 calories, sans toppings. But that’s where things get fun!

Even easier - you can brown your meat and add everything to the crockpot, but be careful for overly soft zucchini (maybe add that at the end!).

And, don’t skip the toppings! Our favorites are:
-Macaroni Noodles (mixed in)
-Sour cream
-Sliced jalapeños
-Shredded cheese

Enjoy!