Paleo Chili
Ingredients:
1/4 cup light olive oil
1 large yellow onion, peeled and diced
2 cloves garlic, minced or through a garlic press
1 red pepper, diced
1 green pepper, diced
4 large carrots, peeled and chopped into small pieces
2 zucchini, chopped into small pieces
1 bunch kale, remove center vein, and chopped
3 tablespoons tomato paste
1 can (14.5 oz) of fire roasted tomatoes, drained
2 lb of organic ground chicken
3 tsp Himalayan or sea salt
1/2 tsp black pepper
1 tsp turmeric
2 tsp cumin powder
2 tsp chili powder 1/4-1/2 tsp cayenne pepper (depending on your spice preference) 1/4 tsp cinnamon
Instructions:
This recipe can be made in an Instant Pot as shown in the video, or in a large pot on the stove.
If using an Instant Pot, put on the sauté setting and sauté the onions, garlic, carrots, bell peppers, and zucchini until fragrant in the light olive oil.
Add the spices and mix well. Then add the ground chicken and mix together, breaking up with a wooden spoon. Add the salt and pepper.
Add the kale, tomato paste and drained fire-roasted tomatoes. Cook at high temperature for 15 minutes.
Tomato Salasa Topping:
3 vine ripened tomatoes, diced
Juice of 1/2 lime
1/4 small red onion, diced
1/4 cup cilantro, finely chopped
Mix the above ingredients with 1 tablespoon light olive oil and 1/4 tsp salt
Add avocado slices for the topping!
Enjoy!
Rajsree Nambudripad, MD
Ingredients:
1/4 cup light olive oil
1 large yellow onion, peeled and diced
2 cloves garlic, minced or through a garlic press
1 red pepper, diced
1 green pepper, diced
4 large carrots, peeled and chopped into small pieces
2 zucchini, chopped into small pieces
1 bunch kale, remove center vein, and chopped
3 tablespoons tomato paste
1 can (14.5 oz) of fire roasted tomatoes, drained
2 lb of organic ground chicken
3 tsp Himalayan or sea salt
1/2 tsp black pepper
1 tsp turmeric
2 tsp cumin powder
2 tsp chili powder 1/4-1/2 tsp cayenne pepper (depending on your spice preference) 1/4 tsp cinnamon
Instructions:
This recipe can be made in an Instant Pot as shown in the video, or in a large pot on the stove.
If using an Instant Pot, put on the sauté setting and sauté the onions, garlic, carrots, bell peppers, and zucchini until fragrant in the light olive oil.
Add the spices and mix well. Then add the ground chicken and mix together, breaking up with a wooden spoon. Add the salt and pepper.
Add the kale, tomato paste and drained fire-roasted tomatoes. Cook at high temperature for 15 minutes.
Tomato Salasa Topping:
3 vine ripened tomatoes, diced
Juice of 1/2 lime
1/4 small red onion, diced
1/4 cup cilantro, finely chopped
Mix the above ingredients with 1 tablespoon light olive oil and 1/4 tsp salt
Add avocado slices for the topping!
Enjoy!
Rajsree Nambudripad, MD
