We’ve been enjoying the switch to the Paleo lifestyle. But because my wife can’t eat beans on the Candidiasis diet, and beans are off the Paleo diet as well, she couldn’t enjoy my world famous heavy metal chili. Some modification to the original recipe were necessary. The red and black kidney beans had to go. Instead, I bumped up the amount of red pepper. Also, Worcestershire Sauce was out. Coconut Aminos, found in the the grocery store organic or International section, are an excellent substitute. Enjoy!
- 2 T Olive Oil
- 1 C Green Pepper, chopped
- 1 C Red Pepper, chopped
- 1 C Onion, chopped
- 3 Garlic Cloves, minced
- 1-3 Jalapenos, seeds removed and minced*
- 2 lbs Ground Turkey
- 1-2 T Chipolte Peppers in Adobe Sauce, minced*
- 1 6oz can of Tomato Paste
- 1 28oz can of Diced Tomatoes
- ½ t Salt
- ½ t Black Pepper
- 1 T Parsley, Dried
- ¼ C Chili Powder
- T Cumin, Ground
- 1 t Cayenne Pepper
- 1-2 T Coconut Aminos
*Increase or decrease for desired ‘hotness’
1. Combine Chipolte Pepper and Tomato Paste in a small bowl until thoroughly blended. Set aside.
2. Combine Salt, Black Pepper, Parsley, Chili Powder, Cumin, and Cayenne in a small bowl until thoroughly mixed. Set aside.
3. Heat Olive Oil in Dutch Oven over medium high heat, until shimmering.
4. Add Green Pepper, Red Pepper, and Onion. Saute until soft, about 8 minutes.
5. Add Garlic. Saute until fragrant, about 1 minute
6. Add Turkey and cook until no longer pink, about 12 minutes, stirring regularly.
7. Add Diced Tomatoes. Stir to combine.
8. Add Chipolte Paste mixture. Stir to combine.
9. Add Spice mixture and Coconut Aminos. Stir to combine.
10. Bring Chili to boil.
11. Reduce heat immediately and simmer for 1 hour and 30 minutes (or longer, if desired).
- Serve with green onions, sour cream, and/or cheddar cheese.
- Serve over broccoli and/or riced cabbage.