Meal Details
1. Paleo chili
922cal, 99p, 32c, 41f (per meal)
3 1/3 lbs (1507g)
1/2 tbsp (3g)
1 tbsp (9g)
1/2 tbsp (4g)
3 1/3 can(s) (1400g)
6 2/3 cup(s) (1600mL)
3 1/3 tbsp (50mL)
6 2/3 large (1093g)
3 1/3 medium (2-1/2" dia) (367g)
6 2/3 clove(s) (20g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
2
Add the beef and cook, breaking it apart with a spoon, until browned, about 8-10 minutes.
3
Add the spices and a pinch of salt. Cook for 1 minute more, until fragrant.
4
Stir in the bell peppers, tomatoes, and bone broth. Increase heat to high. Once the chili reaches a boil, reduce heat and simmer uncovered on low for 35-50 minutes
5
Slow Cooker Option: Follow steps 1-3 as written. Then transfer the contents of the pot to a slow cooker. Add the bell peppers and bone broth. Cook on low for 6-8 hours or on high for 3-4 hours.
6
Meal Prep Note: Let it cool completely, then refrigerate for up to 4 days or freeze for up to 3 months. Store in airtight containers or freezer-safe bags for easy portioning and reheating.
2. Simple mixed greens and tomato salad
113cal, 2p, 8c, 7f (per meal)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.