Paleo chili
275 cals, 30p, 10c, 12f (per meal)
1 tbsp (15mL)
2 cup(s) (480mL)
1 can(s) (420g)
2 large (328g)
4 dash (1g)
1 tsp (3g)
4 dash (1g)
2 clove(s) (6g)
1 medium (2-1/2" dia) (110g)
1 lbs (452g)
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.