PALEO CHILI

Oh how I love Saturday's and Sydney! There are so many great markets and this morning I met my friend at the Eveleigh Farmer's Markets and got lots of yummy veggies and fresh meat! Then we hit up a raw vegan cafe for a late lunch. I got the lettuce tacos made with a walnut mince, salsa, guacamole and cashew sour cream and she got the raw zucchini lasagne made with minced nuts in a cashew cheese. It was something totally new to the two of us, but really tasty! It was also a beautiful day. The sun is finally starting to show its face more and the weather is warming up. Spring is just around the corner!

INGREDIENTS

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 tbsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • Salt and pepper
  • 1 cup chicken stock
  • 1 can diced tomatoes

INSTRUCTIONS

  1. In a pan brown the beef
  2. Once it’s finished cooking, remove from pan and set aside
  3. Add to the pan the onion, bell pepper and garlic and sauté until bell pepper and onion become soft
  4. Add the tomato paste and all spices to the vegetables and mix thoroughly
  5. Next transfer the meat and vegetables to a large pot and add the chicken stock and diced tomatoes
  6. Cover and bring to boil, then reduce heat and let simmer for an hour

Preparation time: 10 minutes | Cook time: 1 hour & 30 minutes | Number of Servings: 4