Creamy Paleo Chili

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Hey friends! Craving a warm bowl of chili on these cold winter nights?! Well, then you need to make this creamy paleo chili STAT! We made a few nights ago over on our instastory and you all seemed to be real into it.

Be sure to double the recipe and freeze it in these silicone muffin pans, and chop all your veggies with this veggie chopper! Makes meal prep oh so easy!

Happy cooking friends!

Cream Paleo Chili

  • 2 Tbsp Olive Oil
  • 2 Tbsp Garlic, minced
  • 1 Yellow Onion, diced
  • 2 Bell Peppers, diced (I used yellow and orange)
  • 2 lbs Ground Beef or Pork
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 Tbsp Black Pepper
  • 1 Tbsp Oregano
  • 2 tsp Salt
  • 1 tsp Ground Red Pepper
  • 1 14.5oz can Diced Tomatoes
  • 1 6oz can Tomato Paste
  • 1 14.5 oz can Coconut Milk
  • 1/2 cup Chicken Stock
  • 1 4oz can diced Green Chili’s

Directions

Heat olive oil in a large soup pot over medium heat. Add minced garlic, onion and bell peppers. Sauté until tender.

Add in ground beef or pork to your veggies and saute until cooked

Stir in all spices until ingredients are combined. Let cook together for about a minute

Add diced tomato, tomato paste, dices green chili’s, coconut milk and chicken stock. Give it a good stir to mix it all together.

Now let all that yumminess simmer. You want to let the chili cook for a bit and let all those flavors combine.

Top with avocado if true paleo! Sour cream, cheese and tortilla chips if you feel fancy.

 

 

 

 

 

 

 

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