Everything But The Kitchen Sink Chili
Marla Sarris

Everything But The Kitchen Sink Paleo Chili

When you’ve got a lot of oddball ingredients lying around, say after preparing a tapas style menu, I find the easiest way to utilize them is to throw ‘um all together. My mom would call this slop, but I’m gonna call it chili. :)

Everything But The Kitchen Sink Chili

To me chili is just an overall term used to describe a conglomerate of veggies, some liquid and some protein thrown together in a pot that will simmer for an hour or more to bring out the flavors. Well I bet that just made this sound super appetizing.

Anyway, chili is another dish that’s perfect to serve up on game day. After all the chopping and stirring the pot does the rest of the work. If this veggie-heavy chili doesn’t sound (and look) appealing to you I’ve got a couple options that may win you over.

Paleo Pumpkin Chili and Prime Time Chili with Bacon! are a couple Paleo chilis that I’ve made in the past. There’s also two additional crockpot chili recipes in my first cookbook, Pigskin Paleo.

This recipe is part of my series of game day recipes that I’m posting every weekday until Super Bowl Sunday. Along with Prosciutto Apple Crostini there are a few more finger food recipes listed below that will be perfect to serve for your Paleo Super Bowl. Also, pick up a copy of Pigskin Paleo before the big game and if you absolutely love it I’d love for you to leave a review on Amazon. :)

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Everything But The Kitchen Sink Paleo Chili

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 yellow summer squash, chopped
  • 2 carrots, large chunks
  • 1 sweet potato, large chunks
  • 1 leek, sliced
  • 1 banana pepper, chopped
  • 1 orange jalapeño pepper, chopped
  • 2 pounds grassfed ground beef
  • 1 tablespoon sea salt
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 tablespoons Penzey’s Chili 9000 chili powder
  • 1/2 teaspoon garlic powder
  • 1 26.46oz container Pomi strained tomatoes
  • 1 avocado, chopped
  • 1 bunch fresh chives, minced

Directions Makes 8-10 servings

  1. Melt the coconut oil in a deep pot over medium heat.
  2. Add the onion and garlic and cook about 5 minutes.
  3. Next add the squash, carrots, sweet potato, leek, banana pepper and jalapeño pepper to the pot. Stir everything well to combine all the veggies. Let that cook for 5-10 minutes or until the carrots and sweet potato start to get soft.
  4. After 5-10 minutes scoot the veggies off to one side of the pot and throw the ground beef in the space you cleared.
  5. After a few minutes mix the meat and veggies around to combine. Add the salt, pepper, chili powder, garlic powder and strained tomatoes and mix to combine.
  6. Increase the heat to medium-high until the chili comes to a boil then cover and bring the heat down to medium-low and let it simmer for 1 hour.
  7. Keep an eye on it, but since you lowered the heat it shouldn’t boil over. Give it a swirl a couple times in that hour and when time’s up, give it a taste. It should be ready to roll.
  8. Serve up a bowl or two and top with avocado and chives.
  9. Enjoy! :)
To make this recipe Vegetarian and Vegan simply leave out the ground beef.

Bring on the Finger Foods!