Another week, another adventure in the world of paleo cooking for two! It’s finally dropped below 85 degrees here in DC and I’ve already broken out the cinnamon smelling things and vampy lipsticks in anticipation of fall temperatures — I figured our meals should follow suit! This week we made a twist on one of my all time favorite cool weather dishes: chili!
This chili is paleo friendly and has no beans. It could also be dairy free if you’d like — just ditch the sour cream and cheese at the end.
What You’ll Need:
20 oz ground chicken or turkey
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz can Rotel mild tomatoes with green chilies
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, and to taste
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
sour cream and cheese for garnish
In a medium pot, brown chicken over medium-high heat, breaking it up into smaller pieces as it cooks; season with kosher salt and cumin to taste.
When the meat is browned and cooked through, add onion and garlic. Cook over medium heat for 3 minutes. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes, stirring occasionally. Add a bit more water if needed. Remove the bay leaf. Top with a bit of sour cream and cheese, and serve!