Paleo & Whole30 Chili

October is one of my favorite months! I love how as soon as the month begins there is a coolness in the air, at least in the mornings and evenings here in Arizona! I love how the changing of weather brings a new season of foods as well; soups, stews, chili, squash, and hearty meals! This is my go to chili recipe that my family has been making for years! I have adapted it from how we originally made it years ago to now be paleo and whole30 approved.

We usually make this recipe a few times once October hits, and by the end of the month I don’t want to look at another bowl of chili! But for now, bring on all the fall food, chili, and stews!

RECIPE

• 1/4 extra virgin olive oil

• 1 cup onion, chopped

• 1 cup red bell pepper, chopped

• 1 sweet potato, chopped

• 1 carrot, chopped

• 2 garlic cloves, minced

• 2 lbs organic ground turkey (or can sub for grass fed beef)

• 3 14oz cans of petite diced tomatoes

• 1 can tomato paste

• 2 tablespoons chili powder

• 3 teaspoons sea salt

• 1/4 teaspoon pepper

• 1/4 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon basil

• 2 bay leaves

• dash of cayenne pepper

In a large pot sauté the chopped vegetables in oil until tender. Add the ground turkey or beef, and cook until brown. Drain if necessary. Add the remaining ingredients. Cook until heated through, or throw it all in the crockpot for a few hours on low. Serve with chopped onion and cilantro on top.

To make in an Instant Pot, simply place on sauté mode and sauté veggies until tender, next adding the ground beef or turkey. Cook until brown. Stir in the tomatoes and seasonings. Turn instant pot to pressure cook and cook on high for 12 minutes. When done vent and release pressure. If you are adding beans, you would stir them in now and place the lid back on to let them warm up before serving.