Easy Paleo Chili Recipe

My in-laws were in Louisiana a few months ago and they brought me this jar of chili seasoning from Avery Island (the home of Tabasco Sauce). It has been sitting on my shelf for some time. As part of getting back to eating a paleo diet, my wife and I were recently cleaning out our pantry of non-paleo junk and almost tossed it. I decided to give the ingredients a look and was actually surprised by what I found:

click to enlarge

Not a single non-paleo looking ingredient! No preservatives or anything artificial. While some may not consider it 100% paleo, I decided to use it. However one little jar wasn’t going to be enough to make enough chili for my family of six so I had to do some improvising. So here is another one of my “not-really-a-recipe” recipes:

Ingredients:

  • 2 lbs chuck roast cut into 1/4″ sized pieces
  • 1 whole white onion, chopped
  • 1 jar of Tabasco 7 Spice Chili Recipe
  • 1 15 oz can of organic diced tomatoes
  • 1 8 oz can of tomato paste
  • 1 heaping tablespoon of minced garlic
  • ground cumin to taste
  • 1 tablespoon coconut oil

Instructions:

  1. In a 10 or 12 inch skillet, heat one tablespoon of coconut oil over medium heat.
  2. Add the meat and onions and cook until the meat is browned.
  3.  Add the Tabasco jar, diced tomatoes, tomato paste, garlic and cumin to the pan.
  4. Stir everything together until well mixed then reduce the heat to low and let it simmer for 15 to 20 minutes.
  5. Put in a bowl and enjoy!

Everybody loved it. Even the little ones who aren’t crazy about “spicy” food. It really helped for them that we added all the extra ingredients so it was more on the mild side. (and then I can still add all the extra hotness to my own bowl that I want!)

If you decide to try it out leave me a comment and let me know what you think.

One Dish Paleo Meal – Roasted Veggies and Sausage

One Dish Paleo Meal This was an awesome dish we had for dinner last night. I’m eating the leftovers as I write this. Even the kiddos scarfed it down! (Well except for the three year old who suddenly decided he doesn’t like cooked carrots. Give him three days and he’ll remember that he actually likes them!)

We didn’t really use a “recipe” to make this, but here is what we did:

Ingredients:

  • 4 sweet potatoes, peeled and cubed
  • 2 pounds mild, Italian sausage cut into bite size pieces
  • baby carrots*
  • small, sweet peppers, stem and seeds removed*
  • one large onion, coarsely chopped
  • extra virgin olive oil
  • 2 heaping tablespoons minced garlic
  • Montreal Steak Seasoning (or whatever you like)
* we didn’t measure these. we just put in what we wanted

Instructions:

  1. Preheat oven to 425°
  2. Add all the veggies, sausage and garlic to a large sheet cake pan (ours is 13×19)
  3. Drizzle the whole thing with olive oil
  4. Stir to ensure that all the pieces are coated
  5. Stick it in the oven for about 30 minutes, stirring every 10 minutes

When it’s done, most of the sausage should be browned and the sweet potatoes should be soft. This served our family of six plus there was enough left for my lunch today.

A dish like this has lots of options for variety as well. You could …

  • Replace the sausage with chicken or beef.
  • Change up the sweet potatoes for other paleo friendly tubers / root veggies like turnips or beets.
  • Add some cayenne pepper or chili flakes for a kick

Use your imagination! This was soooooo easy to make. I think I spent 20 minutes tops cutting everything up and putting it in the pan. Plus I only had one pan, one cutting board and one knife to clean up (not counting the plates we served it on).