I don’t know where you live, but here in Michigan it can be below zero one minute and 60 degrees the next (I’m not joking).  One thing I love to have on hand all winter is yummy soup.  I hate being cold so there is nothing better on a cold, windy day than a bowl of soup.

Today I decided to take one of my chili recipes and make it “Paleo Friendly”.  I think it turned out fabulous!

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Paleo Chili 

Ingredients:

• 2 lbs Ground Beef
• 2 cans Tomato Sauce (14.5 oz each)
• 2 cans Diced Tomatoes (14.5oz each)
• 1 can Tomato Paste (12oz)
• 2 cups Beef Broth
• 2 Carrots, diced
• 2 Zucchini, diced
• 1 Onion, diced
• 1/4 cup Chili Powder
• 1 oz Unsweetened Bakers Chocolate
• Salt to taste

Directions:

1. Brown the ground beef (I browned it with a little salt, pepper and minced garlic).  Drain and put in a large stock pot.
2. Add tomato paste, tomato sauce, diced tomatoes and beef broth to the stock pot.
3. Dice the onion, zucchini and carrots and add to the stock pot.
4. Place the chili powder, bakers chocolate and salt in the stock pot and mix everything together.
5. Simmer on low for 1 hour 30 minutes (you can simmer a bit longer if you would like your vegetables a little more well done).

Sooo good!  This was a huge hit with my husband!  The nice thing about this recipe is that while I took out the beans and added vegetables to make it Paleo friendly, but you could easily take out the meat and use vegetable broth instead of beef broth and then the recipe would be vegetarian friendly!  I served the chili with Cheddar Beer Bread (which I KNOW is not Paleo, but…hey, half the meal was!).

Try this recipe out and let me know what you think!!  Play around with the vegetable combinations…I think next time I will put green pepper or red pepper in it!