Paul’s Veggie-Loaded Chili

There’s nothing better on a cold winter day than a big pot of chili simmering on the stove. And truth be told, we eat this chili year round. Paul’s Veggie Loaded Chili is a healthy, sugar-free winner. It’s meaty, really savory and loaded with vegetables including carrots, onions and celery. Yes, I know it sounds weird. But trust me, it’s really really good.

Along with his perfect popcorn, Paul’s other go-to recipe is his chili. We like to make a big pot of this Veggie Loaded Chili on the weekends and then eat the leftovers for lunch during the week.  It’s terrific on its own but it’s also delicious stuffed in a baked potato, or on top of a grass-fed hot dog.

We use a combination of ground chicken thighs and ground beef in this recipe but you can use all chicken or all beef if you prefer.

this …

Load It Up

Don’t forget about the toppings! I like lots of stuff on top of my chili. Here are a few favorites:

• green onion
• diced Jalapeno
• avocado
• grated cheese (omit for Paleo or Whole30)
• crushed tortilla chips
• hot sauce
• sour cream – I like Kalona (omit for Paleo or Whole30)
• Kalona cottage cheese (omit for Paleo or Whole30) – This sounds like a weird one but it’s seriously delicious. See this post for the details.

This Veggie Loaded Chili recipe is sugar-free and gluten-free. For Whole30, paleo or keto versions just omit the beans. It’ll still be delicious and all of the other ingredients are compliant.

Try this Veggie Loaded Chili recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Paul’s Veggie Loaded Chili

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• Author: jzmcbride
• Total Time: 1 hour
• Yield: 14 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 – 3 tablespoons chili powder
• 2 – 3 tablespoons ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons coconut oil
• 2 pounds ground chicken thighs
• 1 pound ground beef
• 5 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 large yellow onion, chopped
• 1 13 ounce can, kidney beans
• 1 13–ounce can cannellini beans (can substitute garbanzo beans)
• 1 14–ounce can diced fire roasted tomatoes
• 2 18–ounce jars crushed tomatoes
• 1 teaspoon cinnamon
• 2 teaspoon cacao powder

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Instructions

1. Heat a large dutch oven or soup pot over medium heat. Add 2 tablespoons chili powder, 2 tablespoons cumin and 1 teaspoon smoked paprika to dry pan and stir for 1-2 minutes until spices are aromatic.
2. Add coconut oil to the toasted spice mixture and stir until the coconut oil is melted.
3. Stir in ground meats (chicken, beef or combo) breaking up with a spoon, until the meat is fully cooked and no longer pink. Remove meat leaving a small amount of fat in the bottom of the pan.
4. To the same pot, add carrots and celery and saute for 3-4 minutes. Then add onions and Jalapeno pepper and continue to cook for another 5 minutes or until all of the vegetables are soft.
5. Return meat to the pot. Add fire roasted tomatoes, crushed tomatoes and beans (if using.)
6. Add cinnamon, cacao powder and salt and pepper.
7. Simmer on low for 30 – 35 minutes before serving. Add additional seasonings to taste (chili powder, garlic powder and cumin.)

Notes

This Veggie Loaded Chili recipe is sugar-free and gluten-free. For Whole30, paleo or keto versions just omit the beans. It’ll still be delicious and all of the other ingredients are compliant.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: recipe
• Method: stovetop
• Cuisine: Mexican