This week, we bring you another recipe that will help you pack in a load of good veggies at meal-time. One thing a lot of people struggle with on a Paleo-diet is getting in enough vegetables throughout the day. Adding veggies to soups/stews/curries is a great way to increase your nutritional intake. What’s more, if you have any digestive issues, cooking vegetables/meat thoroughly like this will help you absorb all the nutrients. It takes a little longer to cook up, but it’s warm, spicy, hearty, delicious, nutritious, and re-heats really well. So cook up a big batch and enjoy it for a couple of days!
This is one of my go-to cold weather meals for Paleo. During winter, when lettuce and other salad-veggies are out of season and it’s freezing outside, I just can’t seem to stomach the big salads at dinner like I can during the summer. However, the stuff that is readily available at the supermarket (onions, sweet potato, peppers, carrots, etc.) can quickly and easily be put to use with the following recipe: ‘Sloppy’ Paleo. Think sloppy joes meets chili, and you’ve got some idea of what’s in store. I like it so much that I’ve been making it 3-4 times a week!
What you need
- 1 medium carrot
- 1 large onion
- 1 bell pepper
- 1 medium zucchini
- Paleo-friendly tomato sauce
- 2 cloves garlic
- 2-3 tablespoons of Extra Virgin Olive Oil
- 1 lb. ground beef, turkey, or pork
- Paleo-friendly curry powder, or a mix of the following spices: paprika, chili powder, cumin, black pepper, sea salt, red pepper
- Place the carrot, onion, pepper, zucchini, and garlic in a food processor and finely dice. (Doing this by hand is OK, but will take a LOT longer.)
- Place in a large cooking pot along with enough Olive Oil to cover the pan.
- Cook on low heat until vegetables start to become soft. (about 4-8 min.)
- Add the ground beef in with the veggies, and cook until browned.
- Remove pot from heat, and put through a strainer to remove unwanted juices (makes the chili much thicker at the end.)
- Dump the meat-veggie combo back into the cooking pot, and add about 2 cups of tomato sauce. (Add more or less depending on how ‘tomato’-y you like your chili.)
- Add either curry-powder mix or a healthy dose of the other spices (for a chili-like taste.)
- Heat on medium low for a minute until sauce is warm.
- Serve and enjoy a hot, heaping bowl of veggie-packed chili goodness!
Can you think of some other ways to flavor this dish? What vegetables would you use?
-Stay healthy everybody.