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If you haven’t noticed, we are BIG fans of one-pot meals in this house and not just because we hate dishes. This one-pot paleo chili is loaded with veggies, grassfed beef, and lots of flavor. It makes for fantastic leftovers and I think actually tastes even better the next day.
We are prepping for Baby Bob’s arrival in just a few weeks, so we are making a big batch of this chili to portion into freezer meals to make that early postpartum time as simple as possible!
One Pot Loaded Veggie Chili
The perfect one-pot meal! This chili comes together quickly and makes fantastic leftovers.
Makes: 4-6 servings
2 pounds grassfed ground Beef
1/4 pound chicken liver, minced (optional, but highly encouraged)
1 large yellow onion, diced
1 jalapeno, seeded and diced
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves Garlic, minced
6oz can tomato paste
28oz can diced fire roasted tomatoes OR 4 cups, seeded chopped fresh tomatoes
4 cups water
3-4 medium carrots, grated
2 medium zucchinis, grated
1 TBLS paprika
3 TBLS cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1/2 tsp cinnamon
3 Tsps salt
Heat a large, heavy bottomed pot over medium heat.
Add grassfed beef and minced liver to pan and brown.
When meat is cooked through, remove it from pan with slotted spoon, keeping the rendered fat in the pan.
Add onions and peppers to the fat and saute until softened.
Add diced garlic, tomato paste and spices to pan and cook for an additional minute or until fragrant.
Deglaze the pot with four cups of water to get all the good bits.
Add tomatoes and meat to pot and bring soup to a boil.
Once boiling, stir in shredded zucchini and carrots and reduce heat to medium low.
Allow chili to simmer and cook down, uncovered, for 20-30 minutes.
Taste for seasoning and adjust as desired.
Keep in fridge for up to four days or freezer for up to 6months.
Top with avocado, cheese, sour cream or your favorite chili toppings!