When the weather outside gets colder, and the days they get shorter I long for comfort foods, and they usually take the form of a big bowl of soup and/or chili.
Recently I’ve been trying to minimize my carb intake (just slightly) while upping my protein. It’s not really for any reason in particular except that I find I feel better when I’m not weighed down by the heaviness of a lot of carbs in my stomach especially at lunch time.
One of the things that drew me to this recipe was that it did not contain beans or legumes (high in starch and carbohydrates meaning beans tend to raise blood sugar -eep!). I also loved that this recipe called for coffee! Yes folks you read that correctly! This energy boosting soup will fill you up, and give you the get up and go that you need to plow through the rest of your afternoon.
Paleo Chicken Chili
Original recipe retrieved from: Robb Wolf
Servings: 6
Ingredients:
1 package extra lean (grain fed) ground turkey
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 can of no salt added diced tomatoes
1/2 cup coffee
1/2 cup coffee
1 can chicken broth + one can of water
3T chili powder
2T cumin
2T oregano
3T chili powder
2T cumin
2T oregano
2 tsp garlic powder
2 tsp onion powder
1tsp cinnamon + 1tsp nutmeg
1tsp cinnamon + 1tsp nutmeg
1 tsp cayenne
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil
Instructions:
Sauté onions and bell peppers in coconut oil over med-high heat in a large soup pot. Sprinkle with salt and pepper. About 5 minutes.
Add ground chicken and garlic and cook until brown. Roughly 7 minutes.
Add spices and mix thoroughly through meat and veggies.
Add tomato pureé, tomato sauce, chicken broth and coffee.
Bring to a bowl, then reduce heat and simmer 1-2 hours.
The longer you simmer it the better really, and if you can leave it for a day it makes AH-MAZING leftovers for lunch the next day! I froze some of mine and I’ve been enjoying it for lunch over the past couple days.
The first night we had this I served the chili with grated 7 year old applewood smoked cheddar and plain non-fat greek yogurt (both of which probably don’t qualify as Paleo, but they are delicious to me)
What are your thoughts blog reader will you be trying this low carb energy boosting chili recipe?
