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From Corey and Lisa Nielsen
This is a paleo-friendly recipe and great for the winter time when it is cold outside! It also goes well with a fresh margarita! Especially when enjoyed with good friends or loved ones! Dance, sing, and eat well!
Ingredients
  Grass fed organic ground beef1 lb
 Coconut oil1 tbsp
 Garlic5 cloves
chopped or diced
 Stewed tomatoes1 can
large
 Acorn squash1 whole
chopped or diced
 Organic tomato paste3 tbsp
 Purple sweet potato1 whole
chopped or diced
 Yellow onion1 whole
chopped or diced
 Leek1 small
chopped or diced
 Green pepper1 whole
diced or chopped
 Zucchini1 medium
chopped or diced
 Shallot1 small
chopped or diced
 Kale3 leaves
chopped
 Jalapeno1 whole
diced or chopped
 Red cabbage 1/4 head
shredded
 Delicata squash1 small
diced or chopped
 Chicken broth 1/2 cup
 Cumin
dash
 Coriander
dash
 Turmeric
dash
 Red chili powder
dash
 Salt
dash
 Pepper
dash
 Mixed greens
4-6 cups
 Avocado1 whole
 Cilantro 1/4 cup
fresh

cookware

Large stainless steel frying pan
Crockpot
1
Put on your best and most obnoxious kitchen apron, turn on some cheesy 70's tunes and get ready to make the most scrumptious chili ever!
2
In a stainless steel frying pan brown the meat with some coconut oil.
3
Add the veggies, garlic, canned tomatoes, squash, tomato paste, potatoes, onions, leek, and green pepper after they are chopped or diced to the crockpot with more coconut oil.
4
Add the chicken broth and the browned meat. Use the spices as desired.
5
Simmer in the crockpot on low for 4-8 hours. Add water to desired consistency over the simmer time.
6
Serve on a bed of mixed greens and top with avocado and cilantro.