Chili is the perfect food for fall! It's really the perfect food anytime of the year in our house, but we really like chili. However, my traditional chili calls for a lot of beans, a big no-no on our Whole30 adventure. So I decided to play around and find a meat and vegetable chili that suited our taste perfectly.
The two stand out features of our chili are carrots and chicken broth. I like using chicken broth instead of tomato sauce because it gives the chili less of a tomato taste which my husband doesn't like. Just using diced tomatoes is a good balance for us. I added carrots because we all need to eat more vegetables, and they add an unexpected sweetness without overpowering the chili taste. If you want a sweeter chili try substituting sweet potato for the carrots. Delicious!
2 lbs ground meat (beef, venison, or turkey)
2 cloves garlic, minced
3 carrots, peeled and coined
1 onion, diced
1 tbsp oil (coconut or olive)
3 tbsp chili seasoning
2 (14 oz) cans diced tomatoes
1 cup chicken broth
1. Brown meat in a large pot.
2. Heat coconut oil over medium high heat. Add carrots and cook until almost tender (5 mins). Add onion and cook another 2 mins. Add garlic and cook another 2 minutes. Add cooked vegetables to your meat.
3. Add diced tomatoes, broth, and chili seasoning to your pot and simmer for an hour or more. (You an simmer less time if you need, but the longer it simmers the softer your carrots will be.)
*This recipe is really easy to double and freezes beautifully.