Googley and Baryl's Healthy Kitchen Sink Chili

ingredients
all
1 lb Grass fed organic ground beef
1 tbsp Coconut oil
5 cloves Garlic
chopped or diced
1 can Stewed tomatoes
large
1 whole Acorn squash
chopped or diced
3 tbsp Organic tomato paste
1 whole Purple sweet potato
chopped or diced
1 whole Yellow onion
chopped or diced
1 small Leek
chopped or diced
1 whole Green pepper
diced or chopped
1 medium Zucchini
chopped or diced
1 small Shallot
chopped or diced
3 leaves Kale
chopped
1 whole Jalapeno
diced or chopped
1/4 head Red cabbage
shredded
1 small Delicata squash
diced or chopped
1/2 cup Chicken broth
Cumin
dash
Coriander
dash
Turmeric
dash
Red chili powder
dash
Salt
dash
Pepper
dash
Mixed greens
4-6 cups
1 whole Avocado
1/4 cup Cilantro
fresh
cookware
  • Large stainless steel frying pan
  • Crockpot
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!
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.