Yes...you read that correctly. Paleo-Vegetarian Chilli. That was not a mistake. In fact, in the paleo-sphere, it has been quoted by StacyToth (of Paleo Parents) that she eats "more vegetables than a vegetarian." In fact, vegetarianism done properly (eating whole nutrient rich vegetables) has more in common with paleo than not. The main difference is the addition of animal protein.
I am all about celebrating our likeness with each other than our differences...and I love good food. Recently, over the holiday break, I had extra family in town that happen to be vegetarian...and it was snowing...so I made a huge pot of paleo-vegetarian chili. And although I find whole organic food delightful even with minimal seasoning, this recipe was a huge hit for the entire family...even those not vegetarian nor paleo. So here is the recipe.
Again, I apologize for my lack of photo-taking ability...but actually we ate it up so quickly, I almost forgot to even snap a shot!
(all organic if possible, use Clean Fifteen if unable to find organic)
2 Tbsp olive oil, avocado oil, lard, ghee, or coconut oil
6-8 garlic cloves, chopped
1 large cauliflower, chopped
1 medium butternut squash, chopped into 1" cubes
1 medium zucchini, chopped into 1" cubes
5 celery stalks, chopped
5 carrots, chopped
1 large white or yellow onion, chopped
2 cans diced tomato
2 Tbsp tomato paste
3 Tbsp chilli powder
4 tsp ground cumin
Sea salt and pepper added in the end to your preference
6 cups SOAR vegetable broth (if using pre-made then be sure it is organic, preservative and additive free)
1 -2 large avocado for garnish at the end
1 bunch parsley chopped to garnish
1 lb of grass-fed ground beef to add at the end (if you just can't live without the animal protein. I separated half of the chili and added the ground beef)
1 can black beans (skip if you are sensitive to legumes, more paleo without. The vegetarian chili had the black beans)
1 large pot (I used 20Q pot, need >10Q is my best guess)
1 cutting board
1 sharp chopping knive
1 can opener
Chop all ingredients. In large stock pot, sauté onion and garlic until onion is translucent. Add squash and all other vegatables adding tomato paste, chili powder and cumin. Mix well. Add diced tomatoes and vegetable broth and black beans (if including). Bring to a boil and then back to simmer and cover. Simmer until vegetables are al dente.
Serve in bowls and top with avocado and parsley. I served a side of mixed green salad, because you can't have enough veggies!
Eat well. Move well. Sleep well. Soar on.
Dr Carolyn Dolan DPT, Cert MDT, MSHN
Where physical therapy, nutrition and lifestyle meet, because how you live your life determines whether or not you soar. Inspiring action with information so you can reduce pain, optimize healing and improve function naturally during recovery from injury, surgery or painful condition. This is a website for the open-minded; obstinate need not apply.