Paleo Chili & "Cornbread" Muffins

Paleo Chili Recipe

Don't be too concerned with exact measurements when it comes to chili. It's super simple and hard to screw up.

Ingredients:

• 1 lb  grass-fed ground beef (from GrassFed Traditions farm, yum!)
• 2 cans Aduki beans (optional, see below)
• 1  medium yellow onion, chopped
• 1  green bell pepper, chopped
• 1 red bell pepper, chopped
• 5 oz. chopped spinach (optional)
• 2 cloves garlic, minced
• 1 can or jar diced tomatoes, with juice
• 1 sm can tomato paste
• 1-2 cups beef broth (organic or Kettle & Fire Bone broth)
• 2T chili powder
• 1T cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne (optional)
• 1 tsp sea salt
• 1 tsp pepper ​

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Are you paleo and saying, "hey, paleo peeps don't eat legumes!"?

Well, they can actually be a part of a healthy, anti-inflammatory diet when prepared properly.

I address this specifically in my post: The Legume Controversy. 

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​Instructions: 

1. Sauté onions, spinach, and bell peppers in coconut oil or butter/ghee over med-high heat in a large dutch oven. About 5 minutes.
2. Add beef and garlic and cook until brown. 
3. Add diced tomato, tomato paste, beans, and spices.  Add 1 to 2 cups of beef broth depending on the desired consistency. Bring to a boil, then reduce heat and simmer 1-2 hours.
4. Enjoy! 

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​Cornbread Muffins 

These muffins are just like mama used to make! (But there is NO actual corn involved!) Contrary to popular belief, corn is a grain - not a vegetable. And, most corn today is a GMO crop (unless you buy it organic). So, this recipe uses coconut flour as a much healthier alternative, yay!

Pair these with a "southern style" meal, like chili,  and serve with butter or honey. Now this is livin'!

Yield: 8 muffins   

Ingredients

• 1/2  cup coconut flour
• 1/2 cup coconut oil, or melted butter or ghee
• 4 eggs, room temp
• 2 Tbsp. raw honey
• 1/2 tsp. baking soda
• 2 tsp. apple cider vinegar

Instructions

1. Preheat the oven to 350 degrees.
2. Line 8 muffin cups.
3. Mix the coconut flour and oil until smooth.
4. Add the remaining ingredients and stir well.
5. Scoop the batter into the muffin cups and bake about 20-23 minutes, until a toothpick comes out clean and the tops are browned.

(Inspired from THIS original recipe.)
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