Autumn Chili

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This chili packs a lot of flavour and colour! The ingredient list may look a little long but it’s well worth the effort. Fall is my favourite time of year. The colours in Southern Ontario can be pretty spectacular. I tried to get the fall colours – red, orange, yellow, brown, purple, green – to really pop out in this version of the Autumn Chili.

I’ve gone through a few variations of this recipe. For this updated version, my older sister (who is a far superior chef than yours truly!) suggested adding a cinnamon stick. It’s a great flavour addition. I also took out the sweet potato I included in the previous recipe and swapped it with three medium parsnips. It gives some taste and colour variety to the chili. Finally, rather than grating the beet, I wanted the purple colour to stand out more so I’d suggest simply dicing the beet into bite sized pieces. Not only is the purple so pretty, I also really like the beet flavour standing out more.

The chili freezes very well so you may want to double to recipe. Keep some mason jars of chili in your freezer for fast lunches and dinners.

Autumn Chili (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Serves: 6-8 adults

Freezer friendly

Ingredients:

• avocado oil (or oil of choice)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 3 stalks celery, chopped
• 1 medium butternut squash, skinned, seeded and diced
• 1 400mL can pumpkin puree
• 3 large carrots, chopped into bite size chunks
• 3 medium parsnips, peeled and chopped into bite sized chunks
• 1 lb ground beef
• 3 cups bone broth (chicken or beef is fine)
• 2 cups chopped frozen or fresh kale or spinach
• 1 medium beets, diced into small pieces
• zest of 1 lime
• juice of one lime
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon turmeric
• 1 cinnamon stick (or use 1 tablespoon of ground cinnamon)
• sea salt
• pepper (omit for AIP) to taste

Instructions:

In a large pot, pour or spray a small amount of oil to coat the bottom. Sauté onions, garlic and celery until they begin to soften. Add ground beef and cook until browned. Add in spices (ginger, turmeric, cinnamon) and stir. Add in all other ingredients, minus the kale. Simmer, occasionally stirring, until vegetables are soft. Once vegetables are tender, add in kale. Cook for additional 5-10 minutes. Serve hot. Store leftovers in fridge for up to three days or freeze in mason jars.