Beanless, Tomato-Free, Paleo Chili
A bit over a year ago I was diagnosed with a tomato allergy, so it’s been quite a while since I’ve had chili. I’ve been doing a lot of experimenting with roasted red pepper sauces, so I figured this would be a good opportunity to try it in a chili. Yum!
6 large red peppers
1/2 jalapeno pepper
2 1/2 cups vegetable broth
4 tablespoons balsamic vinegar
3 + 3 cloves garlic
2 lbs ground beef
16 oz frozen mixed peppers
1/4 cup + 2 tablespoons oil
1 tablespoon onion powder
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon mustard powder
1 tablespoon black pepper
1/4-1/2 cup arrowroot powder – if needed
- Cut peppers into large slices, taking out the seeds, and roast them at 375 degrees for 30 minutes.
- Process the red peppers and jalapeno pepper with the broth, balsamic vinegar, and 3 cloves of garlic in a food processor or blender. Feel free to make the sauce in two batches if you don’t have enough room.
- Put 2 tablespoons of oil in a pot and cook garlic and onion until fragrant. Add beef and brown it.
- Add in the frozen mixed peppers, the roasted red pepper sauce, and the seasonings.
- Bring to a boil, then cover and simmer for about 1 hour. If the chili isn’t thick enough for you, feel free to add the arrowroot powder and cook for a few extra minutes.
Other veggies that I am allergic to, but would work well in this chili are: carrots, celery, corn, and sweet potato.
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