Super Easy Primal Chili

I like to make large dishes I can portion out for the week. This beanless chili is one of my favorite recipes that I will eat anytime of year.

1-2lbs ground beef
2 peppers, diced (I used Anaheim but any large pepper is fine)
1 large onion, diced
1 28oz can chopped organic tomatoes
1 14oz can FireRoasted tomatoes
2 tbsp tomato paste
2-3 cups water or chicken broth
1 chipotle in adobo
2 tbsp gluten-free Tamari (soy sauce)
3 tbsp chili powder
1/2 tsp cayenne
2 tbsp salt

Brown ground beef in large pot or dutch oven. Add peppers and onion and cook until the onions are translucent. Stir in both cans of tomatoes and tomato paste and cook 3-5 minutes. Pour in enough water to reach your desired thickness.

In a small blender, puree chipotle and some adobo sauce with tamari and the remaining spices. Pour in chili and cook at least 30 minutes. Because there are no beans in this chili, it can theoretically be eaten immediately, but like all soups, it is better the next day.

Serve with avocado cream and fresh-squeezed lime juice

1 Cup Beanless Chili
Calories: 207
Fat: 12g
Carbs: 1g
Protein: 20g

Curried Kale Salad

This elegant side dish is perfect hot or cold.

1 bag of fresh, washed kale
2 tbsp olive or coconut oil
1 tbsp curry powder
1/2 tsp cayenne
1 tbsp salt
1/4 cup slivered almonds
1/4 cup dried cranberries or raisins

Heat oven to 400 degrees. Toss kale with oil and spices in a large roasting pan. Cook 25-30 minutes, tossing regularly.

Put roasted kale in large serving dish, then toss with almonds and dried fruit. Serve hot or cold.