Not Your Average Paleo Chili Recipe
The family loved the chili I made for dinner tonight. It was not your average paleo chili however. There were no tomatoes & no beans. There were even a couple surprise veggies in the sauce. Yet, everyone had seconds and Ethan even went in for 4ths!!! They all loved Dad’s low oxalate paleo chili.
What’s wrong with normal chili?
We avoid beans for 3 reasons
- high carb content
- contain anti-nutrients that block absorption of important nutrients (like oxalates)
- difficult on the digestive system
Or as the Weston A Price Foundation puts it:
“These seeds are well-armed with anti-nutrients such as phytates and trypsin inhibitors, and some have specialized complex sugars that can wreak painful revenge upon the mammalian gut that consumes them.”
Easy Paleo Chili
There’s a Surprising Amount of Sugar in Tomatoes
Additionally, traditional chili recipes call for various forms of tomatoes such as sauce, paste, stewed or a combination of all 3. These tomato products actually have a lot of sugar and carbs. Adding these 3 tomato products will easily add 30 grams of sugar and 70 carbs to your dish, and that’s before counting carbs/sugar from the beans.
Sneaking in Extra Veggies
Ethan needs to be on a low carb, low sugar, & low oxalate diet, so traditional chili just isn’t up to par. I like to give my paleo chili an extra nutrient punch, so, of course, I snuck in some extra veggies too.
The Secret is in the Sauce
One of my easy ways to sneak in veggies is to make a sauce out of them. Many veggies will puree very smooth and are perfect for a sauce. For this paleo chili sauce, I used broccoli, cauliflower, & zucchini instead of the traditional tomatoes.
Low Oxalate Paleo Chili:
Sauce Ingredients (makes about 3 cups)
- 2 whole zucchini
- 1 small onion
- 1-2 cloves of garlic
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 eggs
- ¼ cup chili seasoning
- 2 tbsp Dad’s Paleo Seasoning
- 1/2 tbsp. celtic sea salt
- 1-2 tbsp apple cider vinegar
- 1 tbsp grass-fed butter
- 2 tbsp grass-fed beef tallow
- 1 tbsp hot sauce (optional)
How to Make the Sauce:
- Saute veggies with tallow & butter until soft.
While the veggies are cooking,
- Blend 2 eggs, apple cider vinegar, & spices in a high-powered blender
- Leave the blender or food processor running to avoid scrambling eggs.
- Slowly add veggie mixture and blend until pureed.
How to Make the Chili
- Chop all the veggies, crumble beef & add to a slow cooker.
- Pour the sauce over the veggies and stir well.
- Cook for 4-5 hours until your veggies reach your desired texture.
-The eggs give the sauce a smooth, velvety texture.
-I’d like to add more beef to this recipe, but as we are on a budget, I only used ½ pound instead of a full pound. This chili was so good, I considered omitting the meat altogether
-The veggies I used in this recipe could easily be substituted with any number of vegetables. If oxalates are not an issue for you, try using pumpkin, carrots, or sweet potatoes. Don’t be scared. Experiment. There was not even a hint of broccoli flavor in this dish. It was delish!