NO BEAN CHILI (whole30, paleo, grain free)

Fall is in the air here on the East Coast! And fall means comfort food, like big bowl of chili. When I first started eating Whole 30, I was reluctant to try chili because to me, chili meant beans. But this no bean chili is so good! My family actually loves this chili more than any other one.

I originally posted this recipe on a Whole 30 recap post, but it's so good I wanted to share it again all on it's own. It's the perfect fall dinner and only takes about 30 mintues!

Whole30 No Bean Chili

Ingredients:

2 lbs lean ground beef (grass fed if that's your thing) or ground turkey

1 large bell pepper, any color, chopped

1 white onion, chopped

2 cans mild Rotel 

1 6oz can tomato paste

2 cups water

1-2 cups of beef stock (make sure to read your lables) 

1/2 -1 tablespoon chipotle chili powder, depending on your preference

1/2 tablespoon cumin

Salt and pepper, to taste

 

Toppings:

Avacado, cilantro (if desired)

 

In a large pot, brown the ground beef. Add the chopped green bell pepper and onion, cook until softened, about 10 minutes. Drain off grease. Add Rotel, tomato paste, water, and spices, stir. Bring to a simmer, and cook about 10 minutes, Add 1 cup of beef stock, stir. Continue cooking for 20-30 minutes, adding more stock to reach your desired consistency. Adjust spices as desired. Serve topped with avocados and cilantro if that's your thing. Enjoy!

CHIA SEED PUDDING WITH PUMPKIN SEEDS & DRIED CRANBERRIES

 

 

Have you tried chia seeds? They're these odd, little black seed-like nuts that you can get in the health food section of your grocery store. They're gluten free, full of antioxidants, and just over all pretty good for you. They also swell up and make a sort of gel like substance when mixed with liquid. They make a great pudding when prepared properly! The first time I tried to make chia pudding, it was an epic failure. I used unsweetened almond milk and it tasted awful. Kind of like sawdust and tapioca. Bravo to the people who can happily eat chia that way, you go on with your vegan, paelo self. If I'm going to eat something like this, I want a taste of sweetness. Enter: coconut milk.

 

 

Since doing my Whole 30 I have become a huge fan of coconut milk. It's delicious and rich and can be used in so many ways! It made a huge difference in the taste of this chia pudding. Adding the pumpkin seeds and cranberries give this pudding a fall feel. You could even add a dash of cinnamon or a dollop or pureed pumpkin to really fall it up!

 

Chia Seed Pudding with Pumpkin Seeds and Dried Cranberries

Makes 2 servings

 

1/2 cup Chia Seeds

1 cup coconut milk

1 tablespoon dried cranberries

1 tablespoon roasted pepitas (no shell pumpkin seeds)

 

 

Place chia seeds in a mason jar (or other container with a lid). Add coconut milk, stir. Place lid on and refrigerate for a least two hours or overnight. To serve, divide pudding into bowls and top with dried cranberries and pepitas. Enjoy!