Chili lovers, take heart! There is still life, taste sensations, and memorable meals (yes, and even friends) after embracing Paleo! Paleo Chili is ALIVE.
Paleo means feeling good and being disease free. This site has recipes (e.g. Paleo Baking) and valuable information (e.g. Paleo Pregnancy). Robb Wolf’s The Paleo Solution is a must-read and his 30-day ‘getting started’ guide makes it super easy. Do you just want the best recipes? The Paleo Recipe Book is hard to beat. There’s plenty of inspiring and useful information on this site, so take time to digest the other articles.
Employ some creativity and be assured that soon your friends will be asking for the secrets of your new-found slim figure whilst cooking and enjoying such amazing food.
Ready to be convinced?
As with any dietary change, many people feel that they have to do a complete turnaround in thinking to embrace the Paleo Diet. Sure, dairy products are not part of the eating regime. Nor are legumes, flour and grains!
So some people might be asking what on earth do you eat?
For those who hold dear to desserts and cake-type foods, yes, creativity and an acceptance of new textures might well be the case – but in so many ways, changing to Paleo is not so hard.
Indeed, if you have a favourite recipe book that you have relied on for years and years, chances are, that a little tweaking and adjustment will find that many of your tried-and-tested recipes can fit into the parameters of Paleo.
Take for instance a recipe such as Chili Con Carne.
A standard recipe might look something like the following. Please note – to conform to Paleo, I have made adjustment notes alongside the ingredients list.
Paleo Chili Con Carne
- 1 tbs oil (I use organic coconut oil)
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 1 tbs ground cumin (try to use organic spices!)
- 1 tbs ground coriander
- 1 teaspoon crushed chilli
- 600g lean beef mince (I use organic minced beef)
- 1 x 400g can Italian diced tomatoes (I use fresh tomatoes and add half a cup of water)
- 2 tbs tomato paste
- 1 x 300g can red kidney beans, drained, rinsed (These do not conform to Paleo, so omit)
- Salt and freshly ground black pepper
- 3 green shallots, chopped
- 2 tbs chopped fresh coriander leaves
- Lightly sauté the garlic and onions.
- Add spices and allow flavours to blend and become fragrant.
- Set aside and add beef to pan to brown, and so seal in the juices.
- Now return the spice mixture to the pan and stir to combine.
- Add all the other ingredients, lower heat and leave to cook for an hour or so.
- Check occasionally, and add some water if the mixture appears to be too thick.
Now, if you’d like to add some bulk to your paleo chili, think about vegetables that are part of a Paleo regime – sweet potato, pumpkin, etc. These can be added to your dish about fifteen minutes before you are ready to eat!
There’s nothing like tasting and enjoying the flavours of the world.
Believe me, on a Paleo diet, you still can. You just have to start being creative with your recipes, exchanging non-Paleo ingredients with other ingredients that work equally as well, sometimes better!
Bon “Paleo Chili” appétit!