Recipes

Soup! Chili gaps/paleo style

I have wonderful memories of watching The Superbowl with my family every year. Anyone who knows me can tell you it definitely has nothing to do with the football. I do not watch football. I read things like old cookbooks or try to get someone to talk with me while those around me watch. No, what got me excited for The Superbowl was the chili! My mama’s chili is the best I have ever had! I so looked forward to sitting down with a giant bowl topped with cheese, guacamole, and chips. I could eat my weight in that chili!

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When we started eating a paleo diet I knew I had to find an alternative quickly! My search was complicated by the fact that I also could not eat any nightshades (such as tomato) and for a time any FODMAPS (foods, like onion, which are high in certain sugars). But I was determined! After some trial and error, I came up with something we quite enjoy! The beauty of the recipe is that it also works for the early stages of GAPS so we can still enjoy chili anytime we want!

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This recipe is a great opportunity to have your kids help prepare dinner! My Little Jedi loves helping with this one! My Little Bear loves helping consume it!

GAPS Chili (Nightshade free/ low FODMAP)

  • Servings: 4
  • Time: 1 hour total
  • Difficulty: easy
  • Print

Ingredients

  • 10 Carrots
  • 1 small Celery Root
  • 4 Yellow Squash
  • 1 Yellow Onion- small (omit for low FODMAP)
  • 3 Garlic Cloves (omit for low FODMAP)
  • 1 green onion (Increase to 3 green onions for low FODMAP)
  • 2 lbs Ground Beef
  • 2 qts Stock (For one of our favorite stock recipes click here)
  • 1/4 cup Fresh Cilantro
  • Salt
  • Optional Toppings:
    • Avocado- diced
    • Gaps Guacamole: Avacado, lime juice, green onion, cilantro, and salt.
    • Paleo Sour Cream: Cream from a can of full-fat Coconut Milk , lime juice, and salt.
    • If you do dairy you can use sour cream and cheese.

      Directions

  1. Prep all your vegetables by washing them, peeling if needed, and cutting them into large chunks. Have your cilantro and green onion washed and prepped as well.

  2. Place your Vitamix lid on your blender. Turn your Vitamix on and place the speed at 4.
  3. start dropping in chunks of vegetables, cilantro, onion, and garlic. Just a couple at a time. Periodically scrape the finely diced vegetables into your pot. Here is a great video to help if you have not used your Vitamix for dry chopping before. If you do not have a Vitamix use your food processor.
  4. Once you have finely diced all your vegetables and placed them in your pot, pour in your stock to cover.
  5. Crumble in the ground beef.
  6. Turn on Medium/Low and allow to simmer for 30-45 minutes.
  7. Add salt to taste.
  8. Pour into bowls and garnish with your favorite toppings.
  9. Enjoy!

My personal favorite way to enjoy chili these days is on a cold winter day when we have come in from playing in the snow or curled up by the fire with a good book (Whenever that can happen?!). You can also bet that we will be sitting down with big bowls garnished with all the delicious toppings when we watch the next Superbowl. That is the best part after all!

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