Paleo Eggplant Chili
When the weather changes and the coldness of winter begins, you want a meal that will warm you inside and out.
One that is hearty, filling, and nutritious. A meal your whole family can enjoy. A meal that is quick and easy to make.
You want this paleo eggplant chili.
Eggplant is easy to grow in the garden and is often quite prolific. There are myriad ways to use it, but this chili is one of our family’s favorites. Light yet filling, it is just what we need at the end of a long, cold day.
I love the versatility of this recipe. Substitute the ground beef for turkey, or even leave it out for a meatless meal. Eggplant is a great meat or bean substitute, perfect for stomachs that don’t do well digesting legumes.
Homemade bone broth lends a healing quality to this simple, yet hearty dish.
When you are making chili, you need a good chili powder. Hot chili powder spices things up a bit and adds that “kick” that so many are wanting from their chili.
Speaking Of Spicy Chili…
There were a couple of men from our old church group that used to make chili once a year for everyone. They had a “spicy chili” contest where each of them would try to out-spice the other.
Actually, this contest is where I got my first taste of hot chili powder and red pepper sauce. Over time, the chili was so hot and spicy that no one could eat it, but these guys tried. The winner was declared when the other guy couldn’t even see due to his eyes watering.
That’s just too spicy, in my opinion!
This eggplant chili is NOT that spicy. I know you’re going to love it!
Have you ever made eggplant chili?
- 1pound grass-fed ground beef
- 2 eggplant
- 6fresh tomatoescored and diced
- 1quart beef broth
- 1/4cup mild chili powder
- 3cloves garlic
- 1tablespoon Wildly Organic Olive Oil
- Wildly Organic Himalayan Saltto taste
Peel and dice the eggplant into 1 inch chunks. Lightly salt and set aside.
Heat the oil in a heavy bottomed skillet.
Add the onions and garlic and sauté for 3 minutes.
Add the ground beef to the vegetables and brown.
Pour the beef mixture into a crockpot set on "low".
Add the cored and diced tomatoes to the crockpot.
Add salted eggplant and chili powder to the crockpot.
Pour the broth over all ingredients and stir to combine.
Cook on low for 6-8 hours.
- If you don't have fresh tomatoes, use 32 ounces of canned tomatoes.
- You can also sub ground turkey for the beef.
- Or leave the meat out for a meatless meal.
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