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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

The Most Epic Chili Throw down! Chipotle Pumpkin Chili, Beef Beer and Bacon Chili, Cinnamon Mole Chili &amp; Cincinnati Style Chili!  With Stove Top & Instant Pot directions.

The Most Epic Chili Throw down! Chipotle Pumpkin Chili, Beef Beer and Bacon Chili, Cinnamon Mole Chili & Cincinnati Style Chili! With Stove Top & Instant Pot directions.

As many of you  know I am absolutely obsessed with all things fall related.  One very important component to the fall experience in my house is a big pot of chili simmering away on the stove.  Nothing beats a cool and crisp Sunday afternoon spent curled up on the couch watching football and eating some delicious chili.  Tired of the same old chili song and dance?  Not to worry because I have you covered with four fun new flavors!  So take your pick, snuggle up under a blanket and enjoy! But, do yourself a favor and don’t stop making the chili in the fall..all of these recipes are amazing comfort food all winter long!

I LOVED how every recipe turned out- but I do have to say I’m partial to the Cincinnati Style recipe- its always been my favorite recipe and our go to. We make it 1-2 times a month minimum Fall-Winter every year and have been for 10+ years now! If you haven’t had that version for sure give it a try!! These recipes can be doubled/tripled or quadrupled!

 

Chipotle Pumpkin Chili (Paleo/Gluten Free/Keto)

Yield 4 Servings 

In a large saucepot over medium heat add 3 tbsp butter or coconut oil, once melted add 1 finely diced large onion and cook until soft and translucent, about 5 minutes. Add 1 lb ground beef and 4 minced garlic cloves and cook until the meat is browned, about 5-7 minutes. To the pot add 1-15oz can pumpkin puree, 1-15oz can diced or crushed tomatoes, 1 cup beef broth, 2 tsp chili powder, 1 ½ tsp sea salt, 1 tsp dried oregano, 1 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground nutmeg and ½ tsp black pepper and combine well.  Bring to a bubble and reduce heat to simmer for 30-60 minutes.  Serve with garnish of choice.  Can be stored covered in the fridge for up to 3 days.

 

  Note: This recipe can be made in an Instant Pot/ Pressure cooker! All you need to do is make the chili using the sauté feature just as you would on the stove.  Once the onions are cooked and all the ingredients are added rather than simmering - set the pressure cooker on high for 15 minutes (or use the chili setting).

Egg Free: yes

Nut Free: yes

Dairy Free: yes, if coconut oil is used

Low Carb:  yes

Sugar Free:  yes

 

Gluten Free Beef Beer and Bacon Chili.

 Yield 4 Servings 

In a large saucepot over medium high heat add ½ lb chopped baconand cook until crisp, about 5-7 minutes.  To the pot add 1 finely diced large onionand 4 minced garlic cloves, and cook for 3-5 minutes or until soft.  Add 1 lb ground beef and cook until the meat is browned, about 5-7 minutes, then add in 2 tbsp chili powder, 1 tbsp ground cumin, ½ tsp smoked paprika, ½ tsp sea saltand ½ tspblack pepper and stir to combine.  Add 1-15oz can diced or crushed tomatoes, 1 cup gluten free beer and ¼ cup tomato paste and stir to combine well. Bring to a bubble and reduce heat to simmer for 30-60 minutes.  Serve with garnish of choice.  Can be stored covered in the fridge for up to 3 days.

  Note: This recipe can be made in an Instant Pot/ Pressure cooker! All you need to do is make the chili using the sauté feature just as you would on the stove.  Once the onions are cooked and all the ingredients are added rather than simmering - set the pressure cooker on high for 15 minutes (or use the chili setting).

Egg Free: yes

Nut Free: yes

Dairy Free: yes

Low Carb:  yes

Sugar Free:  yes

 

Cinnamon Mole Chili. (Gluten Free/Paleo)

 Yield 4 Servings 

In a large saucepot over medium heat add  3 tbsp butter or coconut oil, once melted add 1 finely diced large onion and 1 deseeded and finely chopped jalapeno and cook until soft and translucent, about 5 minutes.  Add 1 lb ground beef and 4 minced garlic cloves and cook until the meat is browned, about 5-7 minutes.  To the pot add 2 tbsp chili powder, 2 tbsp cocoa powder, 1 ½ tsp ground cinnamon, 1 tsp chipotle chili powder, 1 tsp sea salt and 1 tsp black pepper and stir well to combine, then add 1 cup beef broth, 1-8oz can tomato sauce and 3 tbsp honey.  Bring to a bubble and reduce heat to simmer for 30-60 minutes.  Serve with garnish of choice.  Can be stored covered in the fridge for up to 3 days.

  Note: This recipe can be made in an Instant Pot/ Pressure cooker! All you need to do is make the chili using the sauté feature just as you would on the stove.  Once the onions are cooked and all the ingredients are added rather than simmering - set the pressure cooker on high for 15 minutes (or use the chili setting).

Egg Free: yes

Nut Free: yes

Dairy Free: yes, if coconut oil is used

Low Carb:  yes

Sugar Free:  no

 

Cincinnati Style Chili. (Gluten Free/Paleo)

Yields 4 servings

 In a large saucepot over medium heat add 3 tbsp butter or coconut oil, once melted add 1 finely diced large onion and cook until soft and translucent, about 5 minutes. Add 1 lb ground beef and cook until the meat is browned, about 5-7 minutes. To the pot add 1/4 cup chili powder, 1 tbsp unsweetened cocoa powder, 2 tsp coconut palm sugar, 1 ½ tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp ground cinnamon, 1 tsp ground cumin, ¼ tsp allspice, ¼ tsp ground cloves, ¼ tsp cayenne pepper, ⅛ tsp ground ginger and 2 bay leaves and stir well to combine, then add 1 cup beef broth, 1-4oz can tomato paste, 1 tbsp apple cider vinegar and 1 tbsp coconut aminos.  Bring to a bubble and reduce heat to simmer for 30-60 minutes. Serve with garnish of choice.  Can be stored covered in the fridge for up to 3 days.

 

 Note: This recipe can be made in an Instant Pot/ Pressure cooker! All you need to do is make the chili using the sauté feature just as you would on the stove.  Once the onions are cooked and all the ingredients are added rather than simmering - set the pressure cooker on high for 15 minutes (or use the chili setting).

Egg Free: yes

Nut Free: yes

Dairy Free: yes, if coconut oil is used

Low Carb:  yes

Sugar Free:  no

 

Autoimmune Paleo Pie Crust + 6 Filling options! Gluten free/ Dairy free/ Grain free and Nut Free!

Autoimmune Paleo Pie Crust + 6 Filling options! Gluten free/ Dairy free/ Grain free and Nut Free!

How to make the VERY BEST Potato or Veggie Mash. (4 mind-blowing flavor variations!) With Keto &amp; AIP options!

How to make the VERY BEST Potato or Veggie Mash. (4 mind-blowing flavor variations!) With Keto & AIP options!