One of my best tips and tricks to eating healthy, all the time, without compromise is having food on hand. Okay, we can’t really call that a trick or tip because that is just common sense. But hear me out. The reason so many people can’t seem to get on the health wagon and stay on it is due to lack of preparation or just not having healthy food at home where it is easy to grab. Because of this lack of preparation, they are constantly tempted by less-than healthy food choices. So how do you overcome this? When you cook, make a double batch or triple batch so you can eat some now and still have plenty for leftovers.
There’s that word again, leftovers. Possibly my favorite word in the food dictionary (because there is one…). Lets say it together, nice and slowly, L-E-F-T-O-V-E-R-S. Are you loving them yet? This is the secret, the key to lasting health. No one has time to cook three meals a day, seven days a week. That is twenty-one meals which could equate to nearly twenty-one hours of food prep, cooking, and cleaning. That is a part-time job and thus why it isn’t realistic for a.n.y.o.n.e.
So leftovers it is, hearty, comforting, delicious leftovers. I find soups and stews to be an easy meal, side-dish or even a breakfast during the cold (or unseasonably warm –>BEGGING FOR A WHITE CHRISTMAS<–) winter months. One cutting board, one knife, one pot and you are on your way to making food to last for days. –>SQUEAL<–
Lets start with chili shall we? Chili can be made a trillion different ways. Bison chili, corn chili, traditional chili, Spanish chili, or even this Paleo Sweet Potato Chili. You name it, you can make it. The reality is the only thing consistent among chili is the chili powder (obvi) and the tomato base. Anything else you add is just your “special touch.” This is why chili can also be a good soup to make at the end of the week (or your grocery week) to use up any leftovers. We sometimes refer to it as garbage soup because the kids think it is so much more fun to eat garbage than chili. There I go blaming the kiddos again.
So, you probably don’t want to call it garbage soup, then again if your kids will eat it then why not? Just don’t invite the guests over for garbage soup night, that might not go so well. How do I make the perfect chili? Check off the basics. This is the must have list in regards to chili and making it your own. 
Once you have the foundation of protein, veggies, spices and liquids you are ready to make it. Start chopping, simmering and soon you will be spooning that piping hot, hearty soup into your mouth. Are you ready? Go clean out your refrigerator and start chopping. You need this soup!
- 2 Tbsp coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 8 ounces mushrooms, sliced
- 2 sweet potatoes, peeled and diced
- 2 parsnips, peeled and diced
- 1 lb ground beef
- 1 lb ground sausage
- 2 cups tomato sauce
- 2 cups bone broth
- 8 ounces diced tomatoes, with juice
- 1 Tbsp chili powder (more or less depending upon your taste preferences)
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp cinnamon
- 1 tsp salt
- ¼ tsp (approximately) freshly ground pepper
- In a large dutch oven, brown hamburger and sausage. Once browned, remove, drain and set asides.
- Add in coconut oil over low-medium heat. Once hot, add chopped onion, garlic cloves, mushrooms, sweet potatoes, and parsnips. Cook until onion is translucent.
- Add in spices, mixing to combine.
- Add stock, tomato sauce, tomatoes and ground beef and sausage.
- Simmer until veggies are tender.
- Season with additional salt and pepper, if needed.
- Serve and garnish with cilantro and avocado
