This is a story on how to easily make several different chilies for one party of people who has several different diets. Whew!
I had been bragging to my brothers about the Keto cornbread and how there was no cornmeal in the muffins, but that it truly tasted like real cornbread. Well, they decided to drive practically across country to taste it. Uh-oh. Time to put my money where my mouth was. (grin)
No worries because the little Keto cornbread muffins really are delicious, but what do I want to serve with the bread? Chili of course!
My company included both brothers and one sister-in-law. Then there was Les who HAS to have beans in his chili and myself who is (mostly) staying on Keto. One brother has no diet restrictions, one brother is Keto and my sister-in-law is Paleo-vegetarian.
OK, no problemo, I started with the basic veggies and then altered each pot of chili to fit my guest’s needs. That ended up being three separate, but similar dishes.
All chili versions began by sauteing the peppers, diced tomatoes and onions in butter. Spices were added to the basic veggie mix as it cooked. The cauliflower was riced and thrown into the microwave to soften it, but not to make it mushy. To add a little “meat” to the Paleo chili, I added chopped walnuts.
In a separate skillet, I browned ground beef for all except Debbie, adding a little garlic powder, salt and pepper as that cooked. I used canned pinto beans to add to the boy’s chili leaving the beans out of my Keto beef mix and leaving the cauliflower/walnut mix out of Rich and Les’ chili. Now it was just a matter of combining the foods that matched each person’s diet into separate pots and then leaving them on the stove to simmer for about 1/2 hour.
Paleo Chili- Also great for Keto with or without added meat)
Note: I used all the colors of bell peppers just because I think that they are pretty, but you can stick with just one green pepper if you like)
3 tbs avocado oil (or oil/butter of your choice)
I head riced cauliflower, cooked in microwave until soft but not mushy
1 small yellow or brown onion
4 cloves garlic, minced
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 cup chopped walnuts
2-14 oz cans diced tomatoes
1 14 oz can tomato sauce
1 small can diced jalepenos
1 tbs cumin
1 tbs oregano
1 tbs dried parsley
1/2 tbs cayenne
1 tbs chili powder
2 tbs onion powder
2 tbs garlic powder
salt and pepper to taste
1. Into a deep skillet, heat avocado oil and saute all veggies except the cauliflower.
2. Add garlic and all dried seasonings except salt and pepper to the veggies skillet and stir to combine. Continue to saute until the onions begin to look translucent.
Note: At this point, I divided the veggie skillet into two separate soup pots so that Les did not get any cauliflower in his chili. Heaven forbid!
3. As the veggies cook, microwave the riced cauliflower plus the chopped walnuts in about 1/4 cup water- until soft but not mushy.
4. Into a soup pot with the veggie mix, add the tomatoes, sauce and jalepenos. Stir to combine bringing to a boil.
5. Lower the temp and simmer on the stove for about half an hour, stirring occasionally.
6. Add salt and pepper to taste and possibly more chili powder if needed.