PCOS Friendly Paleo Beef Chili

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

2 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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1 large yellow onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp salt, plus more to taste
½ tsp black pepper
1 can (6 oz) tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 cup beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.

For serving

sliced avocado (optional)
fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Heat the avocado oil in a large Dutch oven over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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