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By Shane Young | July 22, 2014 |
Makes about 3 to 4 servings
This chili is a bowl full of warmth and comfort. It’s a smart dish as it uses leftover meat as its base. Grass-fed beef and pork chops are great the first night if you cook them right, but as leftovers they can be tough and chewy. I decided to take the sweet dumpling squash – which is similar to acorn squash – combine it with diced leftover beef that softens nicely in this delicious chili. You can substitute one small butternut, two acorn or three delicata. I always like to try and sneak a little seaweed into my stews; they boost the nutrition of this soup to a whole new level. The chipotle in here makes it spicy, but the coconut milk blends all the flavors into a creamy chili that is a sure winner.
2 sweet dumpling squash
1 tbsp (14 g) coconut oil
2 tsp cumin
1 tsp dried thyme
1 onion, diced
4 cloves garlic, minced
¼ tsp chili powder
¼ tsp cinnamon
¼ tsp ground cloves
1 red pepper, diced
1 tbsp (8 g) chipotle chili in adobo sauce, minced
1 quart (560 g) leftover diced beef and/or pork
1 28-oz (784 g) can diced tomatoes
1 pint (470 ml) homemade stock (chicken, turkey, or beef)
⅓ cup (18 g) wakame seaweed
½ cup (120 ml) full-fat coconut milk
3 tbsp (3 g) fresh cilantro, minced
salt and pepper to taste
Preheat the oven to 300ºF (150ºC, or gas mark 2). Peel, seed and chop the squash into 1 ½-inch (3.8 cm) pieces. In a Dutch oven over medium heat, warm the coconut oil and add the squash, spices, onion, garlic, red pepper and chipotle. Cook for about 5 minutes or until onions are soft. Add the meat and continue to cook for another 3 minutes. Now add the tomatoes and stock. Bring to a simmer and stir well. Add the seaweed into the simmering pot. Pop in the oven for about 2 ½ to 3 hours, checking in a stirring occasionally. Allow to cool slightly before serving. Add coconut milk as it cools. Salt and pepper to taste. Garnish with fresh cilantro.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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