Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

{Whole30 Approved}

 You’ll Need:

  •  1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tblsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste

 

 Method:

In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.

*adding more sweet potato will offset some of the heat if you prefer things less spicy.

This makes a big stock pot full and is great for freezing for lunches for the week!

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 


Eat Clean, Eat Healthy, & Eat Well. 

Moxie’s Chicken and Vegetable Soup

Moxie’s Chicken and Vegetable Soup

{Whole30 Approved}

Kid Tested 🙂

You’ll Need:

  • 4 medium sized chicken breast, cleaned of fat, and cut into thirds
  • 4-5 carrots, peeled and chopped in rounds
  • 7 stalks of celery, sliced thick
  • 2 turnips, peeled and chopped into 2cm cubes
  • 10-15 cremini mushrooms cut in halves then sliced
  • ½ red onion, chopped
  • 6 zucchini, cut in half then sliced thick
  • Vegetable broth to cover {I make homemade with the scraps of the veggies as I cook, but you can buy low sodium organic chicken or vegetable broth from the store too}
  • 1 can diced tomatoes
  • Olive oil for cooking

 

Method:

Put a stock pot over high heat and lightly coat with olive oil, add the chicken. Sear on each side about 2 minutes, just to add a bit of caramelization for flavor. Remove from pan and set aside.  Add in water or broth to deglaze the pan and pour that liquid into a bowl and set aside {to be added later to the soup because this is full of flavor}

Add in the onion, cook for about 2 minutes, then add the carrots, celery, mushrooms, and turnips- stir continuously for about 10 minutes, adding in a little broth to keep the pan deglazed and the veggies from sticking. Add in the broth, enough to cover all of the vegetables and add in the chicken, and canned diced tomatoes, stir and bring to a boil. Add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini, stir and continue to let cook until all of the chicken is shredded.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

Serves 8, or makes enough to freeze for lunches and dinner for the week.


Eat Clean, Eat Healthy, & Eat Well.