Eating Paleo can sometimes be difficult when you crave certain foods.  In this recipe, you can have chili by replacing the beans with rutabagas to keep it paleo, and you won’t even miss them!


  • 3 medium onions, diced
  • 3 red bell peppers, diced
  • 1 large rutabaga, peeled and diced
  • 8-10 garlic cloves, minced
  • 2 pounds grass-fed ground beef
  • 2 Tablespoons Ghee or coconut oil
  • 1 ½ Tablespoons Cumin
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon cayenne
  • 2 teaspoon cinnamon
  • 1 teaspoon cacao powder
  • 1 ½ teaspoons oregano
  • 28 ounces diced tomatoes
  • 14 ounces tomato sauce
  • 6 ounces brewed coffee
  • 1 cup organic bone broth
  • 1 ripe avocado
  • shredded cheese for topping

In a large pot, add the ghee or coconut oil on medium-low heat.  When shimmering, add the rutabagas and cook until soft, about 15 minutes.

Add the onions and bell peppers and cook until onions are translucent.  Turn the heat up to medium- high and stir in the ground beef and seasonings.  Once beef is browned, add the diced tomatoes, tomato sauce, coffee, and broth.

Bring to a boil then reduce to a simmer.  Simmer for an hour and serve garnished with avocado, green onions, and cheese.

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