Meatless Chili Mexican Style

*this recipe is not completely eat clean*

Ingredients
yellow onion, diced
red bell pepper, diced
green bell pepper, diced
3 cloves garlic, minced
2 Tbsp chili powder
2 tsp paprika
1 tsp cumin
dash of red pepper flakes
salt to taste
2 cans black beans
2 cans pinto beans
1 can red beans
1 can white beans
4-6 large tomatoes, diced and peeled
15 oz tomato sauce
1 1/2 c vegetable broth
1 can rotel (optional)
1 can diced green chilis

Directions
1. Saute onion, bell pepper, garlic until soft. Add seasoning and cook another few minutes.
2. Add remanning ingredients and bring to boil. Return heat to medium / low and simmer about 30 - 45 minutes.
3. Serve over brown rice, cornbread, or fritos. Add grated cheese, sour cream, chives, etc as desired.

Mexican Cauliflower "Rice"

Thanks paleotable!

Ingredients
2 carrots, peeled, diced
onion, diced
4 garlic cloves, chopped fine
cconut oil
one small head cauliflower, roughly chopped
diced tomatoes in juices - equal to a 14 oz can
1 cup organic chicken stock
8 oz diced green chiles
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp paprika
salt and pepper to taste

Directions
1. Dice vegetables (carrots, garlic, onion). Heat oil and then add chopped veggies. Saute over medium for about 5-10 minutes or until onion is translucent.
2. Pulse cauliflower in food processor until at a rice-like consistency (may need to be done in batches)
3. Add remaining ingredients to pot. Stir to combine. Bring to boil and reduce heat to simmer for 10-15 minutes or until cauliflower is tender.

Chicken "Tortilla" Soup the Paleo Way

Ingredients
4 organic boneless, skinless chicken breasts
1 Tbsp cumin
1 tsp cayenne pepper
1 tsp garlic powder
salt and pepper to taste for chicken seasoning
2 Tbsp coconut oil
1 yellow onion, diced
3 garlic cloves
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 jalepeno, seeded and finely dashed
1 can diced green chiles
2 cans fire roasted tomatoes (or equivalent of home roasted tomatoes)
2 Tbsp chili powder
1/2 Tbsp paprika
1 tsp cilantro
40 or so oz chicken stock/broth
crushed plantain chips, or organic corn tortilla chips if not paleo

Directions
1. Preheat oven to 375. Place chicken on parchment lined baking sheet and sprinkle with cumin, cayenne, garlic powder, salt and pepper.
2. Bake 20 minutes or so (depending on thickness of breasts). Once cook, cut or shred.
3. While chicken is baking, heat oil in large stock pot over med-high and add garlic to sauté.
4. Add onions, bell pepper, jalepeno, mix to coat in oil. Once onions translucent, add green chiles and tomatoes, plus remaining spices. Mix well.
5. Add chicken and stock. Simmer on low heat for 30 minutes.
6. To serve, garnish with avocado, chips, etc

Beanless Chili

Ingredients
1 Tbsp coconut oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5 cloves garlic, diced/minced
1/2 jalepeno, seeded and diced
2 lbs organic grass fed beef
salt and pepper to taste
2 Tbsp chili powder
1/2 Tbsp cumin
1 tsp paprika
1/2 tsp smoked paprika
1 box Pomi diced tomatoes/ 1-2 cans diced tomatoes
30 oz tomato sauce
3 Tbsp brown sugar
1 Tbsp worcestershire sauce
1 tsp cinnamon (no more!!)

Directions
1. Saute onions, peppers, garlic, jalepeno in coconut oil until onions translucent. Add beef and season. Brown meat.
2. Once meat is brown, add in brown sugar, worcestershire sauce, cinnamon. Simmer about 30-45 min. Taste and re-season as needed.

Taco Soup

A paleo version of an old favorite!

1 lb organic, grassfed ground beef
1 red onion, diced
2 red bell peppers, diced
3 cloves garlic, diced
3 cans stewed tomatoes or about 6 fresh tomatoes, diced
1 can crushed tomatoes
1 can diced green chills
1 1/2 c water
2 zucchini, sliced or diced
2 carrots, sliced or diced
1 Tbsp cumin
2 Tbsp chili powder
1/2 Tbsp paprika
salt and pepper to taste

Directions
1. Brown ground beef.  Season with salt and pepper to taste. Add onions, bell peppers, garlic and sauté until onions translucent/soft.
2. Add remaining ingredients. Bring to boil.
3. Reduce heat and simmer, about 30 minutes or more until all vegetables are at desired texture.  Retaste for seasoning and adjust as needed. Garnish with avocado slices as desired.

Southwestern Spaghetti Squash

Ingredients
1 medium spaghetti squash
olive or coconut oil
1/2 red onion, chopped
1 jalapeño chili, seeded and minced
1 red bell pepper, chopped
1 can black beans, organic, rinsed
3/4 c sweet corn, frozen or fresh
1 Tbsp chili powder
1 tsp cumin
1/2 Tbsp cilantro
1 lime, juice of
sea salt to taste


Directions
1. Roast squash in oven at 375 for 50 min. Cut in half and when cool, scoop flesh from squash halves.
2. Heat oil in pan and sauté onion, jalepeno, and red pepper. Add beans, corn and chili powder. Salt to taste. Saute a few more minutes.
3. Add cooked squash, cilantro, lime juice, and cook 1-2 min or until heated through.

Clean Southwestern Chili

Ingredients
coconut or olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 jalepeno, chopped and seeded (or less to taste)
2 lbs organic chili beef
1 can tomato paste
1 can black beans
2 cups organic corn
water
2 containers of grape tomatoes
3-4 Tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt and red pepper to taste

Directions
1. Heat oil in pot. Add bell peppers, jalepeno, and sauté until soft. Season and brown ground beef.
2. Add tomato paste and let simmer for 2-3 minutes. Add tomatoes, beans and corn. Cover with water.
3. Bring to boil and simmer about 20-30 min.

*omit beans for paleo

Chili Lime French Fries

Ingredients
Potatoes, cut into julienne sliced fries (approximately 2 lbs)
1/2 tsp red pepper
2 tsp paprika
1/2 Tbsp chili powder
zest and juice of 2 limes
2 Tbsp EVOO
salt and pepper to taste

Directions
1. Preheat oven to 450. Place potatoes on baking sheet. Drizzle with oil.
2. Squeeze lime juice over potatoes and dust with seasonings.
3. Bake for 45 min

*we ate these with yummy salsa burgers

Salsa Burgers (with optional grilled red bell peppers)

Ingredients
Burgers
1/3 c salsa
1 lb ground beef
1/4 red pepper, diced fine
1 clove garlic, minced
juice of 1 lime
sea salt, cilantro and pepper to taste

Red Bell Peppers (optional)
1 and remaining 3/4 red bell pepper, julienned
cilantro
juice of 1 lime and zest
salt and garlic powder to taste

Directions
1. Mix all burger ingredients by hand. Form into ball and pat into patties.
2. In separate pan, combine bell ingredients.
3. Roast on BBQ. Serve cooked patty on whole wheat bun with avocado and red bell peppers on top.

* we ate these with chili lime french fries.  Can also top with cheese and more salsa or pico de gallo

Slow Cooker Mexican Beef and Tomatillo Stew (Eat Clean)

Ingredients
4 onions
4 bell peppers (various colors)
6 tomatillos
2 cloves garlic, smashed
1/2 (or less depending on taste) jalepeno
1/2 Tbsp cilantro
juice of 1 lime
salt and pepper
2 lbs organic beef stew meat

Directions
1. Combine all vegetables, herbs, lime juice in blender and blend to desired texture (I saved 1/4 of each bell pepper and one whole onion and cut into julienne strips rather than blending all).
2. Place meat in slow cooker and season to taste. Add all vegetables on top. Cover and cook on low for 6-8 hours. Serve in warm, clean tortillas. We also added a dallop of clean sour cream to those who like dairy!

Tequila Pork with Tomatillo Guacamole

Ingredients
1/4 c tequila
1/4  lemon juice
1/2 tsp ground cumin
1/4 tsp crushed red pepper
1/4 to 1 whole chopped jalapeño
trimmed pork tenderloin
4 tomatillos
1 Tbsp lime juice
1 tsp salt
3 cilantro springs
3 peeled avocadoes
2 garlic cloves
1/4 tsp salt

Directions

1. Combine tequila, lemon, cumin, red pepper and jalepeno in dish or bag with pork and marinate in fridge for 2 hrs
2. Preheat oven to 350. Boil 4 tomatillas for 2 minutes, drain. Place tomatillos, lime, 1 tsp salt, cilantro, avocados, garlic in food processor and process until smooth.
3. Salt loin with remaining salt or to taste. Brown loin on stove. Place in dish and bake 20 - 30 min or to internal temp of 145. Let stand 3-5 min. Serve with guac.


*served with Mexican rice

Mexican Rice with Corn

Ingredients
2 cups white long grain rice, uncooked
1 Tbsp vegan butter
1 Tbsp oil
1/2 white onion, chopped
1 c frozen organic non- GMO corn
14 oz diced tomatoes
2 cloves garlic, finely chopped
2 cups water
salt and pepper to taste

Directions
1. Heat oil and butter.
2. Add rice and sauté, stirring often, until oil is absorbed and golden color.
3. Add onion, garlic, tomatoes, corn, water and bring to boil.  Cover and reduce to simmer.
4. Simmer for 20 min or until rice is tender and fluffy

*served this with Tequila pork 

Mexican Quinoa

Ingredients:
2 tsp. coconut or olive oil
2 cloves garlic, minced
1/2 cup uncooked quinoa, rinsed well and drained
3/4 cups vegetable or chicken broth
3-4 diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
kosher salt
chili powder to taste
1 Tbsp cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish:
Shredded cheese, cheese, sour cream, salsa, and/or avocado


Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add garlic to the pan and sauté until fragrant, about 1 minute.
2. Stir in the the quinoa, broth, tomatoes, corn, chili powder and salt to the pan. Bring to a boil.
3. Reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until the liquid is fully absorbed.
4. Remove from the heat. Stir in the cilantro and lime juice. Serve as desired with cheese, chives, salsa, avocado, and/or sour cream.