So the cold weather has hit. Hard. Like I’m wearing my big slipper boots and the biggest sweater I can find. Brr. When it is cold like this, I really don’t like going out more than I have to. Thus big pots of food that can extend into many lunches. Or frozen for later.
This is an extension of my Nomato sauce for pizza. Don’t be overwhelmed with the amount of steps. They are simple and the result is worth it. The butternut squash takes the bite out of the beets. Mmm. And once simmered on the stove, the bright red of the beets tone down to resemble the old tomato based chilli.
If you aren’t an olive fan, you can leave them out, but trust me the sauce won’t be the same without them. I prefer fresh olives, but the canned did the trick. They add the “tang” and then balanced with the pineapple for sweetness. Seriously, delicious.
- -2 lbs moose meat (or beef)
- -3 large beets
- -1 small bag baby carrots (or enough for 2 c.)
- - a butternut squash cubed
- -2 tbsp avocado oil
- -3 celery stalks, chopped
- -1/2 red onion, chopped
- -zest of 2 lemons, and juice of one
- -2 c. sliced mushrooms
- -2 c. sliced zuchinni
- -1 tsp smoked sea salt
- -1 tsp each herbamare, thyme, crushed garlic
- -1/2 can pitted black olives (8 large)
- -1/2 can crushed pineapple
- -preheat oven to 400deg
- -wash beats and cut in half
- -boil beats until soft
- - place carrots and squash on pan and roast for 30 min
- -meanwhile, in a large saucepan, fry meat until browned
- -Meanwhile in frying pan, heat avocado oil over medium heat. add onions, celery, mushrooms and zuchinni. Saute until soft.
- --peal beats and place half in food processor with half the remaining liquid
- -add half the carrots and squash and the olives. puree
- -place in a bowl and repeat with second group of veggies
- -once meat and veggies are cooked, add all to same large pot with spices, nomato sauce, zest, lemon juice and pineapple
- -turn heat to low, and for the best flavour, let chilli simmer for at least 30 min
- -serve with noodles or spaghetti squash
*This post has been shared at Real Food Fridays #123
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