Paleo Chili

Who doesn't love a nice, spicy pot full of chili during the cooler months? I was craving it so...and yet, my go-to recipe involved 3 different kinds of beans, which are not part of the paleo plan. So I tried to find a veggie that would give a nice, soft feel like a bean, and not be too flavorful or overpowering. And it worked! This chili is easy, delicious, and everyone went for seconds and thirds...


Ingredients:
1 pound grass fed lean ground organic beef
2 green peppers, chopped
1 serrano chili pepper, minced
2 medium yellow onions, chopped
1 large rutabaga, diced into small cubes
2 parsnips, diced into small cubes
2 large cans of diced tomatoes
1 large can of tomato sauce
chili powder, cumin, a dash of white vinegar, a sprinkle of salt and pepper

Directions:
In a large stock pot, brown the beef. Remove from pot to drain. While the beef is draining, add the onions and peppers to the pot. Saute over medium heat until onions are translucent. (About 5 minutes) Add the rutabaga, parsnip and beef back to the pot. Sprinkle the chili powder over everything, about 2-3 tablespoons. Sprinkle 1-2 teaspoons of cumin on top, then mix and let cook for a minute or two. If you wish, add a dash of salt and pepper. Stir in all 3 cans of tomato stuff, top it with a quick splash of white vinegar, and let simmer at least until the veggies are tender (about one hour), although the longer you let it simmer,the tastier it gets!