The best paleo bean free chili! This crazy delicious chili is not only bean free (making it paleo and whole30 friendly), it’s also loaded up with a rainbow of veggies – carrots, celery, onions, peppers, tomatoes, fennel and garlic that deliver serious flavor and mega nutrition!
I am pretty sure Seattle is confused about what season it’s supposed to be (SPRING, SEATTLE. IT’S SUPPOSED TO BE SPRING!). Because the trees are blooming and the crocuses and daffodils have sprung up from their earthly depths but it was SNOWING last Friday, you guys. SNOWING. Like big wet flakes falling to the ground for at least two hours 🙄 I know we’re not the only one’s but it just makes me wanna say COME ON ALREADY.
(Very ready for sun over here 🙋🏼)
So while at first I thought I might be a little too far past the cold weather season to share this recipe for the best paleo bean free chili, after this recent flash back to winter-like weather that we’ve been having around here I realized that no, it’s definitely not too late. In fact, this chili recipe is probably needed now more than ever. Because if we’re gonna have to deal with snow at the end of March, we might as well be eating delicious paleo bean free chili while we do it!
Anyone else feel like they’re still unwinding from the holiday? While I love love love spending time with friends and family and sharing good food, it always takes me awhile to get back into the groove of things afterwards. There are some things that have been helping me get back into the flow – exercise, quiet down time for reading or watching favorite movies (currently mid Harry Potter marathon!), and making easy, nourishing meals like this creamy dairy free parsnip and chive soup.
A good soup recipe is at the top of the list of my all time favorite things, and favorite ways to warm up. Especially this time of year when every day IS RAIN and I literally need just as many lights on in my house during the day as I do at night.
Not even exaggerating.
These are the days that I dream of spending the winter in someplace warm and tropical.
But for now…
Creamy parsnip and chive soup + twinkle lights + kitty cuddles = things that are keeping me sane.
Ahhh I’VE MISSED YOU! How did we go from rocking it out with easy dairy free cauliflower mac and cheese last week to not talking until now?! It’s my bad, I know. Somewhere in between travel and catching the worst head cold I’ve had in forever I just sort of lost some traction.
It happens, sometimes.
The season change struggle is real.
But it’s nothing we can’t fix with some creamy pumpkin turkey chili. Don’t ya think?
I’ve been thinking about making this soup for a very long time. Dreaming of it’s creamy, cozy pumpkin perfection. And last week, mid-cold, post vacation vibes, it was time to bring it to our dinner table.
And it it was literally perfect.
Like a so-totally-november-I-can’t-believe-it’s-already-snowing-luscious gift to ourselves. Because we all know the power of coming home to a delicious bowl of soup when the temperature starts to drop and changing leaves turn into falling flakes. I know Seattle might be a little ahead of other parts of the country on this one but I know you still feel me.
Soup = the best part about cold weather. Especially when it involves pumpkin.