Monday, April 1, 2013
Paleo Chili Soup
This weekend I made a big vat of paleo chili on Saturday night. When I make chili there is always a pretty good amount left the next day, as neither of my kids really eat too much of it. My teenage nephew was staying with us, however, which obviously threw off the proportions a bit.
I was left with a very small container of leftover chili, 1 cup tops. Then I remembered a tip I had read in Mark Sisson's Primal Blueprint Cookbook for how to use a small portion of chili to create a soup. It's so ridiculously easy it's almost embarrassing, yet totally worth the share because it made a whole new and delicious dinner for me!
Mark recommends using broth or coconut milk for the soup base. I went with the latter, and incorporated chopped tomatoes, carrots and zucchini. You could use just about any vegetable you'd want. I also think you could use more liquid; I probably heated mine a bit too long, so it reduced a bit and my soup was quite thick (which I didn't mind).
While I topped my bowl off with some chopped green onions, cilantro and avocado, the sky is obviously the limit for garnishes as well.
I loved the creaminess that the coconut milk added to the chili: the end result was the perfect balance of smooth and zippy. This was good enough that I'd likely make it again even if I had a more plentiful pot of chili leftovers on hand!
Paleo Chili Soup
leftover chili (I used a cup)
one cup coconut milk, chicken or beef broth
chopped vegetables (I used about 1 cup of chopped zucchini, carrot & tomatoes)
salt & pepper, if necessary
garnishes of choice
Heat coconut milk and vegetables in a medium saucepan over medium-low heat until the vegetables are fork-tender.
Add chili and cook for another minute or until the mixture is uniformly warm. Taste for seasoning and serve with choice of garnishes.