This month our gym is doing a Whole30 challenge. In honor of that, all my recipes this month will be Whole30 approved, and as always delicious!
This recipe was actually made for me by my friend. She tossed all these ingredients in her dutch oven (that was the most beautiful color of turquoise you have ever seen- I was drooling) and a few hours later after our pedicures and shopping trip we came home to an amazing dinner. I mean really, does it get any better than that? Shopping, pedicures AND someone else making you a Whole30 approved dinner. It was a perfect day. :)
If you are like me and don't have a dutch oven, you can still make this recipe in your crock pot. Just follow the same prepping directions and cook your chili on high for about 2 hours. Add your celery root in at the end still to avoid the mushiness.
Fresh Beef and Veggie Chili
2 pounds boneless beef chuck post roast (cut into 3/4 inch pieces)
1 tablespoon oil of choice (coconut or olive)
2 cloves crushed garlic
1 jar (24 oz mild or medium, chunky salsa)
1 can (or 13 1/2- 14 1/2 oz organic beef broth)
2 tablespoons chili powder
2 large celery root (cut into 1/2 inch chunks, you can also substitute sweet potatoes here or parsnips)
1 bunch chopped fresh cilantro
In dutch oven, heat oil over medium heat. Add garlic and cubes of roast and brown evenly. Pour off drippings if it is excessive.
Stir in salsa, broth, and chili powder. Cover tightly and simmer for 1 1/2 -1 3/4 hours, or until beef is tender.
Add celery root and bring to a boil. Reduce heat to low and cook uncovered for 15-20 min or until the celery root is tender.
Serve topped with fresh chopped cilantro and avocado.
You can also make this recipe into a soup by adding 3 cups of water with the salsa, broth and chili powder.