Print

Hearty Paleo Sausage Chili with Skillet Cornbread

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Entree
  • Method: baked, stovetop

Scale

Ingredients

For the sausage chili

  • 2 teaspoons extra virgin olive oil, divided
  • 1 pound hot Italian sausage (such as Mulay’s)
  • 1 green bell pepper, diced
  • 1 cup diced yellow onion
  • 4 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon paprika
  • 1 26-ounce can crushed tomatoes

For the cornbread


Instructions

For the sausage chili

  1. Preheat oven to 325 degrees.
  2. Heat 1 teaspoon olive oil in a dutch oven over medium heat. Add the sausage and cook until mostly browned. Transfer sausage to a large plate.
  3. Add remaining teaspoon olive oil to the dutch oven. Add garlic, bell pepper, and onion. Cook for 6-8 minutes, until softened. Add chili powder, cumin, salt, black pepper, oregano, thyme, and paprika. Stir to coat the veggies in the spices.
  4. Pour the can of crushed tomatoes into the dutch oven and stir. Finally, add the browned sausage and stir.
  5. Cover and transfer to the oven. Bake for 2 1/2 to 3 hours.

For the cornbread

  1. Preheat oven to 350 degrees. In a large bowl, whisk together almond flour, cassava flour, baking soda, and salt.
  2. In a separate bowl, mix the eggs, almond milk, ghee, and honey until smooth. Pour wet ingredients into dry ingredients and stir until fully incorporated.
  3. Grease a clean, well-seasoned 10” cast iron skillet with a small amount of ghee or olive oil. Pour the batter into the skillet and gently spread to the edges. Bake for 25-30 minutes, until golden brown on top.

Keywords: Paleo sausage chili, gluten free cornbread, chili and cornbread