Italian Sausage and Vegitable Chili- Yum!

We have made this soup twice now in the last 2 weeks. Even though it is a hot summer, this is so delicious and tastes yummy that it's okay (to us) to eat a soup during the summer time. Give it a try on a hot day or if you think that is weird (on a rainy summer day or save it this recipe for the fall). Trust me, it is that good!! The original recipe is in black and I have made my changes next to the text in purple. Enjoy. :)

Paleo Beef (Italian Sausage) and Vegetable Chili
Makes a hearty pot of soup with plenty to freeze for leftovers or serve for company (about 10 servings). Approximate cooking time: 90 minutes. I made a double batch to freeze and put the leftovers in small tupperware bowls for a quick lunch for Ben to bring to work.

Ingredients                

2 Tbs coconut oil
1 large yellow onion, diced
2 Tbs chili powder
1 tsp ground chipotle (I didn't add this)
2 tsp sea salt (optional)
1 tsp cumin (I didn't add this)
1 tsp garlic salt (I added real garlic instead)
2 lbs beef stew meat, cut into 1”x1” chunks (I used Italian sausage instead because I didn't have stewed meat on hand, and it turned out to be a fabulous change up)
2 (28 oz) cans diced tomatoes
2 (4 oz) can diced green chilies
1/2 of a (4 oz) can diced jalapenos (may add more if desired) (We did a small amount because of the kiddos, but could spice it up a bit)
1/2 tsp oregano
1/2 tsp thyme
1 bay leaf (I didn't add this)
7-8 medium mushrooms, sliced
2 medium carrots, sliced
2 medium zucchini, diced
1 yellow zucchini, diced
1 large red pepper, diced (In my double batch, I used green and red pepper)
4-6 large kale leaves, shredded (I used spinach as that is what I had on hand
fresh cilantro for garnish (I didn't add this)
green onions for garnish (I didn't add this)
1 small can full fat coconut milk (placed in the fridge for a few hours) (Actually quite surprising tasty)
Several scoops of purred pumpkin (you can't even taste it and it adds a nice thickness and extra nutritional value)

Instructions

I followed the directions spot on

1) Heat large soup pot over medium-high heat.

2) When hot, add coconut oil and onion to pot and brown slightly.
3) Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
4) When onions have browned slightly, add beef and brown on all sides.
5) Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilies, jalapenos, chipotle peppers
6) Add zucchini and red pepper, and cook for another 20 minutes.
7) Add kale and finish cooking for 10 more minutes. Season with sea salt if desired. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.

Recipe from Paleo Plan: Quickstart Guide and Paleo Challenge