total time:30 mins
- Casserole dish
- Cutting knife
Heat oven to 400° F.
Combine chard and cannellini beans in a large casserole or baking dish. Season with a few pinches of salt and pepper.
Add the sausage.
In a separate bowl, whisk together Dijon mustard, lemon juice, smoked paprika, and olive oil.
Pour over chard, cannellini beans and toss well to evenly coat.
Evenly distribute the chard, beans, and sausage in a single layer in the dish.
Roast for about 20 minutes, or until the chard is has crispy edges and the sausage is no longer pink.
Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan (and cornbread if you feel like it!)
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).