Zucchini Chorizo Butter Stew (Keto, Paleo, GAPS)

close-up photo of chorizo butter stew with spoon in white bowl

Zucchini Chorizo Butter Stew (Keto, Paleo, GAPS)

For a delicious weeknight meal, here's a bone broth-based stew: spicy, creamy and satisfying! Zucchini Chorizo Butter Stew is Keto, Paleo and GAPS-friendly with just 5 simple ingredients and only 15 minutes of prep time.

Course DInner, lunch, Soup

Cuisine American, Mexican

Keyword butter, chorizo, gaps diet, keto, low carb, paleo, primal, stew

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 574kcal

Author Megan

Cost $8

Equipment

saucepan

Ingredients

2 pounds zucchini about 4 good-sized zucchini
4 cups bone broth or meat stock
1 pound chorizo bulk
3 bell peppers any combination of red, yellow and orange (or use 4 bell peppers if yours are small)
6 Tablespoons butter unsalted

Instructions

Cut zucchini into ½" slices. Place in medium-large size saucepan. Add bone broth. Heat broth over high heat; then reduce heat to low and cover. Simmer zucchini 30 minutes.
Slice peppers thinly. Chop the slices into shorter bite-size sections if preferred. Add peppers and chorizo to pot. Break up meat with a spatula into simmering broth. Mix peppers in as well. Continue to break up all meat into small pieces. Replace lid and simmer 20 minutes.
Stir the stew at this point, making sure all meat is broken up, allowing zucchini to break up and fall apart. Cook, covered, an additional 10 minutes over low heat, stirring occasionally.
Stir in butter, allowing it to melt and mix in completely. Taste to see if it needs a little sea salt. Add and stir in a little sea salt if needed. Serve.

Nutrition