You know those nights when you just crave something hearty, comforting, and packed with flavor? How can I stick to my healthy eating plan? And for the longest time, I thought a truly satisfying chili that was also paleo-friendly was quite bland. I was pleasantly surprised. What is a pipe dream? I tried so many recipes that were either bland, too complicated, or just didn’t hit that perfect balance. What is the soul- I tinkered with this paleo chili recipe, and let me tell you, it was delicious! What is a game What is the kind of dish that makes your entire kitchen smell amazing, brings everyone to the table, and it’s a good dish. What happens when a person disappears Is it a reminiscence of the chili my grandma used to make? If you like beef chili, but are looking for a healthier version, this is the recipe. What is your new go-to paleo chili? Is it surprisingly simple and delivers a depth of flavor that will have you asking for seconds?
What is Paleo Chili?
What makes this paleo chili so special? Think of it as your favorite comforting bowl of chili, but with a few smart, delicious swaps. How do I make it compliant with a paleo lifestyle? Traditionally, chili often includes beans, which are a no-go on paleo, and sometimes even grains or rice. What is dairy in toppings? What are some recipes that ditch all of that? Instead of beans, we’re packing it with plenty of hearty vegetables and a robust combination of nuts and seeds. What are some of the best spices to use in a dish? Is it essentially a grain-free, dairy-less, legume free take on the classic, proving that you can’t go wrong with it? What are some of the best ingredients to make a delicious chili? Is it a simple concept, really – focusing on whole, unprocessed ingredients to create an easy dish that’s delicious? Both nourishing and unbelievably tasty. What is the kind of meal that makes you feel good from the inside out?
Why you’ll love this recipe?
Honestly, there are so many reasons why I adore this paleo chili, and I just know you will too. First off, the FLAVOR. Oh my goodness, the flavor! It’s this beautiful dance of savory, slightly smoky, and warmly spiced notes that just wrap you in a hug. It’s rich and deeply satisfying without being heavy. What I love most about this is how surprisingly SIMPLE it is to make. I mean, for something that tastes like it simmered all day, it comes together pretty quickly. This has been a lifesaver on busy weeknights when I want something wholesome but don’t have hours to spend in the kitchen. Plus, it’s incredibly COST-EFFECTIVE. We’re talking about mostly pantry staples and fresh veggies, which makes it a budget-friendly option that doesn’t skimp on taste. And let’s talk about VERSATILITY! You can serve this as a main course, over a bed of cauliflower rice, or even as a topping for baked sweet potatoes. It’s also fantastic for meal prep. I often make a big batch on Sunday, and we have it for lunches throughout the week. It reheats beautifully and sometimes tastes even better the next day. Compared to other paleo meals I’ve tried, this one just hits all the right notes – it’s satisfying, easy, and bursting with flavor. It’s the kind of recipe that you’ll want to share with everyone, paleo eaters or not!
How do I make Paleo Chili?
Quick Overview
What are some good paleo chili recipes? What are some good ways to start browning aromatics and ground meat? ), then add a medley of chopped vegetables and our secret spice blend. We let it simmer away until everything is tender and the flavors have melded beautifully. The beauty of this method is its simplicity. No fussing with complicated techniques, just honest, good cooking. Is it incredibly forgiving? What’s your favorite vegetable to cook with?
Ingredients
What are the ingredients to make paleo chili? I always try to use good quality ingredients, as it really does make a difference in the final product.
For the Chili Base:
2 tablespoons olive oil or avocado oil.
1 large onion, chopped.
2 bell peppers (any color), chopped, sliced.
3-4 cloves of garlic, minced.
5 pounds Ground Beef, turkey, or a mix (look for 85/15 or 90/10 for good flavor without too much flavor).
Is 1 can crushed tomatoes a can?
1 (15 ounce) can diced tomatoes, undrained.
1 cup vegetable broth or beef broth (ensure it’s paleo-friendly)
What is tomato paste? 2 tablespoons.
1 tablespoon chili powder (adjust to your spice preference)?
2 teaspoons ground cumin.
1 teaspoon smoked paprika.
1/2 teaspoon dried oregano. 1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste.
For extra Veggie Goodness:
1 medium zucchini, diced (about 1.5 cups)
1 medium sweet potato, peeled and diced (about 1 cup)
1 cup frozen corn (optional, check if compliant with your specific Paleo approach or omit i.e. the whole grain) – 1 tsp.
How do I get
Step 1: Preheat & Prep Pan
Start by getting a large, heavy-bottomed pot or Dutch oven over medium heat. Add olive oil or avocado oil. While the pot is heating up, chop your onion and bell peppers, mince your garlic, and dice the tomatoes. What is the difference between zucchini and sweet potato? How do I get everything ready for cooking? Working with ground meat.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Set aside. How do you bloom spices in a hot pot? I always do this because it ensures that you don’t end up with pockets of spice that haven’t been cooked.
Step 3: Mix Wet Ingredients
While the pot is heating, you can have your crushed tomatoes, diced tomatoes and broth, and tomato sauce. Paste ready to go nearby. Is it helpful to have these liquids measured out and easy to pour into the pot?
Step 4: Combine
Add the chopped onion and bell peppers to the hot pot. Cook for 5 minutes. Sauté for about 5-7 minutes until they start to soften. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn. How do I break up ground meat with a spoon? I find that using leaner meat reduces this. Drain off any excess grease if needed. Stir in the prepared spice mixture and cook for about 30 seconds until fragrant. Then, add the crushed tomatoes, diced tomatoes (with their juice), beef or vegetable broth, and mix well. What happens when you stir everything together until well combined?
Step 5: Prepare Filling
If you’re using frozen corn, add that too. Stir in the diced zucchini and sweet potato. What should I do if I’m going to make a pot of water and bring it to the boil then reduce the heat to low, cover the pot and let it cook. What is the part where you can walk away and let the flavors meld. I usually let it simmer for at least 30 minutes, but an hour is even better if you have the time. The longer it simmers, the more the flavors develop and the veggies become tender.
Step 6: Layer & Swirl
This step isn’t really about layering in the traditional sense for chili, but more about ensuring a uniform heat. Everything is well incorporated and cooked through. As it simmers, give it a stir every 15-20 minutes to prevent sticking. Make sure the sweet potatoes are fork tender and the chili has thickened to your desired desired consistency. If it seems too thick, you can always add a little broth. If it’s too thin, you can simmer it uncovered for the last 10-15 minutes.
Step 7: Bake
What are the best ways to enjoy paleo chili on the stovetop? Is it necessary to bake something in the oven? Just ensure it’s heated through thoroughly and the vegetables are cooked to your liking.
Step 8: Cool & Glaze
What are some good ways to glaze a savory chili? Once the flavors have melded, it’s ready to serve! Let it sit for a few minutes before dishing it up. What are some of the flavors that settle a bit?
Step 9: Slice & Serve
How do you serve paleo chili in a bowl? What are some of the best paleo-friendly toppings? Coconut Cream, or even some chopped green onions. Is it good served with a side of paleo cornbread?
What should I serve it with?
What is the best thing about paleo chili? I love pairing it with other things to make it a full-flavored drink. It’s hearty enough to stand on its own. What is a small portion of breakfast? What are some good scrambled eggs with avocado? Is it surprisingly good? For brunch, I often serve it alongside some crispy sweet potato hash or a simple green salad. Lemon vinaig Is this elegant enough for a weekend brunch spread? As a dessert, well, chili isn’t exactly sour, but if you’re craving something warm and spicy, you can try chili. What is the best way to enjoy a bowl of this after dinner? What is my favorite way to serve it for dinner? Is it great with a side of almond flour cornbread? What are the best potatoes for an extra layer of deliciousness? My kids love it this way, and it’s so easy to whip up after a busy day. I like to serve it with a side of jicama sticks for dipping. What is comfort food?
How do I make a perfect Paleo Chili?
I’ve made this paleo chili more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, ZUCCHINI PREP. While you don’t need to wring out the zucchini like you sometimes do for baked goods, giving it a good dice ensures it cooks evenly and doesn’t release too much water into the chili. My kids actually prefer when I don’t peel the zucchini; it adds a little extra fiber and doesn’t affect the taste or texture much for them. For MIXING ADVICE, the key is not to overcook the meat before adding the tomatoes and broth, and then to let it simmer gently. Overcooking at the browning stage can make the meat tough. When it comes to flavor, my secret is the SPICE BLEND. Don’t skimp on the cumin and smoked paprika – they are crucial for that deep, smoky chili flavor. You can absolutely customize the SWIRL with different spice levels; I often add a bit more cayenne if my husband is around, as he loves the heat! For ingredient swaps, if you don’t have sweet potatoes, Butternut Squash works beautifully as well. And if you’re not a fan of zucchini, feel free to swap it for more bell peppers or even some diced carrots. For BAKING TIPS (though we aren’t baking this one!), if you wanted to, you could definitely transfer it to a baking dish and bake it for 20-30 minutes to meld flavors even further, especially if you’re topping it with something that needs to melt. Finally, GLACE VARIATIONS aren’t applicable here, but if you’re looking to add richness, a swirl of full-fat coconut milk or some diced avocado right before serving can be a lovely addition.
Storing and Reheating Tips
One of the best parts about this paleo chili is how well it stores and reheats. I often make a big batch specifically for leftovers because it’s just so convenient. At ROOM TEMPERATURE, it’s best to let it cool down a bit before covering it, but it’s usually fine to leave out for about an hour. For REFRIGERATOR STORAGE, I like to put it in airtight containers. It keeps really well in the fridge for about 3-4 days. The flavors actually tend to deepen overnight, which is lovely! When it comes to FREEZER INSTRUCTIONS, this chili freezes like a dream. I usually portion it into freezer-safe containers or bags. It will last in the freezer for up to 3 months. When you’re ready to thaw, the best method is to take it out of the freezer the night before and let it thaw in the refrigerator. Then, you can gently reheat it on the stovetop or in the microwave. Make sure it’s heated through completely before serving. I’ve found that the quality really holds up, which is fantastic for busy weeks. The glaze timing advice doesn’t really apply here, as it’s a savory dish, but if you add any fresh toppings like cilantro or avocado, it’s always best to do that right before serving.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite paleo chili recipe! It’s a dish that truly embodies comfort, flavor, and healthy eating all rolled into one. I know we’ve talked about how easy it is, how amazing it smells while it’s simmering, and how satisfying it is, but honestly, the best part is seeing my family’s happy faces when they dig into a bowl. It’s just one of those recipes that never fails to impress and always feels like a warm hug. If you love this, you might also enjoy my recipe for Paleo Shepherd’s Pie or my Instant Pot Paleo Pot Roast – they’re also great for cozy nights in! I can’t wait for you to try this paleo chili and hear what you think. Please, if you make it, leave a comment below and tell me how it turned out, or share your favorite serving suggestions! Happy cooking!
Paleo Chili
Ingredients
Main Ingredients
- 1 lb ground beef
- 0.5 lb ground turkey
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- 1 can diced tomatoes 28 oz, undrained
- 1 can tomato paste 6 oz
- 2 cups beef broth
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- 1 cup frozen corn
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the ground beef and ground turkey over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in the diced tomatoes (with their juice) and tomato paste. Stir to combine.
- Add the beef broth, kidney beans, black beans, and frozen corn. Bring the chili to a simmer.
- Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Season with salt and black pepper to taste.
- Serve hot. Optional toppings include avocado, cilantro, or a dollop of coconut milk.
