Paleo Chili Recipe

Name: Paleo Chili Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1 tablespoon cooking oil; 1 1 large onion; 4 4 cloves garlic; 1-3 1-3 tablespoons chili powder; 1 1 tablespoon ground cumin; 2 2 teaspoons oregano; 1 1 teaspoon each: salt and pepper; 2 2 lb ground meat; 2 2 medium bell peppers; 2 2 large carrots; 3 3 stalks celery; 1 1 medium sweet potato; 2 2 28-ounce cans crushed tomatoes; Optional: 2 tablespoons fish sauce; Sliced or diced avocado, cilantro, and sliced green onions

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5.0

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 servings
Calories
240 kcal
Course
Dinner
Cuisine
North American

Paleo Chili Recipe

Iris Warren

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A nourishing and comforting bowl of chili is always satisfying to dig into, and this bean-free paleo chili hits all the right spots. It perfectly balances saucy, meaty richness, and warming spices with loads of healthy veggies. With just 10 minutes of prep time, this one-pot dinner is as effortless as it is delicious!

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Ingredients

Servings

1 1 tablespoon cooking oil
1 1 large onion chopped
4 4 cloves garlic minced
1-3 1-3 tablespoons chili powder more is spicier
1 1 tablespoon ground cumin
2 2 teaspoons oregano
1 1 teaspoon each: salt and pepper more to taste
2 2 lb ground meat see notes
2 2 medium bell peppers chopped
2 2 large carrots diced
3 3 stalks celery chopped
1 1 medium sweet potato about 1 lb, diced
2 2 28-ounce cans crushed tomatoes
Optional: 2 tablespoons fish sauce see notes
Sliced or diced avocado, cilantro, and sliced green onions to serve

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Instructions

Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 mins. Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook for 1 minute.
Add the ground meat to the pan and let it cook until it is no longer pink, about 10 minutes.
Add the bell peppers, carrots, celery, sweet potato, crushed tomatoes, and (if using) the fish sauce. Bring the pot to a boil then reduce the heat to medium. Simmer the chili with the lid off for 20 minutes, or until all the veggies are tender. Season to taste with sea salt.

Notes

You can use any ground meat in this recipe. Ground chicken is a tasty lower calorie option - it's what we used for the nutritional information. We often use a combination of half beef and half pork.
The fish sauce adds a ton of depth to the chili. If you have it on hand, we highly recommend you use it.

Nutrition Information

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Serving 1 serving = ⅛ of the recipe Calories 240kcal (12%) Carbohydrates 14g (5%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 98mg (33%) Sodium 129mg (5%) Potassium 931mg (27%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 8493IU (170%) Vitamin C 42mg (47%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 240 kcal

% Daily Value*

Serving	1 serving = ⅛ of the recipe
Calories	240kcal	12%
Carbohydrates	14g	5%
Protein	21g	42%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	98mg	33%
Sodium	129mg	5%
Potassium	931mg	20%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	8493IU	170%
Vitamin C	42mg	47%
Calcium	55mg	6%
Iron	2mg	11%