Easy Paleo Chili Recipe

This delicious bean free Easy Paleo Chili Recipe has become our family's go-to one pot dinner. It's full of healthy veggies and so simple to make. It's also 100% Whole30 compliant. You're going to LOVE it!

I love sitting down and digging into a big bowl of hot chili on a cool evening. No matter how cold it is outside, I always end up feeling warmer with chili in my belly.

Until recently, I had never tried a bean-free chili. The first time I heard of such a wild and crazy thing was a couple of years ago from my friend, Paul. He told me he liked to indulge in a making a giant pot of meat only chili when his vegan wife Rosemary (hey, girlfriend!) was out of town. I thought he was crazy and that a beanless chili sounded weird. ← Truth!

Fast forward to spring last year, and everything changed. I was halfway through my first round of The Whole30 Program (Have you ever done that? I love it!) and came down with a big chili craving. I figured that a bean-free chili would be better than no chili at all.

What I wasn't expecting is how much I loved it. It's like I had been eating chili wrong all my life. I mean, who needs those silly beans anyway?

This easy paleo chili recipe is the only chili recipe I make now.

And I wasn't kidding at all about the easy part. This really is an easy paleo chili recipe. Even though I have listed all the neatly measured ingredients for you, feel free to eyeball and make substitutions. You really can't mess this one up.

Back in my vegetarian days, I would make this easy vegetarian chili recipe. It was chock full of veggies (and beans!) and I loved it that way. Even though I now that I find myself leaning heavily towards the paleo diet, I still love a hearty chili full of veggies. This easy paleo chili recipe fits the bill.

I loaded it with veggies so it really is a healthy one pot paleo recipe. No need to serve a salad on the side, my friends. This chili is all you need.

One of the things that makes this paleo chili so delicious is the chili spices I use. Last year, I found out about a spice company called, RawSpiceBar. Have you heard of them?

They grind all their spices fresh and the difference is really incredible. Their spices have so much flavor compared to regular store-bought spices. I've used the two spices in the picture up there, and they work really well in this recipe.

The one has taco in the name, which might sound a bit strange. But it has all of my favorite chilis like New Mexican, Ancho, Guajillo, and Arbol. It also has other chili spice must-haves like cumin, coriander, oregano, and smoked paprika. It's delicious.

If you love this Easy Paleo Chili Recipe as much as I do, don't forget to give it a 5-star rating in the comments below!

Easy Paleo Chili Recipe

• Author: Kristen Stevens | The Endless Meal
• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 minutes
• Yield: 6-8 servings 1x

★★★★★

4.8 from 6 reviews

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Description

This delicious bean free Easy Paleo Chili Recipe has become our family's go-to one pot dinner. It's full of healthy veggies and so simple to make. It's also 100% Whole30 compliant. You're going to LOVE it!

Gluten FreePaleoWhole30

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Scale 1x2x3x

Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1–3 tablespoons chili powder (I love RawSpiceBar Taco Seasoning)
• 1 tablespoon ground cumin
• 2 teaspoons oregano
• 1 teaspoon ancho chilis (I love both RawSpiceBar Ancho Chilis and their Chili Powder)
• 2 lbs. ground meat (see notes)
• 2 bell peppers, chopped
• 2 large carrots, diced
• 3 celery stalks, chopped
• 1 medium sweet potato, about 1 lb., diced
• 2 – 28-ounce cans crushed tomatoes
• Optional: 2 tablespoons fish sauce (see notes)
• Sea salt, to taste

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Instructions

1. 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, and oregano and cook for 1 minute.
2. 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, or until all the veggies are tender. Season to taste with sea salt.

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Notes

You can use any ground meat in this recipe. Ground chicken is a tasty lower calorie option – it's what I used for the nutritional information. I 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, I highly recommend you use it. If you're on The Whole30 Program, make sure to read the label as not all fish sauce is compliant.