Easy Paleo Chili Recipe
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A 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 veggies. With just 10 minutes of prep time, this one-pot dinner is as effortless as it is delicious!
Nothing is as comforting as sitting down to a big bowl of steaming chili on a cool evening. It’s the coziest dinner that warms you to your bones – and even better when it’s this easy to make! Skip the major cleanup with a one-pot meal that takes just ten minutes of prep. It’s a bean-free, dairy-free, and paleo chili that’s full of delicious flavors!
Ingredients needed
This paleo chili recipe is made with delicious ingredients – it’s basically just ground meat, lots of veggies, and crushed tomatoes. Gather these simple items:
- Ground meat: Any ground meat works well in this recipe – ground chicken is a tasty, lighter option, but you can purchase ground pork, ground beef, or ground turkey.
- Other ingredients: Cooking oil, onion, garlic cloves, chili powder, ground cumin, oregano, salt, pepper, bell peppers, carrots, celery, sweet potato, and a can of crushed tomatoes,
- Garnishes: Dived avocado, cilantro, sliced green onions.
- Optional: Fish sauce adds a ton of depth to the chili. If you have it on hand, we highly recommend you use it.
Variations
This paleo chili is versatile, so you can add any other paleo additions that you are craving, or use up what is in the fridge. Here are some of our suggestions:
- Extra veg: Add cubed butternut squash, turnips, or beets. Chop up some cauliflower or broccoli, add a handful or two of spinach, or throw in some chunks of zucchini.
- Added more depth: Use store-bought or homemade bone broth for depth of flavor.
- Spicy: Add jalapeños or chipotle peppers for heat and smokiness, or red chili flakes.
- Fresh herbs: We love the cilantro on top, but parsley works great, too!
- Cocoa powder: A little bit of unsweetened cocoa powder deepens the flavor to add complexity.
- Extra meat: Add chopped bacon or Italian sausage to the initial stages of cooking for another layer of meatiness and savory depth.
- Spices: Ground coriander pairs well with the cumin and chili powder, and a little bit of turmeric adds earthy notes.
What to serve with paleo chili
A bowl of this warming paleo chili is perfect as a standalone meal. If you’re enjoying a multi-course meal, have some sriracha cauliflower popcorn as an appetizer.
Bulk out your chili with some cauliflower rice, or make dinner time even heartier with a serving of roasted mini potatoes or roasted acorn squash.
And afterward, enjoy these paleo molten chocolate lava cakes!
Recipe FAQs
Can you make paleo chili in the slow cooker?
The flavors will work if you use the slow cooker. Follow the first two steps to cook the onion and brown the meat, then add everything to your slow cooker and let it cook on low for four hours or more to let the flavors meld together.
Does this recipe work for paleo meal prep?
Paleo chili is perfect for meal prep! The leftovers will taste even better after a day or two when the flavors have had more time to meld together.
How do I store leftovers?
Leftovers store well! Scoop paleo chili into an airtight container and put it in the fridge for up to four days. You can also freeze paleo chili for up to three months.
Paleo Chili Recipe
Ingredients
- 1 tablespoon cooking oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1-3 tablespoons chili powder (more is spicier)
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon EACH: salt and pepper (more to taste)
- 2 lb ground meat (see notes)
- 2 medium bell peppers (chopped)
- 2 large carrots (diced)
- 3 stalks celery (chopped)
- 1 medium sweet potato (about 1 lb, diced)
- 2 28-ounce cans crushed tomatoes
- Optional: 2 tablespoons fish sauce (see notes)
- Sliced or diced avocado, cilantro, and sliced green onions (to serve)
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.1 tablespoon cooking oil, 1 large onion, 4 cloves garlic, 1-3 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons oregano, 1 teaspoon EACH: salt and pepper
- Add the ground meat to the pan and let it cook until it is no longer pink, about 10 minutes.2 lb ground meat
- 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.2 medium bell peppers, 2 large carrots, 3 stalks celery, 1 medium sweet potato, 2 28-ounce cans crushed tomatoes, Optional: 2 tablespoons fish sauce
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This is my go-to chili recipe! I usually go a little overboard with extra veggies, but it never fails to be amazing. This time I swapped in a butternut squash for the sweet potato (I love sweet potatoes, but recently I’ve found I might like butternut squash even more) And I always add a few leaves of kale + finely minced stems, because why not? Also a can of corn, because I love corn.
I’ve tried a few other recipes that are very good, one that may be as good or better… but required a lot more work! I can usually prep all the veggies & have it cooking in about 50 minutes. I’ve always used 2lbs of beef, but I might try 1lb of pork next time. May even start with a pack of bacon chopped up for that extra flavor 🙂
So delicious!!!
I made this tonight. Clearly I’m missing something, mine looks nothing like chili! It looks like meat with veggies in a pot. Hahaha I messed up somewhere, I’ve reread and reread. I have NO CLUE where I went wrong!
Well meat and veggies in a pot is a lot like chili. Did you add the tomatoes?
Just cooked this, and it is DELICIOUS!!!! Thank you for posting!
That makes me so happy to hear! Hooray!
I’ve made this several times and it’s on my favorites list! I’m so glad I found this recipe! It’s delicious!!!
I’m so happy to hear you like the recipe!
I’m trying this in my InstantPot tonight. I’ll let you know how it goes! Looks amazing!
I’d love to hear back!
Sending thanks from the UK!! I’ve done many paleo chili’s, but this one is now my favourite!! I left out the carrot and added kidney beans. Amazing! I made 4 large portions for myself. Ate one last night and have frozen 3. And you’re right about the fish sauce….. tons of depth!
Thank you 🙂
Shaun.
I’m so happy to hear you tried adding the fish sauce. It’s my favorite trick for adding depth to dishes like this one!
A new bean-free convert! Hooray!!
This is not what I want to see when I’m hungry and haven’t started making lunch yet! Holy moly this looks amazing! Can you hear my stomach growling from there? 🙂
Hahaha I love it! I’m sorry for making you more hungry lol. 🙂
Right? Totally made for me!
I just made this and it was really good. Don’t miss the beans at all. Thank you!
That’s so great to hear! I feel exactly the same about the beans. Who needs them!
I’m actually going to make this chili for my dad who wants chili but no beans!! Also, I’ve been wanting to try Raw Spice Bar since you posted about it last year. I’m finally doing it!!
This was a great option for my son, who no longer eats beans but still likes chili. I love that it has so many vegetables in it. Thanks for a great recipe!
You are so welcome!!
I love the color of your le creuset (or whatever pot that is)! And the chili, with ancho chili in it, sounds delicious — just the thing to get through winter with!
That’s my tropical blue Le Creuset! The color makes me happy, especially as the days turn shorter and colder. And yes, the chili is so delicious!