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!
Ingredients
1tablespooncooking oil
1largeonion, chopped
4clovesgarlic, minced
1-3tablespoonschili powder, more is spicier
1tablespoonground cumin
2teaspoonsoregano
1teaspoonEACH: salt and pepper, more to taste
2lbground meat, see notes
2mediumbell peppers, chopped
2largecarrots, diced
3stalkscelery, chopped
1mediumsweet potato, about 1 lb, diced
2 28-ouncecans 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
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.