Paleo Chili Recipe

Yield: 8 servings

Prep Time: 10

Cook Time: 40

Total Time: 50

A delicious 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 veggies. With just 10 minutes of prep time, this one-pot dinner is as effortless as it is delicious!

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

Notes

You can use any ground meat in this recipe. Ground chicken is a tasty 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.

Serving: 1 serving = ⅛ of the recipe, Calories: 240kcal, Carbohydrates: 14g, Protein: 21g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 129mg, Potassium: 931mg, Fiber: 3g, Sugar: 5g, Vitamin A: 8493IU, Vitamin C: 42mg, Calcium: 55mg, Iron: 2mg