If you’re looking for the best paleo chili to keep you satisfied without venturing outside Paleo guidelines, you’re in the right place. This hearty dish skips the beans and sugary sauces that can sneak into traditional recipes, focusing instead on nutrient-rich vegetables, warm spices, and quality protein. It’s filling enough for a family dinner but also simple enough to whip up on a busy weekday. Ready to spice up your meal plan?
Ingredients
- 1 tablespoon coconut oil (for sautéing)
- 1 pound ground beef (or turkey if you prefer)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes (no added sugar)
- 1 can (8 ounces) tomato sauce (no added sugar)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: a pinch of cayenne for extra heat
Directions
- Warm the coconut oil in a large pot over medium-high heat.
- Add the ground beef, and stir occasionally until browned (about 5–7 minutes). Drain excess fat if necessary.
- Toss in the onion and garlic, and sauté for another 2–3 minutes until the onion becomes translucent.
- Stir in the chopped bell peppers, and let them cook for a couple of minutes to soften slightly.
- Pour in the diced tomatoes and the tomato sauce, then add the chili powder, cumin, paprika, salt, and black pepper. If you like extra spice, sprinkle in that cayenne!
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes. The flavor deepens the longer it simmers, so aim for 30 minutes when you can.
- Taste and adjust spices or salt as needed, then serve hot.
Nutrition Facts
Exact nutrition can vary based on specific ingredients, but here’s a general overview for one bowl (about a fourth of the recipe):
- Calories: ~350
- Protein: ~25g
- Fat: ~20g
- Carbs: ~15g
- Fiber: ~4g
These estimates are meant as a guideline. You can tweak the recipe to suit your dietary goals and flavor preferences.
Final Thoughts
This chili works well for a cozy night in or as part of your weekly meal prep. If you enjoy variety, swap the ground beef for ground turkey, or even use different vegetables like zucchini or carrots. Plus, leftovers taste even better the next day, so feel free to double the recipe if you love having a quick lunch ready to go. Give it a try, and see just how versatile Paleo Diet recipes can be!
Frequently Asked Questions (FAQs)
Can I add beans to this recipe?
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If you’re following a strict Paleo plan, beans are typically off-limits. However, if you’re flexible, feel free to include them for added protein and fiber.
How do I store leftovers?
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Let the chili cool, then transfer it to an airtight container. It’ll keep in the fridge for about three days or in the freezer for up to two months.
Can I make it spicier?
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Absolutely! Add more cayenne, sliced jalapeños, or hot sauce to dial up the heat.
What’s the best accompaniment?
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Fresh avocado slices, chopped cilantro, and a squeeze of lime lend a cool contrast. For a complete spread, pair it with a side salad.
Enjoy experimenting with your new favorite chili, and keep discovering ways to make your Paleo lifestyle both delicious and fun!
Paleo Diet Recipes for Best Paleo Chili
Ingredients
1 tablespoon coconut oil (for sautéing)
1 pound ground beef (or turkey if you prefer)
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (14.5 ounces) diced tomatoes (no added sugar)
1 can (8 ounces) tomato sauce (no added sugar)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt (adjust to taste)
1/2 teaspoon black pepper
Optional: a pinch of cayenne for extra heat
Directions
- Warm the coconut oil in a large pot over medium-high heat.
- Add the ground beef, and stir occasionally until browned (about 5–7 minutes). Drain excess fat if necessary.
- Toss in the onion and garlic, and sauté for another 2–3 minutes until the onion becomes translucent.
- Stir in the chopped bell peppers, and let them cook for a couple of minutes to soften slightly.
- Pour in the diced tomatoes and the tomato sauce, then add the chili powder, cumin, paprika, salt, and black pepper. If you like extra spice, sprinkle in that cayenne!
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes. The flavor deepens the longer it simmers, so aim for 30 minutes when you can.
- Taste and adjust spices or salt as needed, then serve hot.
