Easy Paleo Chili Recipe
A great recipe if you want a hearty bowl of chili that is 100% compliant with the paleo diet. It is low carb, and loaded up with extra veggies to ensure that it's still just as satisfying without the beans.
Equipment
- Large pot
- Cutting board
- Measuring cups and spoons
- Can opener
- Wooden spoon
- Large knife
- Stove top
Ingredients
- 2 pounds grass-fed ground beef
- 2 tbsp olive oil
- 1 white onion
- 3 garlic cloves
- 1 green bell pepper
- 2 carrots
- 1 zucchini
- 1 small can tomato sauce (398 mL)
- 1 large can of diced tomatoes (796 mL)
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Start by dicing up your onions and garlic and transfer them to a small bowl.
- Then slice up the rest of your vegetables.
- Heat a large pot on the stove at medium high heat, and then add your olive oil, ground beef, and chopped onions and garlic. Sauté while stirring until everything is starting to brown.
- Then add all of your remaining cut up vegetables, canned tomatoes and tomato sauce, and seasonings. Give everything a good stir.
- Reduce the burner to low heat and simmer your chili for about 30 – 45 minutes or until your vegetables are soft to your liking.
- Serve with diced green onion and fresh cilantro. You could even throw in some sour cream or a sprinkle of cheese (dairy free or regular).
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, storage and reheating tips.
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 75mgSodium: 646mgPotassium: 581mgFiber: 7gSugar: 9.5g
Tried this recipe?Let us know how it was!