You’ll love this easy, delicious one-pot Paleo chili that is bean free and Whole30 compliant! Stock full of veggies and spices. Garnish with your favorite toppings!
The perfect Game Day feast!
How To Make Paleo Chili:
Step 1 – Gather and measure the ingredients.
Step 2- Heat a stockpot/dutch oven on the stove to medium-low. Add the olive oil, onions, red pepper, shredded sweet potatoes, garlic, a pinch of salt and pepper and cook for a few minutes (5-7) until cooked and tender.
Step 3 – Add the ground beef and cook over medium heat until cooked through (about 10 minutes).
Step 4- Stir in the dried herbs and spices, cacao powder, diced tomatoes, 1/2 teaspoon salt, tomato paste, coconut aminos, and cook for another minute or so.
Step 5 – Add the canned tomatoes and cook for a few minutes (3-5 minutes).
Step 6 – Check for seasonings. Bring to a boil, and reduce heat to low, and simmer for about 10 minutes until flavors are blended.
Step 7 – Serve with your favorite garnishes and toppings! Dairy-free sour cream, guacamole, chopped pepper, a wedge of lime, Paleo tortillas are all great ideas!
Tips When Making Paleo Chili:
- Use 85% lean ground beef
- Add water if chili is too thick.
- Makes fabulous leftovers.
- Freezer friendly – just add to freezer zip lock bags, label and store up to a few months.
- For extra heat, add a pinch of cayenne pepper.
- Substitute your favorite veggies; add in what you have.
Looking For More Delicious Recipes? Check These Out:
- Paleo Turkey Chili (Crockpot)
- Paleo Turkey Meatloaf
- Paleo Meatloaf
- Paleo Stuffed Peppers
- Whole30 Ketchup
Products Used To Make This Recipe:
Stock Pot|Cacao Powder|Coconut Aminos|
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You'll love this easy, delicious Paleo chili that is bean free and Whole30 compliant! Stock full of veggies and spices. Garnish with your favorite toppings!
- 1 pound ground beef (I use 85% lean)
- 2 cloves garlic, minced (If extra large garlic, use just one)
- 2 tablespoons olive oil (for pot to saute veggies)
- 3/4 cup chopped onions (one small onion or 1/2 a medium-sized onion)
- 1 1/4 cups red bell pepper, chopped (chop into small pieces)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon organic cacao powder
- 1 tablespoon coconut aminos
- pinch cayenne (optional)
- 1 teaspoon sea salt (1/2 teaspoon for sauteing veggies and 1/2 teaspoon added to meat)
- 1/2 teaspoon ground pepper
- 1/2 cup shredded sweet potato (optional)
- 2 tablespoons tomato paste (may sub tomato sauce)
- 28 ounces diced tomatoes, can (or crushed tomatoes, I love the fire roasted version for this chili)
- 1/2 cup water (if needed if chili is too thick
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Add two tablespoons of olive oil to a pot on medium-low heat. To this, add the chopped onions, garlic, red bell pepper, shredded sweet potatoes, a pinch of salt and pepper, and saute for 5-7 minutes until tender and cooked.
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Add the beef to the pot and cook for about 10 minutes until completely cooked.
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Add the dried herbs and spices, cacao powder, diced tomatoes, salt, tomato paste, coconut aminos, and cook for another minute or so.
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Add the canned tomatoes and cook for about 10 minutes until chili is hot and bubbling.
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If chili is too thick, add some water to thin it out.
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Garnish with chopped onions, dairy-free sour cream, chopped green onion, avocado, lime slices, etc...
Tips When Making Paleo Chili:
- Use 85% lean ground beef
- Add water if chili is too thick.
- Makes fabulous leftovers.
- Freezer friendly - just add to freezer zip lock bags, label and store up to a few months.
- For extra heat, add a pinch of cayenne pepper.
- Substitute your favorite veggies; add in what you have.
Recipe adapted from All Recipes.
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