The BEST Paleo Chili!
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!
Ingredients
- 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
Instructions
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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...
Recipe Notes
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.