Paleo 5 Bean Chili
Warm up with a hearty bowl of Paleo 5 Bean Chili, a vibrant twist on traditional chili that's perfect for those following a paleo lifestyle—without a single bean in sight! Packed with nutrient-rich vegetables like zucchini, bell peppers, and carrots, this wholesome recipe pairs perfectly with savory ground beef and aromatic spices like chili powder, cumin, and paprika. A rich base of crushed tomatoes and beef broth brings the flavors together for a comforting, slow-simmered dish that’s both satisfying and healthy. Ready in just over an hour, this paleo-friendly chili is ideal for meal prep or family dinners, and a sprinkle of fresh cilantro adds the perfect finishing touch. Whether you're craving a cozy winter warmer or a high-protein meal, this veggie-loaded chili checks all the boxes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 medium carrots, sliced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups beef broth
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the bell pepper, zucchini, and carrots. Cook for an additional 5 minutes, stirring occasionally.
Add the minced garlic to the pot and cook until fragrant, about 1 minute.
Push the vegetables to one side of the pot and add the ground beef. Cook until browned, breaking it up as it cooks, about 7 minutes.
Once the beef is browned, stir in the crushed tomatoes, beef broth, chili powder, cumin, paprika, oregano, cayenne pepper, sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes. Stir occasionally to prevent sticking.
Adjust seasoning to taste as necessary.
Serve the chili hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 41.9 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 471 mg | 36% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4463 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
