Paleo Beef Mince Chilli
Warm up with a comforting bowl of Paleo Beef Mince Chilli, a healthy twist on traditional chili that’s perfect for clean eating enthusiasts. This hearty dish combines lean beef mince with vibrant vegetables like zucchini, bell peppers, and onion, all simmered in a flavorful base of diced tomatoes, beef stock, and aromatic spices such as smoked paprika and cumin. Packed with protein and fiber, this gluten-free, dairy-free recipe is a wholesome meal ready in under an hour, making it ideal for busy weeknights. Garnished with fresh coriander, it’s an irresistible blend of robust flavors and nourishing ingredients, tailor-made for paleo-friendly diets. Serve it piping hot and enjoy the perfect balance of spice and comfort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 500 grams lean beef mince
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 250 milliliters beef stock
- 1 tablespoon chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 zucchini
- 2 tablespoons coriander for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion and mince the garlic cloves.
Add the onion and garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
Dice the red and green bell peppers and add them to the pot, cooking for an additional 3 minutes.
Increase the heat to medium-high and add the beef mince, cooking until it is browned, breaking it up with a wooden spoon.
Stir in the canned diced tomatoes and tomato paste until well combined.
Pour in the beef stock and bring the mixture to a simmer.
Add the chilli powder, cumin, smoked paprika, oregano, sea salt, and black pepper, mixing well.
Reduce the heat to low and let the chilli simmer uncovered for 25 minutes, stirring occasionally.
Dice the zucchini and add it to the pot, continuing to cook for another 10 minutes or until the zucchini is tender.
Taste and adjust seasoning if necessary.
Serve the chilli hot, garnished with chopped coriander.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 41.5 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4240 mg | 90% | |
*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.
