Paleo Classic Beef Chili
Warm up with a hearty bowl of Paleo Classic Beef Chili, a wholesome twist on the traditional comfort food that perfectly aligns with a paleo-friendly lifestyle. This irresistibly rich and smoky chili features tender ground beef simmered to perfection with vibrant vegetables like bell peppers, carrots, and onions, all infused with bold spices such as chili powder, cumin, and paprika. A base of crushed tomatoes and beef broth creates a thick, savory sauce that's bursting with flavor. The recipe is dairy-free, bean-free, and gluten-free, making it ideal for clean eating enthusiasts or anyone seeking a healthier alternative to classic chili. Ready in under an hour, this one-pot dish is perfect for feeding a crowd or meal prepping for the week. Serve it hot, topped with creamy slices of avocado and a sprinkle of fresh cilantro for a refreshing finish. Whether it’s a chilly evening or a casual gathering, this paleo chili is sure to be a flavorful showstopper!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 whole large yellow onion, diced
- 1 whole red bell pepper, diced
- 1 whole green bell pepper, diced
- 2 whole medium carrots, diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole avocado, sliced (for serving)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions and sauté for 3-4 minutes until translucent.
Stir in the red and green bell peppers and carrots, and continue to sauté for another 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Push the vegetables to one side of the pot and add the ground beef. Break it apart with a wooden spoon, stirring occasionally until browned, about 5-7 minutes.
Mix the vegetables and beef together, then stir in the chili powder, cumin, paprika, oregano, salt, and black pepper.
Pour in the crushed tomatoes, beef broth, and stir in the tomato paste until well combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45-60 minutes, stirring occasionally until the chili thickens to your liking.
Taste and adjust seasoning as needed.
Serve hot, garnished with sliced avocado and fresh cilantro.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 5247 mg | 228% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 54.2 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 7142 mg | 152% | |
*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.
