Paleo Hearty Beef and Bean Chili
Warm, comforting, and packed with nourishing ingredients, this Paleo Hearty Beef and Bean Chili is the ultimate guilt-free indulgence. Made with protein-rich grass-fed ground beef, a vibrant medley of diced vegetables like zucchini, sweet potatoes, and bell peppers, and a bold combination of savory spices, this chili is both hearty and wholesome. Simmered to perfection with beef broth and juicy diced tomatoes, every bite is brimming with flavor and texture. Plus, it's topped with creamy avocado and fragrant cilantro for a fresh finish. Ideal for paleo enthusiasts and anyone seeking a nutrient-packed meal, this one-pot wonder is perfect for cozy family dinners or meal prep. Ready in just over an hour, it's a delicious way to embrace clean eating without sacrificing taste.
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Recipe Information
Ingredients
- 1 pound grass-fed ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes with juice
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- salt and black pepper to taste
- 1 zucchini, diced
- 1 cup sweet potatoes, peeled and cubed
- 1 avocado, diced (for garnish)
- 0.25 cup cilantro leaves (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, carrot, and mushrooms. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another 1 minute until aromatic.
Add the grass-fed ground beef to the pot. Cook until browned, breaking it apart with a spoon as it cooks, about 8-10 minutes.
Once the beef is browned, stir in the diced tomatoes with their juice, beef broth, and tomato paste. Mix well to combine all the ingredients.
Add chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Stir well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the diced zucchini and cubed sweet potatoes to the pot. Stir to combine and continue to simmer, covered, for another 20 minutes or until the sweet potatoes are tender and the chili has thickened.
Taste and adjust seasoning with additional salt and pepper, if desired.
Serve the chili hot, topped with diced avocado and cilantro leaves for garnish.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1110 mg | 24% | |
*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.
