Paleo Hearty Beef Chilli
Warm up with a bowl of rich and flavorful **Paleo Hearty Beef Chili**, a comforting and nutritious twist on a classic dish. Packed with tender ground beef, sweet potatoes, and a medley of vibrant vegetables like bell peppers and onions, this chili is both paleo-friendly and naturally gluten-free. A bold blend of chili powder, cumin, and paprika adds smoky depth, while cayenne pepper brings a subtle kick of heat. Simmered to perfection with crushed tomatoes and beef broth, this hearty chili is both filling and wholesome. Garnished with creamy avocado and fresh cilantro, it's perfect for cozy dinners, meal prep, or serving at gatherings. Ready in just over an hour, this recipe is a deliciously healthy way to enjoy chili night with a paleo twist!
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons canned tomato paste
- 1 cup beef broth
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 medium sweet potatoes, peeled and diced
- 1 avocado, sliced (for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat a large pot over medium heat and add olive oil.
Add the diced onion, green bell pepper, and red bell pepper. Sauté for about 5 minutes, until they start to soften.
Add the minced garlic and sauté for another minute until fragrant.
Add the ground beef to the pot. Break it apart with a spoon and cook until browned, about 8 to 10 minutes.
Drain any excess fat from the pot.
Stir in the crushed tomatoes, tomato paste, and beef broth.
Add the chili powder, cumin, paprika, oregano, cayenne pepper, sea salt, and black pepper. Stir well to combine.
Add the diced sweet potatoes to the chili.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with slices of avocado and chopped fresh cilantro.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 5265 mg | 229% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 62.9 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6966 mg | 148% | |
*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.
