Paleo Hearty Chilli Beans
Warm up with a bowl of Paleo Hearty Chili Beans, a robust and flavor-packed dish that’s perfect for clean eating while embracing comfort food. This paleo-friendly chili is crafted with a hearty blend of ground beef and pork, fresh vegetables like zucchini, sweet potato, and bell peppers, and a medley of bold spices including cumin, chili powder, and paprika for a smoky kick. Simmered in a rich tomato and beef broth base, this chili is naturally gluten-free, grain-free, and loaded with wholesome ingredients. Finished with creamy avocado slices and fresh cilantro, it's an irresistible option for meal prepping or satisfying a crowd. Whether you're following a paleo diet or simply craving a nutritious, hearty chili, this recipe has all the elements to become a go-to favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 3 garlic cloves, minced
- 28 ounces canned tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons coconut aminos
- 2 small zucchini, diced
- 1 large sweet potato, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado, sliced
- 0.25 cup fresh cilantro, for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chopped onion, red bell pepper, green bell pepper, and sauté for about 5 minutes until the vegetables soften.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
In the same pot, add the ground beef and ground pork. Cook until browned and no longer pink, breaking up the meats with a wooden spoon as they cook.
Once the meat is cooked, stir in the canned tomatoes (with juice), tomato paste, and beef broth.
Add the cumin, chili powder, paprika, oregano, and coconut aminos to the pot. Stir to combine all ingredients well.
Add the diced zucchini and sweet potato, stirring them into the mixture.
Season with salt and pepper, then reduce the heat to low and let the chili simmer for about 45 minutes, stirring occasionally, until the sweet potatoes are tender.
Taste and adjust seasonings as necessary.
Serve the chili hot, topped with slices of avocado and garnished with fresh cilantro.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 62.0 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6536 mg | 139% | |
*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.
