Paleo Homemade Chili
Warm up your kitchen with this hearty and flavorful Paleo Homemade Chili—a perfect balance of vibrant vegetables, rich spices, and tender meats! This recipe is brimming with nutritious ingredients like zucchini, carrots, bell peppers, and aromatic garlic, paired with a robust combination of ground beef and pork. Simmered in crushed tomatoes and beef broth, and enhanced with warming spices like chili powder, cumin, and paprika, this chili delivers bold, smoky flavors that feel like comfort in a bowl. Gluten-free and dairy-free, this paleo-friendly meal is tailored for clean eating enthusiasts who crave wholesome, satisfying dishes. Ready in just 80 minutes, this one-pot wonder is ideal for weeknight dinners, meal prep, or cozy gatherings. Serve hot, garnished with fresh cilantro, and enjoy the perfect dish to fuel both body and soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 minced garlic cloves
- 2 medium (diced) bell peppers
- 3 medium (sliced) carrots
- 1 pound ground beef
- 1 pound ground pork
- 28 ounces crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium (diced) zucchini
- 0.5 teaspoon cayenne pepper
- 1 bay leaf
- 0.25 cup (chopped) cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced bell peppers and sliced carrots, and cook for 5-7 minutes, stirring occasionally until they begin to soften.
Raise the heat to medium-high and add the ground beef and ground pork, cooking until browned and no longer pink, about 8-10 minutes. Break up the meat with a spoon as it cooks.
Drain any excess fat from the pot if necessary.
Add the crushed tomatoes, tomato paste, and beef broth to the pot and stir to combine.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper.
Add the diced zucchini and bay leaf to the pot.
Bring the chili to a simmer, then reduce the heat to low and cover. Allow it to simmer for about 45 minutes, stirring occasionally.
Remove the bay leaf and stir in the chopped cilantro before serving.
Taste and adjust the seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1198 mg | 25% | |
*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.
