Paleo Hearty Beef and Bean Chili

Warm up with a bowl of Paleo Hearty Beef and Bean Chili, a robust and flavor-packed dish that's both comforting and nutritious. This bean-free twist on traditional chili features tender grass-fed ground beef, nutrient-rich vegetables like zucchini, sweet potatoes, and bell peppers, and a fragrant blend of chili powder, cumin, paprika, and oregano. Simmered to perfection with juicy diced tomatoes and a splash of beef broth, this paleo-friendly recipe delivers a hearty, satisfying meal that’s free from legumes and fully loaded with wholesome goodness. Garnished with creamy avocado and fresh cilantro, it's the ultimate one-pot dinner for anyone craving a healthy, paleo-approved comfort food. Perfect for meal prepping, cozy family dinners, or warming up on chilly days, this paleo chili is as versatile as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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
• 0 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)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the diced onion, red bell pepper, green bell pepper, carrot, and mushrooms. Sauté until the vegetables are softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until aromatic.

Step 4

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.

Step 5

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.

Step 6

Add chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Stir well to evenly distribute the spices.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes, stirring occasionally.

Step 8

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.

Step 9

Taste and adjust seasoning with additional salt and pepper, if desired.

Step 10

Serve the chili hot, topped with diced avocado and cilantro leaves for garnish.

Nutrition Facts

Serving size	(2057.8g)

Amount per serving	% Daily Value*
Calories	1760.0

Total Fat 106.4g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 301.1mg	0%
Sodium 2622.1mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 30.4g	0%
Total Sugars 43.6g
Protein 109.2g	0%

Vitamin D 7IU	0%
Calcium 367.1mg	0%
Iron 18.9mg	0%
Potassium 4407.2mg	0%

*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.

Source of Calories

Fat: 52.4%

Protein: 23.9%

Carbs: 23.7%