Paleo Hearty Chilli Beans

Warm up your soul with this flavorful and filling Paleo Hearty Chilli Beans recipe! Packed with protein-rich ground beef and pork, vibrant vegetables like zucchini, bell peppers, and sweet potato, and seasoned with bold spices like cumin, chili powder, and paprika, this dish is a nutrient-dense, grain-free twist on classic chili. The addition of coconut aminos adds a subtle, savory depth, while a topping of creamy avocado and fresh cilantro gives the perfect finishing touch. Ready in just over an hour, this one-pot paleo chili is ideal for meal prep, cozy family dinners, or game-day gatherings. Bursting with wholesome ingredients and robust flavor, this paleo-friendly chili guarantees hearty satisfaction with every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the chopped onion, red bell pepper, green bell pepper, and sauté for about 5 minutes until the vegetables soften.

Step 3

Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

Once the meat is cooked, stir in the canned tomatoes (with juice), tomato paste, and beef broth.

Step 6

Add the cumin, chili powder, paprika, oregano, and coconut aminos to the pot. Stir to combine all ingredients well.

Step 7

Add the diced zucchini and sweet potato, stirring them into the mixture.

Step 8

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.

Step 9

Taste and adjust seasonings as necessary.

Step 10

Serve the chili hot, topped with slices of avocado and garnished with fresh cilantro.

Nutrition Facts

Serving size	(2977.2g)

Amount per serving	% Daily Value*
Calories	3095.3

Total Fat 213.3g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat 9.5g
Cholesterol 521.0mg	0%
Sodium 5716.4mg	0%
Total Carbohydrate 144.8g	0%
Dietary Fiber 53.9g	0%
Total Sugars 62.0g
Protein 162.8g	0%

Vitamin D 0IU	0%
Calcium 672.5mg	0%
Iron 28.1mg	0%
Potassium 6536.0mg	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: 60.9%

Protein: 20.7%

Carbs: 18.4%