All Meat Veggie Chili – Paleo Chili Recipe

This paleo chili recipe is even better than the traditional kind. It's hearty, filling and full of flavor.

This will be the best chili you’ll ever make. Your belly will thank you. And, there is no need for beans since this All Meat and Veggie Paleo Chili recipe is so hearty you won’t even miss them, guaranteed.

this paleo chili recipe is all meat, lots of veggies, full of flavor!

My husband and I love chili. He loves to have a big bowl of hearty meaty goodness during football season while I prefer a meaty and bean free version. This is a great compromise for both of us and a recipe loved by our guests as well. But first, check out how easy it is to make:

Chili is such a versatile meal that is great for dinner or lunch. It also pleases the whole family. If you are not following a strict Paleo diet, you can top it with cheese and sour cream.

This is one of the meals included in my Family KickStart Program, so you are getting a special sneak peek today!

If you haven’t heard about Family KickStart yet, it’s the 30-day program I created to help busy families ours to eat real food together. I’ve tried so many other 30-day or 21-day challenges and programs and all of them fell flat for me because they were set up for individuals and there was nothing there that my kids would eat.

I knew there had to be a better way, so I created it myself! When you sign up for the Family KickStart Program, you’re given everything you need to succeed at eliminating sugars and processed foods as a family. This includes over 50 recipes, meal plans, and even shopping lists to help make the process painless for you and your kids! Learn more about the Family KickStart Program here!

One of the reasons I love this recipe is because I get my chili fix without the need for beans. That’s right, full flavor and no beans. I tweaked the seasonings for over two years until I came up with, what I think is, the perfect balance of smokiness and heat.

this paleo chili recipe is all meat, lots of veggies, full of flavor!


I love cooking this chili on a large cast iron skillet (as shown) or a Dutch oven. I really think the cast iron’s ability to hold the heat helps the seasonings penetrate the meat and veggies.

Do you know what else is great about this recipe? You can brown your meat and throw it all inside a slow cooker, for 4 hours on high or 6-8 on low and it’s a zero fuss way to eat chili. You are welcome.

this paleo chili recipe is all meat, lots of veggies, full of flavor! grab a bowl - or two

Although I eliminated the beans in this recipe, all the hearty vegetables add the filling volume our hungry bellies want and need. Plus, it’s super colorful and looks gorgeous when served, not to mention delicious.

This chili is very thick. If you want to make it more soup-like, add 2 cups of stock to thin it out. It’s the perfect topping for baked potatoes or sweet potatoes. My kids don’t eat it as is so I used the mini-chopper to finely chop all the veggie chunks and topped their pasta with it for what they call: chili-pasta. Win-win!

You know why else I love this chili? Because I can make this recipe ahead of time and after a long day of work I can have a quick hearty meal. You can read many of the comments below, they all agree that this chili tastes better a few days later! Try it once and make sure you double the recipe and freeze extras. And when you are done with this paleo chili, you can try one of my other dinner ideas.

Paleo Chili Recipe No beans, grain free via SuperGlueMom

Ingredient Substitution Ideas:

Whether you don’t have some of the veggies around, have picky eaters who don’t eat carrots or zucchini, or you simply want to make the most out of this recipe and add variety, the following are great substitutions and add-ins to this recipe.

  • Some of my readers have found that replacing the carrots with sweet potatoes is a great option if you have kids who don’t eat carrots or want to up the carbohydrate count of this recipe.
  • Add 8 ounces of mushrooms to the recipe when sautéing the veggies. They’ll add a delicious earthy flavor to the recipe.
  • Substitute the zucchini with butternut squash, either fresh or frozen.
  • Substitute the ground beef with ground turkey or chicken. However, the latter has very little fat so the chili might be a bit dryer in texture.
  • Replacing the ground beef with chicken is also a popular choice, however, the recipe will vary a little so I went ahead and created the Paleo Chicken Chili Recipe in this post.
  • Add 2 to 4 additional cups of broth or stock to this recipe to make it more soup-like. The chili texture is thick.
  • Many of my readers have loved this chili recipe so much that they’ve replaced the ground beef with 2 15-ounce cans of black beans to make it a vegetarian meal.
  • In addition, some have used cubed tofu in this recipe and kept it vegetarian with no beans.
  • Add 1/2 to 1 whole finely chopped jalapeño when sautéing the veggies for added heat. This chili is rich and smoky not very spicy.

How to Freeze Chili Leftovers

This recipe freezes very well. I like to freeze leftovers in 1 cup to 1 1/2 cup servings for quick lunches or single-serve dinners.

Of course, you can fill leftovers in a gallon zip bag and freeze for another dinner.

How to make Paleo Chili in the Slow cooker

You can make this paleo chili recipe in the slow cooker after you brown your meat. For the full recipe and directions on how to do that, I have a Slow Cooker Paleo Chili Recipe right here if you want to make the whole thing that way.

How to keep paleo chili warm for a party:

Make this paleo chili recipe a day or two ahead before a party and store in the refrigerator. The day of the party, simply warm it up and keep it “warm” in your slow cooker so your guests can serve themselves or in a large pot on your stove on the lowest setting.

Most of us think it tastes better the next day!

How to Cook Paleo Chili in the Instant Pot:

Brown your meat in the Instant Pot and then add all remaining ingredients. Cook for 10 minutes and it’s ready.

The only downside of cooking this recipe in the Instant Pot is that the zucchini will be cooked a lot and very soft. For this method, I recommend substituting the zucchini with diced sweet potatoes.

Paleo Chili Toppings

You can’t go wrong with a big bowl of this paleo chili recipe. However, just like any of my taco recipes, the more toppings the better! Here are some of my recommended toppings for this recipe:

  • Chopped cooked crispy bacon
  • Sour cream, if you can have it
  • Grated cheese, if you can have it
  • Served with organic corn chips, if you can have them
  • Served over cauliflower rice, to stretch this meal and eat extra veggies
  • Over spaghetti squash
  • As a topping for baked sweet potatoes
  • With my Paleo Drop Biscuits inside my Grain Free Cookbook
  • With Paleo “Corn Bread” in my Family KickStart Program

All Meat Veggie Chili {Paleo}

Paleo Chili Recipe No beans, grain free via SuperGlueMom
  • Author: Laura Fuentes
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x
  • Cuisine: Just great food. Hands down.


  • 1 1/2 pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1 1/2 cups onion, diced, about 1 large onion
  • 1/2 cup chopped celery, about 1 stalk
  • 1 1/2 cups carrots,peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups zucchinis, diced, about 23 medium zucchinis
  • 1 15-ounce can tomato puree or tomato sauce
  • 1 15-ounce can diced tomatoes


  1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
  4. Check on the amazing mixture every so often and stir. Serve immediately.


This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.


  • Serving Size: 1 serving
  • Calories: 294
  • Fat: 10.3g
  • Carbohydrates: 27.3g
  • Protein: 26g


215 thoughts on “All Meat Veggie Chili – Paleo Chili Recipe”

  1. Pattie says:

    Made this last night and was delicious! Had leftovers for lunch today. Wouldn’t change a thing!

  2. Susan Ashley says:

    This is a great recipe! I have a damaged esophagus so I have what is called Silent Acid REflux (no heartburn) and stay away from citric acid, this morning includes tomatoes. But I like love chili; so I used 3 boxes (organic) of condensed cream of mushroom soup. It was great, the only difference I did was use the same amount of cumin as chili powder. I like the idea of using sweet potatoe instead of carrots-will try that next time. I used ground buffalo and some grass-fed beef strips.

    1. Laura Fuentes says:

      I’m so glad you loved this recipe, Susan. Thanks for trying it!

  3. Debra says:

    Substituted paleo tomato basil sauce for paste/tomatoes. Turned out delicious! I also cut down a little on the zucchini as I thought 2 were enough.

  4. John Harris says:

    This is a great recipe! My wife and daughter both loved it and they aren’t normally fans of my chili. I did add 2 cups of bone broth and served with fresh diced onions, grated cheese, cilantro and avocado. Thank you so much!

  5. Roguewave1 says:

    It is a very odd thing about chili recipes and pictures of them — the prettier the picture, the poorer the recipe.

    A great bowl of chili makes an ugly photo because it doesn’t have a bunch of recognizable or colorful stuff floating around in it like red & yellow bell peppers, nasty kidney beans or tasteless black ones, carrots & zucchini, or even chunky tomatoes. A real bowl of chili is just a big glop of flavor.

    1. Laura Fuentes says:

      well, I guess this chili satisfied your tasting.

  6. Heather says:

    I’ve been making this in my “rotation” for a couple years now. It’s so good. I’ve even been adding zucchini to other chili’ and soup after using it in this recipe. I’ve also made this more than once for “non-Paleo” people and they haven’t even noticed it’s Paleo, just that it’s good. Your tortilla soup recipe is also in my line up. 🙂 I usually do both in my crockpot.

    1. Laura Fuentes says:

      Thank you, Heather, for continuing to use my recipes.

  7. Michelle says:

    This is our new favorite chili! Even our picky children love it! We dice the veggies small and they eat every bite! Delicious!!

    1. Laura Fuentes says:

      I’m so glad it was a winner!

  8. Bethany says:

    Has anyone ever tried doing this a crockpot after browning the beef?

    1. Laura Fuentes says:

      Yes, everything in the slow cooker after browning beef for 4 hours on low has worked well for me.

  9. Autumn Jade Monroe says:

    Love this recipe. If I were going to throw this in a crockpot…how long should it cook? Also, believe it or not I’ve not used a crockpot all that much in my 28 years of life. Would I cook the meat first or throw it in raw?

    1. Laura Fuentes says:

      Cook the meat first, then throw it in with all ingredients. 4 hours on low.

  10. Kelly Schrage says:

    This is an amazing recipe! My family loved it!

    1. Laura Fuentes says:

      I’m so glad!

  11. Kay Preston says:

    This looks good…I plan to try it. However, my husband is allergic to carrots….I saw where one person replaced them with sweet potatoes. Any other ideas/suggestions for replacement? (Trying to avoid potatoes.)

    1. Laura Fuentes says:

      You can replace carrots with finely diced sweet potatoes or butternut squash in this recipe. Enjoy!

  12. Aimee says:

    I love this recipe! I’ve made it several times and love how it’s flexible and I can put a variety of vegetables. The flavors are also spot on!

  13. Ramona says:

    I just started Paleo and am researching recipes. I tried this and love it. It’s very hearty and makes great storable meals to take to work for the whole week.

  14. Kayla Sharp says:

    Loved this recipe! I should have cut my carrots smaller because they are still on the crunchy side. Also didn’t realize I was out of cumin till I was at the seasoning part so I substituted coriander and it still came out delicious! Thanks for this recipe. Starting out my new year with the paleo diet.

  15. Jane Barbieri says:

    This may be a silly question but how spicy is this? My kids can handle a little heat but not too much.

    1. Laura Fuentes says:

      Not very spicy at all. It’s more smoky than spicy. Omit the cayenne -even though it’s just a pinch-. I also top my kid’s bowls with cheese and sour cream it cuts down on the seasoning.

  16. Tracy says:

    Made this chili tonight, and it is SO SO SO good! We used ground turkey instead of beef- still soooo delicious! Will definitely be making this again!!

    1. Laura Fuentes says:

      Thanks Tracy!

  17. Suzanne says:

    I just picked up all the ingredients to try this tonight! Freezing temps in MN make me need some fresh chili 🙂

    1. Laura Fuentes says:

      I know exactly what you mean! I’m currently in UT and we’re at a high of 10. making me wish I had some of this! -had it last week when it was in the 30s and now I’m like… should have saved it!

  18. Sam says:

    I am so happy to have found this recipe! I cant wait to make it tonight in my Instant pot!!

  19. Karen says:

    Love this. I change up the veggies and love to serve over cauli-rice and spinach!

  20. Koty says:

    This was amazing!!! I cannot wait to eat the leftovers for lunch !

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