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

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.

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
  • 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 2-3 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


Leave a Reply 204 comments

Julie - October 1, 2013 Reply

This sounds fabulous! And I love, love LOVE your idea about modifying the kids’ portion – using the mini-chopper and making a pasta topper. Genius :).

    Laura Fuentes - October 3, 2013 Reply

    Hey, my kids don’t eat “veggies” freely

      Heidi - August 24, 2016 Reply

      Do you know how many calories this is per serving?

        Laura Fuentes - August 25, 2016 Reply

        Hi Heidi, for now, I do not calculate the calorie count in my recipes. You can, however, plug it in a recipe calculator online.

          Stacy - August 28, 2016 Reply

          Do you know how many oz/grams are per serving?

          Laura Fuentes - August 29, 2016 Reply

          No, I’m sorry. I didn’t calculate servings based on weight.

    Melody Weast - May 8, 2016 Reply

    Sounds great for us adults as well!!!

sharon - October 3, 2013 Reply

thanks for sharing! I too have been dealing with a string to stomach issues and my doctor prescribed doing a modified Whole30 to see if we can get me back on track (I’m also going to be avoiding fruit, boo). It’s nice to see recipes that will work for the whole family. I truly believe in not being a short order cook which is probably my biggest fear of doing something like this. Please let us know what else you make 🙂

    Laura Fuentes - October 3, 2013 Reply

    Thank you Sharon! I plan on sharing many paleo friendly recipes on the site… but mostly those that have worked for my whole family. I have picky eaters and well… they don’t take the whole primal eating too well.

    Pamela Garcia - January 22, 2017 Reply

    Just made this. It is awesome! I actually added 1 tbls of ground cumin, and replaced the carrots with sweet potatoes!! It is great! Awesome quick and easy recipe sure to be one of my staples!!! Thanks!

      Laura Fuentes - January 23, 2017 Reply

      Great idea on replacing the carrots with sweet potatoes!

Randi - October 7, 2013 Reply

I’m loving the look of this! I too just recently started Paleo (with a kick start from a 21 day sugar detox) and was SO craving chili is weekend…. Now that hubby wants to jump on board this will be perfect – and the kids usually love chill so hopefully they won’t notice the missing beans *crossing fingers* 🙂

    Laura Fuentes - October 7, 2013 Reply

    Randi, let me know how your family likes it! 🙂

Amanda C - October 15, 2013 Reply

Made this yesterday for dinner and everyone ate it and asked for seconds, even my picky eater!! I didnt read the instructions thoroughly so I added all the veggies once the meat was cooked and the carrots were crunchy BUT it gave it an awesome texture. I am definitely making it again once it cools down here in South Texas.

    Laura Fuentes - October 15, 2013 Reply

    So glad to hear your family loved it!

    Mary - October 23, 2017 Reply

    I think next time I will put in slow cooker because I cooked mine for a very long time and the carrots were still hard , delicious though

      Laura Fuentes - October 24, 2017 Reply

      Hi Mary, the carrots will definitely take the longest to cook which is why cutting them quite small helps. I’m glad you enjoyed it.

        Judi Pearson - October 6, 2018 Reply

        I used baby carrots and cut them in half, then sliced them into chunks. Put them in a microwave steamer just to soften them up then added them. It made it all come out done at the same time.
        I cut back the zucchini so I could add a medley of halved & sliced mushrooms.
        My husband isn’t strictly paleo “yet” so I did add a can of beans, and instead of using the oil, cooked a couple of slices of bacon in the pan first, then drained them while I cooked the meat. Then added the veggies, sauteed, and added the rest and let it cook slow. The guys loved it. With all those veggies, I was a happy camper.

John Fisher - October 15, 2013 Reply

I love chilie, but am trying to lose weight. This looks like an awesome recipe to try with ground turkey.

    Laura Fuentes - October 15, 2013 Reply

    You can definitely use ground turkey.

April - October 25, 2013 Reply

would this possily turn out in a crock?

    Laura Fuentes - October 25, 2013 Reply

    I’ve never tried it in a crockpot April.

Olivia - November 3, 2013 Reply

Just made this recipe, it is absolutely delicious! I’ll definitely be checking your website often for more awesome recipes.

    Laura Fuentes - November 3, 2013 Reply

    Thank you Olivia!

Karen - December 16, 2013 Reply

I’ve made this 3 times. I LOVE it! I’ve made it for an informal home girls night and for a good supply of dinners and lunches on hand for myself. Lots of veggies packed into a great chili recipe. I make the sour cream from paleo cupboard to go with this. Wonderful, warm, and comforting.

    Laura Fuentes - December 17, 2013 Reply

    Thank you Karen for coming back and letting others know you love this recipe!

Jennifer - February 2, 2014 Reply

Made this for Super Bowl tonight and it was a big hit!! Thanks for the great recipe! Looking forward to leftovers for lunch tomorrow 🙂

Bethany - November 4, 2014 Reply

Can you please tell me how big a serving is? I want to make this and freeze some for future meals but I’m not sure how much to put in each container. Thanks!

    Laura Fuentes - November 4, 2014 Reply

    each serving is going to be 1-1 1/2 cups.

Katherine - November 10, 2014 Reply

Made this with turkey and it was great! Next time I will add green bell pepper, and maybe an additional (half can) of tomato puree! It was so great! Thanks for the recipe! Extremely filling and clean!

    Laura Fuentes - November 10, 2014 Reply

    I’m so glad it was a success! you can definitely add more veggies if you like! just increase the liquid ratio so it’s not too dry. enjoy!

Amy - November 12, 2014 Reply

Have you froze this? I’m having a baby next week and thought it might make a great freezer meal!

    Laura Fuentes - November 14, 2014 Reply


Mica - November 13, 2014 Reply

This is very delicious, however, it came out VERY thick for me. Past the point of chili and into the realm of super awesome thick pasta sauce. I added corn to help give it more of a chili flavor instead of a sauce missing its pasta. Should I just add water or a beef broth to thin it out next time? It’s SO good, and I don’t know why mine was so thick!

    Laura Fuentes - November 14, 2014 Reply

    I am not sure why yours came out so thick! So sorry! Add a little water next time or broth. That should thin it out a little.

Tammy - January 7, 2015 Reply

So easy and delicious! I however added about 2 cups of water to make it alittle more soupy. Thanks for this low carb life saver!

    Laura Fuentes - January 7, 2015 Reply

    I’m glad you liked it!

Katherine - January 8, 2015 Reply

I can’t get enough of this recipe, especially with the cold weather we’ve had as of late. I subbed ground turkey as I knew I would be having more beef intake later on in the week. I also added a whole green bell pepper and it was spot on. The first time I made a double batch, the second time I did not. Let’s just say from here on out I will always make a double! Life saver as I’m new to the Paleo lifestyle!

Danielle - January 9, 2015 Reply

Made this last night and it was delicious! We loved it and will definitely be making it again. Thank you!

Allison - January 19, 2015 Reply

I’ve made this a few times but I want to bring it to a chili cook-off at work. Do you think I could make it the night before and just have it on “warm” in the crock pot that morning? Thanks! 🙂 love it (I make it with turkey!)

    Laura Fuentes - January 19, 2015 Reply

    Allison. I often bring it with me to parties. I think that it tastes so much better the next day!

Liz @ The Lemon Bowl - January 24, 2015 Reply

I want this. I want it bad.

Stacie - January 24, 2015 Reply

This chili is absolutely amazing! You will love it.

Esmeralda - January 28, 2015 Reply

Thank you. I love chili but every chili I eat really upsets my belly. Hopefully this one will be good to it.

Karen - January 28, 2015 Reply

I know this is a paleo recipe but my husband does not eat meat. And we aren’t exclusive paleo. What would you recommend to substitute for the meat?

    Laura Fuentes - January 28, 2015 Reply

    Karen, you could use beans. 3x 15 ounce cans rinsed and drained.

Michael - January 28, 2015 Reply

So I buy ground beef in 1 pound increments. How do I adjust for the 1.5 pounds of meat in this recipe?

    Laura Fuentes - January 28, 2015 Reply

    Michael, You can double the recipe (many of us do) and freeze extras. You’ll need 3 pounds of beef to double it.

Deb - January 31, 2015 Reply

Could you please give me the nutritional information for this (calories per serving; fat, protein & carb count)? Thanks! It looks great!

    Laura Fuentes - February 2, 2015 Reply

    Deb, I don’t provide nutritional information in my recipes. You are welcome to enter the ingredients in nutritional calculator websites. Sorry!

Amanda - February 1, 2015 Reply

I made this tonight with ground turkey and it was so great!! Enough kick to make my husband happy, and mixed up enough to make my son think it was a chip & dip snack for dinner (which he chowed down a whole bowl). I can’t wait to have the leftovers for lunch tomorrow!! This will definitely become part of our regular rotation. If you get all the chopping done the night before it would be easy to prepare after work during the week.

    Laura Fuentes - February 2, 2015 Reply

    I’m so glad this was a winner Amanda! “chip & dip” is exactly how my 7 year old eats it 😉

Lisa P - February 12, 2015 Reply

Your bean-less Chili is fantastic!! I made it a few days ago and can’t wait to make it again! Thank you so much for sharing your recipe!

    Laura Fuentes - February 14, 2015 Reply

    I’m so glad you love it Lisa! Enjoy for years to come!

kosher meat recipes - July 12, 2015 Reply

thank you i’ll surely try it myself! i bet it’s delicious

Matt K - August 15, 2015 Reply

I went to the market this morning specifically to get zucchini for this recipe. Just finished making it…and eating a couple bowls. This was seriously good chili. Didn’t miss the beans at all.

    Laura Fuentes - August 15, 2015 Reply

    So glad you enjoyed it Matt!

Leslie @ My Kitchen Is Open - October 2, 2015 Reply

I can’t wait to try this!

colleen - October 13, 2015 Reply

This turned out great! Was craving chili now that it’s fall football/baseball season. Didn’t even miss beans and boyfriend said it was not good, but great. Will definitely make again!

    Laura Fuentes - October 13, 2015 Reply

    So glad it came out delicious!

Michele - October 16, 2015 Reply

I made your chili today for a Paleo chili cook off at my gym. I won 1st place. Thank you.

    Laura Fuentes - October 18, 2015 Reply

    Woooohooooo!! Congrats Michele!

Shane - October 19, 2015 Reply

The ingredient list says to use Tomato sauce, but in the directions it say’s puree. I just need to make sure, because I saw that some said it was too thick, so thinking they used puree instead of sauce.

    Laura Fuentes - October 20, 2015 Reply

    Shane, tomato sauce/puree is essentially the same thing, as tomatoes blended into a liquid. This is different than tomato paste (not mentioned in the recipe). Enjoy the chili!

Leslie @My Kitchen Is Open - October 19, 2015 Reply

Made this the other evening and it was absolutely delicious! This got me through the last week of a 21 day challenge I was participating in. Not bored with my eating thanks to you and this great recipe! 🙂

    Laura Fuentes - October 20, 2015 Reply

    so glad you loved it Leslie!

Melissa @ See Dav Run - October 26, 2015 Reply

Just finished making & eating this; we agreed this is the best chili we’ve ever had. So easy, so healthy, and even though it was hearty, it doesn’t feel heavy or overly salty like some others. Definitely a keeper!

    Laura Fuentes - October 26, 2015 Reply

    I’m so glad you now have a favorite chili recipe!

Brittany - October 30, 2015 Reply

Just happened to have some leftover ground beef and all the veggies in the fridge and I had no idea what to do them! I had an idea of a chili and google led me to you.

The chili is phenomenal! Super easy prep and cleanup. Thank you so much for sharing the recipe and I look forward to exploring your other recipes!

    Laura Fuentes - October 30, 2015 Reply

    I’m so glad you enjoyed it Brittany!

Lucy - November 2, 2015 Reply

Thank you for sharing. Love this recipe❤️ So delious!

Marilyn - November 3, 2015 Reply

I found this recipe on Pinterest and have made it 3 times in a month. I have used pasta sauce and v-8 juice to make it thinner. My husband doesn’t eat beans and he loves this. We put it over some pasta and add sour cream and cheese to the top. The last time I made it the night before I needed it and then put it in the crock pot the night we were eating it. Perfect. Thanks

    Laura Fuentes - November 3, 2015 Reply


crista - December 3, 2015 Reply

I was wondering if a dry chili seasoning packet could be used. whenever i dont use one and just use chili powder and other such spices it never seems flavorful enough! Why is that?

    Laura Fuentes - December 3, 2015 Reply

    I am not sure since I’ve never used a chili seasoning packet. As you can read from the comments, this chili is great as is; but of course, you are free to modify as you wish. enjoy!

Adrienne - January 1, 2016 Reply

I have very limited cooking skills and I found this recipe super easy to follow. Hearty, healthy, great flavors, absolutely delicious. A great way to sneak in veggies on my husband! Thank you so much for sharing. #gratitude

    Laura Fuentes - January 3, 2016 Reply

    i’m so glad you loved this recipe Adrienne!

Kelley - January 14, 2016 Reply

I recently started Whole30 and have been struggling to find recipes that fit all requirements: Whole30 approved, 6 year old aproved, 3 year old approved, and 1 year old approved! This recipe was delicious!! I loved all the veggies (I also chopped them up very fine in my chopper), and even added more than called for because I only had 1 pound of ground meat. (I actually used turkey). The kids and hubby topped theirs with cheese, crackers, and Greek yogurt. I loved it as is, and I am planning to make a double batch again soon. Thank you for a great recipe!

    Laura Fuentes - January 14, 2016 Reply

    So glad this recipe was a success Kelley!

Jason Hinkle - January 18, 2016 Reply

What kinda of oil?

    Laura Fuentes - January 18, 2016 Reply

    whatever oil you use for cooking. I use coconut oil.

Kelli - January 18, 2016 Reply

I found this on Pinterest this weekend and made it tonight. It was awesome. I’ll be making it again soon, I am sure. Thanks 🙂

Super Bowl Recipe Roundup: Paleo & Whole30 Ideas | MadeItLoveItPaleo - January 21, 2016 Reply

[…] All Meat & Veggie Paleo Chili from Laura Fuentes – Whole30 […]

    Laura Fuentes - January 21, 2016 Reply

    Thanks for sharing!

Kim Bub - January 23, 2016 Reply

This is by far the best paleo friendly chili recipe I’ve have tried. Super easy to make, hearty and packed with flavor. I don’t even miss the beans! Thank you for sharing. I look forward to checking out more of your recipes!

Whole30: Day 1 – Run. Write. Redhead. - January 27, 2016 Reply

[…] Chili! It’s going to be a warm day, so not totally appropriate for it, but it will be easy for a […]

Tamera - February 2, 2016 Reply

This chili is delicious! My husband and I have only been Paleo for about four weeks and we tried making this on the second. We were getting desperate for some flavor, and this chili is insanely good. It’s thick and there’s plenty of beef and veggies. The best part is how easy it was to make. The prep is the longest part, but we followed the recipe all the way up to the skillet. Instead, we tossed it all into a crockpot and it came out perfect!

Thanks for the great recipe. It’s a new regular!

    Laura Fuentes - February 3, 2016 Reply

    I”m so glad this was a success! I’m working on a white chicken chili that will blow your mind as well. STay tuned! 😉

stevie - February 7, 2016 Reply

I’ve made this a few times and have recommended it 🙂

Lula - February 24, 2016 Reply

OMG… I love this recipe. It is my favorite. I have tried it with shredded chicken, but like ground beef best. One thing I do is I transfer it to the crock pot and let it simmer 2-3 hours on low instead of simmering in the skillet. This makes the veggies so soft and they just absorb the flavor. Also, to me… it tastes better 1-2 days later after the spices have settled and blended.

    Laura Fuentes - February 27, 2016 Reply

    Lula, I’m so glad you loved this recipe! The white chicken version is coming soon, so stay tuned! 😉 I agree, it tastes so much better a few days after!

Chris - March 3, 2016 Reply

Hi, Laura!
I’m a big fan of the Mexican cuisine and I believe this chili would be great in a burrito!
Ah, and it looks so yummy that it was featured in the latest edition of our Real Food Showcase:

Keep up the fantastic work!

Ann - March 3, 2016 Reply

Laura, I’ve been on the paleo diet for the last couple of weeks and was looking for a chili recipe for a snowy March day here in Michigan! I came across your page and decided to give it a try! I used ground venison in the recipe and it turned out AWESOME!! I know I’ll be making this many times! Thanks!!

Katie - March 13, 2016 Reply

Just a quick comment – I found this to be WAY too spicy! I have a high spice tolerance but I recommend not using 2 tablespoons of chili power – I recommend one. Other than that, good, but the spice is over powering. 🙁

    Laura Fuentes - March 13, 2016 Reply

    Sorry that the recipe was too spicy!

Carol C - April 10, 2016 Reply

This was delicious, and also very visually appealing with all the colors from the veggies! I originally made it for my son who is doing the Paleo diet, but I loved it so much that I plan on making it regularly. This also fits well into the Weight Watchers Smart Points plan, as the only ingredients that add points are the meat and oil. I used 93% lean beef and also added 2 cups of yellow diced bell peppers. I did not find it to be too spicy. I even added extra cumin and oregano. I also used 2 cans of diced fire roasted tomatoes, as it is indeed very thick as described. Thanks for a great recipe!

    Laura Fuentes - April 10, 2016 Reply

    what a lucky guy! So glad this worked out for you as well!

Lauren - May 27, 2016 Reply

Hi Laura!

I discovered this yummy Paleo Chili recipe on Pinterest, and I decided to make it for dinner last night. It was awesome! I loved it, my husband loved it, and best of all, my 1 year-old loved it! 🙂 Thank you! I have only been eating Paleo for about 2.5 weeks at this point, but I really enjoy it. I have never felt better, in fact! I am on the prowl for good Paleo recipes, so let me know if you come up with anything new. Also — I plan to include your recipe (and link this page) in an upcoming blog post. Thanks, again!

Tasha - August 8, 2016 Reply

This was the best chili! The flavor was amazing! Thanks for another awesome recipe! I’m enjoying your newest cookbook!

    Laura Fuentes - August 8, 2016 Reply

    Glad you enjoyed it!

Kathleen - September 6, 2016 Reply

I’m new to Paleo and thought this looked and sounded good. Made it the other night and my husband said he probably wouldn’t like it cuz no beans, we are both bean lovers and thought we’d miss them…Not at all! This is now my favorite chili recipe! Thanks for the pin!

    Laura Fuentes - September 8, 2016 Reply

    Glad you enjoyed it!

Ranae - September 28, 2016 Reply

This is my absolute favorite chili recipe!!

Heidi Thomas - October 12, 2016 Reply

This is such a great recipe! We are new to Paleo (since the spring) and chili is one of our favorite fall soups. I, too, thought we would miss the beans but you really don’t in this recipe! I’ve made it at least 5 times now. It’s great and I’ve shared it with other family members who now have it in their regular rotation:)

Thanks so much!

Catharine - October 12, 2016 Reply

This was SO good! I changed a few things, I used Ground Turkey and I added a Table Spoon of Chipolte Chile Spice, but it was amazing.
Thank you

Julie - October 16, 2016 Reply

Delicious! It was so nice to have a hearty chili during our whole30. My 1 and 3 year olds ate it up too! Definitely making this again.

    Laura Fuentes - October 17, 2016 Reply

    I’m so glad you enjoyed it Julie!

Martha - October 30, 2016 Reply

Finished up making a big pot of this chili for our family dinner tonight. Love that it is a recipe that can be adjusted to everyone’s liking with a little bit of seasonings. I added 1 cup of beef bone broth to the mix to thin it out a just a bit as we like our chili more like soup. Thanks again for sharing!

    Laura Fuentes - November 1, 2016 Reply

    Thank YOU for trying my recipe!

Beth - October 30, 2016 Reply

Is it really 2 tablespoons of chili powder. That seems like a lot. The other spices are only a tsp. Just checking….

    Beth - October 30, 2016 Reply

    Update…I halved the chili powder and it was perfect! Not too spicy!

      Laura Fuentes - November 1, 2016 Reply


    Laura Fuentes - November 1, 2016 Reply

    yes, it is. Enjoy!

Reena - November 3, 2016 Reply

Looks amazing but do you have the carb, protein breakdown?

Olga - November 30, 2016 Reply

Dear Laura, thanks so much for the amazing recipe. I am on a candida diet (close to paleo diet) and your delicious chili recipe will definitely be on a heavy rotation 🙂
Many thanks, I wish you all the best!

    Laura Fuentes - November 30, 2016 Reply

    Thank you Olga! Here is to your continued success and healing!

Stacy - December 15, 2016 Reply

The first time I had this chili was when a friend made it (from your recipe). We could not stop raving about it. She shared the recipe with me and I made a double batch for myself a week ago. This is seriously the best chili ever. And surprisingly simple to make.

I used to use one of the chili “kits” and added beans – but this is so much better – and still so filling and satisfying even without beans.

    Laura Fuentes - December 16, 2016 Reply

    I’m so glad my chili is a hit! For days you still want the beans, here is a version with chicken. Enjoy!

Ashlyn - December 20, 2016 Reply

Thank you thank you for posting! I have now made this numerous times and my boys (6 and 3) request chili pasta every week and they alway want the leftovers!! I love being able to make something my husband and I love and the boys will eat with a quick blend and over pasta!! Thank you so much!

    Laura Fuentes - December 20, 2016 Reply

    I’m so glad this dish is a huge success!!

Maria - December 21, 2016 Reply

This chili is fabulous! I never eat any paleo, and I LOVE it. It is delicious. My husband is on a Paleo diet and this is his favorite dinner. He always asks me to make this. I cannot believe I love it as much as I do. I highly recommend this dish. I make a vegetarian version for my daughter. She loves it too! Thank you so much for the recipe. It’s a keeper!

    Laura Fuentes - December 22, 2016 Reply

    I’m so glad it’s a hit at your house too!

Michelle - January 3, 2017 Reply

Just started my paleo diet today, so I will be cooking this tonight. Thanks for the recipe.

Tonya - January 8, 2017 Reply

This was amazing, I had seconds ….I did add another tomato sauce and half of a cup of stock to make it more like a soup and I like mine extra hot so I added some hot sauce to top it off …thanks for the great recipe

    Laura Fuentes - January 8, 2017 Reply

    I’m so glad you loved it!

Jesse AuBuchon - January 9, 2017 Reply

Absolutely love this chili! I keep coming back to this. My husband loves his chili with beans and say he doesn’t even notice they’re missing from this. It works just as well with ground turkey (although let’s be honest, beef is always best). Thanks so much for sharing!

Kellie - January 14, 2017 Reply

Absolutely awesome recipe!! I never leave feedback, but I feel like I have to for this. I usually make my chili with beer and top with cheese and sour cream. This recipe doesn’t need any of that! Great flavor, I wouldn’t change a thing! I can’t believe the depth of flavor that is attained in such a small amount of cooking time. Ready in 30 minutes? Perfect! Usually chili takes a day in the crockpot! The texture in this chili is great! My entire family enjoys it and I can’t wait to make it again!

    Laura Fuentes - January 15, 2017 Reply

    I’m so glad I was able to surprise you with this chili!

Jill - January 16, 2017 Reply

Made it and it’s fabulous!

Chrissy - January 26, 2017 Reply


I am on the Whole30 diet and would love to make this in the slow cooker, but I want to know your opinion on if you think the zucchini will hold up, or will it come out mushy? Would you suggest I omit the zucchini, or replace it with something else?


    Laura Fuentes - January 27, 2017 Reply

    If you plan on using a slow cooker you can either chop the zucchini into bigger chunks or add it in the last hour (what I typically do)

Jennifer Bridges - January 28, 2017 Reply

I started eating Paleo last April and have lost almost 40 pounds. I look great and I feel great. I found this recipe online. I have never been able to make a good chili even though I am a good cook. This recipe is amazing!! My entire family now uses this recipe. It is hearty, filling, delicious and our go to recipe for family gatherings. I have since used many of your recipes. Thank you so much for everything you do….:)

    Laura Fuentes - January 29, 2017 Reply

    Congratulations on your success Jennifer! I am so glad this recipe was a winner for you and your family! I’m not sure if you know but I have a grain-free (paleo) cookbook with my favorite real food recipes. Of course, I included the chili in the book 😉 In case you are interested, you can check it out here.

Savannah - January 31, 2017 Reply

Mmmmm, it’s been SOOO cold out lately, and a nice big bowl of chili sounds absolutely wonderful! I’ve never really looked for a paleo version before, but this sounds absolutely packed with flavor – can’t wait to try it! Thanks for sharing <3

Pearle - February 2, 2017 Reply

This was delicious! The only thing I did different was I used turkey instead of beef. My husband loved it and I’m hanging onto this recipe so we can make it again!

Rebekah - February 3, 2017 Reply

This is the best chili recipe I have ever had!! I am not a huge fan of beans so this was the perfect option. Brilliant idea! Thanks for sharing. I have told a lot of people about it and showed them your recipe and they love it!!

    Laura Fuentes - February 3, 2017 Reply

    Thank you!! It is one of my favorites too 😉

April - February 13, 2017 Reply

Wow! Laura I just made this last night. I am currently on the 17 Day Diet, cycle 1–so I could not have the beef. I did substitute lean ground turkey and you could not tell any difference. I did not add any zucchini (texture issue for me) and substituted yellow bell pepper. It was killer flavor in my mouth. My husband makes Texas Style Chili and he said your recipe may be better than his.

    Laura Fuentes - February 13, 2017 Reply

    I am so glad he loved it! If our husbands love it, that’s when we know it’s a keeper, right! 🙂 Enjoy!

Melissa Hotz - February 21, 2017 Reply

I made a batch of this chili almost 9 months ago and froze. Just pulled out a bag today for lunch and it’s delicious!! Thanks for sharing!

Lane - February 21, 2017 Reply

I used ground turkey (because of my husband’s allergies) and cook this in an instant pot with a little broth. It is delicious and the left overs are even better.

    Tracy - November 12, 2017 Reply

    Lane- How do you cook it in the IP?? I will be using regular ground beef as opposed to turkey, don’t think that matters though.

    I have made this before on the stove top, and my non-paleo boyfriend absolutely loves it! Said I need to make it regularly. I did use a little less of the spicy ingredients since we aren’t big on spicy. 🙂

steven - March 3, 2017 Reply

looked for something different and there we are !!

Ann - March 3, 2017 Reply

This is some of the very best chilli we have eaten. Thank you for sharing. I made a couple of changes – yellow squash instead of zucchini because of what I had on hand. I also added half of a green pepper. I will make this again and again. It is delicious.

    Laura Fuentes - March 4, 2017 Reply

    I’m so glad it was a winner Ann. Thank you for bringing me into your kitchen!

Donna - March 6, 2017 Reply

This is such a good chili, and I love the zucchini in it. I topped mine with avocado, bacon and hot sauce, and it was so hearty and filling. Thanks for an amazing recipe!

    Laura Fuentes - March 7, 2017 Reply

    yes to bacon!

Katie - March 24, 2017 Reply

Between my best friend and I, we’ve probably made this 6 times, and it turns out great each time! She makes it as written, but I use my crockpot. The flavor and texture are great! And I feel great about eating all those veggies!!

    Laura Fuentes - March 27, 2017 Reply


    James - April 18, 2017 Reply

    I’m a noob with the crock pot. How can I do this in the Crock-Pot? I’m worried that it’ll make the veggies mushy.

      Laura Fuentes - April 19, 2017 Reply

      Place everything EXCEPT zucchini in there 4hours on high (if your meat is cooked) or 6-7 if not cooked. In the last 45minutes add the zucchini and boom! Dinner.

Christina - April 23, 2017 Reply

This is a delicious and very flexible recipe. I always make it with a few tweaks depending on what I happen to have in the house. I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis. I usually serve this chili on sweet potato chips and top my portions with avocado. Love it!

Heather - May 10, 2017 Reply

Yum! Yum! Such a perfect combo with the zucchini!!! Ive made this twice in two weeks!!!

iain - June 9, 2017 Reply

im bit of a fussy eater im not big on zucchinis is there a lot of flavor from them in the chilli

    Laura Fuentes - June 9, 2017 Reply

    Nope! I bet you will grow to like them cooked like this.

Rusti - July 5, 2017 Reply

I’ve come back to this recipe several times because it’s the best! My kids prefer this to any other chili as well. I follow the instructions exactly. I love adding crinkle cut carrots for more texture. 🙂

    Laura Fuentes - July 8, 2017 Reply

    Thank you so much for coming back to my recipe!

Karl - October 10, 2017 Reply

made this in the crock pot. It was delicious. I did add a chopped up Jalapeno because I like my Chili really spicy but wow does this hit the spot. Thank you very much.

Jeff - October 10, 2017 Reply

Super recipe that adaptable to what you have on hand. I browned 1-1/3 pound ground pork, 1-1/2 pound ground beef, added garlic, then set it aside. Added oil to sauté the onion a bit then tossed in some chopped zucchini, yellow squash, carrots, summer squash, celery, the leftover half of a butternut squash I found in the fridge, half a chopped green bell pepper (I love bell pepper in my chili!), and a couple of diced jalapeño peppers, seeds and all or add a little kick.. I let all that sweat in the pan for a couple of minutes then stirred in the seasonings (doubled to account for my extra volume) and finally dumped everything into my big crockpot. Deglazed the pan with some red wine and added that, too. 15 oz tomato sauce, 30 oz diced tomatoes puréed in the blender, 30 oz diced tomatoes, and a cup of beef stock topped off the crockpot which was set to the 10 HR (very low) setting.. I think the magic is in the seasoning proportions,, which are perfectly balanced for a great chili taste experience. I might never have added all the great verges to chili without your fantastic recipe as a a shining guidepost.

    Laura Fuentes - October 11, 2017 Reply

    I’m so glad you enjoyed this recipe with the added veggies. Thanks for trying it Jeff.

Barbara - November 6, 2017 Reply

Five stars and two thumbs up! I made this a couple weeks ago with ground turkey breast and we both loved it (yes, even the picky hubster). I cut way back on the chili powder because the brand I had was quite hot, and I substituted a green bell pepper for part of the zucchini. I’m making another batch tonight to reheat tomorrow night, when I have to rush home from work, eat, and run out again. This is a fantastic recipe, and I thank you for sharing it.

Veronica - November 26, 2017 Reply

Have made this over 2 dozen times the past few years. Wanted to say thanks! I’ve just started generously adding this onto a bed of spaghetti squash and it’s even better. Also, I’ve recently been using 1 lb ground turkey and 0.5 lbs of ground beef – same great flavor!

    Laura Fuentes - November 27, 2017 Reply

    I’m so glad you came back to share how much you’ve enjoyed making this, Veronica. It means the world to me when one of my favorite recipes is made in someone’s home.

Stephanie - December 28, 2017 Reply

I absolutely LOVE this chili! Do you know if anyone has had success making this in a crock pot?

    Laura Fuentes - January 4, 2018 Reply

    Absolutely. Place all ingredients (with the meat browned) except the zuchini in the slow cooker 4h on high. Last 45min add zucchini. Enjoy!

      Stephanie - January 7, 2018 Reply

      Thank you! This is by far one of THE best recipes I have and one of my go-to meals when I have company.

        Laura Fuentes - January 7, 2018 Reply

        I’m honored you share my recipes with your friends, Stephanie! here is to lots and lots of joyful moments to come!

Nina - January 4, 2018 Reply

I’ve made this chili a number of time, my family loves it. I’ve recently had to cut back on my tomato intake and started to use sauce made from beets and yams. Same great taste, still a family favorite.

Shannon - January 6, 2018 Reply

This recipe looks delicious and all the comments are so positive. I find that the family always wants a bread to be served with a dish like this. Do you have any appropriate paleo suggestions? Do you serve it with anything else?

Autumn - January 8, 2018 Reply

Is there a way to make this recipe in a crock pot, or is it best on the stove?

    Laura Fuentes - January 10, 2018 Reply

    Cook the meat and throw everything (except the zucchini) in the slow cooker for 4-6 hours on low. In the last hour, add the zucchinis. Enjoy!

Linda - January 21, 2018 Reply

I love this chili and have made it in the crockpot and it’s been awesome. Anyone have tips on cooking in the Instant Pot?

    Laura Fuentes - January 21, 2018 Reply

    10 minutes in the instapot after you brown the meat. The only downside is that the zucchini is a bit more cooked than I’d like but otherwise delish.

NatPatBen - January 21, 2018 Reply

Just made this tonight and it was FANTASTIC!

I made a few modifications, since my husband doesn’t like celery or zucchini: used rainbow baby carrots chopped (mainly for extra color), added mini red/orange/yellow bell peppers, added chicken stock (made earlier by boiling chicken wings in seasoned water with onion as part of making buffalo wings).

I love that it didn’t require a bunch of specialty ingredients.

Tiffany - January 29, 2018 Reply

I never had chili with veggies before so was reluctant but loved this and will double or triple the next one to freeze. I made a few changes because we like a chili that’s less thick and used 1 lb. ground beef, can of fire roasted tomatoes, an extra can of tomato sauce and cut down on the spicy seasoning since my daughter and I are super sensitive to spicy hot foods. It was delicious with the zucchini and carrots and I love how this is an easily modified and still delicious recipe. This will be on our dinner rotation.

    Laura Fuentes - January 29, 2018 Reply

    I’m so glad!

Marsha - February 5, 2018 Reply

Delicious recipes that the family loved! I used ground bison instead of beef.

    Laura Fuentes - February 7, 2018 Reply

    I’m so glad! and I love making it with bison!

Brian and Teresa - February 11, 2018 Reply

Your chili was DELICIOUS *****. Thank you so much for sharing.
Brian and Teresa 🙂

    Laura Fuentes - February 11, 2018 Reply

    I’m so glad!!

Judy H. - March 1, 2018 Reply

I made this today and it is awesome!!! So much flavor!!!

Pattie - April 11, 2018 Reply

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

Susan Ashley - May 29, 2018 Reply

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.

    Laura Fuentes - May 29, 2018 Reply

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

Debra - June 19, 2018 Reply

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.

John Harris - June 21, 2018 Reply

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!

Roguewave1 - July 1, 2018 Reply

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.

    Laura Fuentes - July 2, 2018 Reply

    well, I guess this chili satisfied your tasting.

Heather - July 6, 2018 Reply

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.

    Laura Fuentes - July 7, 2018 Reply

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

Michelle - September 4, 2018 Reply

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

    Laura Fuentes - September 4, 2018 Reply

    I’m so glad it was a winner!

Bethany - October 1, 2018 Reply

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

    Laura Fuentes - October 7, 2018 Reply

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

Autumn Jade Monroe - October 17, 2018 Reply

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?

    Laura Fuentes - October 17, 2018 Reply

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

Kelly Schrage - November 24, 2018 Reply

This is an amazing recipe! My family loved it!

    Laura Fuentes - November 25, 2018 Reply

    I’m so glad!

Kay Preston - December 12, 2018 Reply

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.)

    Laura Fuentes - December 13, 2018 Reply

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

Aimee - December 19, 2018 Reply

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!

Ramona - January 6, 2019 Reply

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.

Kayla Sharp - January 6, 2019 Reply

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.

Leave a Reply: