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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.
I have been making this chili for 5-6 years when I was doing the paleo diet. I no longer follow paleo, but this is still my favorite go-to chili! Yum!
-Kate
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.
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.
Jump to:
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 eat real food together.
How to Make Paleo Chili
This epic, healthy chili recipe could not be easier to make! It comes together in a single skillet and is packed full of delicious flavors your family will love. Watch this quick recipe video to see it come together.
No Bean Chili
One of the reasons I love this recipe is because I get my chili fix without the need for beans. That’s right, it’s full of 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.
I love cooking this chili in 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.
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.
Best Veggies for Paleo Chili
Today, I’m using carrots and zucchini as the filler veggies in this chili. Keeping the same amount of veggies that the recipe indicates, meaning the same volume, you can also use:
- cubed sweet potatoes – perfect in my paleo chili with sweet potatoes!
- cubed butternut squash
- chopped cauliflower
- cubed turnips
- cubed beets
- a handful or two of spinach
- chopped broccoli
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. I’ll walk you through everything you need to know about freezing chili here.
And of course, when you are done cooking this paleo chili, you can try one of my other dinner ideas.
Paleo Chili 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.
- At special request from readers, I’ve tweaked my chili to only 6 grams of carbs (without sacrificing flavor) in this keto chili recipe.
- Add ½ to 1 whole finely chopped jalapeño when sautéing the veggies for added heat. This chili is rich and smoky not very spicy.
Other Ways to Make this Recipe
Slow Cooker Paleo Chili | Ground Turkey Chili | Ground Chicken Chili
How to Freeze Chili Leftovers
This recipe freezes very well. I like to freeze leftovers in 1 cup to 1 ½ 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 or Instant Pot
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 and instructions for Paleo Chili in the Instant Pot.
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.
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
Paleo Chili | the Original All Meat & Veggie Chili
Ingredients
- 1 ½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons oil
- 1 ½ cups onion, diced, about 1 large onion
- ½ cup celery, chopped, about 1 stalk
- 1 ½ cups carrots, peeled and diced, about 4 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- 4 cups zucchinis, diced, about 2-3 medium zucchinis
- 15 ounce can tomato sauce
- 15 ounce can diced tomatoes
Instructions
- 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.
- 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.
- 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.
- Check on the amazing mixture every so often and stir. Serve immediately.
Sherry says
I just made this tonight and it was a huge hit. I did add the extra water to make it less thick, which made it just perfect for us.
Stacy says
This healthy chili was positively delish!
Cynthia says
I have made this recipe for many years! Everyone loves it. I use fire roasted diced tomatoes and beef broth, wonderful flavor. I often take it for potluck dinners.
Kathryn says
Made this paleo chili last night and it was truly the best EVER!!! Will definitely be making this all season long.
Jessie says
I love this recipe! I add different veggies depending what is in seasons and it always turns out AMAZING!
Sarah says
Legit the BEST Paleo chili I’ve ever made. The seasoning is spot on!
Jenny says
Best paleo chili ever!! I loooooooove chili and this one is PERFECT!
Heather says
My kids loath beans so when I found this meatless chili recipe-I had to try it. Now I make on repeat!!!
Emily says
I love that this is a no bean chili! Delicious!
Holly says
Yum! This Paleo Chili was so easy and delicious to make! Will definitely be stocking up on this for the fall and cooler days.
Rachael says
This paleo chili always hits the spot with my family. It’s been my go-to recipe for years!
Chelsey says
This is hands down the best chili we’ve ever had. The ingredients might sound weird but trust me it’s delicious! This is my one and only chili recipe I make. I’ve made this numerous times for friends and family and everyone loves it.
arlene fox says
Excellent flavor and full of veggies unlike most chilis. I added red wine for extra liquid and 1 can of drained kidney beans just because I love them. Thank you, Laura!
Brittany says
This recipe has been on repeat at my house since cutting grains (except quinoa) and dairy! I add some extra veggies quinoa to make it a little more filling for my hungry children. Huge fans
Beth says
this has become “my” chili in my family. I like to brag about how many veggies are in it. I sometimes add black beans, and always add some beef broth to thin it out. red wine too.
Laura Fuentes says
Happy that my family’s recipe is now “your” family’s recipe too!
Sloan says
I diced my veggies very small. It took me a while to chop everything up. The taste is amazing! This chili is hearty and delicious. I love that I can eat more of this chili than an all meat chili because the calories are so much less. Thanks!
Deb says
I love, Love, LOVE this chili !!! I have made it so many times —- I could eat it every day and not get tired of it. It’s even good – COLD – for breakfast! Thank you so much for this deliciousness!!!
Frances says
My favorite chili recipe hands down, I’ve made it many times. So flavorful and tasty!
Laura Fuentes says
Thank you for sharing you keep coming back to this recipe!
K Bennett says
LOVE this chili! I’ve been making it for years after finding your recipe online during a Whole 30 run and it’s a family favorite. I usually make it with ground turkey, but otherwise prepare it just as your recipe is….delicious, nutritious and filling!
Laura Fuentes says
Thank you for sharing that this recipe continues to be a family favorite!
Marcelyn Medina says
Love this recipe! It’s become my go-to and everyone loves it.
Xenia says
Best Paleo chili I’ve made. will be my goto from now on!
Sarah says
We have been making this recipe for a few years now- we love it and will never make it another way. Thank you for this- the best.
Laura Fuentes says
Thank you, Sarah, for continuing to make this chili recipe.
Jeannette says
I’ve been craving chili on my low carb diet & this was so satisfying! It was thick & spicy enough without cayenne pepper, so I omitted that, sauteed 8 oz chopped white mushrooms with the other veggies & added a 15 oz can low sodium beef broth. Thanks for this great low-carb chili recipe! It wouldn’t fit in my largest cast iron skillet, so I did transfer it all into my stainless Dutch oven after the browning process.
Jeannette says
I’ve been craving chili on my low carb diet & this was so satisfying! It was thick & spicy enough without cayenne pepper, so I omitted that, sauteed 8 oz chopped white mushrooms with the other veggies & added a 15 oz can low sodium beef broth. Thanks for this great low-carb chili recipe!
Lauren R Pucillo says
This is my all-time favorite chili recipe but more importantly – it is my kids’ favorite, as well! If I were to put this many veggies in front of them on a plate, there would be endless complaints but when I present them all in a bowl of this chili, the gobble it right up! I found the recipe 6 years ago during my first round of Whole 30 but it’s been in our meal rotation on a regular basis ever since. When we get busy and are living on fast food several nights a week, making a big batch of this gets us through a couple days without resorting to eating junk. Love it!
Laura Fuentes says
Thank you for sharing how much your family has been enjoying this chili recipe for all these years! Day made.
Kate says
I have been making this chili for 5-6 years when i was doing the paleo diet, i no longer follow paleo but this is still my favorite, go-to chili! I always add a 2nd can of tomato sauce. Yuuuum!
Quintina Smith says
My family and friends LOVE this recipe. I cannot tell you how many times I have made it. Yummy! I will add that I use Turkey instead of beef
Zachary Buck says
Is this recipe, as instructed/described, also considered gluten free? If not, what substitutions need to be made?
Laura Fuentes says
This recipe for chili is gluten-free as is.
Sarah says
Can this be made in an InstantPot?
Laura Fuentes says
You sure can! brown your meat and onions in the sauté mode. Then add the spices and everything else and cook on HIGH pressure for about 5 minutes. I usually do a quick release myself but a natural release is fine too.
Sandy says
My family couldn’t believe this was a paleo chili recipe!
Vicki says
This healthy chili is a game changer!!!
nannette says
even my picky kids loved this healthy chili recipe
Jane says
The best chili recipe! My kids LOVE this! Even my zucchini hater. It’s pure magic. Thank you!
Laura Fuentes says
Thank you, Jane!
kara says
Delicious!! We added okra and extra grass fed ground beef.
Letha says
Hi Laura. My husband and I absolutely love this chili recipe! He is trying to eat keto now and I wanted to see if you consider this a keto or keto friendly recipe as is or what substitutions you like best to make it as keto friendly as possible. Thank you for your thoughts on this and thank you for this awesome recipe!
Laura Fuentes says
Hi Letha, this recipe has about 9 grams of net carbs. I am currently working on a recipe for keto chili but for now, I would swap the carrots for 2 cups of chopped cauliflower, reduce the onions to 1/2 cup, and swap the tomato sauce for 2 tablespoons tomato paste and 1 cup of beef broth.
Julie says
This really is the best chili I make, a family and crowd pleaser. I can’t count how many times I’ve been asked for the recipe! Here because I’m making it again tonight
Laura Fuentes says
Thank you, Julie! After all these years, my family still loves it too.
Rich Conkle says
Insaaaaanne!
Wow! Laura,
We can’t thank you enough for this chili recipe. We just made our second batch. Used a pound of beef and half a pound of chorizo we had on hand. We also tossed in a can of fire roasted corn. Crazy good!
Ps. Fresh avocado slices are a fantastic accompaniment.
Laura Fuentes says
Wow. with Chorizo sounds AMAZING!!!
Eliane Guite says
this is sooooo delicious! thank you!! I have it on a potatoe like they do in England!
Laura Fuentes says
Glad you enjoyed it!
Suzi says
I won our chili cook-off at work with this recipe!! Thank you Laura!
The trophy? A can of Hormel… Yuck! Lol
Kimberly says
Do you think just stock would be okay without using the tomatoes? My daughter can’t have tomatoes.
Laura Fuentes says
Hi Kimberly, you can swap the tomatoes for an additional 1-2 cups of stock to make up for some of the liquid. Let me know how it turns out.
Lexci says
I have 3 very picky eaters one of them being my husband especially when it comes to healthy food and every last bite was gone! We all enjoyed it thank you!
Deb says
I have made this so many times I can’t tell you. It’s so easy and so incredibly delicious. I haven’t tried it in a slow cooker yet. Usually because I can’t wait that long to enjoy it! Thank you Laura!
Laura says
A favorite recipe in our family! This has so much flavor. Even my daughter eats it with all the veggies in it 🙂
Jennifer says
I love this and have made it often. If I wanted to make it vegetarian for my daughter do you think lentils would work well?
Laura Fuentes says
Lentils will work great!
Annette says
trying to eat no carbs and I have made this many times and totally love it. thank you so much. After 6 kids its time for me to make time for eating healthy
Laura Fuentes says
I’m thrilled this chili recipe is a hit with your family, Annette. Thank you for making it time and time again.
Becky Nicholas says
DUH!! I did not read your post thoroughly enough. ♀️ Thank you so much for sharing, both my family and I love this recipe and I will definitely freeze some tonight for lunch!
Laura Fuentes says
Enjoy!!
Becky Nicholas says
Have you ever tried freezing this? Not sure how the zucchini’s would fair, but may be worth a try.
Laura Fuentes says
While zucchinis definitely take on a slightly different texture when frozen, once cooked into chili they reheat just fine -I promise!
Janette says
I love this! This is me go-to chili recipe now! Gluten free, soy free and dairy free. Delicious!
Pam Manley says
How would Italian sausage be instead of beef? I don’t eat beef but sausage isn’t as dry as turkey..
Laura Fuentes says
It will work, a bit too greasy for my taste. Maybe half sausage and half ground turkey.
Rachael Krell says
I have made this recipe too many times to count! It comes out delicious every time. One my of favorites!
Andy says
I boil dry chili’s in chicken broth instead of using chili powder. Then I purée it in a blender. This will obviously up your liquid factor. I also add a stick of chorizo to my meat. If I use beans I use no salt beans because I like putting in a cube of beef bouillon.
Julie says
About time I rate this as it’s been a favorite for over a year now! I omit the celery, double the tomato sauce and spices.
Laura Fuentes says
Thank you for sharing and rating how much you enjoy this recipe Julie!
Sevi says
Do you think you could add chopped egg plant? Would it cool up properly?
Laura Fuentes says
Definitely add chopped eggplant if this is a veggie you enjoy!
Hana says
One of my absolute favorite meals!
Katherine says
Best chili I’ve ever made and maybe even the best I’ve ever had. I did add additional chili spice, cumin and cayenne. I also added some ancho chili spice. Really delicious! I will only make this Chili recipe going forward. Thanks!
Sharon says
This is the 1st recipe that I made from your website, and it is my go-to for meal prep rotations! I was looking for paleo dinner ideas, and stumbled upon this one. I never wanted to make chili before because of all the carbs (i.e., beans), but loved your version of paleo chili!
Laura Fuentes says
I am so glad you enjoyed this recipe, Sharon. You can check out other lower-carb recipes here.
Rebecca Bell says
I’ve made this chili a few times and it does not disappoint. The combinations of vegetables are wonderful.
Laura Fuentes says
Thank you Rebecca for coming back and sharing how much you enjoyed it!
Anna says
I usually add zucchini 5 minutes before it’s ready. Same for soup. Keep the pot covered and the heat will cook the zucchini. That way zucchini stays crunchy.
Laura Fuentes says
Great tip!
Jill says
Could you purée the veggies and tomatoes in a food processor instead of chopping them? I’m trying to hide them from my kids
Laura Fuentes says
absolutely! That’s what I do as well. I use a food processor to finely chop all the veggies. Then I cook it with meat. The size and texture is smaller than the mean and my kids don’t notice they are there.
Sarah says
LOVE this recipe! I wonder if I could do this recipe in the Instant Pot or Slow Cooker??
Laura Fuentes says
Glad you found them! 🙂
Rick Yarnell says
Never mind, my internet connection was slow, took a while for the ‘nutrition table’ to load. I see it now. Thank you for this recipe.
Rick Yarnell says
A question, since I count my carbs every day: How much is a serving size in your nutrition facts? I have made this recipe a few times, and my “serving size” is two cups.
Also, my organic, grass-fed ground beef comes in 1# pkgs, so I use less meat than in the recipe.
Matt S. says
Very delicious… We do a couple of things different, we do not strain the fat out of the meat and we like extra spicy so we use mexican spicy chili powder! Yummm! We also simmer for 2 hours very low to get all those ingredients to have time to marry!
Laura Fuentes says
Great tips, Matt!
Alison K says
This is my favorite chili recipe! I make this every time I do a Whole30 (and even when I’m not), and I always look forward to eating it.
Kara says
Delicious! didn’t change a thing.
Tracy T says
I’ve been making this for a couple years now; at least I think it’s been that long. My boyfriend said it’s his favorite chili and my daughter loves it as well.
I made very small adjustments.. I cut the chili powder in half, used 2 carrots instead of 4 and added 1-2 yellow squash.
I do think the prep time is understated if the veggies are to be diced as opposed to just chopped. It takes me a good 30 minutes to dice everything up, but it’s still so worth it!
I made a double batch about a month ago and froze a small portion for the first time. I just ate it today and it still taste just as good as when I first made it.
Alisha says
This is my go to chili recipe. I have made it numerous times over the years and it always turns out amazing. Sometimes I am really lenient and use beer as my liquid instead of water or tomato sauce 🙂
Laura Fuentes says
OMG. the beer as your liquid sounds A-H-M-A-Z-I-N-G! -I need to try this next time I make it.. prob next week.
Heidi says
This is so tasty I ended up making it twice this week because my husband loved it so much! I have to admit that I changed a couple of things because I had them in the fridge. I used ground lamb and some leftover chicken, half a butternut squash the mushrooms and some homemade bone broth. It’s been delicious both times! Thank you for your recipe.
Vance says
This chili is a staple in my house, I make it at least twice per month and have given the recipe to everyone I know. Thanks for posting it.
Laura Fuentes says
Sharing my recipes with a friend is the biggest compliment, Vance. Thank YOU!
Denise says
I’m laughing at myself for epically failing on this one and yet it still tastes so good.
1) I did 1.5x the veg because I had 1kg of beef…. turns out it was only 600g. It was VERY veggie heavy. ♀️
2) We are on day 4 of Whole30, and it turns out the tomato sauce I have is a 4 cheese one. ♀️♀️
Ended up subbing for more tomatoes, some tomato paste, and a bit of beef broth.
Between Whole30 & being 22 weeks pregnant (with baby #4!) I have approximately 5% of the brain I had preconception. It’s rough over here. With that said, this is an incredibly forgiving recipe. I topped with some dill cashew cream and happily ate my little heart out. I didn’t even ask the kids or the husband what they thought because by the time we were eating I could not have cared less about their opinions. But they did eat it, and no one complained, and that’s a 5 star win in this house!
Laura Fuentes says
I’m smiling that you came back to leave a review! It’s a VERY forgiving recipe… no such thing as messing it up! Glad it turned out and hey, you got more veggies into your day!
Koty says
This was amazing!!! I cannot wait to eat the leftovers for lunch !
Karen says
Love this. I change up the veggies and love to serve over cauli-rice and spinach!
Sam says
I am so happy to have found this recipe! I cant wait to make it tonight in my Instant pot!!
Suzanne says
I just picked up all the ingredients to try this tonight! Freezing temps in MN make me need some fresh chili 🙂
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!
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!!
Laura Fuentes says
Thanks Tracy!
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.
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.
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.
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.
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!
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.)
Thanks!
Laura Fuentes says
You can replace carrots with finely diced sweet potatoes or butternut squash in this recipe. Enjoy!
Kelly Schrage says
This is an amazing recipe! My family loved it!
Laura Fuentes says
I’m so glad!
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?
Laura Fuentes says
Cook the meat first, then throw it in with all ingredients. 4 hours on low.
Bethany says
Has anyone ever tried doing this a crockpot after browning the beef?
Laura Fuentes says
Yes, everything in the slow cooker after browning beef for 4 hours on low has worked well for me.
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!!
Laura Fuentes says
I’m so glad it was a winner!
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.
Laura Fuentes says
Thank you, Heather, for continuing to use my recipes.
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.
Laura Fuentes says
well, I guess this chili satisfied your tasting.
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!
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.
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.
Laura Fuentes says
I’m so glad you loved this recipe, Susan. Thanks for trying it!
Pattie says
Made this last night and was delicious! Had leftovers for lunch today. Wouldn’t change a thing!
Judy H. says
I made this today and it is awesome!!! So much flavor!!!
Brian and Teresa says
Laura,
Your chili was DELICIOUS *****. Thank you so much for sharing.
Brian and Teresa 🙂
Laura Fuentes says
I’m so glad!!
Marsha says
Delicious recipes that the family loved! I used ground bison instead of beef.
Laura Fuentes says
I’m so glad! and I love making it with bison!
Tiffany says
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 says
I’m so glad!
NatPatBen says
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.
Linda says
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?
TIA.
Laura Fuentes says
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.
Autumn says
Is there a way to make this recipe in a crock pot, or is it best on the stove?
Laura Fuentes says
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!
Shannon says
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?
Laura Fuentes says
I serve it with paleo drop biscuits (in my Grain-Free Cookbook) or Paleo Corn Bread (inside my Family KickStart Program).
Nina says
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.
Stephanie says
I absolutely LOVE this chili! Do you know if anyone has had success making this in a crock pot?
Laura Fuentes says
Absolutely. Place all ingredients (with the meat browned) except the zuchini in the slow cooker 4h on high. Last 45min add zucchini. Enjoy!
Stephanie says
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 says
I’m honored you share my recipes with your friends, Stephanie! here is to lots and lots of joyful moments to come!
Andrea Kotula says
When you make this in a crock pot, do you omit the oil? Thanks.
Laura Fuentes says
Yes. Although you have to brown the meat first.
Veronica says
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 says
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.
Barbara says
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.
Jeff says
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 says
I’m so glad you enjoyed this recipe with the added veggies. Thanks for trying it Jeff.
Karl says
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.
Rusti says
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 says
Thank you so much for coming back to my recipe!
iain says
im bit of a fussy eater im not big on zucchinis is there a lot of flavor from them in the chilli
Laura Fuentes says
Nope! I bet you will grow to like them cooked like this.
Heather says
Yum! Yum! Such a perfect combo with the zucchini!!! Ive made this twice in two weeks!!!
Christina says
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!
Katie says
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 says
Awesome!
James says
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 says
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.
Donna says
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 says
yes to bacon!
Ann says
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 says
I’m so glad it was a winner Ann. Thank you for bringing me into your kitchen!
steven says
looked for something different and there we are !!
Lane says
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 says
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. 🙂
Melissa Hotz says
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!
April says
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 says
I am so glad he loved it! If our husbands love it, that’s when we know it’s a keeper, right! 🙂 Enjoy!
Rebekah says
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 says
Thank you!! It is one of my favorites too 😉
Pearle says
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!
Savannah says
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
Jennifer Bridges says
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 says
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.
Chrissy says
Hello!
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?
Thanks!
Laura Fuentes says
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)
Jill says
Made it and it’s fabulous!
Kellie says
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 says
I’m so glad I was able to surprise you with this chili!
Jesse AuBuchon says
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!
Tonya says
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 says
I’m so glad you loved it!
Michelle says
Just started my paleo diet today, so I will be cooking this tonight. Thanks for the recipe.
Maria says
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 says
I’m so glad it’s a hit at your house too!
Ashlyn says
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 says
I’m so glad this dish is a huge success!!
Stacy says
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 says
I’m so glad my chili is a hit! For days you still want the beans, here is a version with chicken. Enjoy!
Olga says
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 says
Thank you Olga! Here is to your continued success and healing!
Reena says
Looks amazing but do you have the carb, protein breakdown?
Beth says
Is it really 2 tablespoons of chili powder. That seems like a lot. The other spices are only a tsp. Just checking….
Beth says
Update…I halved the chili powder and it was perfect! Not too spicy!
Laura Fuentes says
excellent!
Laura Fuentes says
yes, it is. Enjoy!
Martha says
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 says
Thank YOU for trying my recipe!
Julie says
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 says
I’m so glad you enjoyed it Julie!
Catharine says
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
Heidi Thomas says
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!
Ranae says
This is my absolute favorite chili recipe!!
Kathleen says
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 says
Glad you enjoyed it!
Tasha says
This was the best chili! The flavor was amazing! Thanks for another awesome recipe! I’m enjoying your newest cookbook!
Laura Fuentes says
Glad you enjoyed it!
Lauren says
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!
Carol C says
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 says
what a lucky guy! So glad this worked out for you as well!
Katie says
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 says
Sorry that the recipe was too spicy!
Ann says
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!!
Chris says
Hi, Laura!
I’m a big fan of the Mexican cuisine and I believe this chili would be great in a burrito!
Keep up the fantastic work!
Chris
Lula says
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 says
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!
stevie says
I’ve made this a few times and have recommended it 🙂
Tamera says
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 says
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! 😉
Kim Bub says
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!
Laura Fuentes says
Thanks for sharing!
Kelli says
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 🙂
Jason Hinkle says
What kinda of oil?
Laura Fuentes says
whatever oil you use for cooking. I use coconut oil.
Kelley says
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 says
So glad this recipe was a success Kelley!
Adrienne says
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 says
i’m so glad you loved this recipe Adrienne!
crista says
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 says
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!
Marilyn says
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 says
Awesome!
Lucy says
Thank you for sharing. Love this recipe❤️ So delious!
Brittany says
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 says
I’m so glad you enjoyed it Brittany!
Melissa @ See Dav Run says
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 says
I’m so glad you now have a favorite chili recipe!
Leslie @My Kitchen Is Open says
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 says
so glad you loved it Leslie!
Shane says
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 says
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!
Michele says
I made your chili today for a Paleo chili cook off at my gym. I won 1st place. Thank you.
Laura Fuentes says
Woooohooooo!! Congrats Michele!
colleen says
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 says
So glad it came out delicious!
Leslie @ My Kitchen Is Open says
I can’t wait to try this!
Matt K says
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 says
So glad you enjoyed it Matt!
kosher meat recipes says
thank you i’ll surely try it myself! i bet it’s delicious
Lisa P says
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 says
I’m so glad you love it Lisa! Enjoy for years to come!
Amanda says
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 says
I’m so glad this was a winner Amanda! “chip & dip” is exactly how my 7 year old eats it 😉
Deb says
Could you please give me the nutritional information for this (calories per serving; fat, protein & carb count)? Thanks! It looks great!
Laura Fuentes says
Deb, I don’t provide nutritional information in my recipes. You are welcome to enter the ingredients in nutritional calculator websites. Sorry!
Michael says
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 says
Michael, You can double the recipe (many of us do) and freeze extras. You’ll need 3 pounds of beef to double it.
Karen says
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 says
Karen, you could use beans. 3x 15 ounce cans rinsed and drained.
Esmeralda says
Thank you. I love chili but every chili I eat really upsets my belly. Hopefully this one will be good to it.
Stacie says
This chili is absolutely amazing! You will love it.
Liz @ The Lemon Bowl says
I want this. I want it bad.
Allison says
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 says
Allison. I often bring it with me to parties. I think that it tastes so much better the next day!
Danielle says
Made this last night and it was delicious! We loved it and will definitely be making it again. Thank you!
Katherine says
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!
Tammy says
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 says
I’m glad you liked it!
Mica says
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 says
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.
Amy says
Have you froze this? I’m having a baby next week and thought it might make a great freezer meal!
Laura Fuentes says
Absolutely!!
Katherine says
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 says
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!
Bethany says
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 says
each serving is going to be 1-1 1/2 cups.
Jennifer says
Made this for Super Bowl tonight and it was a big hit!! Thanks for the great recipe! Looking forward to leftovers for lunch tomorrow 🙂
Karen says
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 says
Thank you Karen for coming back and letting others know you love this recipe!
Olivia says
Just made this recipe, it is absolutely delicious! I’ll definitely be checking your website often for more awesome recipes.
Laura Fuentes says
Thank you Olivia!
April says
would this possily turn out in a crock?
Laura Fuentes says
I’ve never tried it in a crockpot April.
John Fisher says
I love chilie, but am trying to lose weight. This looks like an awesome recipe to try with ground turkey.
Laura Fuentes says
You can definitely use ground turkey.
Amanda C says
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 says
So glad to hear your family loved it!
Mary says
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 says
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 says
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.
Randi says
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 says
Randi, let me know how your family likes it! 🙂
sharon says
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 says
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 says
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 says
Great idea on replacing the carrots with sweet potatoes!
Julie says
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 says
Hey, my kids don’t eat “veggies” freely
Heidi says
Do you know how many calories this is per serving?
Laura Fuentes says
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 says
Do you know how many oz/grams are per serving?
Laura Fuentes says
No, I’m sorry. I didn’t calculate servings based on weight.
Melody Weast says
Sounds great for us adults as well!!!