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Paleo Chili Recipe | All Meat Veggie Chili

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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.

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.

paleo chili in a cast iron dish

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 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!

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.

Skillet of paleo chili with a small bowl of chili to one side

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
  • 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!

skillet of paleo chili next to small bowl of chili

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.

two bags of frozen chili side by side on a countertop

How to make Paleo Chili in the Slow cooker

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

How to keep paleo chili warm for a party:

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

Most of us think it tastes better the next day!

How to Cook Paleo Chili in the Instant Pot:

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

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

Paleo Chili Toppings

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

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

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★★★★★

5 from 94 reviews

This paleo chili recipe is even better than the traditional kind. It’s hearty, filling and full of delicous flavor from veggies & meat.

  • Author: Laura Fuentes
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 servings
  • Cuisine: Just great food. Hands down.

Ingredients

  • 1 ½ pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) oil
  • 1 ½ cups onion, diced, about 1 large onion
  • ½ cup chopped celery, 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

  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.

Equipment

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Meal Prep’d

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Notes

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.

Nutrition

  • Serving Size: 1 large bowl
  • Calories: 194
  • Sugar: 6.5g
  • Sodium: 447.1mg
  • Fat: 4.2g
  • Saturated Fat: 1.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 13.6g
  • Fiber: 4.2g
  • Protein: 21.1g
  • Cholesterol: 50.8mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Soups

  • Chicken Pot Pie Soup Recipe
  • How to Thicken Chili without Changing the Taste
  • Slow Cooker Soups
  • Chicken Soup Recipes

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Quintina Smith

    December 07, 2022 at 7:36 pm

    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

    ★★★★★

    Reply
  2. Zachary Buck

    December 05, 2022 at 11:43 am

    Is this recipe, as instructed/described, also considered gluten free? If not, what substitutions need to be made?

    Reply
    • Laura Fuentes

      December 13, 2022 at 3:27 pm

      This recipe for chili is gluten-free as is.

      Reply
  3. Sarah

    November 03, 2022 at 8:02 pm

    Can this be made in an InstantPot?

    Reply
    • Laura Fuentes

      November 17, 2022 at 1:17 pm

      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.

      Reply
  4. Jane

    April 06, 2022 at 2:38 pm

    The best chili recipe! My kids LOVE this! Even my zucchini hater. It’s pure magic. Thank you!

    ★★★★★

    Reply
    • Laura Fuentes

      April 07, 2022 at 4:10 pm

      Thank you, Jane!

      Reply
  5. kara

    February 13, 2022 at 9:11 am

    Delicious!! We added okra and extra grass fed ground beef.

    ★★★★★

    Reply
  6. Letha

    January 26, 2022 at 7:16 am

    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!

    Reply
    • Laura Fuentes

      January 26, 2022 at 4:18 pm

      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.

      Reply
  7. Julie

    December 03, 2021 at 12:59 pm

    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

    ★★★★★

    Reply
    • Laura Fuentes

      December 08, 2021 at 11:25 am

      Thank you, Julie! After all these years, my family still loves it too.

      Reply
  8. Rich Conkle

    June 04, 2021 at 8:52 pm

    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.

    Reply
    • Laura Fuentes

      June 14, 2021 at 4:50 pm

      Wow. with Chorizo sounds AMAZING!!!

      Reply
  9. Eliane Guite

    April 27, 2021 at 8:13 pm

    this is sooooo delicious! thank you!! I have it on a potatoe like they do in England!

    Reply
    • Laura Fuentes

      April 28, 2021 at 6:57 pm

      Glad you enjoyed it!

      Reply
      • Suzi

        April 23, 2022 at 11:13 am

        I won our chili cook-off at work with this recipe!! Thank you Laura!
        The trophy? A can of Hormel… Yuck! Lol

        Reply
  10. Kimberly

    March 28, 2021 at 9:28 am

    Do you think just stock would be okay without using the tomatoes? My daughter can’t have tomatoes.

    Reply
    • Laura Fuentes

      April 06, 2021 at 3:01 pm

      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.

      Reply
  11. Lexci

    March 09, 2021 at 8:24 pm

    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!

    ★★★★★

    Reply
    • Deb

      October 03, 2021 at 8:42 am

      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!

      ★★★★★

      Reply
  12. Laura

    February 19, 2021 at 3:03 pm

    A favorite recipe in our family! This has so much flavor. Even my daughter eats it with all the veggies in it 🙂

    ★★★★★

    Reply
  13. Jennifer

    February 14, 2021 at 5:03 pm

    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?

    Reply
    • Laura Fuentes

      February 18, 2021 at 10:29 am

      Lentils will work great!

      Reply
  14. Annette

    January 27, 2021 at 1:53 am

    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

    ★★★★★

    Reply
    • Laura Fuentes

      January 29, 2021 at 9:57 am

      I’m thrilled this chili recipe is a hit with your family, Annette. Thank you for making it time and time again.

      Reply
  15. Becky Nicholas

    January 25, 2021 at 7:49 pm

    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!

    Reply
    • Laura Fuentes

      January 26, 2021 at 4:45 pm

      Enjoy!!

      Reply
  16. Becky Nicholas

    January 25, 2021 at 7:48 pm

    Have you ever tried freezing this? Not sure how the zucchini’s would fair, but may be worth a try.

    Reply
    • Laura Fuentes

      January 26, 2021 at 4:46 pm

      While zucchinis definitely take on a slightly different texture when frozen, once cooked into chili they reheat just fine -I promise!

      Reply
    • Janette

      July 29, 2021 at 5:09 pm

      I love this! This is me go-to chili recipe now! Gluten free, soy free and dairy free. Delicious!

      ★★★★★

      Reply
  17. Pam Manley

    January 09, 2021 at 1:48 pm

    How would Italian sausage be instead of beef? I don’t eat beef but sausage isn’t as dry as turkey..

    Reply
    • Laura Fuentes

      January 11, 2021 at 10:18 am

      It will work, a bit too greasy for my taste. Maybe half sausage and half ground turkey.

      Reply
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