Paleo Chili with Vegetables

By Laura Fuentes Updated Dec 16, 2025

5 from 243 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

This paleo chili is made without beans. It's packed with meat, veggies, and bold flavor and tastes like the real deal.

If you want a hearty, satisfying, and family-approved paleo chili with veggies, look no further than this recipe. It delivers the flavors you crave by the spoonful.

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

The Original Paleo Chili

This is the original Paleo chili I first shared in 2014, when I was following a strict Paleo diet and needed to make great-tasting meals my family would also eat. I’ve kept the original video in the recipe because it works, and it has been around for that long.

It got my kids to eat more vegetables since they’re not fans of the beans in classic chili. The flavor is spot on, has won blue ribbons in chili contests, and continues to be super popular with my readers.

Healthy Chili Ingredients

This recipe is made with ground beef and lots of veggies, including onions, garlic, celery, carrots, and zucchini. What makes it epic is my combination of seasonings, including chili powder, cumin, oregano, salt, and a bit of cayenne pepper. The base is a mix of tomato sauce and diced tomatoes.

How to Make Paleo Chili with Veggies

The recipe card includes a quick video showing you how it’s done, but essentially, here are the steps:

Brown the beef and garlic in a large seasoned skillet or Dutch oven until fully cooked, then remove it onto a plate and drain the fat.
Sauté the veggies with the seasonings in the same skillet for about 7 minutes, just long enough to get the onions golden and some of the veggies soft. Then add the zucchini, and cook for about 2 minutes.
Combine everything by adding the cooked beef back in and pouring the tomato sauce and diced tomatoes. Stir well and bring it to a boil.
Simmer for 20 minutes on low, stirring from time to time.
Serve the chili in bowls topped with your favorite paleo-approved toppings.

If you love this Paleo chili recipe, try my slow cooker Paleo chili version, the no-bean ground chicken chili, the ground turkey no-bean chili, the sweet potato Paleo chili, or make this Paleo chili in the Instant Pot.

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

Adjusting the Thickness of Chili with Vegetables

This chili is naturally thick, but if you prefer a soupier consistency, simply stir in some broth or stock, one cup at a time, until you reach the consistency you like.

How to Freeze Chili Leftovers

Once the chili has cooled, portion it into airtight containers or freezer bags, and freeze the chili for up to 3 months.

Paleo Veggie Chili Toppings

Some paleo-approved toppings include bacon crumbles, avocado slices, a fried egg, or riced cauliflower. If you can have dairy, a little shredded cheese and sour cream are always classic chili toppings.

Paleo Chili with Veggies

Servings: 8

Prep Time: 10

Cook Time: 30

Total Time: 40

This paleo chili is made without beans. It's packed with meat, veggies, and bold flavor and tastes like the real deal.

5 from 243 votes

Print Pin

Watch how it’s made:

Ingredients

1 ½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons oil
1 large onion (1 ½ cups), diced
2 stalks celery (½ cup), chopped
4 carrots (1 ½ cups), peeled and diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper, optional
3 medium zucchinis (4 cups), diced
15 ounce can tomato sauce
15 ounce can diced tomatoes

Instructions

Sauté

In a large seasoned skillet or 5-6 quart Dutch oven, brown the beef and garlic over medium-high heat until it's cooked through. Remove the beef onto a plate and drain off the excess fat. Tip: while the beef cooks, measure out your seasonings onto a small dish.
Add the oil, onions, celery, carrots, and seasonings to the skillet and cook for about 7 minutes, until the onions are translucent and the veggies have softened a little. Add the zucchini, stir, and cook them for 2 more minutes while stirring.
Add the cooked beef back in, pour the tomato sauce and diced tomatoes into the pot, and stir to mix everything. Bring the mixture to a boil, while stirring from time to time.

Simmer

Reduce the heat to the lowest setting and simmer the paleo chili for 20 to 25 minutes, stirring it from time to time.

Serve and store

Serve warm, with your favorite paleo-approved toppings.
Once cooled, transfer chili leftovers into an airtight container and keep in the fridge for up to 4 days. Or, freeze it for up to 3 months.

Notes

To thin out this chili, add 1 cup of water, broth, or stock. For a soup-like consistency, add 2-4 cups of broth or stock.

Ingredient swaps:

Carrots for Sweet potatoes, same amount diced.
Zucchini for Butternut squash: fresh or frozen, both work.
Ground beef for ground turkey or chicken: A leaner option, though less fatty and slightly drier.

Other add-ins: