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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.
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
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
- 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.
- Add 8 ounces of sliced mushrooms with the veggies for extra depth of flavor.
- Add ½ to 1 chopped jalapeño for a touch of heat.
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!