This Paleo chili recipe takes traditional chili to the next level! It’s hearty, satisfying, and packed with incredible flavour from a perfect mix of vegetables and meat.

Get ready to make the best chili of your life—your taste buds and stomach will thank you. With its rich, filling ingredients, this all-meat-and-veggie Paleo chili is so satisfying, you won’t even notice the absence of beans. Guaranteed!

 Servings: 8
 Prep Time: 10 minutes 
 Cook Time: 30 minutes 
 Total Time: 40 minutes 

Ingredients

  • 1 ½ pounds ground beef
  • 2 cloves garlic, chopped
  • 2 tablespoons  olive oil
  • 1 ½ cups onion, diced, about 1 large onion
  • 1 green pepper, chopped 
  • 1 ½ cups carrots, peeled and diced, about 4 medium carrots
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon Himalayan salt
  • ¼ teaspoon cayenne pepper, optionalPaleo Chili
  • 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, pepper, 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.