Alright friend, you ever have one of those days where the air smells like fall, your boots feel just right, and your belly’s asking for something warm, smoky, and satisfying but without the food coma? That’s exactly where this Paleo Chili (Whole30 + Keto) comes in. We’re talkin’ bold spices, tender ground beef, and veggies doing a slow two-step in the pot. And the best part? You can feel good about every spoonful because it’s all real, simple, and downright delicious.
Why You’ll Love This Chili
- Deep, smoky flavor without any beans
- Whole 30 and Keto-approved, so no guilt
- One-pot, easy cleanup (bless!)
The Pantry Players (Ingredients)
This chili is what I call “unapologetically rich” a big ol’ pot of real food, no fillers. Here’s what each ingredient brings to the table:
Ground Beef: Go with grass-fed if you can, it gives a deeper, cleaner flavor and is the star protein here.
Red Bell Pepper: Adds natural sweetness and a soft bite, plus that pop of color makes it beautiful on the table.
Onion & Garlic: The flavor base! These aromatics build depth right from the start.
Diced Tomatoes & Tomato Paste: Gives the body and tanginess to your chili. Don’t skip!
Beef Broth: Adds that slow-simmered taste without needing hours. Go bone broth for extra nutrients.
Chili Powder, Cumin, Paprika: These spices are the soul of the dish. Toast ‘em in the pot first and thank me later.
Optional: Zucchini or Mushrooms: For extra fiber and texture, toss in what you’ve got on hand.
How We Make It (Step-by-Step)
Pull out that favorite Dutch oven or deep soup pot it’s go time.
1. Sauté Your Base: In a splash of avocado oil, cook the chopped onions and peppers until they soften and smell like home. Add garlic and stir just until fragrant.
2. Brown the Meat: Push veggies to the side and brown your ground beef right in the same pot. Season with salt and pepper as you go. Once cooked, stir it all together.
3. Layer the Flavor: Add tomato paste and toast it for a minute, this wakes up the umami! Then in go the diced tomatoes, broth, and spices.
4. Simmer Low & Slow: Lid off, let it bubble gently for at least 45 minutes. This helps all the flavors marry, reduce, and get cozy together. Stir occasionally, whisper words of encouragement.
Common Chili Mistakes (and How to Dodge ‘Em)
Using watery tomatoes: Choose high-quality, low-moisture canned tomatoes for that rich, hearty texture.
Skipping the browning step: You want that Maillard magic on your meat it builds big flavor, even in a quick cook!
Overcrowding the pot: Let your ingredients breathe early on to caramelize properly before the broth goes in.
Going too spicy too fast: Start mild you can always add heat, but you can’t unspice it, honey.
Secrets from Yara’s Kitchen
Here’s the real scoop from years of ladling love:
First, let your chili cool a bit before serving. Just 5-10 minutes of rest time lets the flavors settle and deepen.
Second, if you’re meal-prepping, this dish is a superstar. In fact, it’s even better the next day. Store in glass containers and reheat on the stove with a splash of broth. Freezes like a dream, too.
Paleo Chili (Whole30 + Keto)
Ingredients
- – 2 tbsp avocado oil
- – 1 yellow onion diced
- – 1 red bell pepper diced
- – 2 cloves garlic minced
- – 2 tbsp tomato paste
- – 1 can 14.5 oz diced tomatoes
- – 1.5 lbs ground beef
- – 2 cups beef broth
- – 2 tsp chili powder
- – 1/2 tsp smoked paprika
- – 1/2 tsp cumin
- – Salt & pepper to taste
Instructions
- Heat oil in large pot over medium heat. Add onions and bell peppers, sauté 5 mins.
- Stir in garlic, cook 1 min more.
- Add ground beef, brown and break apart until no longer pink. Season well.
- Stir in tomato paste, toast 1 min. Add tomatoes, broth, and all spices.
- Bring to simmer. Reduce heat and cook uncovered for 45–60 minutes.
- Adjust seasoning, serve hot with toppings.
Notes
- Freeze in portions for meal prep.
- Add diced zucchini for extra veggies.
- Simmer longer for thicker texture.
- Serve with avocado and lime for brightness.
FAQs
What can I use instead of beef in Paleo Chili?
If you’re not into beef or just want to mix things up, try ground turkey or bison. For a veggie option, chopped mushrooms and walnuts can mimic the texture—just be sure to load up on spices to keep it hearty.
Can I make this in the Instant Pot?
Sure can, sugar! Sauté your onions and beef right in the Instant Pot on Sauté mode. Once browned, add everything else, seal, and cook on Manual for 18 minutes. Let the pressure release naturally for best results. It’s perfect if you’re tight on time and want the same rich flavor fast.
How spicy is this chili?
This one has a medium warmth, but it’s easy to dial up or down. Add jalapeño or red pepper flakes if you’re feelin’ feisty—or skip them entirely if serving the littles or spice-sensitive folks.
Can I freeze leftovers?
Oh yes, and you should. This chili freezes like a charm. Just let it cool completely, then ladle into freezer-safe bags or containers. Label it (trust me), and freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove.
A Bowl Full of Comfort
We started with a craving and ended up with a pot full of joy. This Paleo Chili (Whole30 + Keto) doesn’t just warm your belly—it reminds you that clean eating can still be comforting, craveable, and yes, downright fun.
