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Primal Chili


  • Author: Shannon Doleac, MS, CSCS, CF-L1

Description

On a brisk Fall day or a snowy Winter night, this paleo chili recipe has become one of our go-to meals. Perfect by itself, or paired with a green salad or your favorite paleo “bread”.


Scale

Ingredients

  • 3 tbsp. coconut oil
  • 2 to 2 ½ lbs. ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 large carrots, chopped
  • 4 celery ribs, chopped
  • 2 small zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tbsp. chili powder
  • 1 tbsp. cinnamon
  • 1 tsp. dried oregano
  • 2 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 can (6 oz.) tomato paste
  • 1 can (24 oz.) diced tomatoes
  • 2 ½ cups chicken broth
  • Optional toppings: green onions, avocado, tomato, black olives

Instructions

  1. Heat a large pot over medium-high heat. Add coconut oil to melt.
  2. Add onions, stir frequently, and cook until translucent (~ 5 mins). Add garlic and stir.
  3. Crumble the ground beef into the pot and mix with wooden spoon until well combined with onions and garlic. Cook until meat is no longer pink, stirring frequently (~ 7 mins).
  4. Add chopped carrots, celery, zucchini and peppers to the pot, stir to combine. Cook until veggies start to become tender (7 – 10 mins), stirring occasionally.
  5. Add spices and herbs to the pot, mixing well to bring out flavors (~ 1 min).6. Next, add the tomato paste. Again, stir until combined (~ 2 mins).
  6. Add diced tomatoes (with juice) and broth, stir and bring to just a boil. Reduce heat to low and simmer for at least 30 minutes and up to 1 hour.
  7. Remove from heat, serve in soup bowls and
  8. top with diced green onions, diced avocado, chopped tomatoes and / or sliced black olives!!

Notes

This is a mild chili recipe. For more heat, up the chili powder, add jalapenos or top with hot sauce.