Chili is one of those easy family meals that everyone loves. Plus it’s not hard to make extra so you can have leftovers the next night too!
Today, I want to share my favorite family chili recipe with you.
This smoky Paleo Chili is packed with meat, vegetables, and spices so you won’t even miss the beans. And I guarantee you won’t miss the “digestive” side effects that seem to haunt certain family members who eat those beans!
This Paleo Chili isn’t that different from regular chili and it wasn’t hard to convert my usual chili recipe when I went on the Paleo diet last fall. I’ve tweaked the recipe since then to make it even better and now it’s so delicious and easy to make, I make chili every other week!
Another thing I love about this Paleo Chili recipe is how easy it is to change the spices for a more or less spicy taste, depending on your preference. My husband and I love more spice, while our kids love mild, so sometimes I’ll make two pots (and enough to last for three nights!)
How to Make Paleo Chili:
You can make this easy Paleo Chili recipe on the stove or in the slow cooker.
I usually prefer the stove method, since you have to brown the meat anyways, but it’s easy enough to convert to a slow cooker version. I’ll show you how to make both versions.
1-2 lb ground beef or turkey*
½ cup onion, diced
4 minced garlic cloves
1-2 Tbsp chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 tsp paprika
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
¼ tsp chipotle powder – this was a random addition one night and adds the PERFECT smoky flavor to this chili!
3 carrots, diced
3 celery ribs, diced
3 large sweet potatoes, peeled and cubed into 1” pieces
1 8oz can tomato paste
2 16 oz cans diced tomatoes
3 cups water
*Save money by using just 1 pound of meat!
In a large pot, brown the meat over medium heat, then drain.
Add the garlic, onion, and spices and stir while cooking over medium heat.
I love my Pampered Chef ground beef chopper – it makes browning meat SO much quicker and easier!
Add the sweet potatoes, carrots, celery, tomato paste, and diced tomatoes.
Stir well and add 3 cups of water. It may seem a little watery at this point, but it cooks up nicely. You can always use more or less water, depending on how thick you like your chili.
Reduce the heat to medium-low and cook for 30-45 minutes or until the vegetables are tender. Adjust the spices to taste.
You can add whatever toppings you like – we love adding a little avocado for some healthy fats.
One batch of this Paleo Chili is enough for my family of six for two nights and my kids all enjoy it too.
- 1-2 lb ground beef or turkey
- ½ cup onion, diced
- 4 minced garlic cloves
- 1-2 Tbsp chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 tsp paprika
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ tsp chipotle powder
- 3 carrots, diced
- 3 celery ribs, diced
- 3 large sweet potatoes, peeled and cubed into 1” pieces.
- 1 8oz can tomato paste
- 2 16 oz cans diced tomatoes
- 3 cups water
- Brown the ground beef (or turkey) in a large pot over medium heat; drain. While the meat is cooking, you can cut up the veggies.
- Add the garlic, onion, and spices and stir, while cooking over medium heat. Add the sweet potatoes, carrots, celery, tomato paste, and diced tomatoes. Stir, then add the water.
- Reduce the heat to medium-low and cook for 30-45 minutes or until the vegetables are tender. Adjust the spices to taste and add a little more water if you prefer it thinner.
- Slow Cooker version:
- Brown the ground beef over medium heat; drain. Add the garlic, onion, spices, and tomato paste. Turn into a slow cooker and add the sweet potatoes, carrots, celery, diced tomatoes, and water.
- Cook for 4 hours on high heat or 6-8 hours over low heat.
Kid-approved, simple-to-make, and lots of leftovers; this Paleo Chili is Mom-approved too!