Paleo Beef Chili
A warm bowl of my Veggie Packed Paleo Beef Chili is perfect any time of year! It’s inexpensive and easy to make, so it’s a great meal to have for dinner during the week. Plus, the zesty spices are great for colds and chilly weather… hey, they don’t call it “chili” for nothing! My favorite part is that while this chili is a hearty meal, it’s also a lightened up version of the chili you’re used to eating. The veggies take away the heaviness, so instead of a super starchy bean and meat chili that weighs you down, you can eat a big bowl and still feel amazing afterward!
It’s Loaded With…
- Ground Beef
No one wants to be stuck in front of a stove for hours waiting for dinner to be ready during the week, so simple meals are a necessity! The best way to make food that’s quick AND healthy? Use frozen and canned vegetables.
Easy Veggies to the Rescue!
Make it simple..
- Use frozen cauliflower florets.
- Use frozen or canned peas.
- Use canned beans.
Hearty Beef ChiliPrint This
- 1 large yellow onion, thinly sliced
- 1 garlic clove, minced
- 1 pound organic/grass-fed ground beef*
- 2 cups chicken or vegetable stock
- 1-15 oz. can tomato sauce
- 1-15 oz. can beans (I used pinto beans)*
- 4 cups cauliflower florets (I used 1-16 oz. bag frozen cauliflower florets)
- 1 1/2 cups peas (I used frozen peas)
- 1 tbsp. each garlic powder, cumin, paprika, onion powder, chili powder
- 1/2 tsp. cayenne, optional
- Sea salt and pepper, to taste
- Heat some avocado oil in a large pot. Add onions and garlic, then sauté until caramelized.
- Add ground beef and spices, cook until the meat has browned.
- Add beans, frozen cauliflower, and peas. Stir to combine. Taste and add more spices if needed.
- Add tomato sauce and chicken stock. Stir, then let the mixture simmer on low for 20 minutes. Enjoy!
Omit the beans for a paleo option and beef for a vegan option.