This hearty paleo chili is bean free, keto friendly, Whole30 compliant, and packs a whole lot of deliciousness in every bite. Topped with a cool avocado cream, it's the perfect combo.
This paleo chili is a delicious bean free take on a traditional chili recipe. Loaded with veggies, meats, and flavorful spices, it will warm you from the inside out!
Back in the day, we used to feed the police. In a past life (I have many!) I used to work in law enforcement, and we started a tradition at our home to open up our house all day on Christmas Day to any officers who were working.
They could come and grab some food, or stay and visit. We were there as a warm place to sit on an otherwise slow day.
Over the years, we tried lots of different food options. This paleo chili was a recipe I created just for our Feed the Police event, and it was a hit. I made it thinking we would have leftovers, but we didn't. They ate it all.
Chili as a general rule is an easy go-to. It's filling, flavorful, and most people like it. You can create a toppings bar, which is super fun for kids and adults alike to choose what they want to put on top.
How to make paleo chili
This paleo chili starts with sautéing the veggies, then adding ground beef and ground pork to the mix.
Depending on how lean your beef and pork are, you might find that after you've sautéed the meat, you are left with a bit of grease in the pot.
You may want to drain it, which is fine! Now is the time to do it, as we haven't added any additional liquid or spices, so we won't lose any flavoring.
You can either:
a.) dump everything into a colander and let the grease drain out
b.) take your pot over to the sink and use the lid or a slotted spoon to keep the contents from falling out while letting the grease run off
I personally am terrible at option B, and I inevitably always end up dumping some meat into the sink, so I prefer to take the colander route. If you are more coordinated than I am, then by all means take the shortcut!
I recommend using a leaner ground beef for chili, either a ground round or a ground sirloin. You can check out my complete guide to the types of ground beef and when to use what here.
Spices and seasonings for paleo chili
Once we've drained our meat, we're going to add it back to the pan and start packing in the paleo chili flavor.
The chipotle pepper in adobo sauce is going to bring a smoky spice to the chili. I recommend leaving the seeds in. I'm a bit of a wus when it comes to really spicy things, and I still enjoy this chili with the whole chipotle pepper in it.
If you prefer things on the spicier side, add a second one!
Add the chipotle pepper(s) and the garlic, along with all of the spices. Let them cook for a minute until fragrant, then add your liquids and can of tomatoes.
Bring it to a boil, then reduce the heat and simmer it for 20-30 minutes to allow the flavors to blend. While it's cooking, make your avocado crema!
How to make avocado crema
I rarely eat dairy, so I made this avocado crema to fill the sour cream void that was left for me on top of my paleo chili.
The creamy avocado with a touch of lime gives a nice contrast to the smoky flavor of the chipotle pepper in the chili. You'll never even miss the sour cream, trust me!
DIY paleo chili
The best part about chili is that it's so flexible. Want it less chunky and more soup-like? Add another can of tomatoes or more broth. Want it spicer? Add cayenne. Want to add in other veggies? Just do it!
You can also change up the flavors with toppings. Some things like I like to add as toppings:
- avocado cream (obvi!)
- black olives
- dairy free shredded "cheese"
- a sprinkle of nutritional yeast
- fresh herbs - green onions, chives, cilantro
- a squeeze of lime
What do you like to add to your paleo chili? Tell me in the comments below!
Looking for an Instant Pot version? Click here for my INSTANT POT PALEO CHILI.
Craving some fall seasonal flavor? Click here for my TURKEY PUMPKIN CHILI recipe.
Need the pumpkin chili in the Instant Pot? Click here for my INSTANT POT TURKEY PUMPKIN CHILI.
Recipe
Paleo Chili with Avocado Crema
A smoky chipotle paleo chili made easy in the Instant Pot.
Ingredients
Chili
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 lb ground beef
- 1 lb ground pork
- 1 chipotle pepper in adobo sauce
- 2 tablespoon chili powder
- 1 ½ tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon unsweetened cocoa powder
- 1 28 oz can crushed tomatoes
- 1 tablespoon coconut aminos
- 1 teaspoon salt
Avocado Crema
- 1 ripe avocado
- 1 tablespoon coconut milk
- 1 tablespoon lime juice
- ½ teaspoon salt
Instructions
To make the chili:
- Heat the coconut oil in a large pot over medium high heat.
- Add the onion and bell peppers and cook until tender, about 5-7 minutes.
- Combine the chili powder, cumin, oregano, cocoa powder, salt, and pepper in a small bowl.
- Add the ground beef and ground pork to the pan and cook until browned and most of the pink is gone.
- At this point, you may choose to drain off some of the grease from the meat. If the pot looks oily, drain the contents using a colander and then return to the pot.
- Add the diced chipotle pepper and minced garlic spice mixture to the pan, stirring to combine.
- Add the can of crushed tomatoes and coconut aminos to the pan. Stir, then bring to a boil.
- Reduce heat and simmer for 20-30 mins to allow flavors to combine. While the chili is cooking, make your avocadfo cream
To make the avocado crema:
- Cut the avocado in half and remove the pit.
- Using a spoon, scoop out the avocado into a food processor, pulsing until the avocado is in large chunks.
- Add the coconut milk, lime juice and salt, and process until smooth and creamy.
- Top chili with a healthy spoonful and serve!
Notes
This chili has a mild smoky flavor with a bit of lingering spice. If you like a spicier chili, you can add another chipotle pepper from the can of adobo sauce, or you can add cayenne pepper bit by bit until you reach your desired heat level.
The flavors blend over time, so you may find it better to make this chili a day or two ahead of time and refrigerate it. To reheat, simply add to a pot on the stove and heat over medium-low heat until warmed through.
Nutrition Information:
Yield: 8 Serving Size: 1 servingAmount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 104mgSodium: 813mgCarbohydrates: 16gFiber: 5gSugar: 7gProtein: 33g
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