Description
A savory and hearty Paleo Chili recipe that combines ground beef and turkey with fresh vegetables and spices for a delightful meal.
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 can (14.5 ounces) diced tomatoes (no added sugar)
- 1 can (15 ounces) kidney beans, drained and rinsed (optional for strict paleo)
- 1 can (15 ounces) tomato sauce (no added sugar)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, minced garlic, bell pepper, carrots, and celery. Sauté for about 5-7 minutes until tender and fragrant.
- Introduce the ground beef and turkey into the pot. Cook until fully browned, about 8-10 minutes.
- Mix in the diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, and a pinch of salt and pepper. If using, stir in the kidney beans.
- Allow the chili to come to a gentle simmer, then lower the heat and cover the pot. Cook for a minimum of 30 minutes, stirring occasionally.
- For richer flavor, let it simmer for up to an hour.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.
Notes
- For a strict paleo version, omit the kidney beans.
- Adjust spices according to personal preference.
- Chili can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg