Paleo Chili

Beef Chili SQUARE (1)

Nutritional Facts: 150 cal each bowl for 6 bowls; 16.4g carbs


  • 1 1⁄2 lbs ground beef
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 1⁄2 cups onion, diced (about 1 large onion)
  • 1⁄2 cup chopped celery
  • 1 1⁄2 cups carrots, peeled and diced (about 4 medium carrots)
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1⁄4 tsp cayenne pepper (optional)
  • 4 cups zucchini, diced (about 2-3 medium zucchinis
  • 1 15-oz can tomato puree or tomato sauce (no added sugar)
  • 1 15-oz can diced tomatoes (no added sugar)


  1. In a skillet or 5-6 quart large cast iron pot or dutch oven, brown beef and garlic. Cook over
    medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
  2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over
    medium-high heat, about 5-7 min. Once onions are golden and veggies are midway cooked,
    add zucchini and cook for 2 min, making sure you stir everything well.
  3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring
    everything to a boil, stirring frequently, reduce heat and simmer for 20 min.
  4. Check on the mixture every so often and stir. Serve immediately.
  5. This is a thick, hearty chili. Add up to a cup of additional liquid (water or tomato sauce) to
    think out the sauce if you prefer.

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