A hearty bowl of chili is the perfect dinner for a blustery winter day.
This one in particular is one of our favorites. It’s spicy, super savory, and extra hearty. We can’t get enough of it! Read on to learn exactly what makes this chili so special.
It’s packed with veggies.
It’s a common misconception that paleo dieters subsist solely on meat. Untrue! Veggies are an important part of any diet, and this chili makes sure you get the good stuff in! It’s packed with celery, peppers, and onions, and could be adapted to make way for even more vegetables. Try stirring in some chopped cauliflower with the onions, or stir in kale near the end of cooking time and simmer until it’s wilted.
It’s got all the classic chili flavors.
Since fruits are tricky ingredients to navigate on paleo, it might come as a surprise that you can eat tomatoes. Because they’re relatively low on the glycemic index they’re totally safe to eat. Fire roasted tomatoes + lots of chili powder, cumin, and oregano = big chili flavor.
It’s got the best toppings EVER.
Once you try chili topped with bacon, you’re never going back. To offset all that salty, fatty goodness we’ve got bright cilantro, spicy jalapeño, and creamy avocado. It’s all about balance. 😋
It’s a meal-preppers dream.
Chili, like many soups and stews, is better on day 2. This makes this chili the PERFECT food for meal prep—it gets better as the week goes on! Just keep your toppers separate, microwave the chili when you’re ready to eat and top as desired.
You can freeze it… forever.
Okay, not forever. At least 6 months though, which is basically forever. Freeze it in pint containers for super easy single-serving dinners.
YIELDS:6 SERVINGS | PREP TIME:0 HOURS 15 MINS | TOTAL TIME:0 HOURS 55 MINS
slices bacon, cut into 1/2″ strips1/2 – I like natures rancher because it has minimal ingredients and no sugar.
medium yellow onion, chopped 2
celery stalks, chopped 2
bell peppers, chopped 3
cloves garlic, minced 2 lb.
lean ground beef 2 tbsp.
chili powder 2 tsp.
ground cumin 2 tsp.
dried oregano 2 tbsp.
Freshly ground black pepper1
(28-oz.) can fire-roasted tomatoes 2 c. – no salt added.
low-sodium chicken broth
Sliced jalapeños, for garnish
Sliced avocado, for garnish
freshly chopped cilantro, for garnishThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, and peppers to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
- Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat.
- Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add tomatoes and broth and bring to a simmer. Let cook 10 to 15 more minutes, until chili has thickened slightly.
- Ladle into bowls and top with reserved bacon, jalapeños, cilantro, and avocado.