35+ Delicious Friday Paleo Chili Recipes That Will Make Your Better

As we get older, maintaining a healthy lifestyle becomes more important than ever, and for those of us in our 30s and beyond, finding meals that are both nutritious and satisfying is a priority.

Enter Paleo chili—packed with protein, healthy fats, and loads of vegetables, it’s the perfect meal for a busy Friday night or any day of the week.

Whether you’re following the Paleo diet or simply looking for a wholesome meal that fits your active lifestyle, these 35+ Paleo chili recipes will not only fuel your body but will tantalize your taste buds.

So, gather your ingredients, grab your slow cooker or stove, and let’s dive into some mouthwatering Paleo-friendly chili ideas that are sure to keep you feeling great, no matter your age.

35+ Delicious Friday Paleo Chili Recipes That Will Make Your Better

Whether you’re looking for a hearty chili to end your busy week or a healthy dish that satisfies your taste cravings without derailing your diet, Paleo chili is the answer.

With more than 35 recipes to choose from, you’ll have plenty of options to explore, ensuring that every Friday feels like a celebration of flavors and health.

From meat-heavy to vegetarian-friendly, there’s a Paleo chili recipe for everyone.

So, next time you’re craving something warm and satisfying, skip the takeout and make one of these delicious Paleo chili recipes.

Your body—and your taste buds—will thank you.

Spicy Beef and Bacon Paleo Chili

This hearty, spicy paleo chili combines the richness of beef and bacon with an assortment of spices, creating a perfect low-carb, keto-friendly meal. Packed with protein, healthy fats, and robust flavors, this chili is a satisfying choice for a Friday lunch. The smoky bacon adds depth, while the jalapeños bring the heat, making this dish a spicy comfort food without any processed ingredients.

Ingredients:

• 1 lb ground beef (grass-fed)
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 jalapeños, diced (seeds removed for less heat)
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside.
2. In the same pot, brown the ground beef over medium-high heat until fully cooked, breaking it up into small pieces.
3. Add the diced onion, garlic, and jalapeños to the pot, cooking for about 3-4 minutes until the onions are softened.
4. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper, cooking for another minute.
5. Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine, then bring the mixture to a simmer.
6. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally. Adjust seasoning as needed.
7. Garnish with crispy bacon and fresh cilantro before serving.

This Spicy Beef and Bacon Paleo Chili is a bold, flavorful dish perfect for anyone following a low-carb or keto lifestyle. The combination of beef and bacon ensures a filling and satisfying lunch that won’t leave you hungry. The heat from the jalapeños adds a spicy kick, while the earthy spices provide warmth. This chili is not only low in carbs but also nutrient-dense, making it a wholesome option for a filling meal. Whether you’re preparing it for a casual Friday lunch or a weekend gathering, this chili is sure to be a crowd-pleaser!

Turkey and Sweet Potato Paleo Chili

A leaner alternative to traditional chili, this turkey and sweet potato version provides a balance of protein, fiber, and healthy carbohydrates, making it perfect for those on a low-carb or keto diet. The sweetness of the sweet potatoes pairs beautifully with the savory turkey and spices, creating a hearty dish that is both comforting and nutritious. It’s the ideal chili for a Friday lunch when you want something both light and filling.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 large sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it into small pieces as it cooks.
2. Add the chopped onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, oregano, salt, and pepper, cooking for another minute to bring out the spices.
4. Add the diced sweet potatoes, diced tomatoes, tomato paste, and chicken broth. Stir everything together.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender.
6. Adjust seasoning if needed and garnish with fresh parsley before serving.

This Turkey and Sweet Potato Paleo Chili offers a lighter twist on traditional chili while remaining rich in flavor and texture. The sweetness of the potatoes complements the savory turkey, and the blend of spices brings everything together beautifully. It’s a satisfying, nutrient-packed lunch that fits perfectly within a low-carb, keto meal plan. With its healthy balance of lean protein and fiber, this chili is a great choice for anyone looking for a filling yet nutritious meal. Enjoy it alone or with a side of paleo-approved crackers for extra crunch!

Chicken and Avocado Paleo Chili

This chicken and avocado paleo chili is a creamy, satisfying twist on the classic chili recipe. The chicken provides lean protein, while the creamy avocado gives the dish a velvety texture. This keto-friendly recipe uses a base of chicken broth and a blend of spices to enhance the flavor, making it a perfect light and refreshing option for a Friday lunch. It’s quick to prepare and full of flavor, with the added benefit of healthy fats from the avocado.

Ingredients:

• 1 lb boneless, skinless chicken breast (or thighs), diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup chicken broth (low-sodium)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 tbsp olive oil
• Fresh lime wedges (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through.
2. Add the diced onion and garlic, cooking for 4-5 minutes until softened.
3. Stir in the chili powder, cumin, turmeric, salt, and pepper, allowing the spices to coat the chicken and onion mixture.
4. Add the diced tomatoes, green chilies, and chicken broth, stirring to combine. Bring to a simmer.
5. Reduce the heat and let the chili simmer for 15-20 minutes, allowing the flavors to meld.
6. Just before serving, stir in the diced avocado for a creamy texture. Optionally, garnish with fresh lime wedges and cilantro.

The Chicken and Avocado Paleo Chili is a light yet satisfying meal that combines lean protein with creamy avocado. It’s a great option for a keto lunch, offering healthy fats and a fresh, smooth texture from the avocado. The chili’s spices are perfectly balanced, providing a savory and aromatic base, while the chicken keeps the dish lean and filling. Whether you’re following a low-carb or paleo diet, this chili offers a delicious and nutritious option for a quick and easy Friday lunch that will keep you satisfied throughout the day.

Ground Pork and Zucchini Paleo Chili

This Ground Pork and Zucchini Paleo Chili is a perfect option for those looking for a light yet satisfying lunch. The ground pork provides a rich, savory base, while the zucchini adds a refreshing, low-carb vegetable component. This chili is full of flavor, with a balance of spices that will make it a favorite among those following a keto or paleo diet. It’s an excellent choice for those who enjoy a mild chili with a touch of healthy vegetables.

Ingredients:

• 1 lb ground pork (preferably pasture-raised)
• 2 medium zucchinis, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 cup chicken broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground pork and cook until browned and fully cooked, breaking it apart as it cooks.
2. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, paprika, cumin, salt, and pepper, cooking for an additional minute to allow the spices to bloom.
4. Add the diced zucchinis, diced tomatoes, green chilies, and chicken broth. Stir everything together and bring to a simmer.
5. Reduce the heat to low, cover, and let the chili cook for 20-25 minutes, stirring occasionally, until the zucchinis are tender.
6. Taste and adjust seasoning if needed, then garnish with fresh cilantro before serving.

This Ground Pork and Zucchini Paleo Chili is a delightful, light twist on traditional chili, perfect for anyone seeking a nutritious, low-carb meal. The ground pork provides a flavorful and rich base, while the zucchini adds a refreshing crunch that lightens the dish. This chili is packed with vitamins and fiber, making it an excellent choice for those following a keto or paleo lifestyle. Whether you enjoy it with a side of avocado or on its own, this recipe will provide you with a satisfying, hearty lunch that won’t weigh you down.

Beef and Bell Pepper Paleo Chili

The Beef and Bell Pepper Paleo Chili is a colorful and tasty option for a low-carb lunch. With ground beef as the base, it’s a hearty dish that is balanced by the sweetness and crunch of bell peppers. The chili is spiced with cumin and chili powder, creating a savory and slightly smoky flavor. It’s quick to prepare and can easily be customized with extra veggies or toppings like avocado, making it a versatile choice for a satisfying keto lunch.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 bell peppers (any color), diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
2. Add the diced onion and garlic, and cook until softened, about 4-5 minutes.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another minute, allowing the spices to release their flavor.
4. Add the diced bell peppers and diced tomatoes, stirring to combine.
5. Pour in a bit of water or beef broth if the chili looks too thick and bring the mixture to a simmer.
6. Cover and cook for 20 minutes, until the bell peppers are tender and the flavors have melded.
7. Adjust seasoning if necessary and garnish with fresh cilantro before serving.

This Beef and Bell Pepper Paleo Chili is a fresh, colorful dish that’s perfect for anyone looking for a satisfying and nutritious keto lunch. The ground beef provides a hearty, flavorful base, while the bell peppers add a natural sweetness and texture. This chili is not only filling but also full of vitamins and antioxidants, making it a great addition to your paleo meal plan. It’s a quick and easy recipe that works well for meal prep, and the versatility of the ingredients means it can be easily tailored to your personal tastes.

Lamb and Kale Paleo Chili

For a unique twist on traditional chili, this Lamb and Kale Paleo Chili delivers a savory, nutrient-packed meal that’s both filling and flavorful. Lamb is a rich source of protein and healthy fats, and the kale adds a healthy, low-carb veggie boost. This chili is perfect for those seeking a more hearty and earthy version of chili, with a combination of spices that will elevate the flavor of the lamb and vegetables.

Ingredients:

• 1 lb ground lamb (preferably grass-fed)
• 2 cups kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground lamb and cook until browned and fully cooked, breaking it into small pieces.
2. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, cinnamon, smoked paprika, salt, and pepper. Let the spices cook for about 1 minute to deepen the flavor.
4. Add the diced tomatoes and stir to combine.
5. Add the chopped kale and stir it into the mixture. Pour in a small amount of water or broth if needed to create a thicker consistency.
6. Cover the pot and simmer for 25 minutes, allowing the kale to wilt and the flavors to meld.
7. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

The Lamb and Kale Paleo Chili is a nutrient-dense, flavorful dish that takes chili to the next level with the rich taste of lamb and the health benefits of kale. This hearty meal is perfect for anyone following a paleo or keto diet, offering a great source of protein, fiber, and healthy fats. The cinnamon and smoked paprika give the chili a unique depth of flavor, making it stand out from traditional chili recipes. This chili is an excellent choice for a filling, satisfying lunch that’s perfect for chilly Fridays!

Shrimp and Coconut Milk Paleo Chili

For a lighter, refreshing take on chili, the Shrimp and Coconut Milk Paleo Chili combines succulent shrimp with the creamy richness of coconut milk. This dish is perfect for those who want a flavorful, low-carb chili that’s packed with protein but not too heavy. The shrimp add a seafood twist, while the coconut milk provides a velvety texture and a slightly sweet flavor that balances the spices. It’s a quick, easy meal that’s ideal for a Friday lunch or dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) coconut milk (full-fat)
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and red bell pepper, cooking until softened, about 4-5 minutes.
2. Stir in the chili powder, cumin, turmeric, salt, and pepper, cooking for another minute to bring out the flavors.
3. Add the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
4. Once the chili is simmering, add the shrimp to the pot. Cook for 4-5 minutes, or until the shrimp are pink and opaque.
5. Taste and adjust seasoning if necessary, then garnish with fresh cilantro and lime wedges before serving.

The Shrimp and Coconut Milk Paleo Chili offers a unique and light alternative to traditional chili, with the sweetness of coconut milk complementing the natural brininess of the shrimp. The dish is full of flavor and low in carbs, making it perfect for anyone following a keto or paleo diet. The richness of the coconut milk gives the chili a creamy, comforting feel, while the shrimp provide a fresh, protein-packed element. This chili is ideal for those looking for a quick, flavorful meal that still feels indulgent but won’t weigh you down.

Venison and Butternut Squash Paleo Chili

This Venison and Butternut Squash Paleo Chili is a hearty and nutrient-dense option for anyone seeking a lean, flavorful chili. Venison is a lean source of protein, and the addition of sweet butternut squash brings a natural sweetness and extra fiber to the dish. The combination of spices, including cinnamon and chili powder, enhances the flavors, making it a perfect low-carb meal that feels both filling and comforting.

Ingredients:

• 1 lb ground venison
• 2 cups butternut squash, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground venison and cook until browned, breaking it apart into smaller pieces.
2. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, cinnamon, smoked paprika, salt, and pepper. Cook for another minute to release the flavors of the spices.
4. Add the diced butternut squash, diced tomatoes, and stir to combine.
5. Add a small amount of water or broth if needed to help cook the squash. Bring to a simmer, then cover and cook for 25-30 minutes, until the squash is tender.
6. Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.

The Venison and Butternut Squash Paleo Chili is a perfect combination of lean protein and nutrient-rich vegetables, creating a dish that’s both filling and satisfying. Venison brings a rich, gamey flavor that pairs beautifully with the sweetness of the butternut squash, while the warm spices make this chili feel like a cozy, hearty meal. Whether you’re on a paleo or keto diet, this chili fits perfectly into your meal plan, offering a delicious alternative to traditional chili recipes. It’s a wonderful option for a filling Friday lunch that won’t leave you feeling sluggish.

Eggplant and Ground Beef Paleo Chili

The Eggplant and Ground Beef Paleo Chili is a delicious and low-carb take on classic chili, with the eggplant adding texture and absorbing the rich flavors of the spices. Ground beef provides a hearty base, while the eggplant’s mild taste complements the spices and brings a unique depth to the dish. This chili is a great option for those seeking a filling, nutritious, and flavorful keto or paleo meal, offering plenty of protein and fiber to keep you satisfied.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 medium eggplants, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces.
2. Add the diced onion and garlic to the pot and cook for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, allowing the spices to bloom for about 1 minute.
4. Add the diced eggplants and stir everything together. Cook for about 5 minutes, letting the eggplant begin to soften.
5. Add the diced tomatoes and bring the mixture to a simmer. Cover and let cook for 20-25 minutes, stirring occasionally until the eggplant is fully cooked and tender.
6. Taste and adjust seasoning if needed, then garnish with fresh basil before serving.

This Eggplant and Ground Beef Paleo Chili offers a great balance of savory and mild flavors, with the ground beef providing a rich base and the eggplant soaking up all the delicious spices. The chili is hearty yet light, with the eggplant acting as a fantastic low-carb vegetable addition. Perfect for a keto or paleo lunch, this chili is satisfying and full of nutrients, including fiber, protein, and antioxidants. It’s an easy, healthy meal that’s perfect for those looking to reduce carbs while enjoying a hearty, flavorful dish.

Chicken Sausage and Spinach Paleo Chili

This Chicken Sausage and Spinach Paleo Chili combines the lean protein of chicken sausage with the freshness of spinach, creating a light yet flavorful dish that’s perfect for a low-carb, keto-friendly lunch. The chicken sausage provides a savory, slightly spicy kick, while the spinach adds a healthy boost of vitamins and minerals. This chili is quick to prepare and is ideal for anyone looking for a nutritious, hearty meal without the heavy carbs.

Ingredients:

• 1 lb chicken sausage (paleo-friendly)
• 4 cups fresh spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for extra heat)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Remove the chicken sausage from its casing and crumble it into the pot. Cook until browned and fully cooked, about 5-7 minutes.
2. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, red pepper flakes (if using), salt, and pepper. Cook for another minute to allow the spices to release their aroma.
4. Add the diced tomatoes and stir everything together. Bring to a simmer and cook for 10 minutes.
5. Add the chopped spinach, stirring to combine. Allow the spinach to wilt down and cook for an additional 3-5 minutes.
6. Taste and adjust seasoning if needed, then garnish with fresh parsley before serving.

This Chicken Sausage and Spinach Paleo Chili is a delicious, light chili that doesn’t sacrifice flavor for health. The chicken sausage adds a savory, slightly spicy flavor, while the spinach gives the dish a fresh, nutrient-packed element. With a great balance of protein, healthy fats, and fiber, this chili is perfect for anyone following a paleo or keto diet. Quick to prepare and satisfying, it’s a perfect lunch option for busy Fridays or meal prepping for the week.

Pork and Cabbage Paleo Chili

For a heartier, more rustic chili, the Pork and Cabbage Paleo Chili delivers on both flavor and nutrition. Ground pork provides a rich, savory base, and the cabbage absorbs the spices, adding a light crunch and texture. This chili is full of fiber, healthy fats, and lean protein, making it a perfect low-carb, keto-friendly meal. The combination of pork and cabbage is a flavorful and filling option for those seeking a low-carb alternative to traditional chili.

Ingredients:

• 1 lb ground pork (pasture-raised)
• 4 cups cabbage, shredded
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground pork and cook until browned, breaking it into small pieces.
2. Add the diced onion and garlic, cooking until softened, about 4-5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
4. Add the shredded cabbage and stir to combine. Cook for 3-4 minutes, allowing the cabbage to soften.
5. Add the diced tomatoes and bring the mixture to a simmer. Cover and cook for 20-25 minutes, until the cabbage is tender.
6. Taste and adjust seasoning as needed, then garnish with fresh cilantro before serving.

The Pork and Cabbage Paleo Chili is a deliciously simple yet hearty meal. The richness of the ground pork pairs beautifully with the cabbage, which adds a satisfying crunch and absorbs the spices perfectly. This chili is nutrient-dense, providing fiber, healthy fats, and protein, making it an excellent choice for anyone following a paleo or keto diet. It’s a filling and flavorful dish that’s easy to make, making it a great option for a comforting Friday lunch or weeknight dinner.

Beef, Mushroom, and Cauliflower Paleo Chili

This Beef, Mushroom, and Cauliflower Paleo Chili is a great low-carb alternative that’s packed with savory flavors. The ground beef provides a rich base, while mushrooms add an earthy depth and cauliflower mimics the texture of beans, making it a filling and satisfying meal. The combination of these ingredients, along with spices like cumin and smoked paprika, creates a deliciously savory chili perfect for anyone on a keto or paleo diet.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 cups cauliflower florets, chopped
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
2. Add the diced onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
4. Add the sliced mushrooms and cauliflower florets, stirring to combine. Cook for 5-7 minutes until the mushrooms start to release their juices and the cauliflower softens slightly.
5. Add the diced tomatoes and bring the chili to a simmer. Cover and cook for 20-25 minutes, until the cauliflower is tender and all flavors have melded together.
6. Taste and adjust seasoning if needed, then garnish with fresh parsley before serving.

combination of beef and mushrooms provides a deep, umami taste, while the cauliflower acts as a great substitute for beans, keeping the chili low-carb while still being filling. The smoked paprika and cumin give the dish a smoky warmth, making it the perfect meal for a cozy lunch or dinner. This recipe is not only ideal for paleo and keto diets but is also a great option for anyone looking for a healthy and satisfying chili without the carbs.

Turkey and Sweet Potato Paleo Chili

This Turkey and Sweet Potato Paleo Chili is a light yet hearty option, perfect for those who enjoy a slightly sweet and savory twist on traditional chili. Ground turkey provides lean protein, while the sweet potatoes add a natural sweetness and texture that balances the spices. The combination of turkey and sweet potato makes this chili a nutrient-packed, low-carb meal that is ideal for anyone following a paleo or keto diet.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon (optional, for a warm flavor)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart into small pieces.
2. Add the diced onion and garlic to the pot, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, cinnamon (if using), salt, and pepper, and cook for another minute to allow the spices to bloom.
4. Add the diced sweet potatoes and diced tomatoes, then stir to combine.
5. Pour in a small amount of water or chicken broth to help cook the sweet potatoes, and bring the chili to a simmer.
6. Cover and cook for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
7. Taste and adjust seasoning as needed, then garnish with fresh cilantro before serving.

The Turkey and Sweet Potato Paleo Chili is a perfect blend of lean protein and naturally sweet vegetables, creating a filling and flavorful dish. The sweet potatoes add a pleasant sweetness that balances the savory turkey and spices, while the cumin and smoked paprika give the chili a rich depth of flavor. This dish is not only low in carbs but also full of nutrients, making it ideal for those following a keto or paleo lifestyle. It’s a warm, comforting meal perfect for Fridays or meal prepping for the week.

Salmon and Avocado Paleo Chili

This Salmon and Avocado Paleo Chili is a fresh and unique twist on chili, combining the rich, healthy fats of salmon with creamy avocado and a flavorful blend of spices. The chili is light but filling, with the salmon providing a protein-packed base and the avocado offering a creamy, satisfying finish. This dish is perfect for anyone seeking a refreshing, nutrient-dense chili without the heaviness of traditional meat-based recipes.

Ingredients:

• 1 lb fresh salmon fillet, skin removed and cut into chunks
• 2 avocados, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the chili powder, cumin, turmeric, salt, and pepper, and cook for another minute to allow the spices to release their aroma.
3. Add the diced tomatoes and bring the mixture to a simmer.
4. Once simmering, gently add the salmon chunks to the pot and cook for 5-7 minutes, until the salmon is cooked through and flakes easily.
5. Add the diced avocado and stir gently to combine, letting the avocado warm slightly.
6. Taste and adjust seasoning if needed, then garnish with fresh cilantro and lime wedges before serving.

The Salmon and Avocado Paleo Chili offers a refreshing take on traditional chili, combining the healthy fats from the salmon and avocado with the warmth of the spices. This dish is not only light and flavorful but also packed with nutrients, making it a perfect option for a paleo or keto lunch. The salmon provides high-quality protein, while the creamy avocado adds a smooth texture that complements the savory, spicy chili base. This is a quick and healthy option for those who want a lighter chili that’s still satisfying and delicious.

Bison and Bell Pepper Paleo Chili

This Bison and Bell Pepper Paleo Chili is a rich, flavorful chili that features lean bison as the protein base, paired with colorful bell peppers for sweetness and crunch. The chili is full of bold spices like cumin and chili powder, creating a robust, savory flavor profile. This is an ideal low-carb, keto-friendly dish for those who enjoy a hearty chili with a unique twist from the lean bison meat.

Ingredients:

• 1 lb ground bison
• 2 bell peppers (any color), diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground bison and cook until browned, breaking it into small pieces as it cooks.
2. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
4. Add the diced bell peppers and diced tomatoes, stirring to combine.
5. Bring the chili to a simmer and cook for 15-20 minutes, until the bell peppers are tender and the flavors have melded.
6. Taste and adjust seasoning if necessary, then garnish with fresh parsley before serving.

This Bison and Bell Pepper Paleo Chili is a perfect choice for those looking for a lean, flavorful chili with a unique meat option. Bison is lower in fat than beef but still provides a rich, hearty flavor, making it an excellent base for this dish. The bell peppers add a pop of color and sweetness, while the blend of spices ensures that every bite is packed with flavor. This chili is a satisfying, low-carb meal that fits perfectly into a paleo or keto diet, offering a great source of protein, fiber, and healthy fats. It’s an easy, flavorful meal for a filling Friday lunch or dinner.

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