25+ Delicious Holiday Paleo Chili Recipes to Warm Up Your Festive Season

The holiday season calls for warmth, flavor, and dishes that bring people together.

Chili has always been a winter favorite, but if you’re following a paleo lifestyle, traditional chili recipes may not fit your dietary preferences.

That’s where holiday paleo chili recipes come in! These recipes are designed to embrace the hearty, comforting essence of chili while keeping them free from grains, dairy, and processed ingredients.

Whether you’re hosting a festive gathering or just want a nourishing bowl of goodness for cozy nights, this collection of 25+ holiday paleo chili recipes has you covered.

From classic beef-based options to unique twists featuring seafood, sweet potatoes, and winter squash, there’s something here to please every palate.

Packed with clean, wholesome ingredients and bold flavors, these recipes will become staples for the season.

25+ Delicious Holiday Paleo Chili Recipes to Warm Up Your Festive Season

As the holiday season unfolds, having a collection of paleo chili recipes ensures you can indulge in delicious comfort food while staying true to your lifestyle.

From the spicy, smoky allure of beef and sweet potato chili to the creative blends of shrimp and butternut squash, these recipes prove that paleo eating is far from boring.

This list of 25+ holiday paleo chili recipes isn’t just about cooking meals; it’s about creating moments of warmth and joy with family and friends.

Whether you’re meal prepping, serving a holiday crowd, or simply craving a cozy bowl of chili on a cold night, these recipes will deliver.

So grab your stockpot, fire up your stove, and enjoy these hearty, flavorful dishes that celebrate the spirit of the holidays in every bite!

Spicy Sweet Potato Paleo Chili

This flavorful paleo chili combines the sweetness of roasted sweet potatoes with the heat of jalapeños and spices. It’s perfect for the holiday season when you want a warming, comforting dish without straying from your paleo lifestyle. The combination of hearty ground beef, tender sweet potatoes, and vibrant bell peppers creates a hearty and delicious meal that everyone will enjoy.

Ingredients:

• 1 lb ground beef (or turkey)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, diced (seeds removed for less heat)
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or chicken broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a bit of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Once the beef is browned, add the diced onion, garlic, and jalapeños. Cook for 3-4 minutes until softened.
3. Add the diced sweet potatoes and bell peppers to the pot, and stir to combine.
4. Pour in the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well, bringing everything to a boil.
5. Lower the heat to a simmer and cover the pot. Let it cook for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
6. Adjust seasoning if necessary and garnish with fresh cilantro before serving.

This chili is an excellent option for holiday gatherings. The sweet potatoes add a delightful twist while keeping it comforting and filling. It’s also a crowd-pleaser that can easily be doubled for larger parties.

Turkey and Butternut Squash Paleo Chili

This turkey and butternut squash paleo chili is a fresh take on a holiday classic, with lean turkey and the subtle sweetness of roasted butternut squash. The richness of the spices and the ground turkey’s savory flavor combine with the creamy texture of the squash, making this chili a standout option for paleo enthusiasts.

Ingredients:

• 1 lb ground turkey
• 1 medium butternut squash, peeled and cubed
• 1 yellow onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until tender.
2. While the squash roasts, heat a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon.
3. Add the chopped onion, garlic, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
4. Stir in the chili powder, cumin, turmeric, and cinnamon, letting the spices bloom in the pot for 1-2 minutes.
5. Add the roasted butternut squash, diced tomatoes, and chicken broth to the pot. Stir everything together and bring it to a boil.
6. Lower the heat to a simmer, cover, and cook for 25-30 minutes, allowing the flavors to meld together and the chili to thicken.
7. Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.

This turkey and butternut squash paleo chili provides a hearty, flavorful, and nutrient-dense alternative to traditional chili, making it ideal for holiday meals. The combination of turkey and squash adds depth to the dish, and the warm spices enhance the cozy holiday feel.

Beef and Mushroom Paleo Chili

For a more savory and earthy paleo chili, this beef and mushroom chili is packed with umami flavors. The earthy mushrooms and rich beef provide a robust foundation, while the spices and tomatoes bring warmth and depth to the dish. It’s perfect for a holiday dinner that feels both indulgent and wholesome.

Ingredients:

• 1 lb ground beef
• 8 oz cremini mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or chicken broth)
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Heat a large pot over medium-high heat. Add olive oil and brown the ground beef, breaking it apart as it cooks.
2. Once browned, add the chopped onion, garlic, and sliced mushrooms to the pot. Cook for 5-7 minutes, until the mushrooms release their moisture and the vegetables soften.
3. Stir in the chili powder, oregano, smoked paprika, and cinnamon. Let the spices cook for 1-2 minutes, allowing them to release their fragrance.
4. Add the diced tomatoes and beef broth, and bring the mixture to a boil.
5. Lower the heat to a simmer and cover the pot. Let it cook for 30 minutes, stirring occasionally, until the chili thickens and the flavors meld.
6. Adjust seasoning with salt and pepper to taste, then garnish with fresh parsley or thyme before serving.

The earthiness of the mushrooms makes this paleo chili especially satisfying, while the ground beef adds richness. This chili is perfect for serving to family and friends during the holiday season when you want something both comforting and full of flavor.

These three holiday paleo chili recipes offer a variety of flavors, from the sweet heat of sweet potatoes to the earthy richness of mushrooms. Each is a perfect dish to serve for holiday gatherings, providing a hearty and healthy option for guests who are following a paleo lifestyle.

Pumpkin and Beef Paleo Chili

This hearty pumpkin and beef paleo chili combines rich, savory ground beef with the subtly sweet and creamy texture of pumpkin. The spices create a warm, cozy dish that’s perfect for chilly holiday nights. The pumpkin adds a velvety texture while keeping the chili naturally thick and flavorful, making it an ideal dish for guests with varying dietary preferences.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) pumpkin puree (unsweetened)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or chicken broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat a large pot over medium heat and cook the ground beef until browned. Break it apart as it cooks.
2. Add the chopped onion, garlic, and red bell pepper to the pot. Cook for 5 minutes, until the vegetables soften.
3. Stir in the chili powder, cumin, cinnamon, smoked paprika, salt, and pepper. Let the spices cook for 1-2 minutes.
4. Add the pumpkin puree, diced tomatoes, and beef broth to the pot. Stir well and bring to a boil.
5. Lower the heat and simmer for 25-30 minutes, stirring occasionally. Let the chili thicken and the flavors develop.
6. Taste and adjust seasoning as needed. Garnish with fresh parsley or cilantro before serving.

This pumpkin and beef paleo chili is the perfect dish to bring a little extra seasonal flair to your holiday meals. It’s hearty and comforting, with the pumpkin adding a depth of flavor that makes this chili a memorable addition to any table.

Chicken and Kale Paleo Chili

This chicken and kale paleo chili is a nutrient-packed option that’s light but still filling. With lean chicken breast and the richness of fresh kale, it’s a refreshing yet satisfying choice for those looking for a healthier holiday chili. The flavors are bright and savory, with a subtle heat from the spices.

Ingredients:

• 1 lb ground chicken (or chicken breast, diced)
• 4 cups fresh kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium-high heat. Add olive oil and cook the ground chicken until browned, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and green bell pepper to the pot. Cook for 5-7 minutes, until softened.
3. Stir in the chili powder, cumin, turmeric, salt, and pepper. Cook for 1-2 minutes to let the spices bloom.
4. Add the diced tomatoes, chicken broth, and chopped kale. Stir well and bring to a boil.
5. Lower the heat and let the chili simmer for 20-25 minutes, until the kale is tender and the flavors meld together.
6. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

The kale in this chicken and kale paleo chili adds both color and nutrition, making this a great holiday dish to serve to guests who are looking for something light yet full of flavor. The tender chicken and warming spices will make this chili a hit at your holiday table.

Paleo White Chicken Chili

A lighter, yet incredibly satisfying version of the classic white chicken chili, this paleo-friendly recipe swaps out dairy for coconut milk to keep it creamy and rich. The combination of tender chicken, green chilies, and fresh herbs makes for a comforting bowl of chili that’s perfect for the holiday season.

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
• 1 can (14 oz) coconut milk (full-fat)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies (mild or hot depending on preference)
• 1 cup chicken broth (or vegetable broth)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Stir in the chili powder, cumin, oregano, salt, and pepper. Let the spices cook for another 1-2 minutes to release their flavors.
3. Add the cooked and shredded chicken, green chilies, coconut milk, and chicken broth. Stir everything together and bring to a boil.
4. Lower the heat and simmer for 20-25 minutes, allowing the chili to thicken slightly and the flavors to meld.
5. Taste and adjust seasoning as necessary. Garnish with fresh cilantro and lime wedges before serving.

This white chicken paleo chili is a creamy and comforting dish, ideal for cozy holiday gatherings. The coconut milk gives it a rich texture without any dairy, making it a great option for those on a paleo diet. The combination of fresh herbs, chicken, and green chilies makes this a flavorful, satisfying meal.

These three paleo chili recipes bring variety to your holiday meals, from the sweet warmth of pumpkin and beef to the light and nutritious chicken and kale. Each chili is hearty, flavorful, and perfect for celebrating with friends and family while sticking to a paleo lifestyle.

Sweet Potato and Turkey Paleo Chili

This sweet potato and turkey paleo chili offers a comforting, nutrient-packed twist on traditional chili. The lean ground turkey provides a hearty base, while the sweet potatoes add a subtle sweetness and satisfying texture. The blend of spices warms up the dish, making it perfect for cozy holiday meals.

Ingredients:

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium heat and add olive oil. Brown the ground turkey, breaking it apart as it cooks.
2. Add the chopped onion and garlic to the pot, cooking for 5 minutes, until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Let the spices cook for 1-2 minutes.
4. Add the diced sweet potatoes, diced tomatoes, and chicken broth. Stir well to combine.
5. Bring the chili to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This sweet potato and turkey paleo chili is a nutritious, hearty dish that provides the perfect balance of protein and vegetables. The natural sweetness of the sweet potatoes complements the spices, making it a satisfying, flavorful meal that’s perfect for holiday dinners.

Spicy Beef and Tomato Paleo Chili

For those who enjoy a chili with a bit of heat, this spicy beef and tomato paleo chili is the perfect choice. Ground beef, combined with the bold flavors of chili peppers and tomatoes, delivers a savory dish that is packed with flavor. The spiciness can be adjusted to suit your taste, making this a great option for those who like it hot.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1-2 fresh chili peppers, diced (depending on heat preference)
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 cup beef broth (or chicken broth)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium-high heat and cook the ground beef until browned, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and fresh chili peppers to the pot. Cook for 5 minutes until the vegetables soften.
3. Stir in the chili powder, cumin, cayenne pepper (if using), salt, and pepper. Let the spices cook for 1-2 minutes to bloom.
4. Add the diced tomatoes and beef broth to the pot, stirring well.
5. Bring the chili to a boil, then reduce the heat and simmer for 25-30 minutes to allow the flavors to meld together and the chili to thicken.
6. Taste and adjust the seasoning or spice level as desired. Garnish with fresh cilantro before serving.

This spicy beef and tomato paleo chili is a flavorful and fiery dish that will please those who love a little heat in their chili. It’s perfect for holiday gatherings where guests enjoy bold and robust flavors.

Lamb and Roasted Red Pepper Paleo Chili

This lamb and roasted red pepper paleo chili is a unique, rich alternative to the classic chili. The tender lamb brings a gamey, savory depth to the dish, while roasted red peppers provide a subtle sweetness and a smoky flavor. Together, they create a complex, delicious chili that’s perfect for holiday feasts.

Ingredients:

• 1 lb ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 roasted red bell peppers, peeled and diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or chicken broth)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the ground lamb, breaking it apart as it cooks.
2. Add the chopped onion and garlic to the pot. Cook for 5-7 minutes, until softened and fragrant.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, letting the spices bloom for 1-2 minutes.
4. Add the diced roasted red peppers, diced tomatoes, and beef broth to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce heat to low and simmer for 30-35 minutes, allowing the flavors to meld and the chili to thicken.
6. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

The lamb and roasted red pepper paleo chili is a rich and satisfying dish that offers a unique twist on traditional chili. The tender lamb pairs perfectly with the smoky sweetness of the roasted peppers, making this an unforgettable option for any holiday gathering.

These three additional paleo chili recipes provide even more variety to your holiday table. Whether you prefer the sweetness of sweet potatoes, the heat of spicy beef, or the richness of lamb, these dishes are perfect for warming up your guests during the festive season.

Bison and Carrot Paleo Chili

For a leaner, high-protein option, this bison and carrot paleo chili offers a deliciously unique take on chili. The bison provides a rich, savory flavor, while the carrots add a touch of natural sweetness and color. The combination of earthy spices and tender vegetables makes this chili an ideal choice for holiday gatherings.

Ingredients:

• 1 lb ground bison
• 2 large carrots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or chicken broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the ground bison, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and diced carrots. Cook for 5-7 minutes, until the vegetables soften.
3. Stir in the chili powder, cumin, coriander, salt, and pepper. Cook for another 1-2 minutes to allow the spices to bloom.
4. Add the diced tomatoes and beef broth. Stir everything together and bring to a boil.
5. Reduce the heat and let the chili simmer for 25-30 minutes, until the carrots are tender and the flavors have melded together.
6. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This bison and carrot paleo chili is not only a healthy and protein-packed option, but the combination of flavors offers a new and exciting twist to the usual chili recipe. Perfect for holiday meals, it is sure to impress your guests with its robust taste and colorful presentation.

Zucchini and Turkey Paleo Chili

This zucchini and turkey paleo chili is a light yet filling option that’s perfect for those looking for a healthier, vegetable-forward chili. The turkey offers lean protein, while the zucchini adds moisture and texture. A blend of spices creates a savory, aromatic dish that works wonderfully for a nutritious holiday meal.

Ingredients:

• 1 lb ground turkey
• 2 medium zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the ground turkey, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and zucchini. Cook for 5 minutes, until the vegetables begin to soften.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another 1-2 minutes to release the spices’ flavors.
4. Add the diced tomatoes and chicken broth. Stir well and bring to a boil.
5. Lower the heat and let the chili simmer for 20-25 minutes, until the zucchini is tender and the flavors have melded together.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This zucchini and turkey paleo chili is a light yet satisfying dish that is bursting with vegetables and lean protein. It’s a great option for a healthier holiday chili that doesn’t compromise on flavor, offering a fresh and colorful dish that will delight your guests.

Mushroom and Beef Paleo Chili

This mushroom and beef paleo chili brings together the earthy richness of mushrooms with the savory depth of ground beef. The mushrooms not only add texture but also enhance the overall umami of the chili, making it a hearty and filling dish perfect for a holiday meal. The spices round out the flavor for a warm, comforting bowl of chili.

Ingredients:

• 1 lb ground beef
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp thyme
• Salt and pepper to taste
• Olive oil for cooking
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook the ground beef until browned, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and sliced mushrooms. Cook for 5-7 minutes, until the mushrooms release their moisture and the vegetables soften.
3. Stir in the chili powder, cumin, thyme, salt, and pepper. Let the spices cook for 1-2 minutes to enhance their flavors.
4. Add the diced tomatoes and beef broth to the pot. Stir well and bring to a boil.
5. Lower the heat and simmer for 25-30 minutes, allowing the mushrooms to absorb the flavors and the chili to thicken.
6. Taste and adjust seasoning if needed. Garnish with fresh thyme before serving.

The mushroom and beef paleo chili is a rich, hearty option that brings a savory, umami-packed dish to your holiday table. The mushrooms and beef work together beautifully to create a deep, satisfying flavor that will leave your guests wanting more.

These three additional paleo chili recipes offer a variety of flavors, from the richness of bison and carrots to the lightness of zucchini and turkey. Whether you prefer earthy mushrooms or lean ground turkey, each dish is designed to satisfy and provide a comforting, holiday-worthy meal.

Pork and Apple Paleo Chili

This pork and apple paleo chili offers a delightful sweet and savory combination that’s perfect for the holiday season. The tender ground pork pairs beautifully with the crisp sweetness of apples, creating a chili that’s both hearty and subtly sweet. The blend of warming spices makes this a cozy and unique chili option for any festive gathering.

Ingredients:

• 1 lb ground pork
• 2 apples, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the ground pork, breaking it apart as it cooks.
2. Add the chopped onion, garlic, and diced apples to the pot. Cook for 5 minutes until the vegetables soften and the apples begin to release their juices.
3. Stir in the chili powder, cinnamon, cumin, salt, and pepper, and cook for another 1-2 minutes to allow the spices to bloom.
4. Add the diced tomatoes and chicken broth. Stir everything together and bring to a boil.
5. Reduce heat and let the chili simmer for 25-30 minutes, until the apples are tender and the flavors meld together.
6. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This pork and apple paleo chili is a perfect dish for those looking for a sweeter and savory chili with a holiday twist. The apples add natural sweetness and a lovely texture, while the pork delivers a rich, savory base, making it a delightful and unique holiday chili option.

Chicken and Avocado Paleo Chili

For a fresh and creamy twist on classic chili, this chicken and avocado paleo chili combines the lean protein of chicken with the creamy richness of avocado. The result is a hearty, satisfying dish with a light, bright flavor that’s perfect for a festive, holiday meal. The avocado adds a luxurious touch that pairs perfectly with the spices.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 2 avocados, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook the diced chicken until browned and cooked through, about 7-8 minutes.
2. Add the chopped onion and garlic to the pot and cook for 5 minutes, until softened.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Let the spices cook for 1-2 minutes to bloom.
4. Add the diced tomatoes and chicken broth. Stir well and bring to a boil.
5. Lower the heat and let the chili simmer for 15-20 minutes, until the flavors meld together.
6. Add the diced avocado and stir gently to incorporate. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro before serving.

This chicken and avocado paleo chili is a creamy, flavorful dish that offers a fresh twist on traditional chili. The creamy avocado elevates the chili, giving it a rich, smooth texture that perfectly complements the lean chicken and spices, making it an excellent choice for a light yet filling holiday meal.

Shrimp and Butternut Squash Paleo Chili

This shrimp and butternut squash paleo chili is a deliciously unique take on chili. The sweetness of the butternut squash pairs perfectly with the savory shrimp, and the dish is packed with vibrant flavors from fresh vegetables and aromatic spices. This light yet hearty chili is perfect for a holiday meal that offers something different and unexpected.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (or vegetable broth)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Stir in the chili powder, cumin, turmeric, salt, and pepper, cooking for another 1-2 minutes to bloom the spices.
3. Add the diced butternut squash and diced tomatoes to the pot. Stir well and pour in the chicken broth.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the squash is tender.
5. Add the shrimp to the pot and cook for 3-4 minutes, until the shrimp turns pink and is cooked through.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This shrimp and butternut squash paleo chili offers a refreshing, light option for a holiday chili. The sweetness of the squash and the delicate shrimp bring a unique, yet comforting dish to the table, making it an excellent choice for those looking for something different during holiday feasts.

These three additional paleo chili recipes add even more variety to your holiday chili lineup. Whether you choose the sweet pork and apple combination, the creamy chicken and avocado blend, or the light and flavorful shrimp and butternut squash, each chili provides a unique flavor profile that’s perfect for festive meals.