25+ Delicious Saturday Paleo Chili Recipes for a Hearty Weekend

If you’re looking to switch up your Saturday night dinner routine and enjoy a hearty, nutritious meal, look no further than these 25+ paleo chili recipes.

Whether you’re a seasoned paleo enthusiast or someone just starting to explore this wholesome lifestyle, chili is a perfect dish to enjoy on a cozy weekend.

With a variety of options ranging from classic beef and tomato-based recipes to unique twists with ingredients like sweet potatoes, zucchini, and kale, there’s something for everyone.

Not only are these paleo chili recipes packed with flavor, but they also deliver a satisfying combination of protein, healthy fats, and vegetables.

Paleo chili is an excellent way to stay aligned with your health goals while still indulging in a comforting, filling meal.

These recipes are perfect for anyone looking to enjoy a warm bowl of chili without the grains, legumes, or processed ingredients.

So, grab your pot, get ready to spice things up, and explore these flavorful paleo chili options for your next Saturday dinner!

25+ Delicious Saturday Paleo Chili Recipes for a Hearty Weekend

From smoky sweet potato chili to savory beef and mushroom creations, these 25+ paleo chili recipes offer endless variations that are sure to satisfy your cravings and support your health goals.

The versatility of chili allows you to experiment with different proteins, vegetables, and spices, making each recipe a unique experience.

Whether you prefer your chili mild or packed with spice, there’s a recipe here that’s bound to become a new favorite in your weekend meal rotation.

So next Saturday, try one of these hearty paleo chili dishes and enjoy a wholesome, comforting meal that brings warmth and flavor to your table.

Hearty Weekend Paleo Chili

This hearty paleo chili is perfect for Saturdays when you want a satisfying, one-pot meal that nourishes your body and keeps you energized for weekend adventures. Packed with protein, vegetables, and flavorful spices, it’s a dish that aligns perfectly with the paleo lifestyle while offering a comforting taste of home.

Ingredients:

• 2 lbs ground beef
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium zucchinis, diced
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro 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 smaller pieces as it cooks. Remove beef from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes. Add the bell peppers and zucchini, cooking for another 5 minutes.
3. Return the ground beef to the pot, then stir in the crushed tomatoes, diced tomatoes, and beef broth.
4. Season with smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low and let it cook for 30 minutes, stirring occasionally.
6. Taste and adjust seasonings as needed.
7. Serve hot, garnished with fresh cilantro.

Perfect for sharing with family or friends, this chili embodies the essence of paleo cooking: simple ingredients, bold flavors, and nourishing goodness. Pair it with a side of roasted sweet potatoes for an extra satisfying meal.

Spicy Sweet Potato Paleo Chili

A twist on the classic, this paleo chili incorporates the natural sweetness of sweet potatoes, balanced with a kick of spice. It’s the ultimate comfort food for a relaxing Saturday, offering a blend of flavors that will leave you craving more.

Ingredients:

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) fire-roasted tomatoes
• 2 cups chicken broth
• 1 cup tomato sauce (no added sugar)
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper
• 1 tbsp coconut oil
• Salt and pepper to taste
• Avocado slices for topping

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the ground turkey, cooking until browned. Remove and set aside.
2. In the same pot, sauté the onion and garlic until fragrant.
3. Add the diced sweet potatoes and cook for 5 minutes, stirring occasionally.
4. Return the ground turkey to the pot, then add the fire-roasted tomatoes, chicken broth, and tomato sauce.
5. Stir in chili powder, paprika, coriander, cinnamon, cayenne pepper, salt, and pepper. Mix well.
6. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until sweet potatoes are tender.
7. Serve topped with avocado slices for a creamy contrast.

This chili is a delightful balance of sweet and spicy, making it a unique option for those who enjoy bold flavors. It’s hearty enough to stand alone but pairs wonderfully with a crisp salad or paleo-friendly tortilla chips.

Savory Mushroom and Beef Paleo Chili

This savory paleo chili is a must-try for mushroom lovers. The earthy flavor of mushrooms pairs perfectly with beef and aromatic spices, creating a hearty and rich dish that’s ideal for cozy Saturdays at home.

Ingredients:

• 1 lb ground beef
• 2 cups cremini mushrooms, sliced
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup tomato puree
• 1 cup beef broth
• 1 tsp oregano
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp black pepper
• 1 tsp sea salt
• 2 tbsp avocado oil
• Fresh parsley for garnish

Instructions:

1. Heat avocado oil in a large pot over medium heat. Cook the ground beef until browned, then remove and set aside.
2. In the same pot, sauté onions and garlic until fragrant. Add mushrooms and cook for 5 minutes or until softened.
3. Return the beef to the pot and stir in diced tomatoes, tomato puree, and beef broth.
4. Season with oregano, smoked paprika, cumin, black pepper, and sea salt. Stir to combine.
5. Simmer the chili over low heat for 25 minutes, stirring occasionally.
6. Adjust seasonings to taste, then garnish with fresh parsley before serving.

This savory chili is rich in flavor and perfect for a quiet Saturday dinner. The mushrooms add a meaty texture and depth that makes this dish truly unforgettable. Pair it with cauliflower rice or enjoy it on its own for a wholesome meal.

Citrusy Lime and Chicken Paleo Chili

This light yet flavorful paleo chili combines the zestiness of lime with tender chicken and vibrant veggies. It’s a refreshing take on traditional chili, offering a perfect balance of tangy and savory flavors. Ideal for a Saturday afternoon meal, this chili is light on your stomach but full of bold, satisfying flavors.

Ingredients:

• 2 lbs chicken breast, shredded
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 yellow bell peppers, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) green chilies
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• Juice and zest of 2 limes
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.
2. Stir in the yellow bell peppers and cook for another 5 minutes.
3. Add the shredded chicken, diced tomatoes, green chilies, and chicken broth to the pot.
4. Season with cumin, coriander, turmeric, salt, and pepper, stirring to combine.
5. Bring the chili to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
6. Add lime juice and zest just before serving and stir well.
7. Garnish with fresh cilantro and serve hot.

This citrusy chicken chili is refreshing and flavorful, making it a great choice for those looking for a lighter yet filling meal. It pairs wonderfully with avocado slices or a side of steamed veggies for extra nutrition.

Beef and Bacon Paleo Chili

Rich and smoky, this beef and bacon paleo chili is a treat for your taste buds. The bacon adds an extra layer of depth, making this chili irresistibly savory. Perfect for those who enjoy a heartier, more indulgent chili, this recipe brings together the best of beef, bacon, and spices for a mouthwatering weekend dish.

Ingredients:

• 1 lb ground beef
• 6 slices bacon, chopped
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 bell peppers, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp black pepper
• ½ tsp sea salt
• 1 tbsp ghee or coconut oil

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the ground beef and cook until browned, breaking it into smaller pieces.
3. Add the onion and garlic, cooking until softened. Then, add the bell peppers and cook for an additional 5 minutes.
4. Stir in the diced tomatoes, tomato paste, beef broth, and seasonings (chili powder, smoked paprika, oregano, black pepper, sea salt).
5. Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally.
6. Stir the crispy bacon into the chili just before serving.
7. Serve hot with a sprinkle of fresh parsley or chopped green onions.

This beef and bacon chili is rich in flavor and perfect for satisfying a hearty appetite. The smokiness of the bacon combined with the savory beef and spices creates a dish that’s both comforting and indulgent, ideal for a Saturday dinner.

Paleo Chili with Butternut Squash and Turkey

This hearty, paleo-friendly chili combines ground turkey with the natural sweetness of butternut squash, creating a balanced and satisfying dish. The smooth texture of the squash complements the lean turkey, while the combination of spices offers just the right amount of heat. It’s perfect for a chilly Saturday evening.

Ingredients:

• 1 lb ground turkey
• 2 cups butternut squash, peeled and diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp cayenne pepper (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned. Remove from the pot and set aside.
2. In the same pot, sauté the diced onion and garlic until softened.
3. Add the butternut squash and cook for about 5 minutes, stirring occasionally.
4. Return the turkey to the pot and add the diced tomatoes, chicken broth, and spices (cumin, chili powder, smoked paprika, cinnamon, cayenne pepper, salt, and pepper).
5. Stir to combine, then bring the chili to a boil. Reduce the heat and simmer for 25-30 minutes, or until the squash is tender.
6. Taste and adjust the seasonings as needed.
7. Garnish with fresh parsley before serving.

This butternut squash and turkey chili is a delightful twist on the classic, offering a naturally sweet flavor from the squash and a comforting warmth from the spices. It’s the perfect dish for warming up on a Saturday evening while sticking to your paleo lifestyle.

Slow Cooker Paleo Chili with Beef and Vegetables

If you’re looking for a hands-off chili that you can set and forget, this slow cooker paleo chili is perfect for a relaxed Saturday. Packed with tender beef and a variety of veggies, it’s a comforting, flavorful meal that simmers away all day, filling your home with delicious aromas.

Ingredients:

• 2 lbs ground beef
• 1 large onion, diced
• 2 bell peppers, diced
• 2 carrots, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Brown the ground beef in a pan over medium heat, then transfer to the slow cooker.
2. Add the onion, bell peppers, carrots, diced tomatoes, tomato paste, and beef broth to the slow cooker.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Stir occasionally and taste to adjust seasonings as needed.
6. Once done, serve hot and garnish with fresh cilantro.

This slow cooker chili is the ultimate convenience meal. Its rich, comforting flavors develop over time, making it a perfect weekend dish when you want a hot meal without spending much time in the kitchen. Serve it with a side of cauliflower rice or paleo bread for a complete meal.

Tex-Mex Paleo Chili

This Tex-Mex-inspired paleo chili brings together the bold flavors of cumin, chili powder, and smoked paprika with a hearty combination of meat and vegetables. It’s a satisfying, flavorful dish that’s perfect for a laid-back Saturday dinner, providing a little taste of the Southwest without straying from paleo principles.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 jalapeños, diced (seeds removed for less heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce (no added sugar)
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper (optional)
• 2 tbsp avocado oil
• Salt and pepper to taste
• Fresh lime wedges and chopped cilantro for garnish

Instructions:

1. Heat avocado oil in a large pot over medium heat. Add the ground beef and pork, cooking until browned. Remove the meat from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and jalapeños until softened, about 5 minutes.
3. Return the browned meat to the pot and stir in the diced tomatoes, tomato sauce, and beef broth.
4. Add the chili powder, smoked paprika, cumin, coriander, cayenne pepper, salt, and pepper. Stir well to combine.
5. Bring the chili to a simmer, then reduce the heat to low and let it cook for 30 minutes, stirring occasionally.
6. Adjust seasoning to taste. Serve hot, garnished with lime wedges and chopped cilantro.

This Tex-Mex chili is bursting with vibrant flavors that will keep you coming back for more. It’s perfect for anyone who loves a bit of spice and hearty, meaty chili. Pair it with a fresh avocado salad for a refreshing side or enjoy it solo.

Paleo Chili with Spinach and Avocado

A twist on the traditional chili, this version incorporates nutrient-dense spinach and creamy avocado to enhance both the flavor and health benefits. It’s a lighter take on chili that’s still packed with protein and healthy fats, making it a great choice for a paleo-friendly Saturday meal.

Ingredients:

• 1 lb ground beef
• 2 cups fresh spinach, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce (no added sugar)
• 1 cup beef broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the diced tomatoes, tomato sauce, and beef broth, then return the beef to the pot.
4. Season with cumin, smoked paprika, chili powder, turmeric, salt, and pepper. Stir well.
5. Bring to a simmer, then reduce the heat to low and cook for 20-25 minutes.
6. Stir in the chopped spinach during the last 5 minutes of cooking, allowing it to wilt and blend into the chili.
7. Serve with diced avocado on top for a creamy contrast.

This spinach and avocado chili is both hearty and fresh, offering a wonderful combination of flavors and textures. The creamy avocado adds a luxurious touch to the dish, while the spinach boosts the nutritional value. Perfect for those who enjoy a lighter, vegetable-packed chili!

Paleo Chili with Eggplant and Ground Lamb

This unique paleo chili features ground lamb, which gives it a rich, savory flavor, complemented by eggplant’s hearty texture. If you’re looking to switch things up from the usual beef or turkey chili, this recipe is perfect for your next Saturday night dinner.

Ingredients:

• 1 lb ground lamb
• 1 large eggplant, peeled and diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp oregano
• ½ tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground lamb and cook until browned, breaking it up into smaller pieces.
2. Remove the lamb from the pot and set aside. In the same pot, sauté the onion, garlic, and eggplant until softened, about 8 minutes.
3. Return the lamb to the pot, then add the diced tomatoes, beef broth, cumin, paprika, cinnamon, oregano, and cayenne pepper. Stir well.
4. Bring the chili to a simmer and let cook for 30-40 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This lamb and eggplant chili offers a rich and earthy flavor profile that stands out from traditional chili recipes. The ground lamb gives the dish a luxurious, savory depth, while the eggplant adds a meaty texture. A unique and satisfying option for a paleo dinner.

Paleo Chili with Brussels Sprouts and Sausage

Brussels sprouts and sausage come together in this paleo chili, adding both texture and flavor to the dish. This hearty chili is packed with savory sausage, a slight bitterness from the Brussels sprouts, and the right amount of spices to make every bite delicious.

Ingredients:

• 1 lb ground sausage (paleo-friendly, no added sugars)
• 1 lb Brussels sprouts, trimmed and halved
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste (no added sugar)
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• 2 tbsp ghee or coconut oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat ghee or coconut oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into smaller pieces.
2. Remove the sausage and set aside. In the same pot, sauté the onion and garlic until softened.
3. Add the Brussels sprouts and cook for 5-7 minutes, allowing them to brown slightly.
4. Return the sausage to the pot, then add the diced tomatoes, tomato paste, and chicken broth.
5. Season with chili powder, cumin, smoked paprika, red pepper flakes, salt, and pepper. Stir well.
6. Bring the chili to a boil, then reduce heat and simmer for 25 minutes, until the Brussels sprouts are tender and the flavors have melded together.
7. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley or basil.

This Brussels sprouts and sausage chili is a hearty and nutritious option that’s both flavorful and satisfying. The slightly bitter Brussels sprouts pair perfectly with the savory sausage, creating a balanced and delicious paleo meal.

Smoky Sweet Potato and Chicken Paleo Chili

This smoky sweet potato and chicken chili is both comforting and satisfying, offering a delicious balance of smoky flavors and the natural sweetness of roasted sweet potatoes. It’s a great option for a hearty, nutrient-dense meal that’s perfect for a Saturday night dinner.

Ingredients:

• 2 lbs chicken breast, shredded
• 2 large sweet potatoes, peeled and diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, and roast them on a baking sheet for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
3. Stir in the shredded chicken, diced tomatoes, tomato paste, and chicken broth.
4. Add the smoked paprika, cumin, chili powder, turmeric, salt, and pepper, stirring to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 20 minutes.
6. Once the sweet potatoes are roasted, add them to the pot and stir. Simmer for an additional 10 minutes to allow the flavors to meld.
7. Serve the chili hot, garnished with fresh cilantro.

This smoky sweet potato and chicken chili is a hearty yet refreshing option for a paleo meal. The smoky flavor of the paprika, combined with the sweetness of the potatoes, creates a balanced and comforting dish that will satisfy your cravings for something both nutritious and flavorful.

Zucchini and Beef Paleo Chili

Packed with lean beef and nutrient-rich zucchini, this chili is a great way to enjoy a satisfying meal without the heavy calories. The zucchini adds a fresh and light texture, making this dish a great choice for those seeking a paleo meal that’s still filling but not overly rich.

Ingredients:

• 1 lb ground beef
• 2 large zucchinis, chopped
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley 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 smaller pieces.
2. Add the diced onion and garlic to the pot, sautéing until softened.
3. Stir in the chopped zucchini and cook for 5-7 minutes, allowing the zucchini to soften.
4. Add the diced tomatoes, tomato paste, and beef broth. Stir well to combine.
5. Season with chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
6. Bring the chili to a simmer and cook for 20-30 minutes, allowing the flavors to meld and the zucchini to cook through.
7. Serve hot, garnished with fresh parsley.

This zucchini and beef paleo chili is a light yet flavorful dish that incorporates the freshness of zucchini without compromising the heartiness of chili. It’s perfect for those who want to enjoy a paleo meal that’s nutritious, light, and satisfying.

Paleo Chili with Turkey and Kale

This turkey and kale paleo chili offers a lighter take on the classic chili, with the lean turkey and nutrient-dense kale making it a healthy and delicious choice. The addition of kale adds both flavor and nutrition, making this chili a perfect meal for a Saturday.

Ingredients:

• 1 lb ground turkey
• 2 cups kale, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste
• 2 cups chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro 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 smaller pieces.
2. Add the diced onion and garlic to the pot, sautéing until softened.
3. Stir in the diced tomatoes, tomato paste, and chicken broth, then season with chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Add the chopped kale to the pot and cook for an additional 10 minutes, until the kale is tender and the chili has thickened.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This turkey and kale paleo chili is a lighter, yet still satisfying, version of chili. The combination of lean turkey and nutrient-rich kale makes it a great option for those looking to enjoy a healthy, flavorful meal while sticking to paleo principles.

Mushroom and Beef Paleo Chili

Rich in flavor and texture, this mushroom and beef paleo chili offers a hearty, savory dish packed with umami. The mushrooms provide a meaty texture that blends beautifully with the ground beef, making it an excellent choice for those looking for a comforting, nutrient-packed chili.

Ingredients:

• 1 lb ground beef
• 2 cups mushrooms, sliced
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato paste
• 2 cups beef broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley 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 smaller pieces.
2. Add the diced onion and garlic to the pot, sautéing until softened.
3. Stir in the sliced mushrooms and cook for 5-7 minutes, until they soften and release their moisture.
4. Add the diced tomatoes, tomato paste, and beef broth. Stir to combine.
5. Season with chili powder, cumin, smoked paprika, thyme, salt, and pepper.
6. Bring the chili to a simmer and cook for 20-30 minutes, until the mushrooms are tender and the flavors meld together.
7. Serve hot, garnished with fresh basil or parsley.

This mushroom and beef paleo chili offers a rich, umami-packed flavor profile, with the mushrooms adding a satisfying depth of taste. It’s a great choice for anyone looking for a hearty and flavorful paleo chili that’s full of texture and rich in nutrients.

Note: More recipes​ are coming soon!