25+ Easy and Flavorful Sunday Paleo Chili Recipes to Try Next Dinner

When the weekend rolls around, few things are more satisfying than a warm, hearty bowl of chili.

And if you follow a paleo lifestyle, you’re in for a treat. Sundays are perfect for winding down from a busy week, gathering with loved ones, and savoring comfort foods that are as healthy as they are delicious.

That’s why we’ve put together this list of 25+ Sunday Paleo chili recipes.

Whether you’re looking for a spicy kick, a rich and savory flavor, or something unique like a seafood twist, this collection has you covered.

Each of these recipes is crafted with wholesome, nutrient-rich ingredients that fit into the paleo framework.

You can expect to find flavors that range from classic chili con carne to sweet potato and turkey variations, even seafood and vegetarian options that are sure to surprise and satisfy.

Perfect for meal prepping or serving at family gatherings, these recipes are designed to make your Sundays special, without the stress.

So get ready to find your new go-to chili recipe and elevate your weekend meals with the best of paleo comfort food.

25+ Easy and Flavorful Sunday Paleo Chili Recipes to Try Next Dinner

With over 25 unique and satisfying paleo chili recipes to choose from, you’re never short of options for a memorable Sunday meal.

From hearty beef and sweet potato chilis to light and tropical seafood variations, each recipe brings something special to the table.

By incorporating rich flavors, lean proteins, and nourishing ingredients, these chili recipes will keep you feeling satisfied and energized.

So, the next time Sunday rolls around, skip the takeout and whip up one of these paleo chili recipes for a warm, cozy meal that’s full of flavor and good for your body.

Whether you’re cooking for the family, meal prepping for the week, or treating yourself to a comforting bowl, these recipes will make your Sundays a little brighter and a lot more delicious.

Classic Paleo Chili

A hearty, flavorful chili that brings together the richness of seasoned beef, fresh vegetables, and a subtle kick of spices. Perfect for a cozy Sunday dinner, this classic paleo chili is both satisfying and nutritious.

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef (grass-fed if possible)
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 bell peppers, diced (red and green)
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Transfer the beef to a bowl and set aside.
2. In the same pot, add diced onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
3. Add the bell peppers and sauté for 2–3 more minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Return the ground beef to the pot and mix well. Add the crushed tomatoes, beef broth, chili powder, cumin, paprika, and cayenne pepper. Stir to combine.
6. Bring the chili to a simmer, then reduce the heat to low. Let it cook for at least 45 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This paleo chili is rich and satisfying, with the combination of spices providing depth without overwhelming heat. It’s perfect for a Sunday gathering or as a comforting meal to enjoy on a quiet evening.

Sweet Potato & Turkey Paleo Chili

A lighter, nutrient-dense twist on traditional chili, this recipe combines lean ground turkey with the natural sweetness of sweet potatoes and a robust blend of spices for a satisfying dish.

Ingredients

• 2 tbsp coconut oil
• 1 lb ground turkey
• 1 medium sweet potato, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Avocado slices (for garnish)
• Green onions, chopped (for garnish)

Instructions

1. Heat coconut oil in a large pot over medium-high heat. Add the ground turkey and cook until browned, breaking up the meat as it cooks. Remove and set aside.
2. In the same pot, add the chopped onion and sauté until translucent. Add the garlic and cook for an additional minute.
3. Add the sweet potato cubes and cook for 2–3 minutes.
4. Return the turkey to the pot and stir in the diced tomatoes, chicken broth, chili powder, smoked paprika, cinnamon, nutmeg, and cayenne pepper. Mix well and bring the pot to a boil.
5. Lower the heat to a simmer, cover, and cook for 35–40 minutes or until the sweet potatoes are tender.
6. Season with salt and black pepper to taste.
7. Serve with slices of avocado and a sprinkle of green onions for added freshness.

This chili strikes the perfect balance of sweet and savory, with sweet potatoes adding texture and a subtle sweetness. The spices elevate the flavors, making it ideal for those looking for a unique and healthy twist on a classic dish.

Spicy Chipotle & Beef Paleo Chili

For those who like their chili with a bit more heat, this recipe incorporates smoky chipotle peppers to add complexity and a subtle smokiness to the dish. It’s perfect for a bold and vibrant Sunday meal.

Ingredients

• 2 tbsp ghee or coconut oil
• 1 lb ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 can (14 oz) fire-roasted diced tomatoes
• 2 cups beef broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• Fresh lime wedges (for serving)
• Chopped cilantro (for garnish)

Instructions

1. Heat ghee or coconut oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Transfer to a bowl and set aside.
2. Add the chopped onion to the pot and sauté for 3–4 minutes, then add the minced garlic and cook for 1 more minute.
3. Stir in the chopped chipotle peppers and cook for another minute to release their smoky flavor.
4. Add the diced tomatoes, beef broth, chili powder, cumin, ground coriander, and cayenne pepper (if using). Stir well.
5. Return the beef to the pot and bring the chili to a boil. Reduce the heat and let it simmer for at least 1 hour, stirring occasionally.
6. Season with salt and black pepper to taste.
7. Serve with a squeeze of fresh lime juice and garnish with chopped cilantro.

This paleo chili boasts a smoky, spicy flavor profile with a satisfying kick from the chipotle peppers. It’s perfect for those who love a bit of heat and complexity in their meals, making it an ideal choice for a Sunday feast.

Vegetarian Sweet Potato & Black Bean Paleo Chili

This comforting vegetarian chili is packed with hearty sweet potatoes and nutrient-rich black beans, simmered in a smoky, spiced tomato base. Perfect for a cozy Sunday meal, it’s satisfying and full of flavor while being entirely paleo-friendly.

Ingredients

• 2 tbsp avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (no added sugar)
• 2 cups vegetable broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat avocado oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for an additional minute.
2. Stir in the sweet potato cubes and cook for 3–4 minutes.
3. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Mix well and bring to a boil.
4. Reduce the heat to a simmer, cover, and cook for 30–40 minutes or until the sweet potatoes are tender and the flavors have melded together.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro and a wedge of lime for squeezing.

This vegetarian chili is as hearty as it is healthy, combining the sweetness of the sweet potatoes with the savory flavors of black beans and spices. The cinnamon adds a subtle depth, making it a comforting, unexpected twist on a traditional chili recipe.

Ground Turkey & Avocado Paleo Chili

This unique chili recipe is made with ground turkey and topped with creamy avocado for added richness. It’s a great option for a nutritious Sunday meal that’s both hearty and refreshing.

Ingredients

• 2 tbsp olive oil
• 1 lb ground turkey
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce (no added sugar)
• 2 cups chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp oregano
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 avocado, peeled, pitted, and diced
• Chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking up the meat as it cooks. Remove and set aside.
2. Add the diced onion to the pot and sauté for 3–4 minutes, then add the minced garlic and cook for 1 more minute.
3. Return the ground turkey to the pot and stir in the diced tomatoes, tomato sauce, chicken broth, chili powder, oregano, paprika, coriander, and cayenne pepper (if using).
4. Bring to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.
5. Season with salt and black pepper to taste.
6. Serve topped with diced avocado and a sprinkle of cilantro. Add a squeeze of lime juice for an extra burst of flavor.

The addition of avocado adds a creamy texture that balances the spiciness of this paleo chili, making it both comforting and indulgent without breaking paleo rules.

Beef & Mushroom Paleo Chili

This chili variation pairs the richness of ground beef with the umami of mushrooms for a hearty, deeply flavored dish. Ideal for those who love a meaty, satisfying chili with a touch of earthiness.

Ingredients

• 2 tbsp ghee or coconut oil
• 1 lb ground beef (grass-fed preferred)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, chopped (cremini or button mushrooms work well)
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat ghee or coconut oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove from the pot and set aside.
2. In the same pot, add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 more minute.
3. Add the chopped mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown.
4. Return the ground beef to the pot and stir in the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, and coriander. Mix well and bring to a boil.
5. Reduce the heat to a simmer and cook for at least 1 hour, stirring occasionally.
6. Season with salt and black pepper to taste.
7. Serve garnished with fresh parsley.

This beef and mushroom paleo chili offers an earthy, rich flavor profile that’s perfect for a Sunday meal. The mushrooms absorb the spices, enriching the chili with their umami taste, making it a true crowd-pleaser for chili lovers.

Paleo Chicken & Spinach Chili

A lighter twist on chili that’s still hearty and comforting, this chicken and spinach version is perfect for a nutritious Sunday meal. It’s full of lean protein, vibrant vegetables, and a blend of warm spices that make every spoonful satisfying.

Ingredients

• 2 tbsp olive oil
• 1 lb ground chicken or shredded rotisserie chicken
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 can (14 oz) diced tomatoes (no added sugar)
• 2 cups chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Sliced jalapeños (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon. Remove and set aside.
2. Add the diced onion to the pot and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for an additional minute.
3. Stir in the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and oregano. Bring to a boil.
4. Reduce heat to low, add the cooked chicken back to the pot, and let it simmer for 30 minutes, stirring occasionally.
5. In the last 5 minutes of cooking, stir in the chopped spinach and cook until wilted.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with sliced jalapeños, cilantro, and a squeeze of lime juice.

This chicken and spinach chili is refreshing yet hearty, making it an ideal dish for a healthy Sunday meal. The spinach adds a boost of nutrients and color, while the spices create a balanced flavor profile.

Paleo Beef & Sweet Pepper Chili

With a rich tomato base and plenty of sweet bell peppers, this beef chili offers a touch of sweetness paired with classic spicy and smoky flavors. A great option for a Sunday meal that everyone will enjoy.

Ingredients

• 2 tbsp coconut oil
• 1 lb ground beef (grass-fed, if possible)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large sweet bell peppers, diced (mix of red and yellow)
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Heat coconut oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove and set aside.
2. In the same pot, add the chopped onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
3. Add the diced bell peppers and cook for 2–3 minutes until they begin to soften.
4. Stir in the diced tomatoes, beef broth, chili powder, cumin, paprika, and cinnamon. Return the browned beef to the pot and mix well.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 45–60 minutes, stirring occasionally.
6. Season with salt and black pepper to taste.
7. Serve garnished with fresh parsley or cilantro.

The sweet bell peppers bring a burst of flavor and sweetness to the chili, balancing out the richness of the beef and the spices. This recipe is both comforting and flavorful, perfect for a Sunday dinner that warms the soul.

Paleo Tomato Basil Chili

This tomato basil chili offers a refreshing yet hearty take on traditional chili, using fresh tomatoes and basil to create a dish with a bright and aromatic profile. Ideal for a light but satisfying Sunday meal.

Ingredients

• 2 tbsp olive oil
• 1 lb ground turkey or grass-fed ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 large tomatoes, chopped (or one can (14 oz) of diced tomatoes)
• 2 cups chicken or vegetable broth (low-sodium)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp dried basil
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes (optional for added heat)
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Grated paleo-friendly cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the ground turkey or beef and cook until browned, breaking it up as it cooks. Remove and set aside.
2. Add the diced onion to the pot and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
3. Stir in the chopped tomatoes, chicken or vegetable broth, tomato paste, chili powder, basil, oregano, and red pepper flakes (if using).
4. Return the cooked meat to the pot and stir well.
5. Bring to a boil, then reduce the heat and let it simmer for 45–60 minutes, stirring occasionally until the tomatoes break down and the flavors meld.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh basil leaves and optionally topped with grated paleo-friendly cheese.

This tomato basil chili is a wonderful combination of savory and subtly sweet flavors, perfect for those who want a unique twist on a classic dish. The fresh basil adds an aromatic touch that brightens the entire dish, making it an ideal choice for a relaxed Sunday meal.

Paleo Spicy Sausage & Bean Chili

This bold and hearty chili is made with spicy sausage and loaded with flavor-rich ingredients like bell peppers and tomatoes. It’s perfect for a Sunday meal when you’re craving something with a bit of heat and a lot of depth.

Ingredients

• 2 tbsp avocado oil
• 1 lb spicy Italian sausage, casings removed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1/2 cup chopped fresh cilantro (for garnish)
• Salt and black pepper to taste

Instructions

1. Heat avocado oil in a large pot over medium-high heat. Add the sausage and cook until browned, breaking it up as it cooks. Remove the sausage from the pot and set aside.
2. Add the diced onion and bell pepper to the pot and sauté for 3–4 minutes until the vegetables soften. Add the minced garlic and cook for another minute.
3. Stir in the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Return the cooked sausage to the pot and stir well.
4. Bring to a boil, then reduce the heat and simmer for 30–40 minutes, stirring occasionally.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy sausage chili is a flavorful and satisfying meal, perfect for anyone who enjoys a bit of heat. The sausage provides rich, savory notes that are complemented by the sweetness of the bell pepper and the smokiness of the paprika.

Paleo Lamb & Kale Chili

A hearty, nutrient-dense chili made with lamb and loaded with kale for an extra boost of vitamins. This dish is perfect for those who want a protein-packed and filling meal for a cozy Sunday dinner.

Ingredients

• 2 tbsp ghee or coconut oil
• 1 lb ground lamb
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 cup chopped kale, stems removed
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef or chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat ghee or coconut oil in a large pot over medium-high heat. Add the ground lamb and cook until browned, breaking it up as it cooks. Remove and set aside.
2. Add the diced onion and carrot to the pot and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 more minute.
3. Stir in the diced tomatoes, broth, chili powder, cumin, coriander, and cinnamon. Return the cooked lamb to the pot and mix well.
4. Simmer for 45 minutes, stirring occasionally until the flavors are combined and the carrots are tender.
5. Add the chopped kale in the last 10 minutes of cooking and cook until wilted.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh parsley.

The lamb adds a rich, slightly gamey flavor that pairs beautifully with the subtle sweetness of carrots and the earthy kale. This chili is perfect for anyone looking for a unique twist on the classic chili recipe.

Paleo Shrimp & Avocado Chili

A lighter, coastal-inspired take on chili that’s perfect for a Sunday meal with a tropical flair. This recipe features tender shrimp and creamy avocado, combined with the classic chili spices for a delicious and refreshing dish.

Ingredients

• 2 tbsp coconut oil
• 1 lb large shrimp, peeled and deveined
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large zucchini, diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 avocado, diced
• Fresh cilantro and lime wedges for garnish
• Salt and black pepper to taste

Instructions

1. Heat coconut oil in a large pot over medium-high heat. Add the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
2. Add the diced zucchini and cook for 2–3 minutes until slightly tender.
3. Stir in the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce the heat to a simmer for 20 minutes.
4. Add the shrimp and cook for 3–4 minutes until they turn pink and are fully cooked.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with diced avocado, cilantro, and a squeeze of lime juice.

This shrimp and avocado chili is a refreshing take on the traditional chili recipe. The shrimp adds a delicate seafood flavor, while the avocado provides a creamy finish that balances the spices. Perfect for a light yet satisfying Sunday meal.

Paleo Turkey & Butternut Squash Chili

A flavorful, mildly sweet chili that highlights the natural sweetness of butternut squash and lean turkey. This dish is perfect for a cozy Sunday meal and packs a nutritional punch with its combination of protein and vitamins.

Ingredients

• 2 tbsp olive oil
• 1 lb ground turkey (or chicken)
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (low-sodium)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon. Remove and set aside.
2. Add the diced onion to the pot and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
3. Stir in the diced butternut squash, diced tomatoes, chicken broth, chili powder, cumin, cinnamon, nutmeg, and smoked paprika. Mix well.
4. Return the browned turkey to the pot and stir to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 30–40 minutes, or until the butternut squash is tender.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro.

The combination of turkey and butternut squash provides a warm and hearty chili with a touch of natural sweetness. The blend of spices creates a comforting balance of flavors that’s perfect for a chilly Sunday.

Paleo Sweet Potato & Beef Chili

A rich, hearty chili that blends the bold flavors of beef and the natural sweetness of sweet potatoes. Ideal for those looking for a satisfying, nutrient-rich dish for a Sunday gathering or family dinner.

Ingredients

• 2 tbsp avocado oil
• 1 lb ground beef (grass-fed preferred)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (low-sodium)
• 2 tbsp chili powder
• 1 tbsp paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• Salt and black pepper to taste
• Fresh chives or green onions for garnish

Instructions

1. Heat avocado oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove the beef from the pot and set aside.
2. Add the diced onion to the pot and sauté for 3–4 minutes until soft. Add the minced garlic and cook for another minute.
3. Stir in the sweet potatoes, diced tomatoes, beef broth, chili powder, paprika, cumin, and coriander. Mix well.
4. Return the cooked beef to the pot and stir to combine.
5. Bring the chili to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld together.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh chives or green onions.

This sweet potato and beef chili is rich and comforting, combining the hearty, savory flavors of beef with the sweet and tender texture of sweet potatoes. It’s a great way to enjoy a flavorful dish that’s also packed with nutrients.

Paleo Seafood Chili with Coconut Milk

A unique take on chili that brings a tropical twist with coconut milk and a blend of seafood. This dish is perfect for seafood lovers who want a warm, hearty meal on a Sunday that’s a little different from the norm.

Ingredients

• 2 tbsp coconut oil
• 1 lb mixed seafood (shrimp, scallops, and white fish)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk (full-fat)
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup chicken broth (low-sodium)
• 1 tbsp fish sauce
• 2 tbsp chili powder
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat coconut oil in a large pot over medium-high heat. Add the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for another minute.
2. Stir in the coconut milk, diced tomatoes, chicken broth, fish sauce, chili powder, turmeric, ginger, and cayenne pepper (if using). Mix well and bring to a boil.
3. Reduce the heat to low and simmer for 20–25 minutes to allow the flavors to meld.
4. Add the mixed seafood and cook for 4–5 minutes until the seafood is just cooked through.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

The combination of seafood and coconut milk gives this chili a tropical and comforting taste that’s perfect for a Sunday dinner. The flavors are rich and layered, with a hint of sweetness from the coconut milk and warmth from the spices.

Note: More recipes​ are coming soon!