Paleo Chili (Whole30 + Keto) cravings hit hard when the weather flips and the couch starts calling. You want something bold and hearty, but you also want to feel good after dinner. Been there. This bowl checks all the boxes: fast, beanless, and friendly for Whole30 and keto goals. It’s the kind of meal that makes you feel cozy but still on track. Let’s make your weeknight dinner simple and satisfying, without any fuss.
Why You’ll Love This Keto Chili
This is the kind of chili that makes your kitchen smell amazing and your life easier. My version keeps it simple with everyday ingredients and no beans, so it stays lower carb and Whole30 friendly. The broth has a rich, slow-cooked vibe even though it’s done fast. You can make it spicy or mild, and it reheats like a dream. I keep a batch ready in the fridge because it’s perfect for lunches, fast dinners, and last-minute guests.
Here’s what makes it shine:
Big flavor, simple steps: A quick sauté builds flavor, and the pressure cooker does the heavy lifting.
100 percent comfort: It’s thick, meaty, and spoonable with smoky spices that warm you up.
Whole30 and keto friendly: No beans, no dairy, and no sugar. The sweet balance comes from tomatoes and warm spices.
Meal prep gold: It holds up beautifully for days and even tastes better the next day.
Want more clean comfort food ideas? Browse my favorites in paleo recipes and build a whole week of stress-free meals.
“I’m not usually a chili person, but this one changed my mind. It tasted like it simmered all day and my kids inhaled it. We had zero leftovers.”
How to Make This Keto Instant Pot Chili
Today we’re making Delicious Paleo Chili (Whole30 + Keto) in the Instant Pot, because weeknights are busy and you deserve something warm and good without hovering over the stove. If you prefer a set-it-and-walk-away method, you can also check out this crock pot paleo chili for cozy nights.
Ingredients
- 2 pounds ground beef or a mix of beef and pork, 85 to 90 percent lean
- 1 tablespoon avocado oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced small for extra veg without carbs
- 1 tablespoon tomato paste
- 1 can crushed tomatoes, 28 ounces
- 1 cup beef broth or bone broth
- 3 tablespoons chili powder, no sugar added
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon, optional but amazing
- 1/4 teaspoon chipotle powder or cayenne, optional for heat
- 1 tablespoon apple cider vinegar, to brighten before serving
- 1 teaspoon 100 percent cacao powder, optional for depth
- 1 bay leaf
Step-by-Step
- Set the Instant Pot to Sauté and heat the avocado oil. Brown the meat until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
- Add onion, bell pepper, and zucchini. Sauté 3 to 4 minutes until they begin to soften. Stir in garlic and tomato paste for 30 seconds.
- Dump in crushed tomatoes, broth, chili powder, smoked paprika, cumin, oregano, salt, pepper, cinnamon, and chipotle powder if using. Stir. Add bay leaf.
- Lock the lid and pressure cook on High for 12 minutes. Let it rest for 5 to 10 minutes before releasing the remaining pressure.
- Stir in apple cider vinegar and cacao powder if using. Taste and add more salt or spice as needed. If you want it thicker, switch back to Sauté and simmer 5 minutes.
Toppings and Add-ins
- Fresh cilantro, sliced green onions, and diced avocado
- Lime wedges for brightness
- Jalapeño slices for extra kick
- Coconut yogurt or a spoon of coconut cream if you like a creamy finish
Cook once, eat twice: this Delicious Paleo Chili (Whole30 + Keto) makes about 6 hearty servings, so tomorrow’s lunch is already done.
Variations + Substitutions
Make this your own without losing the balance of flavor. This is a flexible chili and it still tastes like it simmered all day.
Swap proteins: Ground turkey works great, and a blend with pork adds richness. If you swap to very lean meat, add an extra teaspoon of oil during sautéing for moisture.
Change the heat level: For mild chili, skip chipotle and use sweet paprika instead of smoked. For spicy lovers, add a diced jalapeño with the onion or a pinch of cayenne.
Tomato options: Crushed tomatoes make it saucy. Diced tomatoes give it more texture. Both work. If you need to reduce carbs further, use 2 cups tomatoes and more broth to compensate.
Boost the veggies: Mushrooms, riced cauliflower, or extra zucchini melt right into the sauce. You can also stir in spinach at the end to wilt.
Nightshade sensitive: Use a mix of beef broth, pumpkin puree, and warm spices like cinnamon and clove in place of tomatoes and chili powder. It’s different but still tasty.
Want to turn leftovers into a whole new dinner? Spoon the chili into peppers, then bake until tender. Here’s a favorite for inspiration: paleo stuffed bell peppers.
However you tweak it, the heart of this dish stays the same: Delicious Paleo Chili (Whole30 + Keto) that feels special without any complicated steps.
Meal Prep, Storage + Freezing Tips
This is meal prep magic. Batch it on Sunday and thank yourself all week.
- Fridge: Cool fully, then store in airtight containers up to 4 days. Individual portions make fast lunches.
- Freeze: Portion into freezer-safe containers or zip bags and freeze up to 3 months. Lay bags flat for easy storage.
- Reheat: Thaw overnight in the fridge or reheat from frozen on low in a covered pot with a splash of broth. Microwave in 60-second bursts, stirring between rounds.
- Thicken or thin: Simmer uncovered to thicken, or add broth to thin if it gets too dense after chilling.
- Serve with a cozy sip: For a cold evening, pair a bowl with this dairy-free treat, paleo hot cocoa.
Reheating and Freezing Notes
Chili often tastes better the next day. The spices settle and the texture gets richer. Freeze a double batch if your schedule runs wild. When you’re ready, a pot of Delicious Paleo Chili (Whole30 + Keto) saves dinner fast.
Can you make this chili in the slow cooker or Instant Pot?
Yes to both. For the Instant Pot, use the Sauté function to brown the meat and veggies, then pressure cook on High for 12 minutes with a 5 to 10 minute rest before releasing steam. Stir in apple cider vinegar at the end and adjust seasoning.
For the slow cooker, brown the meat and veggies in a skillet first for the best flavor. Transfer everything to the slow cooker, add tomatoes, broth, spices, and bay leaf, and cook on Low for 6 to 8 hours or High for 3 to 4 hours. Finish with vinegar and adjust salt. Either way, you get that deep, hearty flavor without hovering by the stove.
If you’re low on tomatoes or want a slightly thinner chili, add extra broth right before serving and simmer or cook on Low for another 15 minutes to let flavors mingle. This approach works great for a lighter bowl at lunch.
I often double the recipe, pressure cook in two rounds, and freeze half. Having extra Delicious Paleo Chili (Whole30 + Keto) in the freezer is a weeknight superpower.
Common Questions
Can I make it without tomatoes?
Yes, though it will be different. Use more broth, tomato-free spices, and a half cup pumpkin puree for body. It still tastes great and stays paleo.
How do I keep it Whole30 compliant?
Use no-sugar chili powder, skip sweeteners, and check your broth label. All ingredients listed here are Whole30 friendly when chosen carefully.
Is cocoa powder allowed?
Unsweetened 100 percent cacao is typically fine on paleo and allowed on Whole30. It adds depth without sweetness.
What sides go with it?
Keep it simple with avocado, lime, and herbs. If you want a more filling meal, serve it over zucchini noodles or riced cauliflower.
How spicy is it?
It’s medium by default. Reduce or skip chipotle for mild, or add jalapeños and cayenne for a kick.
Grab a Spoon and Dig In
This pot delivers big comfort without complicated steps. With a short ingredient list and a smart method, Delicious Paleo Chili (Whole30 + Keto) fits right into any busy week. If you want more ideas or to compare styles, check out The Best Paleo Chili (Whole30 + Keto) • Bakerita and the always reliable Whole30 + Paleo Approved Chili – The Defined Dish. Now go grab your spoon, top your bowl the way you like, and enjoy that cozy, satisfying heat. I hope this Delicious Paleo Chili (Whole30 + Keto) becomes a keeper in your rotation.
Delicious Paleo Chili
Ingredients
Meat and Vegetables
- 2 pounds ground beef or a mix of beef and pork, 85 to 90 percent lean
- 1 tablespoon avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced small For extra veg without carbs
Broth and Vegetables
- 1 tablespoon tomato paste
- 1 can crushed tomatoes, 28 ounces
- 1 cup beef broth or bone broth
Spices
- 3 tablespoons chili powder, no sugar added
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt Plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon Optional but amazing
- 1/4 teaspoon chipotle powder or cayenne Optional for heat
Finishing Touches
- 1 tablespoon apple cider vinegar To brighten before serving
- 1 teaspoon 100 percent cacao powder Optional for depth
Instructions
Preparation
- Set the Instant Pot to Sauté and heat the avocado oil. Brown the meat until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
- Add onion, bell pepper, and zucchini. Sauté for 3 to 4 minutes until they begin to soften. Stir in garlic and tomato paste for 30 seconds.
Cooking
- Dump in crushed tomatoes, broth, chili powder, smoked paprika, cumin, oregano, salt, pepper, cinnamon, and chipotle powder if using. Stir. Add bay leaf.
- Lock the lid and pressure cook on High for 12 minutes. Let it rest for 5 to 10 minutes before releasing the remaining pressure.
Finishing
- Stir in apple cider vinegar and cacao powder if using. Taste and add more salt or spice as needed. If you want it thicker, switch back to Sauté and simmer for 5 minutes.
