Delicious Paleo Chili
A hearty, beanless chili that's perfect for Whole30 and keto diets, featuring bold flavors and quick preparation methods.
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.
Notes
This chili is suitable for meal prep and can be stored in the fridge for up to 4 days or frozen for 3 months. Simmer uncovered to thicken or add broth to thin.