Holiday Market Paleo Chili (Printable)
Hearty paleo chili with beef, pork, and sweet potatoes, perfect for warming up during festive seasons.
# List of ingredients:
→ Meats
01 - 1.5 pounds ground beef (preferably grass-fed)
02 - 0.5 pound ground pork or turkey (optional)
→ Vegetables
03 - 1 large onion, diced
04 - 2 bell peppers (red or green), diced
05 - 2 large carrots, peeled and diced
06 - 3 cloves garlic, minced
07 - 1 medium sweet potato, peeled and diced
08 - 1 (14.5 oz) can diced tomatoes (no added sugar)
09 - 1 (6 oz) can tomato paste
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 tablespoon smoked paprika
12 - 2 teaspoons ground cumin
13 - 1 teaspoon dried oregano
14 - 0.5 teaspoon ground cinnamon
15 - 0.5 teaspoon cayenne pepper (adjust to taste)
16 - 1.5 teaspoons sea salt
17 - 0.5 teaspoon freshly ground black pepper
→ Liquids
18 - 2 cups beef broth (no added sugar or additives)
→ Optional Add-ins
19 - 1 cup mushrooms, chopped
20 - 1 zucchini, diced
21 - Fresh cilantro, for garnish
22 - Sliced avocado, for topping
# Steps:
01 - Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add ground beef and ground pork if using. Cook, breaking up meat with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
02 - Add diced onion, bell peppers, carrots, and minced garlic to the pot. Sauté for 5 to 6 minutes until vegetables begin to soften.
03 - Stir in diced sweet potato, canned diced tomatoes with juices, and tomato paste. Mix thoroughly.
04 - Sprinkle chili powder, smoked paprika, cumin, oregano, cinnamon, cayenne pepper, sea salt, and black pepper over ingredients. Stir to evenly coat meat and vegetables.
05 - Pour in beef broth, scraping any browned bits from the pot's bottom. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
07 - Taste and adjust seasonings if desired. Add more broth if too thick. Serve hot, garnished with fresh cilantro and sliced avocado if preferred.
# Expert Advice:
01 -
- It's warm, filling, and completely paleo without making you feel like you're missing out on anything.
- The spice blend is surprisingly balanced—there's cinnamon tucked in there that nobody expects but everyone tastes.
- Leftovers actually improve overnight, so you can make it ahead and breathe a little.
02 -
- Don't skip browning the meat properly—that caramelized surface is where half the flavor comes from, and rushing it makes the whole thing taste thin.
- Cinnamon is not a mistake; it's intentional, and it transforms the chili into something more complex than what you'd expect.
- Taste at the very end because salt and spice ratios shift as things cook down and meld together.
03 -
- A splash of cold brew coffee or a teaspoon of unsweetened cocoa powder added near the end deepens the whole flavor profile in a way people can't quite name.
- If you want it spicier, add a diced jalapeño with the vegetables rather than just increasing cayenne—it gives you heat with dimension instead of a one-note burn.