Indulge in a culinary journey to the heart of primal flavors with our delectable Paleo Primal Chili recipes. These dishes are not just a symphony of flavors, but also a testament to the nourishing power of real, wholesome ingredients. Whether you're a seasoned Paleo enthusiast or simply seeking a healthier and more satisfying meal, our collection of chili recipes will tantalize your taste buds and leave you feeling energized and satisfied. From the classic beef chili with its rich, smoky notes to the unique bison chili bursting with gamey goodness, there's a chili recipe here to suit every palate. With options like the vegetarian chili bursting with colorful vegetables and the turkey chili offering a lean and flavorful twist, the possibilities are endless. Each recipe is crafted with care, using the finest quality ingredients and time-honored techniques to ensure an unforgettable culinary experience. Prepare to embark on a taste adventure that celebrates the primal essence of food.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PALEO CHILI RECIPE
This delicious bean free Easy Paleo Chili Recipe has become our family's go-to one pot dinner. It's full of healthy veggies and so simple to make. It's also 100% Whole30 compliant. You're going to LOVE it!
Provided by Kristen Stevens
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 mins. Add the garlic, chili powder, cumin, ancho chili , and oregano and cook for 1 minute.
- Add the ground meat to the pan and let it cook until it is no longer pink, about 10 minutes. Add the bell peppers, carrots, celery, sweet potato, crushed tomatoes, and (if using) the fish sauce. Bring the pot to a boil then reduce the heat to medium. Simmer the chili with the lid off for 20, or until all the veggies are tender. Season to taste with sea salt.
Nutrition Facts : ServingSize 1 serving = ⅛ of the recipe, Calories 240 kcal, Carbohydrate 14 g, Protein 21 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 129 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 7 g
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
PALEO CHILI
Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.
Provided by Lnldad
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
- Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
- Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
- Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 26.4 g, Cholesterol 90.4 mg, Fat 17.2 g, Fiber 7.2 g, Protein 33 g, SaturatedFat 6.7 g, Sodium 1567.2 mg, Sugar 4.6 g
PALEO/PRIMAL CHILI
This recipe is based off of the Bison Chili recipe found in The Primal Blueprint Cookbook by Mark Sisson (www.MarksDailyApple.com). I have made it several times and have only varied the recipe a little. This recipe does not have beans in it as many other chili recipes do and I prefer it w/o the beans. Hope you enjoy!
Provided by OnTheGoAng
Categories Meat
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan (at least 4 quart size) or Dutch oven, over medium heat, cook bacon for a few minutes until slightly brown and some fat has been rendered out.
- Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer.
- Add ground beef/bison to pan and cook over medium -low heat until brown (cooked) throughout and no pink remains. Drain if necessary without losing onions and garlic (if lean ground beef or bison is used, should not need to drain).
- Add spices, water/broth, tomatoes and carrots and stir well to combine.
- Cover and simmer over low heat for 1 hour, stirring every 20 minutes to prevent sticking.
- Add vinegar and cocoa powder and stir well then simmer uncovered for another 20 minutes. Taste and season with sea salt and black pepper, to taste.
- *After everything has "cooked," I like to let this chili cook for several hours on a low temperature. I tastes wonderful and makes your whole house smell yummy!
Nutrition Facts : Calories 1606.1, Fat 163.8, SaturatedFat 67.7, Cholesterol 227.4, Sodium 178.8, Carbohydrate 12.4, Fiber 4.3, Sugar 5, Protein 21.6
Tips:
- Use high-quality ingredients. This means using fresh, organic vegetables, grass-fed beef, and bone broth. The better the ingredients, the better the chili will taste.
- Don't be afraid to experiment with different spices and seasonings. Chili is a versatile dish that can be customized to your taste. Try adding different types of chili peppers, cumin, oregano, or smoked paprika.
- Let the chili simmer for a long time. This will allow the flavors to develop and deepen. The longer you simmer the chili, the better it will taste.
- Serve the chili with your favorite toppings. Some popular toppings include cheese, sour cream, guacamole, and salsa.
Conclusion:
Paleo primal chili is a delicious and healthy dish that is perfect for a cold winter day. It is made with simple, wholesome ingredients and is packed with flavor. Whether you are a fan of spicy food or not, you are sure to enjoy this chili. So next time you are looking for a quick and easy meal, give paleo primal chili a try. You won't be disappointed.
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