***The original recipe for my Paleo chili was published in October 2014, but I’ve made several tweaks to it since then. I’m excited to share my new and improved version today…now with spinach, for an easy, all-in-one meal!***
This recipe for Paleo chili is so quick and easy to make. It’s perfect for a night when you want something warm and comforting but don’t want to fuss with with a fancy or time-consuming recipe. What could be easier than throwing everything into one pot and stirring? Yeah, it’s pretty much that simple.
It’s not only a hit for us Paleo folk but also for those that are non-Paleo (Jeremy has given it his special stamp of approval). And it’s so tasty, you won’t even miss those beans that go into traditional chili (your tummy will thank you, too). Also, it’s Whole30 friendly (just omit the honey)!
Although you can substitute organic ground turkey in this Paleo chili recipe, I personally choose to use grass-fed (and preferably, grass-finished) ground beef because it is nutrient dense and high in omega-3’s and conjugated linoleic acid (CLA). CLA is an anti-inflammatory and has been found to be helpful in treating Crohn’s and other inflammatory conditions. CLA has also been found to lower LDL cholesterol and fight against various cancers and even bone loss (which is especially important for anyone who’s had to endure prednisone use, like me). CLA is found most plentifully in grass-fed meat and dairy. Of course, if you prefer not to use grass-fed beef, this dish is just as delicious with organic ground turkey.
Over time, I decided to start adding spinach to this recipe so that we automatically get some leafy greens into our meal. I still usually serve another veggie on the side, but knowing there are already some greens in the main dish is always a plus.
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Of course, if you are sensitive to acidic foods, a lot of tomato can be problematic. I am pretty sensitive at times, so I do a couple things to ease those acidic effects. Although crushed or diced tomatoes work great in this recipe, I prefer this sauce version because it’s easier on my tummy (either way, I do recommend Muir Glen if you’re going to use canned tomatoes because they are organic and the can linings are BPA-free). I also add a touch of coconut milk to help dilute the tomato mix (this step is optional, but if you do decide to omit the coconut milk, you may want to add a little filtered water to the mix while cooking).
This Paleo chili recipe makes about 4 servings, so feel free to double it if you’re feeding a larger group (or want leftovers):
- 1 lb organic grass-fed ground beef
- 28 oz organic crushed tomatoes OR 1 15oz can plus 1 8oz. can tomato sauce (23 oz. sauce total)*
- 2 Tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- ¼ cup full fat coconut milk (optional)
- 1 Tbsp pure or raw honey (optional, omit for Whole30)
- 1 Tbsp organic chili powder (add a little more if you like it spicy)
- 1 tsp organic dried oregano
- ½ tsp organic ground turmeric
- ½ tsp organic garlic powder
- pinch of organic black pepper
- unrefined mineral sea salt to your liking
- 8-10 oz frozen organic spinach OR 2-4 cups fresh spinach, chopped, squeeze out excess water
In a large pot or extra large sauce pan, sauté coconut oil and onions for about 5 minutes. Add garlic and sauté for 1-2 more minutes.
Add ground beef; break up and brown for a few minutes.
Add crushed tomatoes, coconut milk (optional), honey (optional), and all seasonings. Partially cover and simmer for about 20 minutes, stirring occasionally. (Add a little filtered water along the way if chili mixture starts to dry out.)
Add spinach to chili mix, stir well, and simmer for another 5-10 minutes.
Serve with sliced avocado and/or your favorite veggie on the side. Enjoy!