Low-Carb Paleo Chili
This Low-Carb Paleo Chili is a warm, satisfying dish made with rich flavors and wholesome ingredients, perfect for weeknight dinners or casual gatherings.
A Hearty Bowl of Comfort: Low-Carb Paleo Chili
There’s something incredibly satisfying about a warm bowl of chili on a cool evening. This Low-Carb Paleo Chili is built for cool evenings when you want comfort food that keeps carbs in check. It’s not just another chili; it combines rich flavors and wholesome ingredients, making it a go-to dish for weeknight dinners or casual gatherings. Each serving has about 31 g protein and 10 g net carbs (no beans, no sugar), so it suits a lower-carb way of eating.
Reasons to Try It
Why should you make this Low-Carb Paleo Chili? First off, it’s quick and easy to cook, making it ideal for busy weeknights. You can whip it up in under an hour and serve it with confidence that both kids and adults will approve. Plus, it’s budget-friendly! With just a handful of accessible ingredients, you don’t have to break the bank for a scrumptious dinner.
Perfect for cozy family dinners, this dish encapsulates warmth and satisfaction. It’s ideal for meal prep too, making it a versatile option that fits seamlessly into your busy life.
How This Recipe Comes Together
Let’s break down the process: you’ll start with sautéing turkey bacon for that rich flavor base, then add the ground meats until browned. After that, you’ll toss in your aromatic vegetables, followed by a combination of rich tomatoes, spices, and broth that brings it all together. The result is a bubbling, flavorful chili that cooks itself while you relax or prepare your toppings!
Gather These Items
To prepare this hearty dish, you’ll need:
- 1 lb ground beef
- 1 lb beef sausage
- 4 slices of turkey bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
Feel free to swap the ground beef with ground turkey or chicken for a lighter option; cook poultry to 165°F (74°C).
Step-by-Step Instructions
- In a large pot, cook the turkey bacon over medium heat until crispy. Once done, remove and set aside.
- In the same pot, add the ground beef and beef sausage. Cook until browned and no pink remains (160°F / 71°C), breaking up the meat as it cooks for an even texture.
- Add the chopped onion and minced garlic to the pot, sauté until softened and fragrant.
- Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 30 minutes while stirring occasionally. This allows the flavors to meld beautifully.
- Add the cooked turkey bacon back into the pot and mix well.
- Serve hot, topped with avocado, cilantro, or sour cream if desired for that extra touch.
01Ingredients
Meat Base
Vegetables
Canned Items and Broth
Spices
02Method
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01This chili stores beautifully in airtight containers for up to three days in the refrigerator. You can freeze individual portions for up to three months. For serving, consider toppings like avocado, cilantro, sour cream.
- 02Per serving (6 servings, toppings not included): about 31g protein, 10g net carbs, 39g fat, 525 calories. Calculated from the ingredient list with USDA data.
04Nutrition
Per serving- Calories
- 455
- Protein
- 29G
- Net carbs
- 8G
- Fat
- 32G
- Fiber
- 4G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best Ways to Enjoy It
When it comes to serving this chili, think of creative toppings that elevate the dish. Avocado adds creaminess, while fresh cilantro brings a burst of herbaceous flavor. A dollop of sour cream can introduce a tangy richness. For a side, consider pairing it with a fresh green salad or some air fryer low-carb tuna melts for a delightful balance.
How to Store & Freeze
Place leftovers in airtight containers and keep it in the refrigerator for up to three days. If you want to stock up, you can freeze individual portions in freezer-safe bags for up to three months. Just remember to cool it completely before freezing, and always reheat to 165°F (74°C) when you’re ready to enjoy it again. Refrigerate within two hours of cooking.
Creative Twists
Feeling adventurous? Switch things up by experimenting with different toppings such as shredded cheddar cheese or diced jalapeños for a spicy kick. You can also customize the base by adding chopped bell peppers or zucchini for extra veggies.
Common Questions
What is the prep time for this recipe?
Preparation time is around 15 minutes, and the cooking takes approximately 30 minutes, so in total, you can enjoy your chili within 45 minutes.
Can I substitute the meat?
Absolutely! Ground turkey or chicken works as a great substitute if you’re looking for a leaner option.
How should I reheat leftovers?
Reheat on the stove over low heat until warmed through, or microwave individual portions for convenience, ensuring they reach 165°F (74°C).
Conclusion
In summary, making this Low-Carb Paleo Chili is a rewarding cooking experience that delivers comfort and flavor in every bite. This dish fits many dietary preferences, and its hearty nature is sure to satisfy. For another take, try my Keto Chili. Enjoy your cozy, flavorful bowl!
Crockpot & Slow Cooker
Dinner Bowls
Casseroles
