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Bowl of paleo beef chili topped with avocado slices

No-bean chili loaded with vegetables and spice

Paleo Beef Chili

Paleo Beef Chili

1hEasy

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Servings

6

6 servings

Difficulty

Easy

Cost

Budget

$

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Paleo Beef Chili

No-bean chili loaded with vegetables and spice

A thick, smoky beef chili without beans, loaded with diced sweet potatoes, peppers, and a rich blend of chili spices. Paleo comfort food that warms you from the inside out.

15m

Prep Time

45m

Cook Time

60m

Total Time

6

Servings

Easy

Difficulty

Budget $

Cost

Mexican CuisineMain CourseSoup & StewGluten-FreeDairy-FreePaleoHealthy
Sarah Chen
Sarah Chen

April 4, 2025(Updated April 13, 2026)

Bean-free chili is a paleo staple that relies on vegetables and slow simmering for body and texture. Sweet potatoes add natural sweetness and break down slightly to thicken the chili.

Why This Recipe Works

Building layers of flavor through browning, toasting spices, and deglazing creates a chili that tastes like it simmered all day. Sweet potato starch naturally thickens the broth.

Ingredients

  • 2 lbs ground beef
  • 1 large sweet potato, peeled and diced
  • 1 can (28 oz) diced tomatoes
  • 1 onion, diced, and 1 bell pepper, diced
  • 3 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika
  • 2 tbsp olive oil, salt and pepper

Instructions

  1. 1

    Heat olive oil in a large pot over medium-high heat. Brown ground beef 6-7 minutes, breaking apart. Drain excess fat.

  2. 2

    Add onion and bell pepper. Cook 4-5 minutes until softened.

  3. 3

    Stir in chili powder, cumin, and smoked paprika. Toast spices 1 minute.

  4. 4

    Add diced tomatoes, sweet potato, and 1 cup water. Bring to a boil, then reduce to a simmer.

  5. 5

    Cover and cook 35-40 minutes until sweet potato is tender and chili is thick. Adjust seasoning and serve.

Serving Suggestions

Ways to Serve This Dish

  • Serve with warm corn tortillas and fresh lime wedges

  • Top with crumbled queso fresco and sliced avocado

  • Pair with a side of Mexican rice and refried beans

Substitutions

Sweet potatoButternut squash

Equally paleo with a slightly different sweetness

Ground beefGround bison or turkey

Leaner options that work perfectly in chili

Tips & Storage

Pro Tips

  • Cut sweet potatoes into small cubes so they partially dissolve and thicken the chili naturally.

  • Make a double batch—this chili freezes beautifully and tastes even better the next day.

Storage

Refrigerate for up to 5 days or freeze for up to 3 months.

Reheating

Reheat on the stovetop, adding water if the chili has thickened too much.

Nutrition Facts

Per serving (90mg) · 6 servings

Calories380
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein18g
Carbohydrates22g
Fat32g
Fiber520mg
Sugar4g
Sodium8g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why no beans in paleo chili?
Legumes are excluded on the paleo diet due to their lectin and phytic acid content.
Can I make this in a slow cooker?
Yes, brown the beef first, then combine everything in a slow cooker on low for 6-8 hours.

Explore More

More Mexican RecipesMore Main CourseMore Soup & StewGluten-Free RecipesDairy-Free RecipesPaleo RecipesHealthy RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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