Paleo Chili

IMG_3376aSince I found out about my and my children’s intolerance to almost all dried beans, I’ve missed having a good bowl of chili.

I’ve been experimenting in the kitchen and have finally found a chili that is tasty, even without beans.  This meal would also likely be good for diabetics who need to watch their carb intake.  The kids and I love it, especially with some diced avocado on top.

Paleo Chili

1 lb. of ground bison (you can use beef instead)
1 lb. of ground turkey
2 carrots, peeled and diced
2 small bell peppers, seeded and diced (I use one red and one green one)
2 – 15 oz. cans diced tomatoes
4 cups chicken broth (I use homemade)
1 tbsp. cumin
2 tsp. oregano
dash of salt and pepper
2 avocados (optional)

Brown the meat and drain.

Return to heat and add the carrots, bell peppers and chicken broth as well as the cumin, oregano, salt and pepper.  Add the canned tomatoes.

Bring to a boil and turn down to a simmer.

Cover and cook for 20 to 30 minutes, until flavors are blended and carrots are as soft as you would like them.

For more flavor, top with diced avocado.

Serves 6.


I shared this post at Hearts for Home Blog Hop, Try a New Recipe Tuesday, and Kids and Mom in the Kitchen.

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  1. Look for Texas Red chili recipes. True Texas chili has no beans (as this yankee was politely told when prepping for a company chili cook-off). Some people thicken it with masa (corn flour) but I can’t remember if that’s a do or a don’t on your intolerance lists.

  2. Looks delicious!

  3. you had me at avocado! I’m a sucker for that!!

  4. Wow, I didn’t know about bean intolerances. This sounds really good! Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week.

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