Beef and Vegetable Chili

If you’re looking for a great Paleo Beef and Vegetable Chili recipe, you’ve found it! This chili recipe brings together the Mexican flavors of chipotle, jalapeno, oregano and and chili peppers to create a flavorful and mouth-watering Paleo chili recipe that will quickly become one of your favorites. Go ahead a make a huge batch and freeze the leftovers…this Paleo chili tastes great when re-heated! It’s also a fantastic and hearty meal to serve to your guests for lunch or dinner. Serve with our Paleo Plantain Tortillas recipe on the side and you’ve got an epic Paleo meal! If you’re looking for a more basic chili recipe, try our Just Plain Chili recipe. For even more delicious Paleo chili recipes and other FREE Paleo recipes, visit the PaleoPlan recipe center.

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Beef and Vegetable Chili

Servings 10

Total Time: 90 minutes

Cook Time: 90 minutes

Nutrition Information

calories 288

carbohydrate 24g

protein 30g

fat 24g

Ingredients

  • 2 tablespoon(s) coconut oil
  • 1 large onion(s), yellow diced
  • 2 tablespoon(s) chili powder
  • 1 teaspoon(s) chipotle, ground
  • 2 teaspoon(s) sea salt (optional)
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) garlic salt
  • 2 pound(s) beef - stew meat cut into 1inch x1inch cubes
  • 2 can(s) tomatoes, diced (28 oz)
  • 2 can(s) green chilis (4 oz) diced
  • 1/2 can(s) jalapenos (4 oz) diced (may add more if desired)
  • 1/2 teaspoon(s) oregano, dried
  • 1/2 teaspoon(s) thyme, dried
  • 1 whole bay leaf(s)
  • 8 medium mushroom(s), white button sliced
  • 2 medium carrot(s) sliced
  • 2 medium zucchini diced
  • 1 medium zucchini, yellow diced
  • 1 large bell pepper(s), red diced
  • 5 large kale leaves shredded
  • 1 tablespoon(s) cilantro, fresh for garnish
  • 1 medium onion(s), green for garnish
  • 1 can(s) coconut milk, full fat (403 mL) (placed in the fridge for a few hours)

Instructions

  1. Heat large soup pot over medium-high heat.
  2. When hot, add coconut oil and onion to pot and brown slightly.
  3. Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
  4. When onions have browned slightly, add beef and brown on all sides.
  5. Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
  6. Add zucchini and red pepper, and cook for another 20 minutes.
  7. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
  8. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.

Photo courtesy: Garrett Gregor

Comments

  1. VERY spicy. lots of flavor, but if you want to turn down the heat take out the jalepenos. Add the coconut milk after it’s cooked it really helps cool off the spicy heat in the stew/chili. Very good otherwise!

  2. All canned Chipotle peppers are in adobo sauce which has wheat flour in the ingredients. Beware if small amounts of wheat products affect you adversely.

    1. BBeronda08: While it is possible to find chipotle peppers *not* in adobo sauce, we decided it might be easier to just take that out of the recipe. Since it didn’t use the whole can anyway, it was a bit annoying to only use a partial. So, to all else, don’t worry about the peppers :)

  3. Can’t wait to try the recipe, but had a quick question as I’m not too kitchen savvy.

    When you say “2 (28 oz) cans diced tomatoes” is it 2 x 28 oz can, or 28 oz total?
    Also, when you say “Add the diced tomatoes. Fill the empty can with water and add to the pot” is this 28 oz or 56 oz of water?

    1. @Jeff – It’s 2 x 28 oz can, totaling 56 oz. And just fill one 28-oz can up with water and pour it in. Hope that clears things up!

  4. Thanks for the clarification. It turned out great and I’m looking forward to making some more of the recipes from the site. Thanks again.

  5. Sounds great. I love chili. I would reconsider the canned tomatoes. Read this article on the dangers of canned tomatoes: http://www.mensfitness.com/blogs/health-nutrition/surprising-foods-experts-wouldnt-touch

    “Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri, explained that canned tomato containers contain a resin lining that have a synthetic estrogen called bisphenol-A. Tomatoes, with their high acidity, cause BPA, which can lead to everything from heart problems to fertility issues, to absorb into the food. “I won’t go near canned tomatoes,” vom Saal says.”

    Make sure you buy tomatoes in glass containers.

    1. Hi Dan – Thanks for your input on this one. It’s a dicy situation out there with canned goods. Muir Glen’s last tomato harvest (spring ’11) was packaged in BPA free cans. They have an expiration date of 2013, if you’re trying to figure out if they’re BPA free or not. Also, Pomi brand in the paper carton is BPA free, as well as all brands that use glass jars.

  6. Loved this recipe–I didn’t add jalapenos and added only one can of chilis. The nice touch was the coconut milk–normally, before embracing Paleo, I would have put a dollop of sour cream or plain yogurt on top. I had some leftover whipped coconut milk and it was delicious! Also, I thought the recipe called for “ground chipotle”, so why would the issue of with or without adobo sauce be a problem if you are supposed to use ground chipotle?

  7. I loved this recipe. The coconut milk tamed the bite of the jalapeno which was very nice. I wish the nutritional information was listed above.

  8. This was WAY SPICY!!! What can I do to make it less spicy? I don’t wanna waste food, but I cannot eat it the way it is as the recipe said.

    1. Arlee – Try adding coconut cream – the stuff at the top of the can of coconut milk – to it. I know it sounds weird, but it tastes delicious. Also, avocado or cauliflower “rice” or squash will help tone it down. Sorry for the spice!

  9. This recipe is insane. So good. Though the ingredients list didn’t mention chipotle peppers until instruction #5. I had the chipotle powder and used that. Either way I don’t think it matters the recipe is delicious. I have enough for a few days of grazing, snacks and lunches.

    1. elvinf – Glad you liked it! Ground chipotle is the fourth listed ingredient, though – you must’ve just missed it somehow. :)

  10. We love the zucchini so I am always looking for new recipes it was great the chili was gone in two days very popular with my kids friends.

  11. I did ground beef and deer meat instead of the stew meat, and used the same spices. This was delicious! I live in Texas and we like everything spicy. Thanks Neely! I’m new to this life style diet change and this was my first recipe I tried. Two thumbs up!

  12. I followed the recipe pretty closely, (added all the chili powder, two cans of green chilis, no chilpotle) but instead of half the can of jalapenos I poured in all the juice from the can of jalapenos and finely chopped up just a couple slices. It gave the chili really nice flavor and it was on the mild end of medium spicy at best. Everyone over 12 at a small football party loved it and did not find it overly spices at all.

  13. Re: kristie, I tried this in a slow cooker tonight, and it worked very well. I did what I thought was obvious.

    Details to suit my tastes and needs: I’m cooking for one, so I halved the recipe. It still filled my 4-quart crock pot. In addition to what the recipe called for, I added some red onion, green pepper, and tomato that I had left over from last week. I included the thyme, oregano, and bay leaf in the meat rub in addition to the other spices. I browned the onion and meat in a skillet as instructed. I put everything else instructed in the crock pot and set it on low for six hours. I used baby carrots and didn’t bother to slice them first. Then, I diced steamed the zucchini and squash separately. Meanwhile, I chopped the cilantro, green onion, and kale, removing the woody stems. When the veggies were almost done steaming, I included the kale. Then into the crock pot with the steamed veggies. Chili was garnished with cilantro, green onion, and coconut cream as instructed. I always used to love putting cheese on chili. The coconut cream was a great alternative.

    Things I would do differently next time: 1) Cook sliced mushroom with the onion and beef in the skillet, and 2) put in the peppers at the end with the steamed veggies.

    Your mileage may vary.

  14. Wow! I made this Friday night and it is AWESOME! Not too spicy for us at all. What I like about this recipe though, is that if it is too spicy, it’s easy to leave some ingredients out or swap for another vegie. I just got done finishing off a bowl for lunch the following Monday and I swear it is even better than it was Friday night.

    I have crohn’s disease and my hubby and I both need to lose weight, so I’m trying this “paleo” way of eating and this recipe went a long way toward convincing my hubby!!

    Thank you!

  15. I frequently make LARGE batches fo this and keep single servings frozen for quick work lunches. I absolutely love it. I rarely add the coconut milk, its so good just as. I’ve also made it with both venison (we’re out till bow season starts) and steak, either way, one of my hands-down favorite recipes.

  16. I made this yesterday in the crock pot, and like another poster, I cooked the onions and browned the meat first. Everything else, but the kale got dumped into the crockpot and it was awesome. I actually forgot to add the kale at the end as I intended. I did half the chipotle powder, chili powder and left out the jalapenos, so the spicy factor was perfect for us. TONS left over (three of us) and half went into the freezer for another day. Definitely a keeper since I can do it in the crock pot! Wish there were more recipes for the crock…I need them with my busy life! Thanks!

  17. Yikes! I left out the jalapeños, and it was *Still* hot! I hacked my way through it, coughing and drinking water alternately. My 10-year-old granddaughter wouldn’t eat it at all. Next time, I will cut the amount of the chili in half.

  18. Just made this in the pressure cooker. Browned onion, beef and mushrooms, then added EVERYTHING to the pot, turned it on, and it was delicious. Even my potato eating boys liked it without the potato (more like how I make stew than chili). I added actual chipotle peppers in adobo (so small amount, not worried whether there was wheat) instead of the powder.

  19. Goodness! I just had my first bowl out of the pot & it is DELICIOUS! (She says humbly)
    I made a few adjustments:
    – I only got 28oz total of diced tomatoes (didn’t read Comments before going to the store) so I added 8 oz of tomato paste I had on hand & another 1/2 can of water.
    – I bought the chipotle peppers in adobo sauce & used 2 small ones. I rinsed them off & used only the meat, not the seeds.
    – used only 1 can of green peppers.
    – no jalapeños

    It is the perfect level of spicy! It’s got a kick of heat but doesn’t burn the mouth. LOVE the coconut milk on top & cut up some avocado as well.
    This will definitely be a winter staple!

  20. PS- I used Top Cut Sirloin Steak instead of stew meat & cut off all visible fat for a lower calorie option.The meat came out REALLY tender & juicy!

    1. I would suggest cooking for 4 hours on low as a minimum. However, the flavors just seem to meld to together more if you can cook it longer.

  21. That’s a lot of vegetables and a lot of flavor!! Spicy and delicious. I was simply trying to find a Beef and vegetable chili recipe and this one came up. My youngest son hates beans. Well he’s 13 1/2 and he ate his whole bowl. Everyone in my family loved it!! Thank you. And I feel so healthy eating it.

  22. If you follow the directions as stated you end up with two carrots, eight mushrooms and some spices left on your cutting board.

    1. Teresa, in Instruction #5 it says to “Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. ” Is this what you were left with?

    1. The cooking times will be close. It will probably take a couple more minutes to brown the meat and cook the onions but the simmer times will be similar. I might add another 30 minutes to the total just to be safe.

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