Looking for a comfort food recipe that is healthy and easy to make? You’ll love this one pot weeknight recipe. It’s easy to prepare, paleo, gluten-free, dairy-free, grain-free, low carb, anti-inflammatory, protein packed and comforting for cool fall nights. It only takes 10 minutes to prepare and can be on the table in 30, and clean up is a breeze.
And this recipe is super versatile as well, I make it with grass-fed ground beef, no beans, and I’ll often add whatever veggies I have on hand to the pot as well.
Make the recipe as written or make it your own!
Vegan? Swap the meat for beans
Not quite paleo? feel free to add beans
Can take the heat? – leave out the peppers!
And the best part (besides simple clean-up) is that each bowl packs a powerful nutritional punch.
Here are just some of the nutritional highlights:
The heartiness of grass-fed ground beef is more than just comfort on a cool day. Rich in iron and essential amino acids, it supports muscle health and energy levels – key for staying active during the shorter days ahead.
Jalapenos contain capsaicin, the chemical compound that gives these peppers their heat, which is known to boost metabolism and even lift ones mood, which can be a good defense to combat seasonal blues.
Fire-roasted tomatoes come with a generous serving of lycopene. An antioxidant known for its powerful anti-inflammatory effects. Such properties can play a vital role in decreasing the risk of chronic diseases.
Additionally, garlic has unique compounds that have been researched for their potential in moderating estrogen metabolism, providing an added defense against hormonal imbalances as the chillier seasons approach.
And let’s not forget the warming and aromatic spices like cumin, smoked paprika, and chipotle. These are more than just flavor enhancers. They bring a host of digestive benefits and anti-inflammatory properties to the bowl.
I like to use avocado oil. It’s high in monounsaturated fats and vitamin E, plus it’s a heart-healthy choice that also nourishes the skin. Which you’ll definitely want as we transition to the dryer, cooler months to prevent that dryness and cracking!
For the garnish, the creaminess of avocado delivers more than just a delightful texture. Its healthy fats and fiber are foundational for hormonal health. Dietary fats are precursors for steroid hormone production, including progesterone, estrogen, and testosterone, ensuring each spoonful of our chili promotes hormonal harmony.
So as you gather around, whether with family or a good book, let this chili be a reminder of fall’s abundant blessings. It’s as good for your body as it is your soul, so savor each bite and revel in the season. Enjoy and stay cozy!
- 1 Tbsp avocado oil or olive oil
- 2 lbs grass-fed ground beef
- Sea salt and black pepper to taste
- 1 medium onion, chopped
- 1 large bell pepper, chopped (any color)
- 2 small jalapeno peppers, seeded and minced
- 4 cloves garlic, minced
- 28 oz can fire roasted diced tomatoes
- 6 oz can tomato paste
- 16 oz beef broth or stock
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 Tbsp chili powder
- 1/2 tsp chipotle powder
- 1 tsp fine sea salt
- Fresh cilantro or green onions, chopped
- Lime wedges
- Sliced avocado
1. Heat a large stock pot over medium-high heat. Add the oil.
2. Crumble the ground beef into the pot, seasoning with a touch of salt and pepper.
Stir and cook until it’s about 3/4 browned. Depending on the leanness of your
beef, you can opt to drain any excess grease at this point.
3. Stir in the chopped onion and bell pepper. Continue cooking until the beef has
fully browned and the veggies are tender.
4. Add the minced jalapeños and garlic to the mix, cooking for another minute until
5. Pour in the diced tomatoes, tomato paste, broth or stock, and sprinkle in the
array of spices and salt. Stir well to ensure everything is beautifully combined.
6. Cover your pot and allow your chili to simmer away for 15-20 minutes. If you can
spare more time, allowing it to cook longer only enhances the flavors!
7. While waiting, prep your garnishes so they’re ready to grace your finished dish.
8. Once cooked, ladle your chili into bowls, garnishing with cilantro or green onions,
a squeeze of lime, and a couple slices of avocado.
Storage Tip: Leftovers? Seal them in a container and refrigerate for up to 4 days. If
you’d like to enjoy it later on, freeze your chili. When it’s time to serve again, simply
reheat in the microwave or on the stovetop.