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  • Prep 15 min
  • Total 25 min
  • Servings 6
  • Pinterest
    308
  • Print
    833
  • Save
    170
  • Facebook
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  • Email
    97

Whip up a big batch of firehouse-approved goodness. Paleo eaters, this is about to become your favorite chili! MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

2
pounds grass-fed ground beef
1/2
onion, diced
3
cloves garlic, finely chopped
1
(32 oz.) can Muir Glen™ organic fire roasted crushed tomatoes
1
(32 oz.) can Muir Glen™ Fire Roasted Diced Tomatoes
3
packets Old El Paso™ taco seasoning mix
4
fresh jalapeños, finely diced
1/2
cup fresh cilantro, chopped
3
scallions, diced
2
ripe avocados
1/2
cup coconut milk
Salt and pepper

Steps

Hide Images
  • 1
    In a large pot, brown ground beef with diced onion and chopped garlic. Add fire-roasted tomatoes and taco seasoning. Cover and cook over medium heat until warm. Salt or pepper to taste.
  • 2
    In a medium bowl, stir together jalapeno, cilantro and scallions. Set aside.
  • 3
    In a blender or food processor, puree avocados and coconut milk together.
  • 4
    Serve chili topped with avocado cream and jalapeno salsa. Enjoy!

Expert Tips

If eating strict paleo, omit the taco seasoning and add the following spices to your chili: 2 tablespoons chili powder, 2 tablespoons cumin, 2 tablespoons raw honey and 3 teaspoons salt.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Paleo people! Autumn is here, and it’s time for a big bowl of chili.

Of course, this sort of thing is tricky because chili traditionally holds a megaton of legumes. Which, if you’ve read anything titled Paleo 101, you’ll know is a no-no when following the caveman ways.

No problemo! We’ve stirred up a giant pot of Paleo Chili so good, you won’t even miss the other stuff. This delicious dish uses grassfed ground beef aplenty (feel free to swap in bison, if you prefer) and organic fire-roasted tomatoes to make a thick and savory pot of spoonable goodness.

But wait! That’s not all! Before you prepare to serve giant bowls of this piping hot chili, add a dollop of fresh-blended avocado cream and the most glorious jalapeno salsa.

I think you’ll agree: This recipe is paleo perfection. Scroll on through the step-by-steps and discover how to make yourself a batch!

Ingredient Line-Up! One giant pot of chili, 5 basic ingredients. Life is so yummy when it’s easy. Isn’t it?

Start by browning the ground beef in a giant pot. You’ll also add some garlic and onion, browning until the whole mixture is cooked and aromatic.

Take note: to get that great chili texture, use a spatula to really break up your ground beef into tiny, spoonable pieces. No giant chunks allowed!

Add three packets of Old El Paso™ taco seasoning for a superquick seasoning. Or follow the recipe below for our strictly paleo seasoning mix.

With beef browned, add two cans of fire-roasted Muir Glen™ tomatoes. One crushed, one diced. The varying tomato cuts give your pot of chili both hearty texture and scrumptious sauciness.

Now, chili is all well and good. But a dollop of Avocado Cream and Jalapeno Salsa will send you over the moon. Grab 5 additional easy ingredients (jalapeno, green onion, cilantro, avocado, coconut milk) and whip up the final half of this dish.

Then grab a ladle because it’s time to enjoy.

Spoon giant bowls of chili, top with avocado cream and sprinkle with a hefty sprinkle of jalapeno.

Enjoy!

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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