Paleo Beef and Mushroom Chili
You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms. To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 2 large carrots diced
- 2 medium celery stalks diced
- 2 medium red bell peppers diced
- 1 lb. Portobello mushrooms chopped
- 1 medium jalapeno pepper minced
- 1½ lbs. ground beef
- 2-3 cloves garlic minced
- Sea salt and black pepper to taste
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 24 oz. crushed tomatoes can, undrained
- 1 cup beef broth or chicken preferably organic
Optional toppings:
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
- Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 428kcal (21%)Carbohydrates: 21g (7%)Protein: 25g (50%)Fat: 29g (45%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 457mg (20%)Potassium: 1236mg (35%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 5969IU (119%)Vitamin C: 69mg (84%)Calcium: 106mg (11%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
