Paleo Southwest Chili
30-Minute Meal, Legume-Free, Paleo, Keto, Low-Carb, Easy
Busy weeknights call for easy meals, like this 30-minute Paleo southwest chili. Enjoy the fragrant notes and southwest spice in each bite.
While most southwest chili recipes require legumes, corn, and some questionable ingredients, this Paleo version does not.
I get asked a lot on whether or not my southwest chili is spicy. If I had to rate it mild, medium, or hot, it would definitely be on the mild side. Occasionally, there may be an extra spicy bite, but you can avoid this by evenly combining ingredients by stirring in step two below.
You’ll want to read this blog post in its entirety more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky jump to the recipe below and get started!
Either way, I’d love to hear how your southwest chili turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Southwest Chili
With basic pantry staples, you can throw this fragrantly southwest spiced chili together in 30-minutes! This meal is perfect for quick dinners, lunch meal prep, or for those cold Winter days.
1. Combine ground beef and diced onions in a large skillet over medium-high heat and cook for 5 minutes or until beef is browned and onions are tender.
Tip: Opt for 100% grass-fed beef or swap out the protein with ground turkey or shredded chicken.
2. Add tomato sauce, diced tomatoes, chopped chilis, chili powder, cumin, paprika, garlic powder, salt, and black pepper to the skillet and stir.
3. Bring chili to a boil, cover and reduce heat to low and simmer for an additional 15 minutes or until fragrant.
How to Store Paleo Southwest Chili
This southwest chili is an excellent lunch meal prep recipe. I love preparing this dish on Sunday evening and evenly distributing it into five airtight containers for the weeks’ lunch.
Chili can also be frozen up to 3 months in a freezer-safe airtight container. Defrost in the refrigerator 24 hours before eating.
Essential Equipment to Make Paleo Southwest Chili
Large Skillet – I love my stainless steel pans and skillet I don’t have to worry about chemical breakdowns, and toxicity from Teflon coated products.
More Paleo 30-Minute Meals or Less
Paleo Sloppy Joe’s – Perfectly marinated ground beef that puts a healthy twist to the traditional sloppy joe.
Soy-Free Beef and Vegetable Paleo Stir-Fry – Enjoy the aromas and taste of this Chinese inspired dish without the traditional soy sauce.
Basic Staples for Making Paleo Southwest Chili
Tomato Sauce – My favorite brand of tomato sauce is Muir Glen, otherwise feel free to use any homemade tomato sauce from last Summer’s garden yield.
Diced Tomatoes – You can use fresh diced tomatoes if you wish, otherwise I use Muir Glen.
Chopped Green Chilis – It is hard to find canned green chilis that are 100% Paleo. I currently use La Preferida otherwise, if you have some extra time buying fresh is always best.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Other Items Needed:
Ground Beef – When it comes to sourcing quality beef, always opt for local 100% grass-fed when possible.
Onion – Onions have multiple layers, so buying organic isn’t necessary.
Paleo Southwest Chili
- Large Skillet
- Combine ground beef and diced onions in a large skillet over medium-high heat and cook for 5 minutes or until beef is browned and onions are tender.
- Add tomato sauce, diced tomatoes, chopped chilis, chili powder, cumin, paprika, garlic powder, salt, and black pepper to the skillet and stir.
- Bring chili to a boil, cover and reduce heat to low and simmer for an additional 15 minutes or until fragrant.
- Try swapping out beef for turkey or chicken.