There’s something about colder weather that just makes me want a hot bowl of chili. Smoky, steamy, spicy chili that is full of flavor. But not full of beans. I’ve never been a huge fan of chili beans, and when I’m eating Paleo or Whole30, I avoid them anyway. So I decided to break in my new multicooker with a delicious paleo chili recipe – a family friendly recipe that is also Whole30 compliant!
I have a confession though. I’ve never used a pressure cooker. It always made me a little nervous, but everyone raves about how amazing they are. So I did what anyone else would do.
I got one to try out.
This LUX LCD Multicooker was sent to me by Zavor to try out and share with you guys. I had no idea how many different functions it had, but this thing can cook almost everything! It’s a slow cooker, a pressure cooker, and has a function to make yogurt. It even boils eggs to perfection.
Now I’ll never forget that I’m boiling eggs and cook all the water out of a pot. Not that I’ve ever done that before or anything.
I already love slow cooker recipes, like my Slow Cooker Flank Steak Tacos. Once I create some new recipes with all of those other settings, you can expect me to post and share them with y’all! But for now – back to that paleo chili recipe.
Whole30 Chili with Extra Veggies
I’m fine with no bean paleo chili recipe, but I try to add a little extra nutrition to make my chili healthier. A few family members aren’t big fans of veggies, but will happily gobble them up if they are hidden in a recipe.
Sneaky mom? Sure, if that’s what you want to call me. Or maybe I’m just a smart, thoughtful mom. Your choice.
I didn’t risk adding any spinach or kale or anything like that this time. But carrots – those were a no brainer. We had a bag of matchstick carrots in the fridge, so it was easy to chop them up finely and dump them right in.
Other options for some extra nutrition could be riced cauliflower, shredded zucchini, chopped mushrooms, or even more varieties of peppers. Anything that will add a bit of a nutritious punch without a lot of flavor.
You can find lots of other Whole30 meal ideas here!
Because we are keeping the beans out of this recipe, the carb count is drastically lowered. The main part of the recipe is just meat and tomatoes and spices, so this paleo chili recipe can really be considered a keto chili recipe as well!
If you want to keep the carbs even lower, omit the added carrots. But overall it’s such a small amount that it really don’t make a huge difference in the carb count.
My kids don’t even know what keto means, but they are certainly glad I prefer a chili recipe without beans. When Hunter was little she actually told me the secret password to her bedroom was “no beans.”
That’s a pretty serious feeling about beans, I’d say.
[bctt tweet=”Warm it up with this #Paleo and #Whole30 chili recipe – quick and easy dinner tonight!” username=”amandaseghetti”]
Chili on Baked Potato
When I’m not eating Paleo or Whole30, I really love a good jalapeno cornbread with my chili. Like REALLY love it. I could give or take saltine crackers. But for a more Paleo/Whole30 option to add some carbs and comfort to the meal, I pour my chili over a baked potato.
I don’t want the potato to be the majority of my meal, so I usually just eat half. But since white potatoes are now Whole30 approved, I don’t hesitate to throw a few in the oven!
Some sliced avocado on top rounds out my perfect Whole30 chili dish. My non-Paleo family members opt for the shredded cheese and sour cream. No matter how we top it or serve it, the whole family can agree it’s a tasty meal!
Quick and Easy Paleo Chili Recipe
This is the baked potato recipe I use, and it always turns out perfectly. I used the chili recipe from the cookbook that came with the multicooker and tweaked it to be Whole30 compliant. This is what I came up with:
- 1 Tbsp olive oil
- 1/2 cup onion, diced
- 1 red bell pepper, diced
- 1/2 cup matchstick carrots, finely chopped (optional)
- 2 cloves garlic, minced
- 1 lb grass-fed 85% lean ground beef
- 1 Tbsp chili powder
- 1 Tbsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can fire roasted diced tomatoes (14oz)
- 1 can crushed tomatoes (14 oz)
- 1/2 cup water
- 2 Tbsp tomato paste
- 1 tsp salt
- Dash of pepper
- 2 Bay leaves (fresh preferred)
- 1/4 cup parsley minced
- Avocado slices (garnish)
- Set Multi-cooker to FLEX function and the temperature setting to 284 degrees.
- Heat the oil in cooking pot and saute the onion, pepper, carrots and garlic until they begin to soften, about 3 minutes.
- Add the ground beef and cook until it begins to turn browned, about 5-6 minutes.
- Stir in the remaining ingredients (except the parsley).
- Close and lock the lid of the Multi-cooker and turn the regulator knob to PRESSURE. Select the PRESSURE COOK function and the CHILI setting on HIGH and set the timer for 15 min.
- Once the cook time is done, release the pressure and remove the lid. Stir in parsley.
- Cook uncovered for 5 minutes on the SIMMER function using the SOUP setting, stirring frequently. Serve over baked potato or in a bowl. Top with avocado slices.