Paleo Beef Chili with Mushrooms

Name: Paleo Beef and Mushroom Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 T. 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 garlic cloves, minced; Sea salt and black pepper, to taste; 2 t. dried oregano; 1 T. ground cumin; 2 t. chili powder; 1 t. cayenne pepper; 2 T. tomato paste; 1 24-oz. can crushed tomatoes, undrained; 1 c. beef (or chicken) broth, preferably organic

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.

Paleo Beef Chili with Mushrooms Optional Toppings

Pickled jalapeno peppers and red onion
Avocado
Fresh cilantro leaves, chopped

Yield: 6

Paleo Beef and Mushroom Chili

This is a delicious beef and mushroom chili for those that follow a paleo diet and those that don't. It's perfect for everyone, well, except vegetarians and vegans, but meat-eaters are going to love it.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 T. 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 garlic cloves, minced  
Sea salt and black pepper, to taste 
2 t. dried oregano 
1 T. ground cumin 
2 t. chili powder
 1 t. cayenne pepper
 2 T. tomato paste 
1 24-oz. can crushed tomatoes, undrained 
1 c. beef (or chicken) broth, preferably organic

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!

Beef Chili FAQ’s

Can you freeze beef chili?

Yes! Place in an airtight container. Be sure to write the freeze date on it and use within 1-2 months.

How long is beef chili good for in the fridge?

If it’s placed in the fridge within 2 hours of being cooked it will last 3-4 days. If the chili has set out longer than 2 hours it should be discarded.