It’s fall, and that means chili season is here. There’s nothing quite like a hot, hearty bowl of savory chili on a crisp evening. My husband loves soups, so he’s happy when I serve chili night after night. My mother-in-law is a fan too, though she prefers a sweeter chili while I favor spicier, more savory versions. The variety keeps things interesting.
Traditional chili can be heavy: beans, sour cream, shredded cheese—and for me, red bell peppers often cause digestive discomfort. If you’re sensitive to bell peppers like I am (my husband is too), those classic recipes can be rough on the stomach.
I haven’t had a traditional bean-heavy chili in years. Though delicious, it’s too rich to enjoy every day. To eat chili regularly without upsetting our stomachs, we created a lighter, Paleo-friendly version that avoids inflammatory ingredients while delivering big flavor.
We start by leaving out red bell peppers and add thinly sliced carrots and extra onions for sweetness and texture. Beans are swapped for starchy vegetables such as sweet potatoes or pumpkin puree, which give body without the heaviness. Instead of sour cream and cheese, we top bowls with fresh cilantro and avocado slices. The result is bright, satisfying, and easy on the gut.
When we’re working on specific fitness goals—like leaning out a bit—we’ll swap ground beef for a leaner option such as ground turkey or chicken. That change keeps the dish lighter while preserving the flavors we love.
What follows is the chili recipe I’ve been making all season. It’s 100% Paleo-friendly, dairy- and gluten-free, light, and full of flavor. I usually make a large batch to have leftovers for lunches and dinners—the slow cooker makes this almost effortless and yields plenty of portions.
I prep the ingredients the day before—washing, slicing, and mincing—so on the morning I want chili for dinner I simply combine everything in the slow cooker and let it cook on low for about eight hours. By dinnertime, the flavors have melded beautifully, and the chili is ready to serve.
Hope you enjoy this easy Paleo chili as much as we do.
No-Bean Spicy Chicken Paleo Chili
- Author: Mariel Lewis
- Total Time: 8 hrs 20 mins
- Yield: 10 servings
Description
This No-Bean Spicy Chicken Paleo Chili is a family favorite: Paleo, gluten-free, dairy-free, easy to make, and delicious.
Ingredients
- 2 lbs ground chicken
- 1 red onion, diced
- 1 yellow onion, diced
- 1–2 serrano peppers, minced
- 6 garlic cloves, minced
- 29 oz. can diced tomatoes
- 14.5 oz. can organic pumpkin puree
- 3 large carrots, peeled and sliced
- 6 celery stalks, sliced
- 32 oz. low sodium vegetable broth
- 1 tbsp coconut oil
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp sea salt, or to taste
Instructions
- Place a skillet over medium heat and add coconut oil. Once hot, cook the onions about 5 minutes. Add garlic, serrano peppers, chili powder, smoked paprika, cumin, oregano, red pepper flakes, and sea salt; cook another 2 minutes. Add the ground chicken and cook until no pink remains, about 15 minutes.
- Transfer the cooked mixture to a slow cooker. Add diced tomatoes, pumpkin puree, carrots, celery, and vegetable broth. Cover and cook on low for 8 hours. Serve hot with toppings like fresh cilantro and avocado slices.
- Prep Time: 20 mins
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
PIN ME
