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Paleo Chili Con Carne Recipe

Louise | January 22
Paleo Chili Con Carne Recipe #paleo

Some like it hot and some sweat when the heat is on. Leave out the chili pepper and cayenne for if you like it on the mild side, or throw them in if you want to feel the heat – this paleo chili con carne is delicious regardless of the temperature.

Chili With Bone Broth

I was recommending this recipe to a friend the other day, and was surprised to learn she hadn’t heard of bone broth.

I figured chances are if she hadn’t heard of it there are others who might be missing out on this healthy low-cal liquid nutrition as well.

Bone broth is exactly what it sounds like. Either use leftovers from a meal past, or snag some bones from a farmer or butcher and cook them low and slow.

The resulting broth will be brimming with nutrients – but not excess sodium and unsavory ingredients you might get from a grocery store can of soup.

Health Benefits of Bone Broth

In addition to being super simple to make, bone broth scores major points in the nutrition department.

Bone broth is a great addition for people with joint issues. The collagen in the bones is broken down during the cooking process into proteins that help rebuild connective tissue and may ease the symptoms of rheumatoid arthritis.

Digestive health is another reason to take in more bone broth. It contains glycine, which encourages the secretion of stomach acid and is said to be helpful for those suffering from leaky gut syndrome.

And like its chicken soup cousin, bone broth is known as an immune booster. So make sure you drink up during cold season!

Paleo Chili Con Carne Recipe #paleo

Paleo Chili Con Carne Recipe #paleo

Paleo Chili Con Carne Recipe

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Spanish


  • 3 Tablespoons of olive oil (45 ml), to cook with
  • 1 yellow onion (110 g), peeled and diced
  • 2 green bell peppers (240 g), diced
  • 1 chili pepper, diced (optional)
  • 15 button mushrooms (150 g), chopped
  • 1 lb of ground beef (450 g)
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons cumin powder (or to taste)
  • 1 can of diced tomatoes (400 g)
  • 1 can tomato paste (170 g)
  • 1 cup of bone broth (240 ml)
  • 5 cloves of garlic (15 g), peeled and chopped
  • Salt and pepper, to taste
  • Chopped spring onions, for garnish


  1. Heat the olive oil in a pan and add the diced onions. Cook until the onions turn translucent, then add the garlic, green peppers, chili peppers, and mushrooms. Fry until partially caramelized, then add the ground beef and all the spices and cook until the beef has browned.
  2. Add the tomatoes, tomato paste, and beef stock and bring to a boil.
  3. Cover and turn heat down to a simmer and cook for 50 minutes until the flavour has gotten into the meat and most of the liquid has cooked down.
  4. Add in the garlic and then cook for another 10 minutes.  Season with salt and pepper to taste.
  5. Serve on top of cauliflower rice and garnish with chopped spring onions.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 474
  • Sugar: 8 g
  • Fat: 35 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 23 g