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 Mushroom and Ground Beef Chili Recipes
- 2 tbsp Olive oil, extra virgin
- 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
- 1 1/2 lbs Ground beef
- 2-3 cloves Garlic, minced
- Sea salt and black pepper, to taste
- 2 tsp Dried oregano
- 1 tbsp Ground cumin
- 2 tsp Chili powder
- 1 tsp Cayenne pepper
- 2 tbsp Tomato paste
- 1 24-oz. can crushed tomatoes, undrained
- 1 cup Beef (or chicken) broth, preferably organic
- Pickled jalapeno peppers and red onion, (See recipe notes for recipe)
- Fresh cilantro leaves, chopped
- 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 (See recipe notes for recipe) and red onion or diced avocado and cilantro, if desired, and serve immediately. Enjoy!
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