Paleo Chicken Chili Recipe

Prep Time: 5 Minutes     Cook Time: 2 Hours     Yields: 3-4 Servings

Since marrying an Argentine girl, I’ve come to love beef. Cows are pretty much a required dietary item in Argentina. But I also realize red meat isn’t the finest thing to consume in mass quantities. That’s why I made this paleo chicken chili recipe—to still get the deliciousness of the beefy meal, without the heaviness of the red meat.

This recipe is both light tasting and very filling. It’s the freshest tasting chili I’ve ever had. And it’s good enough that you won’t even miss the beans. Combine it with some avocado slices and you have a whole meal. This is a very paleo dish, loosely based on Rachael Ray’s black bean chili.

Ingredients for Paleo Chicken Chili

  • 1 Lb Ground chicken
  • 1 White onion
  • 3 Garlic cloves
  • 1 Red pepper
  • 1 Jalapeño
  • 5 Tomatoes
  • 1 Lime
  • 1 Tbsp Olive oil
  • 1 Tbsp Chili powder
  • 2 Tsp Cumin
  • 1 Tsp Dried oregano
  • 2 Tsp salt
  • 1 Handful of fresh cilantro
  • Avocado and cilantro for garnish/serving

Making the Paleo Chicken Chili

Start out by chopping your onion, garlic, red pepper, and jalapeño. (I usually only use 3/4 of the jalapeño so the chicken chili doesn’t get too spicy.)

In a pot over medium high heat, start browning the ground chicken in olive oil. Season with salt. Once the meat is cooked, add the chopped onion, garlic, red pepper, and jalapeño. Add the chili powder, cumin, and oregano. As you let the vegetables cook, dice the tomatoes and chop the cilantro. You can also puree them, but I prefer the chunkiness of diced tomatoes.

Once the onions are translucent and you get a bit of that delicious sizzle on the bottom of the pot, add 1/4 cup water to the bottom of the pot and scrape up the drippings. Then add the tomatoes (including juice), the juice of one lime, and cilantro. Reduce the heat to low and cover it for an hour and a half.

You can cook the chicken chili faster than this… But the longer you cook it, the more the flavors will combine and the less watery it will taste.

Serve the chicken chili in bowls with some freshly chopped cilantro and avocado slices. Trust me, you’ll love this.

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