Hearty Paleo Beef Chili with Bell Peppers and Tomatoes

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A robust chili simmered with ground beef, bell peppers, and diced tomatoes, packed with warming spices for a satisfying paleo meal. This American-inspired paleo recipe, ready in about 55 minutes, pairs ground beef, bell peppers, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (85% lean) ground beef
• 2 medium (1 red, 1 green), diced bell peppers
• 1 medium, diced onion
• 3 cloves, minced garlic cloves
• 14 oz can diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 4 minutes until fragrant and translucent.
2. Step 2: Add 1 lb ground beef, breaking it apart with a spoon, and cook until browned, about 7 minutes. Drain excess fat if necessary.
3. Step 3: Stir in 2 diced bell peppers (red and green), 2 tbsp tomato paste, 14 oz canned diced tomatoes with juice, and 1 cup beef broth.
4. Step 4: Season with 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally until the chili thickens and flavors meld.