Description
This paleo bean free chili skillet is a simple recipe that is perfect for busy weeknights and makes for awesome meal prep!
Ingredients
Scale
- 1 lb ground beef - I used 90/10
- 5-6 small red potatoes diced
- 1 14.5 oz can diced tomatoes
- 1 4 oz can diced green chilis
- 1 green bell pepper diced
- 1/2 - 1 cup bone broth (I used Pacific Foods)
- 1/2 cup chopped white onion
- 2 Tbsp tomato paste
- 1 Tbsp avocado oil
- 1 Tsp minced garlic
- 1 Tsp chili powder
- 1 Tsp paprika
- 1/2 Tsp cumin
- salt & pepper to taste
- avocado & green onion for garnish
Instructions
- Add oil to a large pan warmed on medium heat
- Add diced potatoes and cook until softened (about 7-10 minutes) then remove from heat and set aside
- Add garlic and onion to pan and sauté until fragrant (about 1-2 minutes)
- Add ground beef and spices and let cook until browned, breaking into crumbles
- Once ground beef is cooked through add potatoes back to pan along with tomato paste, bone broth, diced tomatoes, green chilis and chopped bell pepper
- Once the chili begins to boil, drop heat to low, cover and let simmer for 5 more minutes
- Top with your favorite garnish and serve!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 406
- Fat: 14.6
- Carbohydrates: 37.2
- Fiber: 3.5
- Protein: 29.4
