This is a chunky, tomato-based ground chicken chili loaded with bell peppers, carrots, celery, and a serious spice blend — no grains, no dairy, no flour needed. It comes together in 40 minutes and makes six solid portions, which means one pot covers the whole family with leftovers for tomorrow. The spice list looks long, but most of it is pantry staples you already have.
Before you start
The single most important thing here is getting the ground chicken fully cooked before you add the vegetables and liquid. Ground poultry must reach an internal temperature of 165°F (74°C) — no pink, no exceptions. Break it up well as it browns; large clumps stay raw in the middle and then get hidden once the tomatoes go in. The second thing worth knowing: this chili uses two tablespoons of cumin in the aromatics stage and another two teaspoons in the spice blend. That’s intentional — the early cumin blooms in the hot oil with the onion and garlic, building a deeper base flavor than if you added it all at once with the other spices. Don’t combine the two measures.
Shopping notes
- Tomato sauce (the 15-oz can): The recipe calls this “Neapolitan Sauce” or “Pasta Sauce” depending on where you shop. In the US, look for a plain tomato sauce with no added sugar or cheese. Check the label — many jarred pasta sauces contain sugar, which isn’t paleo-compliant.
- Ground chicken: Organic, skinless ground chicken breast is leaner and will work well here. If you can only find regular ground chicken (which includes some dark meat), that’s fine — it has a bit more fat and won’t dry out as easily.
- Bacon for garnish: If you’re keeping this strictly paleo, look for uncured bacon with no added nitrates or sugar. Skip the garnish entirely if you’re feeding kids who won’t eat it — not worth the extra dish.
- Jalapeño heat: One large jalapeño gives mild-to-medium heat across six servings. For a crowd-friendly pot, remove the seeds and white membrane before chopping.
Troubleshooting
- Chili tastes flat after simmering: The tomato cans vary a lot in acidity and sweetness. If it tastes dull, add a pinch more salt and a small squeeze of lime juice — acid wakes up the spices without changing the flavor profile.
- Too much liquid, watery texture: Leave the lid off during the final 10-minute simmer. Ground chicken releases moisture as it cooks, and the three cans of tomato product add a lot of liquid. Keeping the heat at a steady low simmer uncovered lets it reduce to a proper chili consistency.
- Vegetables still crunchy after cooking: Carrots and celery need time. If yours are cut thick, give them a 3-4 minute head start in the pot before adding the chicken, or dice them smaller (under half an inch) so they cook through in the simmer time.
- Spice blend too hot for some eaters: The cayenne is the main heat driver. Cut it to a pinch or leave it out entirely — the chili powder and jalapeño still give plenty of flavor. You can always serve hot sauce on the side for people who want more.
- Ground chicken sticking and clumping: Ground chicken is stickier than beef. Use a wooden spoon or silicone spatula and keep moving it. A well-heated pan with the olive oil properly hot before the onion goes in makes a real difference.
Storage and reheating
Store cooled chili in an airtight container in the fridge for up to 4 days. It thickens overnight as the vegetables absorb more liquid, so add a splash of water or chicken stock when reheating on the stovetop over medium-low heat. For freezing, portion it into individual containers and freeze for up to 3 months — this chili freezes well because there are no dairy or starch-based thickeners to break down. Thaw overnight in the fridge before reheating, and make sure it reaches a full simmer (165°F/74°C) before serving, since it contains ground poultry.
Paleo Chicken Chili Verde (40 Minutes, No Dairy)
Equipment
Ingredients
2 tablespoons cumin - ground
- 1 can diced tomatoes - 14-ounce / 400g
- 1 can tomato sauce - 15-ounce / 425g, passata
For the spices
- 2 teaspoons cumin - ground
For garnish (optional)
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, chopped jalapeño, and the 2 tablespoons of ground cumin. Stir constantly for 60 seconds until fragrant — this blooms the cumin in the hot oil for deeper flavour.1 tablespoon olive oil, 4 cloves garlic, 1 large jalapeño, 2 cups white onion, 2 tablespoons cumin
- Add the ground chicken, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes, stirring frequently, until fully browned with no pink remaining and the internal temperature reaches 165°F / 74°C.1 pound ground chicken (minced chicken)
- Add the diced tomatoes, stewed tomatoes, and tomato sauce. Stir in the diced carrots, green pepper, red pepper, celery, and all remaining spices (chili powder, ground coriander, basil, oregano, 2 teaspoons cumin, black pepper, salt, onion powder, and cayenne pepper). Stir well to combine.2 tablespoons ground coriander, 1 cup carrots, 1 medium green pepper (green capsicum), 1 medium red pepper (red capsicum), 1 cup celery, 1 can diced tomatoes, 1 can stewed tomatoes, 1 can tomato sauce, 3 tablespoons chili powder, 1 tablespoon basil, 1 tablespoon oregano, 2 teaspoons cumin, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon onion powder, ½ teaspoon cayenne pepper
- Reduce the heat to medium-low, cover partially, and let the chili simmer for 15 minutes, stirring occasionally, until the vegetables are tender and the flavours have melded. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with crumbled fried bacon and diced avocado. Serve immediately.4 pieces bacon, 2 medium avocados
Notes
Nutrition
Frequently asked questions
Can I make this in a slow cooker instead of on the stovetop?
Yes — brown the ground chicken in a skillet first until it hits 165°F (74°C), then transfer everything to the slow cooker and cook on low for 6 hours or high for 3 hours. Skipping the browning step and dumping raw ground chicken straight into a slow cooker is a food safety risk and also produces a grey, unappetizing texture.
How do I know the ground chicken is fully cooked?
Ground chicken is done when it reads 165°F (74°C) on an instant-read thermometer and shows no pink anywhere. Unlike a burger where you can check the center, ground meat in a chili gets broken into small pieces — just make sure the color is fully opaque and the juices run clear before you add the vegetables.
Can I use ground turkey instead of ground chicken?
Ground turkey works as a straight swap and has a very similar flavor and fat content. The same food safety rule applies — cook it to 165°F (74°C) before adding the rest of the ingredients.
The recipe makes 6 servings — can I double it for a larger group?
Doubling works fine, but you’ll need a very large pot (8-quart or bigger) to hold everything. Brown the chicken in two batches rather than crowding the pan — too much meat at once drops the pan temperature and the chicken steams instead of browns, which affects both texture and flavor.
What can I serve this with to make it more filling for big eaters?
Cauliflower rice is the most obvious paleo-friendly option and soaks up the chili base well. A simple green salad or sliced avocado on the side adds bulk without needing any grains — the avocado also cools down the heat from the jalapeño and cayenne, which is useful if you’re feeding people with different spice tolerances.
If you liked this one
- Chicken Macadamia Sausage Rolls
- Hearty Beef Kale Soup
- Fragrant Lamb Coconut Stew
- Spicy Beef Stuffed Peppers
