Paleo Chicken Chili Verde (40 Minutes, No Dairy)
Let’s start with some awesome Best Paleo Chicken Chili Verde Recipe that we’re pretty sure you and your family will enjoy.
Equipment
Large heavy-bottomed pot or Dutch oven (6-quart / 5.7L minimum)
Wooden spoon or heat-resistant spatula
Sharp chef's knife
Large cutting board
Instant-read thermometer
Can opener
Ingredients
1 pound ground chicken (minced chicken) - 450g, lean, organic, without skin
1 tablespoon olive oil
4 cloves garlic - minced
1 large jalapeño - finely chopped
2 cups white onion - chopped, about 300g / 1 large onion
2 tablespoons cumin - ground
2 tablespoons ground coriander - ground coriander seed, not fresh cilantro
1 cup carrots - diced, about 130g / 2 medium carrots
1 medium green pepper (green capsicum) - diced
1 medium red pepper (red capsicum) - diced
1 cup celery - diced, about 100g / 3 stalks- 1 can diced tomatoes - 14-ounce / 400g
1 can stewed tomatoes - 28-ounce / 795g- 1 can tomato sauce - 15-ounce / 425g, passata
For the spices
3 tablespoons chili powder
1 tablespoon basil - dried
1 tablespoon oregano - dried- 2 teaspoons cumin - ground
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon cayenne pepper
For garnish (optional)
4 pieces bacon - fried and crumbled
2 medium avocados - diced
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
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. The chili thickens overnight — add a splash of water or chicken stock when reheating.
Freezing: Portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat to a full simmer (165°F / 74°C) before serving.
Make-Ahead: This chili tastes even better the next day as the spices meld. Make it a day ahead and reheat gently on the stovetop over medium-low heat.
Substitution: Swap ground chicken for ground turkey at a 1:1 ratio — cooking times and temperatures remain the same. For extra heat, leave the jalapeño seeds in or add a second jalapeño.
Pro Tip: Don't combine the two cumin measures. The first 2 tablespoons bloom in hot oil with the aromatics to build a deep base flavour, while the 2 teaspoons added later with the spice blend provide a brighter top note.
Slow Cooker Option: Brown the ground chicken in a skillet first until it reaches 165°F / 74°C with no pink remaining. Transfer the browned chicken and all other ingredients to the slow cooker and cook on low for 6 hours or high for 3 hours.
Nutrition Note: Per-serving nutrition includes the optional bacon and avocado garnish. Without garnish, expect approximately 40-50 fewer calories and 8-10g less fat per serving.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 31gProtein: 22gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 81mgSodium: 957mgPotassium: 1612mgFiber: 12gSugar: 11gVitamin A: 6132IUVitamin C: 73mgCalcium: 164mgIron: 7mg
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