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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Paleo Veggie Chilli

Updated: Feb 13

Who doesn't loooove a delicious bowl of chilli!? A bowl of chilli on a winter day is one of my simple pleasures in life! I like to add as many vegetables as I can not only do they make it delicious and filling but nutrient-dense. The more veggies the better!

Paleo Veggie Chilli

Serves 8


  • 1 pound Ground Beef

  • 4 cloves Garlic, minced

  • 2 tbsp ghee

  • 1 large Onion, chopped

  • 3 stalks Celery, diced

  • 3 medium Carrots, diced

  • 2 tbsp Chili Powder

  • 1 1/2 tsp Ground Cumin

  • 2 tsp Italian Seasoning

  • 1 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1/2 tsp Red Pepper Flakes (optional)

  • 2 medium Zucchini, diced

  • 1 cup Mushrooms, sliced

  • 1 Bell Pepper, diced

  • 1 15-ounce can Tomato Puree

  • 1 15-ounce can Diced Tomatoes


  1. Brown ground beef in a pan with garlic. Cook over medium heat until beef is fully cooked. Set aside.

  2. Add ghee, onions, celery, carrots and spices. Cook over medium-high heat for about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini, peppers, and mushrooms and cook for 2 minutes, stirring frequently.

  3. Add cooked beef, tomato puree, and diced tomatoes into the pot and mix well.

  4. Bring to a boil, stirring frequently, reduce heat and simmer for 20 minutes. Stirring occasionally.

  5. Serve immediately. Enjoy!