Nickel Allergy Friendly Paleo Beef Chili
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Learn more āIngredients
6 servings
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 lb ground beef (80/20)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- Ā½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 tbsp coconut aminos
For serving
- sliced avocado (optional)
Can be omittedavocado
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Heat the avocado oil in a large Dutch oven over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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