Best 3 Paleo Seafood Chili Recipes

If you're looking for a flavorful and healthy paleo-friendly meal, seafood chili is an excellent option. Packed with lean protein, omega-3 fatty acids, and a variety of nutrient-rich vegetables, this hearty stew is sure to satisfy your taste buds and leave you feeling energized. With its bold and complex flavors, this chili is a perfect choice for chilly nights and casual gatherings, and can be easily customized to suit your dietary preferences, following these simple instructions.

Check out the recipes below so you can choose the best recipe for yourself!

PALEO CHILI

Paleo Chili image

Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.

Provided by Lnldad

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

1 dried chipotle pepper, stem removed
1 cup boiling water
1 ½ teaspoons coconut oil
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground bison
½ pound spicy ground pork sausage
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon Worcestershire sauce
1 (28 ounce) can crushed tomatoes
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper

Steps:

Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 26.4 g, Cholesterol 90.4 mg, Fat 17.2 g, Fiber 7.2 g, Protein 33 g, SaturatedFat 6.7 g, Sodium 1567.2 mg, Sugar 4.6 g

PALEO SEAFOOD CHILI

Paleo Seafood Chili image

Why be traditional during a football game with a meat chili? Everyone makes one... Go ahead and make my paleo seafood chili. It is hearty and full of flavor. Thank you City Fish for the amazing and fresh seafood! If you are adding beans to your diet, then go ahead and drain a can of red kidney beans and add to the pot. Enjoy and go Patriots!

Provided by Cindy Anschutz Barbieri

Categories Chili Without Beans

Time 50m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt, divided
1 teaspoon freshly ground pepper, divided
1 (15 ounce) can diced tomatoes
1 cup chicken broth
1 tablespoon dried parsley
2 teaspoons chili powder
¾ teaspoon cayenne pepper
1 tablespoon tomato paste
½ pound sea scallops - rinsed, drained, patted dry, and cut in half
½ pound haddock, cut into cubes
½ pound uncooked medium shrimp, peeled and deveined

Steps:

Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 9.3 g, Cholesterol 95.8 mg, Fat 3.7 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 1067.5 mg, Sugar 4.9 g

PALEO/PRIMAL CHILI

Paleo/Primal Chili image

This recipe is based off of the Bison Chili recipe found in The Primal Blueprint Cookbook by Mark Sisson (www.MarksDailyApple.com). I have made it several times and have only varied the recipe a little. This recipe does not have beans in it as many other chili recipes do and I prefer it w/o the beans. Hope you enjoy!

Provided by OnTheGoAng

Categories Meat

Time 3h55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 slices bacon, chopped
1 onion, chopped
4 garlic cloves, minced
2 lbs ground grass-fed beef (original recipe says ground bison)
2 tablespoons chili powder
1 teaspoon dried oregano or 1 teaspoon fresh oregano
1 teaspoon paprika
1 1/2-2 cups water (I use beef broth) or 1 1/2-2 cups beef broth (I use beef broth)
1 (14 1/2 ounce) can tomatoes, with liquid finely chopped (seeded and diced (28 ounce can may be used also) or 3 -4 medium sized tomatoes, seeded and diced
1 tablespoon unsweetened cocoa powder
1 tablespoon apple cider vinegar
1 -2 peeled carrot, cut into 1/2 inch dice

Steps:

In a large saucepan (at least 4 quart size) or Dutch oven, over medium heat, cook bacon for a few minutes until slightly brown and some fat has been rendered out.
Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer.
Add ground beef/bison to pan and cook over medium -low heat until brown (cooked) throughout and no pink remains. Drain if necessary without losing onions and garlic (if lean ground beef or bison is used, should not need to drain).
Add spices, water/broth, tomatoes and carrots and stir well to combine.
Cover and simmer over low heat for 1 hour, stirring every 20 minutes to prevent sticking.
Add vinegar and cocoa powder and stir well then simmer uncovered for another 20 minutes. Taste and season with sea salt and black pepper, to taste.
*After everything has "cooked," I like to let this chili cook for several hours on a low temperature. I tastes wonderful and makes your whole house smell yummy!

Nutrition Facts : Calories 1606.1, Fat 163.8, SaturatedFat 67.7, Cholesterol 227.4, Sodium 178.8, Carbohydrate 12.4, Fiber 4.3, Sugar 5, Protein 21.6

Tips:

To save time, use pre-cooked or canned seafood.
If you're using fresh seafood, be sure to cook it thoroughly.
Add more or less chili powder to taste.
Serve with your favorite toppings, such as sour cream, avocado, or cheese.
This chili can be made ahead of time and reheated when ready to serve.

Conclusion:

This paleo seafood chili is a delicious and healthy meal that's perfect for a weeknight dinner or a casual gathering. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a satisfying and nutritious meal, give this paleo seafood chili a try.