Natural Southwestern Chili

Natural Southwestern Chili
Gluten Free/Paleo Recipe Included

Natural Southwestern Chili

Chili Bowl
Chili Bowl
Chili is always a favorite. Everyone has their preferred version. Thick and hearty or brothy and spicy. This chili recipe has won awards. It calls for fresh roasted green chilies, which is why the name includes “Southwestern”. Green chilies make EVERYTHING taste better.  This recipe has more broth, which we like.

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  • 2 Pounds Grass Fed Beef Hamburger
  • 1 Large Onion Chopped
  • 1 Red Pepper chopped
  • 6 Rasted and Skinned Green Chilies
  • 3 Cloves Garlic chopped
  • 3 Cups Organic Tomato Juice
  • 2 Cups Water
  • 2 Cans Organic Diced Tomatoes
  • 3 Cans Organic Beans drained (I use a variety such as kidney, black bean and chili bean)
  • For Paleo instead of beans add 1 cup of uncooked quinoa and 2 Zucchini chopped
  • One 12oz Can or Bottle of gluten free beer Gluten Free Beer
  • If doing a paleo recipe you can omit the beer, and use 12 ounces of water


  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Cumin
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Mexican Oregon


  • Roast chilies in oven on a cookie sheet sprayed with non-stick cooking spray.  Put under broiler until blackened. Put in baggie and let sweat for 10 minutes. Remove skins and chop.
  • In extra large stock pan, brown your hamburger until cooked. Add your veggies and cook 5 minutes. Add your spices and cook 5 minutes more.  Add all other ingredients and simmer for 1 hour, stir every few minutes.
  • Chili is always better with condements. Us fresh chopped red onioins, fresh jalopenos or cheese. We like to use it all.
  • This chili freezes nicely. Once its done cooking,  place in plastic container, let cool and freeze. Perfect for lunches.

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