Vegetarian Paleo Chilli Bowl

A Paleo AND Vegetarian Whole30 Chili recipe. (Which means your gluten free friends can also eat this.) Yes, that’s possible. It’s even vegan if you don’t don’t add the egg!


  • 2 Tablespoons avocado or coconut oil
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, peeled and cubed
  • 2 1/2-3 cups of butternut, cut into cubes (about 1 small squash)
  • 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
  • 1 tablespoon chilli powder

  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • ground sea salt and black pepper
  • 1 28-ounce can diced tomatoes, including the liquid
  • 2 cups vegetable broth
  • 1/2 cup chopped fresh cilantro
  • Poached or fried eggs, for serving (optional)


  1. In a Dutch oven or Instant Pot, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.
  2. Add the rest of the ingredients (except the cilantro and eggs) and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.
  3. Stir in the cilantro. Taste, and add more salt, if needed.
  4. Ladle into bowls and throw a poached egg on top if you feel so inclined.

Recipe from

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