Chili and “Cornbread”


My Grandmother is from the south and has always made a mean cornbread. The best thing ever is to crumble it up in a big bowl of chili, so tasty. These days I try to avoid regular chili, the beans aren’t paleo and regular cornbread is full of non-paleo ingredients. I modified some different versions of paleo chili I found and came up with a version I really liked. The beans have been replaced with veggies and I think you could really get creative with the vegetables you use here. I thought carrots were a bit odd in chili but it turns out they worked!


The best thing however is the “cornbread” recipe I found. Yes I used quotations because there’s not a bit of corn in this bread, but for me it hit the spot. The key is almond flour which has a similar course texture to cornmeal. The original recipe (found here) used more honey than I can handle so I scaled back on it and added a little sweetener. If you have no problems with the added sugar, just use the 1/3 cup of raw honey originally called for.


I think this is a great comfort food meal for a chilly (ha ha get it?) fall day. Hope you enjoy!

Paleo Chili


½ lb. ground beef

16 oz. beef broth

1 small onion diced

1 zucchini diced

1 cup diced carrots

1 tsp minced garlic

1 can Rotel (diced tomatoes and green chili)

3 Tbsp. tomato paste

1- 2 Tbsp. chili powder (add more for a spicier chili)

1 tsp cumin

1 – 2 Tbsp. avocado or coconut oil

Salt and pepper to taste


In a medium sized pot cook onions in oil over medium high heat until tender. Add beef and cook until browned. At this point you can drain some of the fat (confession I didn’t, don’t judge me, fat is flavor). Add beef broth, carrots and onions. Bring to a boil then turn to low and simmer until veggies are tender. Mix in the rest of the ingredients and stir well, leaving it to simmer for another 20 – 30 mins.

Paleo “cornbread”


1 ½ cups almond flour

½ tsp baking soda

½ tsp salt

½ Tbsp artificial sweetener

1 Tbsp honey

4 eggs


Combine all ingredients in a medium bowl. Mix well, add to a greased 8×8 pan or a small round pan. Bake at 350° for 25 mins or until a toothpick in the center comes out clean. Should be a little golden brown on the top.


Sandy Carpenter

Sandy Carpenter

Busy working Mom of two and wife of one. Trying to eat healthier so I feel better and convincing my family to do the same!

Scroll to top