This Asian Inspired Chili is a flavorful and unique Asian fusion chili that has all of the Asian flavors you love but in a hearty chili. Its paleo, whole30, can be modified to be AIP-friendly and is the perfect freezer meal.

asian inspired chili in bowl

Asian Inspired Chili

When I think of the ultimate hearty comfort food, I think of two things: chili, and Asian flavors. We all know and love a good old classic hearty chili, and we also all know and love the unique and comforting flavors of Asian food! So, I thought… why not combine the two? Two is always better than one! And bam, the Asian Inspired Chili was born.

This Asian Inspired Chili is made with ground beef, vegetables and Asian spices to make a unique and flavorful chili! It’s the perfect way to spice up a meal with ground beef that’s relatively cheap and accessible with different flavors. It is made free of beans, gluten, soy, corn, dairy and refined sugar. It is made to be Paleo and Whole30, can easily be made AIP, and is a perfect one-pot meal for freezer meal prep.

The Ingredients for Asian Inspired Chili

  • Ground Beef
  • Chicken Broth
  • Onion & Garlic Cloves
  • Ginger: You can grate a thumb of ginger yourself, or buy pre-grated ginger to save time.
  • Carrots: You can chop carrots yourself, or buy them pre-chopped to save time.
  • Diced Tomato: Sub nomato sauce for AIP.
  • Coconut Aminos
  • Fish Sauce
  • Apple Cider Vinegar
  • Chinese Five-Spice: Omit for AIP.
  • Salt & Black Pepper: Omit pepper for AIP.
  • Coconut Sugar: Omit for Whole30.

For Topping

  • Avocado
  • Fresh Cilantro
  • Green Onion

How to make Asian Inspired Chili

  • Cook Ground Beef & Vegetables: Using a large pot, brown the ground beef over medium heat and season with salt and pepper. Once the beef is cooked, set aside and reserve 2 tbsp of fat in the pan. Saute the onion, garlic  and ginger for 4-5 minutes or until the onion is lightly translucent.
  • Combine & Simmer: Add the carrots, tomato, broth, coconut aminos, fish sauce, apple cider vinegar and five spice. Stir well to combine. Bring to a low boil and reduce to a simmer for 35 minutes, or until the vegetables and tender and the chili is reduced and flavorful.
  • Garnish & Serve: Serve topped with avocado, cilantro, and green onion.

asian inspired chili in bowl

How To Make This Recipe a Freezer Meal

  1. Brown the ground beef and allow it to fully cool.
  2. Add all of the ingredients (reserving the toppings) into a bag and freeze flat for 2-3 months.
  3. Fully defrost in the fridge before cooking as directed.

asian inspired chili in freezer bag

Can you make this recipe in the slow cooker or instant pot?

Personally, I loved making this on the stove top as it reduces the chili to make it thick a lot more than the slow cooker method did. However, you can easily brown the ground beef and then use the “stew” function to make this in the instant pot, or cook it on low for 6-8 hours in the slow cooker.

asian inspired chili in bowl

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Asian Inspired Chili (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This Asian Inspired Chili is a flavorful and unique Asian fusion chili that has all of the Asian flavors you love but in a hearty chili. Its paleo, whole30, can be modified to be AIP-friendly and is the perfect freezer meal.


Scale

Ingredients

  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 1 1/2 cup carrots, chopped
  • 2 cups chicken broth
  • 1 cup diced tomato (sub nomato sauce for AIP)
  • 1/3 cup coconut aminos
  • 2 tsp fish sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp Chinese five-spice (omit for AIP)
  • 2 tsp coconut sugar (omit for Whole30)

For topping

  • 1 avocado, diced
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped

Instructions

  1. Using a large pot, brown the ground beef over medium heat and season with salt and pepper. Once the beef is cooked, set aside and reserve 2 tbsp of fat in the pan.
  2. Saute the onion, garlic and ginger for 4-5 minutes or until the onion is lightly translucent.
  3. Add the carrots, tomato, broth, coconut aminos, fish sauce, apple cider vinegar and five spice. Stir well to combine.
  4. Bring to a low boil and reduce to a simmer for 35 minutes, or until the vegetables and tender and the chili is reduced and flavorful.
  5. Serve topped with avocado, cilantro, and green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 271
  • Fat: 9.1g
  • Carbohydrates: 19.9g
  • Fiber: 4.7g
  • Protein: 27.7g