Whole30 + Paleo Approved Chili

Oh, how I love a good bowl of chili…rain or shine! My husband keeps telling me to stop making chili when it is sunny outside but I just can’t help myself. When I have a craving for chili it is impossible for me not to make a big pot! And this Whole30 + Paleo Approved Chili is great during a Whole30 Challenge.

During the Whole30 challenge, chili is a great choice for lots of reasons:

1. it is delicious
2. it is filling/satisfying
3. it freezes well! Since this recipe feeds a lot of people, I will just make it for my husband and I and freeze the rest for a rainy day…or sunny, whatevs 😉

I have two other chili recipes on the blog because, well, I like chili obviously. Here I have our classic bean-filled Gameday Chili. I also have a Curried Chili, which Clayton said is the “best chili he’s ever had.” It has wonderfully deep and unique flavors! It can also be another Whole30 option if you remove the chickpeas. But this Whole30 + Paleo Approved Chili remains my favorite way to Whole30 Chili: lots of veggies, lots of meat, lots of spice — just how I like it! Enjoy!

For more soups and stews, be sure to check out this recipe round-up!

Whole30 + Paleo Chili

Serves: 8 People

Print

5 from 1 vote

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Ingredients

• 2 tbsp. avocado or olive oil
• 1 large yellow onion diced
• 1 red bell pepper seeded and diced
• 1 green bell pepper seeded and diced
• 1 poblano pepper seeded and diced
• 1/2 jalapeno seeded and diced (optional for added spicy!)
• 1 medium zucchini diced
• 2 cloves garlic minced
• 2 lbs grass-fed ground beef
• 1 [15-oz] can tomato sauce
• 1 [15-oz] can diced tomatoes
• 2 cups beef broth
• 1.5 tbsp chili powder
• 1/4 tsp paprika
• 1/4 tsp ground cumin

Instructions

• In a large pot or dutch oven, heat oil over medium-high heat. Add the diced onions, bell peppers, poblano pepper, zucchini, and garlic. Season, to taste, with kosher salt and pepper. Saute, stirring occasionally, until vegetables are tender. Turn heat down to low when they are tender.
• Meanwhile, in a large skillet over medium-high heat, Add your meat and season with plenty of salt and pepper for flavor. Cook, while breaking up the meat with the back of a spoon, until it is no longer pink. Drain off excess fat then add cooked meat into the pot with the sauteed veggies.
• Add the tomato sauce, diced tomatoes, beef broth, chili powder, and paprika to the pot. Turn heat to medium and bring to a boil, then reduce heat so that the chili is just simmering.
• Simmer, uncovered and stirring occasionally, for at least 1 hour (I sometimes cook it for up to 4 hours, the longer the better!). The chili should reduce a bit and thicken (if you like yours more soupy, simmer it covered).