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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:
- it is delicious
- it is filling/satisfying
- 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
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
- 2 tsp kosher salt, or more to taste
- 1 tsp fresh cracked pepper
- 1 tbsp tomato paste
- 1 [15-oz] can tomato sauce
- 1 [15-oz] can fire roasted diced tomatoes
- 2 cups beef broth
- 1.5 tbsp chili powder
- 1 tsp paprika
- 1/2 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. Saute, stirring occasionally, until vegetables begin to soften, about 4 minutes.
- Add the meat and cook, breaking up the meat with the back of a spoon, until it is no longer pink. Drain off excess fat and return to the pot over medium heat.
- Add the salt, pepper and tomato paste and stir until well combined. Then add the tomato sauce, diced tomatoes, beef broth, chili powder, paprika, and cumin to the pot. Bring to a rapid simmer, then reduce heat so that the chili it is gently simmering on low to medium-low heat.
- 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many grams of carbs, fiber, fat and protein for this recipe? And what is the calorie count per serving.
Look forward to trying it
Just updated this! Please note this is an automatic calculation so should just be used as an estimate.
What is the purpose of cooking the meat separately? I’d love to use less dishes if possible! Can I sauté the veggies and then add the raw meat, cook it, and drain off the excess grease? Thanks!
Yes you can absolutely do that. I have no clue why I thought that was a good idea, this is a very old recipe haha