01.02.17

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.

Whole30 + Paleo Approved Chili

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 😉

Whole30 + Paleo Approved Chili

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

Whole30 + Paleo Approved Chili
Serves: 8 People
Print
5 from 2 votes
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).

12 Comments

  • Reply
    Kristen
    October 18, 2021 at 2:30 pm

    I do love this recipe, but was curious where the gameday chili recipe disappeared to? I just bought the ingredients for it, and now cannot seem to find it.
    Thanks!

  • Reply
    Melissa
    September 27, 2021 at 10:46 pm

    5 stars
    This is SO good! I finally know the recipe by heart and it is favorite in the rotation of meal prepping! Thanks Alex!

  • Reply
    Sally
    February 2, 2021 at 2:48 pm

    5 stars
    I make this recipe usually every other month! There’s ALWAYS some of this in my freezer — I LOVE it!

  • Reply
    Lisa
    January 23, 2021 at 3:01 pm

    Can you make this in a crockpot?

  • Reply
    Brenna
    January 15, 2021 at 4:23 pm

    This is delicious! Truly a staple in our home. Do you happen to know the nutritional info per serving?

  • Reply
    Cassie
    December 11, 2020 at 2:48 pm

    Could I add pinto beans to this? Maybe sub out some of the ground beef (0.5lb?) for a can? Let me know if beans go well with the rest of the flavor profile!

    • Reply
      Alex
      December 11, 2020 at 7:27 pm

      Yes! You can definitely add beans to this recipe! I just omit beans here to keep it Whole30.

  • Reply
    Dana Leigh
    December 3, 2020 at 6:29 pm

    I love this recipe! We make this so much now, since trying it a few months ago. Looking forward to trying this tonight with our smoked turkey leftovers instead of the beef. Thanks for posting!

  • Reply
    Lisa
    November 29, 2020 at 7:10 pm

    Your chili is a favorite in our house! I’m making it tonight. It sounded perfect for a cool, cloudy day after days of Thanksgiving food and leftovers!

  • Reply
    Erin Denyer
    October 21, 2020 at 3:42 pm

    Is it ok to simmer longer than 4 hours? Like 5?

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