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Whole30 + Paleo Approved Chili
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5 from 7 votes

Whole30 + Paleo Chili

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 People
Author: Alex Snodgrass

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

Calories: 293kcal | Carbohydrates: 13g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1348mg | Potassium: 975mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1669IU | Vitamin C: 60mg | Calcium: 65mg | Iron: 5mg