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Whole30 + Paleo Approved Chili
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5 from 4 votes

Whole30 + Paleo Chili

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


  • 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


  • 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).