This classic chili is packed with flavor but is totally Whole30 compliant. No beans, soy, dairy or legumes – just ground beef like beef, bison, turkey or chicken, in a rich, spicy tomato sauce that’s packed with vegetables.
Why this recipe is so good
- This Whole30 chili is rich, dense and hearty. You won’t miss the beans either!
- you can do it chili not so hot or so hot – whatever your preference!
- IS bean freemaking it lower in carbohydrates.
How to do it
- Cook the ground beef of your choice in a Dutch oven or thick-bottomed saucepan (especially enameled cast iron) over medium heat until the meat is browned and broken. Remove the meat from the Dutch oven and place it in a bowl aside.
- Add avocado oil or another neutral oil to the Dutch oven. Add the chopped onion, chopped celery, red pepper, 1 finely chopped jalapeño (core and seeded to reduce heat) and minced garlic. Cook for about 5 minutes, stirring occasionally, until tender.
- Add the chili powder, oregano, cumin, tomato paste, bay leaves, garlic powder, salt and pepper. Stir until everything is completely blended.
- Add the beef broth (or pickled jalapeño juice, or a combination of both, depending on how spicy you want your chili), diced tomatoes, and their juice. Shake.
- Return the meat to the Dutch oven. Bring everything to a low boil, then turn the heat down to medium-low. You want strong cooking with the bubbles in your chili. For 45 minutes chilli, simmer for 20 minutes, stirring occasionally. The chili can be simmered for up to 2 hours.
- Remove the Dutch oven from the heat. Let the chilli rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.
The chef’s advice
- I love this chilli with a combination of ground beef and grass-fed bisonbut you can use any meat you want. If you use ground turkey, combine it with meat with a higher fat content.
- You can add as many spices as you like. For a hit of heat, replace some of the beef broth with pickled jalapeño juice. If you just want some spice, core and fresh jalapeño seeds for a more delicate chili.
- This whole30 chili it can be achieved in just 45 minutes, but you can simmer up low until 2 hours.
More Whole30 Recipes
Cook the meat in the Dutch oven over medium heat until golden brown and crumbled. Transfer the meat to a bowl.
Add the avocado oil to the Dutch oven. Add the onion, celery, bell pepper, jalapeño and garlic. Cook until tender, or about 5 minutes. Stir occasionally.
Add chili powder, oregano, cumin, tomato paste, garlic powder, bay leaf, salt and pepper. Stir until completely blended.
Add the beef broth, pickled jalapeño juice or a combination of both (see notes), as well as the diced tomatoes with their juice. Shake.
Return the meat to the Dutch oven. Bring everything to a low boil. Reduce the heat from low to medium-low. Simmer the chilli for 20-25 minutes for 45 minutes of chilli. It can be simmered for up to 2 hours. Stir occasionally.
Remove the Dutch oven from the heat and let the chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.
Calories: 512kcal, Carbohydrates: 17g, Protein: 29g, Fat: 36g, Saturated fats: 12g, Cholesterol: 107mg, Sodium: 1154mg, Potassium: 774mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2846IU, C vitamin: 37mg, Soccer: 120mg, Iron: 6mg, Net carbohydrates: 12g
The number of total portions displayed is approximate. Actual number of servings wit will depend on the portion size you prefer.
The nutrition facts shown are general guidelines and reflect the information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on the specific brands and types of ingredients used.
To determine the weight of a serving, prepare the recipe as indicated. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.