01.02.17

Whole30 + Paleo Approved Chili

Uh, 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! 

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 😉

We have two other chili recipes on the blog because, well, we like chili obviously. Here we have our classic bean-filled “Gameday Chili“. We also have a Paleo Sweet Potato Chili which is also Whole30 approved but, if I am being honest I am not the biggest fan of sweet potatoes swimming around in my chili. You either love it or you don’t. I want my chili savory only, please! Which is where this recipe comes into play–here I am sharing my favorite way to Whole30 Chili. Lots of veggies, lots of meat, lots of spice. Just how I like it! Enjoy!

Whole30 Chili
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 tbsp. avocado or olive oil
  2. 1 large yellow onion, diced
  3. 1 red bell pepper, seeded and diced
  4. 1 green bell pepper, seeded and diced
  5. 1 poblano pepper, seeded and diced
  6. 1/2 jalapeno, seeded and dice (optional for added spicy!)
  7. 1 medium zucchini, diced
  8. 2 cloves garlic, minced
  9. 2 lbs. grassfed ground beef
  10. 1 (15oz) can of tomato sauce
  11. 1 (15oz) can diced tomatoes
  12. 2 cups beef broth
  13. 1.5 tbsp. chili powder
  14. 1/4 tsp. paprika
  15. 1/4 tsp. ground cumin
Instructions
  1. 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.
  2. 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 and add into the pot with the sauteed veggies.
  3. Add the tomato sauce, diced tomatoes, beef broth, chili powder, and paprika. Turn heat to medium and bring to a boil, then reduce heat so that the chili is just simmering.
  4. 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).
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