Easy Whole30 Chili
Loaded with ground beef, vegetables, and warm spices, this Whole30 chili is a winter essential for anyone who loves bean-free chili.
Serves6 to 8
Prep10 minutes
Cook55 minutes to 1 hour
When you tuck into a bowl of this chili on a cold winter day, the first thing you’ll notice is the rich, spice-kissed tomatoey broth and the hearty mix of beef and vegetables. You might also notice there’s not a bean in sight. That’s because this easy recipe is for anyone who prefers their beef chili without beans, which also makes it the ideal fit for anyone doing Whole30.
What Is Whole30 Chili?
You might be surprised to learn that Whole30 chili isn’t all that different from most other batches of chili. Whole30 focuses on eliminating foods like dairy, grains, legumes, refined sugar, alcohol, and processed foods for a period of time. So when it comes to your pot of chili, that means loading up on meat, vegetables, and spices and passing on beans, lentils, beer, or wine, as well as classic toppings such as sour cream or cheese.
This savory chili is a delicious combination of ground beef, bell peppers, and onion. It achieves deep flavor from a slew of spices and pantry ingredients, and a pop of freshness from toppings including fresh cilantro, scallions, and avocado.
Whole30 Chili
Loaded with ground beef, vegetables, and warm spices, this Whole30 chili is a winter essential for anyone who loves bean-free chili.
Prep time 10 minutes
Cook time 55 minutes to 1 hour
Serves 6 to 8
Nutritional Info
Ingredients
- 1
large yellow onion
- 1
medium red bell pepper
- 1
medium green bell pepper
- 3 cloves
garlic
- 1 tablespoon
olive oil
- 1 pound
lean ground beef
- 2 teaspoons
kosher salt, divided
- 2 tablespoons
tomato paste
- 2 tablespoons
chili powder
- 1 tablespoon
ground cumin
- 1 tablespoon
unsweetened natural cocoa powder
- 2 teaspoons
dried oregano
- 1/4 teaspoon
freshly ground black pepper
- 1 (15-ounce) can
fire-roasted diced tomatoes
- 1 1/2 cups
low-sodium beef broth or water
- 1 tablespoon
apple cider vinegar
For serving (optional):
- 1
medium avocado, diced
- 2
medium scallions, thinly sliced
- 1/2 cup
coarsely chopped fresh cilantro
Instructions
Prepare the following, placing them all in the same bowl: Dice 1 medium yellow onion. Core, seed, and dice 1 red and 1 green bell pepper. Mince 3 garlic cloves.
Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef, season with 1 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.
Add the onion, bell pepper, and garlic and cook until softened, 7 to 8 minutes. Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cocoa powder, 2 teaspoons dried oregano, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper and stir to coat the beef. Cook for 2 minutes.
Stir in 1 can fire-roasted diced tomatoes and their juices and 1 1/2 cups beef broth or water. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 40 minutes. Meanwhile, prepare any desired toppings like diced avocado, thinly sliced scallions, and fresh cilantro leaves.
Remove the chili from the heat and stir in 1 tablespoon apple cider vinegar. Serve topped with the avocado, scallions, and cilantro if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.