This classic chili is loaded with flavor but is totally Whole30 compliant. No beans, soy, dairy, or legumes – just ground meat like beef, bison, turkey, or chicken, in a rich and spicy tomato sauce packed with veggies.
Why This Recipe Is So Good
- This Whole30 chili is rich, thick, and hearty. You won’t even miss the beans!
- You can make this chili not-so-spicy or oh-so-spicy — whatever your preference is!
- It’s bean free, making it lower in carbs.
How To Make Whole30 Chili
- Cook ground meat of your choice in a Dutch oven or heavy-bottomed stockpot (enameled cast iron specifically) over medium heat until the meat is brown and broken up. Remove the meat from the Dutch oven and put it in a bowl to the side.
- Add the avocado oil or another neutral oil to the Dutch oven. Add the chopped onion, chopped celery, red bell pepper, 1 finely chopped jalapeño (cored and seeded for less heat), and minced garlic. Cook 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 combined.
- Add the beef broth (or pickled jalapeño juice, or a combination of both, depending on how spicy you want your chili), the diced tomatoes and their juice. Stir.
- Add the meat back to the Dutch oven. Bring everything to a low boil, then reduce the heat to low to medium-low. You want a strong simmer with bubbles in your chili. For 45 minute chili, let simmer for 20 minutes, stirring occasionally. The chili can be simmered for up to 2 hours on low.
- Remove the Dutch oven from the heat. Let the chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.
- I love this chili with a combination of grass-fed ground beef and bison, but you can use any meat you’d like. If you are using ground turkey, pair with meat with a higher fat content.
- You can add as much or as little spice as you’d like. For a kick of heat, substitute some of the beef broth with pickled jalapeño juice. If you only want a little spice, core, and seed the fresh jalapeño for a milder chili.
- This Whole30 chili can be made in as little as 45 minutes, but you can simmer on low up to 2 hours.
More Whole30 Recipes
- Whole30 Chicken Salad
- Indian Meatballs Recipe with Creamy Sauce (Whole30, Paleo)
- Whole30 Chicken Curry (Low Carb, Paleo)
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)
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- Dutch oven or heavy-bottomed stock pot
- 2 tablespoon avocado oil or other neutral oil
- 2 pounds ground meat like beef, bison, turkey, or chicken. See Note
- 2 cups chopped onions
- 2 tablespoons minced garlic
- 1 large red bell pepper cored, deveined, and chopped
- 1 cup chopped celery
- 1 jalapeño pepper cored, deveined, and finely chopped
- 2 tablespoons tomato paste
- 1/2 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 bay leaves
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 24 oz can fire-roasted diced tomatoes
- 1 cup beef broth or chicken broth
- 1 1/2 tsp Salt and pepper to taste
- Sliced green onions
- Chopped yellow onions
- Diced avocado
- Fresh or pickled jalapeño slices
- Cook meat in Dutch oven over medium heat until brown and broken up. Transfer the meat to a bowl.
- Add avocado oil to Dutch oven. Add 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 leaves, salt, and pepper. Stir until completely combined.
- Add beef broth, pickled jalapeño juice, or combination of both (see notes), as well as diced tomatoes with their juice. Stir.
- Add meat back to the Dutch oven. Bring everything to a low boil. Reduce the heat to low to medium-low. Simmer the chili for 20-25 minutes for 45 minute chili. Can be simmered on low for up to 2 hours. Stir occasionally.
- Remove the Dutch oven from heat and let chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.