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.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.