This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

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.

overhead shot of Whole30 chili in white bowl garnished with avocado, jalapenos, onions, and cilantro.

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 It

  1. 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.
  2. 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.
  3. Add the chili powder, oregano, cumin, tomato paste, bay leaves, garlic powder, salt, and pepper. Stir until everything is completely combined.
  4. 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.
  5. 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.
  6. 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.
Instructions for Whole30 chili

Chef’s Tips

  • 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.
Bowl of Whole30 chili garnished with jalapenos, onions, and avocados

More Whole30 Recipes

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Recipe By: Cheryl Malik
4.89 from 27 votes

Whole30 Chili

Prep 10 minutes
Cook 35 minutes
Total 45 minutes
A classic chili recipe made Whole30, paleo, and low carb. Spicy and rich, this soup is filling and cozy, but it only takes about 45 minutes!
Remove Ads
6 servings

Equipment

  • Dutch oven or heavy-bottomed stock pot

Ingredients

  • 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
  • ½ 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 ½ tsp Salt and pepper to taste

Garnishes

  • Sliced green onions
  • Chopped yellow onions
  • Diced avocado
  • Fresh or pickled jalapeño slices

Instructions

  • 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.

Approximate Information for One Serving

Calories: 512calProtein: 29gFat: 36gSaturated Fat: 12gCholesterol: 107mgSodium: 1154mgPotassium: 774mgTotal Carbs: 17gFiber: 5gSugar: 7gNet Carbs: 12gVitamin A: 2846IUVitamin C: 37mgCalcium: 120mgIron: 6mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. 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. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Rate this Recipe Tag @40Aprons on Instagram
Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

Never Miss A Meal!

New Recipes Straight To Your Inbox

A curated selection of our most recent recipes, delivered straight to your inbox once a week.

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

48 Comments

  1. This is the Best Chili Recipe we have ever eaten. This recipe is my go to recipe for Chili every time I made Chili5 stars

    Reply

    1. Hi, Linda! All of that information is shown on the recipe card above. As written, this chili yields approximately 6 servings. Focusing only on the meat, 2 pounds of ground meat at 6 servings would give you roughly 5 ounces of meat per serving, but that’s assuming each serving contains equal amounts of the ground meat – not always guaranteed with a soup or chili. You may also find that smaller portions are better for you, so you might be able to stretch this recipe as written into 8 servings rather than 6.

      Reply

    1. It’s up to you! We typically recommend simmering with the lid on, but if you want to dry up some of the liquid you can leave the lid off so it evaporates.5 stars

      Reply

Where To Next?