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–+ servings

Whole30 Chili

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!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Yield: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.

Nutrition

Calories: 512cal | Protein: 29g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 1154mg | Potassium: 774mg | Total Carbs: 17g | Fiber: 5g | Sugar: 7g | Net Carbs: 12g | Vitamin A: 2846IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 6mg
Recipe By:Cheryl Malik