Whole30 Chili | Paleo Chili

Brad was lucky enough to be given the day off today, and I could stomach waking up early to work…Guess who took the day off as well. 🙂 Poor Brad didn’t realize that our day off was going to be spent with a honey-to-do list. In exchange for all of his hard work, I made him Whole30 Chili.

Yesterday, the aroma of chili from the salad bar fluttered through the air as we shopped for our organic vegetables. I could see his mouth watering, but we both knew we had to pass as standard chili has beans in it. When we got home, I scoured the book looking for a beanless chili to serve Brad, and we were in luck.

The Whole30 Chili filled our home with the comforting smell. We started it mid-afternoon and let it cook as we finished our chores. Right when finished, I opened the pot and basked in a good day’s work. When I took my first bites, I was surprised how little I missed the beans. The flavors mixed beautifully together and were the perfect fix for my craving husband.

The Whole30 Chili can easily be made in a slow cooker as well. Follow all of the directions exactly as below, up to the point when your onions are translucent. At that point, transfer the contents of the pot to your slow cooker. Add the bell peppers, tomatoes, and broth and set to low heat, cooking for 6 to 8 hours.”

Whole30 Chili Ingredients

• 1 pound ground beef
• 1 onion, finely chopped 3 cloves garlic
• minced 1 teaspoon cumin
• 1 teaspoon chili powder
•  ½ teaspoon paprika
• ½ teaspoon mustard powder
• ½ teaspoon salt
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 orange bell pepper, finely chopped
• 1 can (14.5 ounces) diced tomatoes
• 2 cups beef broth Different garnish options can really change the flavor of this dish.

Whole30 Chili Recipe

1. Heat a large pot or high-walled skillet over medium-high heat (without cooking fat).
2. Add the ground meat and cook until the meat is fully browned, 7 to 10 minutes.
3. Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot.
4. Add the onions, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pot.
5. Reduce the heat to medium-low and cook until the onions are translucent, 4 to 5 minutes.
6. Add the bell peppers, tomatoes, and broth.
7. Turn the heat up to high.
8. When the chili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour.