Whole30 Chili
A rich, hearty Whole30 chili with no beans. Easy stovetop recipe loaded with healthy ingredients like sweet potatoes. Not too spicy and SO delicious!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6 servings
Ingredients
- ½ tablespoon ghee coconut oil, or extra virgin olive oil
- 1 pound 90% to 93% lean ground beef or ground turkey, ground bison, or a mix (I used 85% lean ground bison)
- 1 small yellow onion diced
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon oregano
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground chipotle chili powder use less if you prefer a less spicy chili
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground cinnamon
- 2 to 3 cups low-sodium chicken broth or water divided
- 1 large sweet potato cut into 1/2-inch chunks
- 2 red bell peppers diced
- 1 green bell pepper diced
- 1 15-ounce can pumpkin purée
- 1 15-ounce can fire-roasted diced tomatoes in their juices make sure they are no sugar added if you are looking to be truly Whole30 compliant
- Sliced jalapeno avocado, chopped cilantro, or red onion, for serving
Instructions
- Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the ghee or oil. When it is hot, add the meat, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the it is no longer pink and the onion is beginning to soften, about 7 minutes. If it seems very greasy, drain it off (the amount of fat that cooks off will depend upon the meat you use).
- Add the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon. Stir to evenly coat the meat and vegetables with the spices. Cook until fragrant, about 30 seconds.
- Splash in about 1/2 cup of the broth and run a wooden spoon or rubber spatula along the bottom of the pot to scrape up any brown bits (this is flavor!). Add the next 1 1/2 cups broth, sweet potato, red bell pepper, green bell pepper, pumpkin and diced tomatoes and stir to evenly combine.
- Bring the chili to a boil, then reduce the heat to a simmer. Use a lid to cover the pot part way. Continue to simmer until the chili is thickened and the sweet potatoes have softened, stirring it periodically to prevent it from sticking, about 20 to 30 additional minutes. If the chili isn't becoming as thick as you like, let it simmer for 5 to 10 minutes without the lid. If the chili seems too thick, stir in additional broth to reach your desired consistency (chili thickness is completely personal preference. We like ours fairly thick, and the chili will thicken further as it cools too). Taste and adjust seasonings. Serve hot with desired toppings.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Gently reheat chili in a large pot on the stove over medium heat until hot, adding splashes of broth or water as needed. You can also rewarm this chili in the microwave.
- TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Chop the sweet potatoes, peppers, and onions. Brown the meat and sauté the onions, coating both in the spices. Store them in the refrigerator until ready to cook. When ready to cook, begin with Step 3 and finish cooking as directed.
- TO MAKE IN THE SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the sweet potatoes are tender.
- TO COOK IN THE INSTANT POT: See my Instant Pot Paleo Chili.
Nutrition
Serving: 1(of 6); about 1 2/3 cupCalories: 223kcalCarbohydrates: 22gProtein: 21gFat: 6gSaturated Fat: 3gCholesterol: 50mgPotassium: 761mgFiber: 6gSugar: 8gVitamin A: 16269IUVitamin C: 73mgCalcium: 89mgIron: 5mg
