Description
A hearty and flavorful bean-free chili recipe that’s compliant with Whole30. Packed with ground beef and extra vegetables for a satisfying and nutritious meal.
Ingredients
Scale
- 2 tablespoons olive oil or avocado oil
- 2 pounds ground beef (80/20 or 85/15 recommended for flavor)
- 1 large yellow onion, chopped
- 2 bell peppers (any color combination), chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef broth (ensure it’s compliant with Whole30)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1–2 cups chopped zucchini and/or yellow squash (optional, for extra veggies)
- 1 bay leaf
Instructions
- 1. Heat the olive oil or avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 3. Add the chopped onion, bell peppers, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 7-10 minutes.
- 4. Stir in the minced garlic and cook for another minute until fragrant.
- 5. Pour in the crushed tomatoes and diced tomatoes (with their juice). Stir to combine.
- 6. Add the beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Be mindful of the salt, as broths and tomatoes can already contain sodium.
- 7. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
- 8. If using, stir in the chopped zucchini and/or yellow squash during the last 30 minutes of cooking.
- 9. Add the bay leaf during the last 30 minutes of simmering. Remove and discard the bay leaf before serving.
- 10. Taste and adjust seasonings as needed. Add more salt, pepper, or spices for your desired flavor profile.
Notes
Allow the chili to cool completely before storing in airtight containers. Refrigerate for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: approx. 350-400
- Sugar: approx. 8g
- Sodium: approx. 600mg (can vary greatly based on broth and added salt)
- Fat: approx. 20g
- Carbohydrates: approx. 15g
- Fiber: approx. 5g
- Protein: approx. 30g