Paleo + Whole 30 Chili

Normally I prefer to make any sort of chili, beef or stew in the crock pot–it’s just so easy to set it and come home to a ready-made meal at the end of the day. This chili, however, only takes about 10 minutes to chop and prep everything and then 15 minutes of active time at the stove (browning the meat, adding in the ingredients). You then can let it simmer while you clean up the kitchen…. or kick back with a glass of wine (La Croix if you’re on Whole 30!) while your husband cleans the kitchen!

Paleo/Whole 30 Chili // Whole Life Handbook // www.WholeLifeHandbook.com

Beef broth is preferable for this recipe, but I have a hard time finding beef broth without sugar in it. If you are doing Whole 30 and aren’t able to find a good beef broth, chicken broth will be just fine. For the sweet potatoes, I like to use one white (Hannah) sweet potato and one traditional orange sweet potato, but whatever you have on hand will be perfect.

This recipe is flavorful and can be enjoyed whether you are following a Paleo diet, doing the Whole 30 or none of the above! In fact, I made this recipe for my cousin during the Super Bowl. She doesn’t even like chili but had two helpings of this.

Enjoy!

Paleo/Whole 30 Chili // Whole Life Handbook // www.WholeLifeHandbook.com

Paleo + Whole 30 Chili

  • 2 lbs ground meat (I use 1 lb venison and 1 lb lean beef)
  • 1 medium white or yellow onion, diced
  • 3 garlic cloves (dice or crush them in a garlic press)
  • 1 green pepper, diced
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp pink Himalayan sea salt
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 2 Tbsp tomato paste
  • 2 cups beef or chicken broth
  • 2 medium-sized sweet potatoes, peeled and diced
  • 1 28 oz box (or 2 14.5 oz cans) diced tomatoes (I like to use fire roasted)
  • Avocado (for garnish)
  • Red pepper flakes (for garnish)
  1. Brown the ground meat over medium heat until nearly fully cooked.
  2. Drain some of the grease out of the pan before adding the diced onion, green pepper, garlic cloves and seasoning (cumin, chili powder, salt, paprika, cayenne pepper, oregano and black pepper).
  3. Stir frequently until the onions are translucent, about 3-5 minutes. Add in the tomato paste and stir to coat the meat and veggies.
  4. Add the sweet potatoes, broth and diced tomatoes. Stir to combine.
  5. Simmer for 30-40 minutes to allow the flavors to develop. Check the chili around the 20 minute mark. If you prefer a soupier chili, you can add a bit more broth at this point.
  6. Serve garnished with avocado (or guacamole) and red pepper flakes for additional heat.

 

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