Whole30 Chili

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Chili season is heeeeeere! Can you believe? Here in Arkansas we waited until the end of October to have socially appropriate chili weather. True to form.

But truth be told I’ve been making this chili recipe since school started. We love it to bits. It’s an easy one that can be cooked in the crock pot, instant pot, or stove top. We like all three methods for different reasons.

My favorite way to enjoy it is paleo AF. I put a dollop of dump ranch on top. I know, I know… RANCH on CHILI?

First of all, you can take SEVERAL seats and TRY IT.

When we started eating mostly paleo, I missed the creamy, dreamy dollop of love that is sour cream. Heck, I still LOVE sour cream, but it doesn’t love me, so I only eat it when it’s worth it. A lot of times it is worth it! But when it isn’t dump ranch does the trick.

Now, let’s talk about veggie loading.

This recipe is so flexible. The base recipe has onions and peppers in it, but we like to add all manner of extra veggies to it, just because. Here are a few ideas for loading this recipe with veggies:

  • Throw in a bag of cauliflower rice.
  • Chop up some greens teeny tiny and toss them in. I mean TINY. You won’t even notice.
  • Put some cubed butternut squash or sweet potato in there before you start the simmer.
  • Jalepenos for HEAT!
  • Carrots for COLOR.
  • Zucchini for texture.

I told you! The possibilities are endless. TRY IT. The best way to give yourself veggies under-the-radar is to add them to chili. TRUST ME.

Whole30 Chili

Servings 12

Ingredients
  

  • 3 lb ground beef
  • 3 yellow onions, diced
  • 3 bell peppers, diced
  • 1.5 tbsp minced garlic
  • 3 cans tomato sauce (14.5 oz/ can)
  • 3 cans diced tomatoes (14.5 oz/ can)
  • 2.5 tbsp cumin
  • 3 tbsp chili powder
  • 2 tsp salt
  • 1 tsp pepper
  • .5 tsp cayenne pepper optional
  • 1-2 bags frozen cauliflower rice optional

Instructions
 

  • PLACE 2-3 tbsp compliant oil in a large pot over medium heat. Add onions, peppers, and garlic. Sauté until onions are soft and translucent.
  • BROWN ground beef in a separate skillet. Break apart and stir until cooked through. Drain any excess grease. Once browned, add to pot with onions and peppers. 
  • ADD tomato sauce, diced tomatoes, spices, and cauli rice. Stir well until everything is incorporated. 
  • SET stove to low-medium, looking for a simmer. Cover and Simmer for 30 minutes. If there seems to be excess liquid, continue simmering until thick to preference.
  • SERVE with compliant toppings like avocado, more onions, nutritional yeast, cilantro, or dump ranch.

allison

Sweatman

Allison is an IEP Coach, disability advocate, writer and mother of two incredible kids. She writes about special needs, blended diets, and all things mental health.

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