Whole30 Beef Mince Chilli
Warm up your weeknight dinners with this hearty and flavorful Whole30 Beef Mince Chilli, a wholesome take on classic comfort food. Packed with vibrant veggies like bell peppers, carrots, and celery, and seasoned with a robust blend of cumin, chili powder, smoked paprika, and oregano, this dish is bursting with bold, smoky flavors. Ground beef, tenderly simmered with beef broth and juicy diced tomatoes, creates a rich and satisfying base, while toppings of creamy avocado, fresh cilantro, and zesty lime add layers of freshness. Perfect for meal prepping or a family feast, this Whole30-approved recipe is not only dairy-free and gluten-free but also a nourishing, crowd-pleasing option that comes together in under an hour. Try it tonight and enjoy a hearty chili that’s as health-conscious as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 large, peeled and diced carrot
- 2 diced celery stalk
- 500 grams ground beef
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sliced, for serving avocado
- 0.25 cup, chopped, for garnish fresh cilantro
- 1 for serving lime wedges
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced green and red bell peppers, carrot, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it up with a spoon, until browned, about 8 minutes.
Stir in the canned diced tomatoes, tomato paste, and beef broth. Mix well to combine.
Add the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir to distribute the spices evenly.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
Adjust seasoning with additional salt and pepper if needed, then remove from heat.
Serve hot topped with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
