Whole30 Classic Chili with Meat and Beans
Warm up your table with this hearty Whole30 Classic Chili with Meat and Beans—an irresistible bowl of comfort that fits perfectly into your Whole30 lifestyle! Packed with chunks of tender ground beef, colorful vegetables like bell peppers and carrots, and vibrant, smoky spices, this chili is as nourishing as it is flavorful. A medley of chili powder, cumin, smoked paprika, and a touch of cayenne brings just the right amount of heat, while a simmer in juicy tomatoes and beef broth creates a rich and satisfying base. Quick to prep and ready in under an hour, this Whole30-compliant recipe is gluten-free, dairy-free, and bean-free, making it a wholesome choice for anyone looking to stick to clean eating without skimping on big, bold flavors. Perfect for meal prep, weeknight dinners, or feeding a crowd, this classic chili is even better paired with a sprinkle of fresh cilantro on top!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrot, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 0.25 cup fresh cilantro, chopped for garnish (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, and sauté for about 3-4 minutes until translucent.
Add the diced red and green bell peppers and diced carrots to the pot, and cook for another 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no pink remains, about 6-7 minutes.
Stir in the canned diced tomatoes, tomato paste, and beef broth, ensuring everything is well combined.
Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, black pepper, and the bay leaf. Stir well to incorporate all the spices.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.
After the chili has thickened and flavors have melded, remove the bay leaf.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 46.3 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4459 mg | 95% | |
*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.
