Whole30 Hearty Beef Chilli
Warm up with a bowl of **Whole30 Hearty Beef Chili**, a wholesome and nourishing take on the classic comfort food. Packed with nutrient-rich vegetables like zucchini, carrots, and bell peppers, this chili is loaded with vibrant colors and bold flavors. Made with Whole30-compliant ingredients, including ground beef, no-salt-added diced tomatoes, and a blend of smoky spices like cumin, paprika, and cayenne, this recipe is both satisfying and guilt-free. Ready in under an hour, it’s perfect for meal prep or a cozy weeknight dinner. Serve it hot with a sprinkle of fresh cilantro for a flavorful, Whole30-approved dish that the whole family will love. Optimized for a hearty, healthy, and paleo-friendly lifestyle, this chili is an easy way to stay on track without sacrificing taste!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 pound ground beef
- 28 ounces diced tomatoes (no salt added)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, chopped
- 2 medium carrots, peeled and chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped red and green bell peppers, and cook for 5 minutes until they start to soften.
Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes.
Stir in the diced tomatoes with their juice, tomato paste, and beef broth. Mix well.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
Once the mixture begins to simmer, reduce the heat to low and cover the pot. Let it cook for 20 minutes, stirring occasionally.
Add the chopped zucchini and carrots to the pot. Cover again and cook for an additional 15 minutes, until the vegetables are tender.
Taste the chili and adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 54.2 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4973 mg | 106% | |
*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.
