Whole30 Hearty Chilli Beans
Warm up with a bowl of Whole30 Hearty Chili Beans, a flavorful and protein-packed dish that’s perfect for Whole30 enthusiasts or anyone craving a wholesome, comforting meal. This hearty chili is a vibrant medley of grass-fed ground beef, a rainbow of fresh vegetables like red bell peppers, carrots, and celery, and rich spices like chili powder, smoked paprika, and cumin for a bold, satisfying flavor. Simmered to perfection with crushed tomatoes and beef broth, this recipe is naturally bean-free and Whole30-compliant, making it a guilt-free indulgence for those on the diet. Topped with creamy avocado, fresh cilantro, and a kick of jalapeño, it’s as customizable as it is delicious. With just 20 minutes of prep and a total cook time of 40 minutes, this one-pot chili is an easy, nourishing meal for the whole family. Perfect for a cozy dinner or meal prep!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 pound ground beef (grass-fed)
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 large avocado, diced
- 1 jalapeño, sliced (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
Stir in the chopped red bell pepper, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is browned and no longer pink, about 6-8 minutes.
Stir in the canned crushed tomatoes, beef broth, and tomato paste. Mix well to combine.
Add the chili powder, ground cumin, dried oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to distribute the spices evenly.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, allowing the flavors to deepen and meld together.
Taste and adjust seasonings if necessary. Remove from heat.
Serve hot, garnished with fresh cilantro, diced avocado, and sliced jalapeño if desired.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 60.1 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6797 mg | 145% | |
*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.
