Whole30 Homemade Chili
Satisfy your cravings with this hearty and flavorful Whole30 Homemade Chili, a perfect one-pot meal designed for clean eating without sacrificing taste. Packed with wholesome ingredients like grass-fed ground beef, vibrant bell peppers, nutrient-rich zucchini, and carrots, this chili bursts with nourishing goodness. A blend of bold spices—chili powder, cumin, paprika, and cayenne—creates a rich, savory depth that will warm you from the inside out. Simmered to perfection with no-salt-added diced tomatoes and beef stock, this recipe embodies the essence of comfort food while staying compliant with Whole30 guidelines. Ready in just over an hour, it's perfect for meal prepping or feeding a crowd, and each bowl is elegantly finished with a sprinkle of fresh cilantro and a squeeze of bright lime. Whether you're following a Whole30 diet or simply love a healthy, delicious twist on classic chili, this dish is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium bell peppers, chopped
- 4 garlic cloves, minced
- 2 pounds ground beef, preferably grass-fed
- 28 ounces diced tomatoes, no salt added
- 3 tablespoons tomato paste
- 1.5 cups beef stock
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, chopped
- 2 medium carrot, peeled and chopped
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
In a large pot, heat the olive oil over medium heat.
Add chopped onions and bell peppers to the pot, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through, about 8-10 minutes.
Stir in the diced tomatoes, tomato paste, and beef stock. Mix well to combine.
Add in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to incorporate all the spices.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Add the chopped zucchini and carrots to the pot and continue to simmer for another 20 minutes until the vegetables are tender.
Taste and adjust seasoning if necessary.
Serve hot, topped with cilantro and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 57.4 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 6454 mg | 137% | |
*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.
