Whole30 Texas Roadhouse Style Chili
Warm up your kitchen with a hearty bowl of Whole30 Texas Roadhouse Style Chili, a healthier spin on the classic comfort food. Packed with perfectly browned grass-fed ground beef, fire-roasted tomatoes, and a medley of vibrant vegetables like green bell peppers and onions, this chili bursts with bold, smoky flavors thanks to a blend of chili powder, smoked paprika, and cumin. Simmered to perfection with beef bone broth for a rich, savory base, this Whole30-compliant recipe is free from added sugars and filled with nutrient-dense goodness. Ready in just over an hour, it’s an ideal dish to serve on chilly evenings, garnished with fresh cilantro, sliced green onions, and creamy avocado for an extra touch of indulgence. Perfect for paleo and clean-eating enthusiasts, this hearty chili will keep you satisfied and energized for hours!
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Recipe Information
Ingredients
- 2 pounds Ground beef (grass-fed preferred)
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 28 ounces Fire-roasted diced tomatoes (no added sugar)
- 6 ounces Tomato paste (compliant, no added sugar)
- 1.5 cups Beef bone broth
- 3 tablespoons Chili powder
- 1 tablespoon Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper (or to taste)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 0.25 cup Sliced green onions (optional, for garnish)
- 1 medium Avocado, diced (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, garlic, and green bell pepper to the pot with the beef. Sauté for 5-8 minutes, or until the vegetables have softened.
Stir in the chili powder, smoked paprika, ground cumin, oregano, cayenne pepper, salt, and black pepper. Toast the spices for 1-2 minutes to bring out their flavors.
Add the fire-roasted tomatoes, tomato paste, and beef bone broth. Stir well to combine all ingredients.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, uncover the pot and let the chili simmer for another 10-15 minutes to thicken slightly, if desired.
Taste the chili and adjust seasonings if needed.
Serve hot in bowls, garnished with fresh cilantro, green onions, and diced avocado if desired.
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 61.5 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 6659 mg | 142% | |
*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.
