Our @whole30recipes Instagram feed brings you delicious, Whole30 compatible recipes. And, in our series, The Best of Whole30 Recipes, we bring our favorites to the blog.
We have to sit out a lot of National Days. National Wine Day? National Pizza Day? National Doughnut Day? We don’t know her. But National CHILI Day? That’s a day of celebration we can get behind.
Whole30 chili is simple to make and usually comes together quickly with ingredients you already have on hand. There’s something so comforting about throwing a bunch of ingredients into your slow cooker or favorite soup pot and coming back a few hours later to dinner that’s nutritious and ready to eat (and a yummy-smelling house, too).
We rounded up TEN Whole30 compatible recipes, so there is something to suit every chili taste. Enjoy!
HEARTY PUMPKIN CHILI W/ POACHED EGG | A PINCH OF PRIDE
Ingredients
1 yellow onion
1 large sweet potato
2 bell peppers (I used green and orange)
2 lbs ground beef
1 tbsp avocado oil
1 can (15 oz) pumpkin purée
1 each large & small cans (33 oz) diced tomatoes
1/4 cup coconut aminos
2 cups (16 oz) bone broth
2 tbsp chili powder
1 tbsp each paprika, cumin
1/2 tbs each salt, pepper, garlic powder
1/2 tsp each turmeric powder, cayenne
Parsley, avocado, poached egg for garnish
Directions
PREPARE Instant Pot and turn on the sauté feature. Add tablespoon of oil. Let the pot heat up.
DICE onion and add to the Instant Pot. Sauté for about a minute and add ground beef. Once meat starts to brown, add all of your spices.
ONCE the spices smell really fragrant, it’s time to add your diced bell peppers, chopped raw sweet potato, pumpkin purée, diced tomatoes, bone broth and coconut aminos.
PRESSURE cook for 40 minutes on high and then manually release. Check to make sure sweet potatoes are cooked through. If not, continue cooking for 10 minutes.
GARNISH with parsley, avocado and a poached egg. Drip over some hot sauce and it’s time to eat!
INSTANT POT BEEF CHILI | JUST JESSIE B.
Ingredients
2 lbs beef stew meat, cut into bite-sized pieces (you can substitute ground beef)
1 (14.5 oz) can organic diced tomatoes
1 (14.5 oz) can organic tomato sauce
1 (4 oz) can diced green chiles
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red or white onion, diced
1/4 cup coconut aminos
3 tbsp chili powder
2 tbsp minced garlic
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp cumin
1 tbsp cooking fat (I like avocado oil)
salt, to taste
garnish: sliced avocado, diced red onion, chopped cilantro, lime wedges, Whole30 compatible ranch (I love Primal Kitchen Foods)
Instructions
SET the Instant Pot to “sauté” mode. Once the metal insert is hot, melt a tbsp of cooking fat.
ADD the beef, cooking until browned on all sides (don’t worry about cooking it through).
ADD the bell peppers and onions, and cook for 2-3 minutes or until just softened.
STIR in the tomato paste, minced garlic, and spices, and cook until fragrant.
ADD the diced tomatoes, tomato sauce, green chiles, and coconut aminos. Stir until combined then place the lid on top of the Instant Pot. Make sure the vent is set to “sealing.”
COOK on “meat/stew” (high pressure) for 15 minutes, then allow the pressure to release naturally. (Manual release works fine too if you’re in a hurry!)
SEASON with salt to taste, and serve hot with your choice of garnishes on top.
ENJOY!
BEEF CHILI | DANIELLE WALKER
Ingredients
1 tbsp beef tallow or avocado oil (I used the grease from the spaghetti sauce if you’re batching like I did!
1 small yellow onion, chopped
1 red bell pepper, seeded & diced
1 green bell pepper, seeded & diced
3 lbs ground beef
1 (28-oz) can chopped tomatoes, with juice
1 cup Beef Bone Broth
2 tbsp tomato paste
2 cloves garlic, minced
1 bay leaf
2 1/2 tbsp chili powder
2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp mild curry powder
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
3.5 tsp sea salt
1/4 freshly ground black pepper
1 oz unsweetened chocolate
For serving: chopped green onions, and avocado
Instructions
MELT tallow in a large Dutch oven over medium-high heat. Add the onion & both bell peppers & cook for 2 to 3 minutes, until the onion is softened.
ADD the beef & sauté until browned, about 10 minutes more. Drain the fat from the pan & return the pan to medium-high heat.
ADD the tomatoes & their juice, bone broth, tomato paste, garlic, bay leaf, chili powder, cumin, paprika, curry powder, cinnamon, cayenne, red pepper flakes, 3 1/2 teaspoons salt, & 1/4 teaspoon pepper & stir together. Bring to a boil, then turn the heat to medium-low.
STIR in the chocolate & simmer for 45 minutes.
MAKE it ahead: Prepare & cook chili, then store in an airtight container in the refrigerator for 5 days, or in the freezer for 4 months. Defrost chili, warm it on the stove over medium heat for 15 minutes.
WHITE CHICKEN CHILI | THE REAL FOOD DIETITIANS
Ingredients
1.5 lbs Boneless, skinless chicken breasts or thighs
1 tbsp ghee or avocado oil
1 medium onion, diced
1 medium bell pepper, any color; diced
1 small jalapeno, seeds and membranes removed and finely diced
6 cloves garlic, minced
2.5 tsp ground cumin (add more to taste)
1 tsp dried oregano
2 tsp chili powder (add more to taste)
1 tsp sea salt
1/4 tsp black pepper
3 cups compatible chicken broth (homemade or compatible) – for a thicker soup, reduce broth to 2 cups
1 (14-ounce) can compatible full-fat coconut milk
Juice of 1/2 lime
1/2 cup fresh cilantro, chopped
Optional: Fresh cilantro, diced avocado, and lime wedges for garnish
Instructions
ADD onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
ADD broth and place lid on slow cooker.
SET heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
REMOVE chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
TURN heat to high. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
STIR in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
SPICY CHILI | HEALTHY LITTLE PEACH
Ingredients
Chili:
2 lbs ground beef or ground bison
3 cans diced tomatoes (petite if you can find)
1 can tomato sauce
3 tbsp tomato paste
3/4 cup beef broth
1/3 cup water
1 tbsp light olive oil
1 tbsp ghee
1 lime
1 avocado
1/3 cup chopped cilantro
1 whole sweet onion, chopped
Chili Seasoning:
2 tbsp chili powder
1 1/2 tsp cumin
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tbsp pink salt
1 tsp onion salt
1.5 tsp garlic powder
1 tsp ground black pepper
Instructions
HEAT your Dutch oven on high heat with 1 tbsp olive oil.
ADD in your ground bison meat and let simmer. Once your meat is a little crispy and cooked through, set heat to medium and add in your diced tomatoes, tomato sauce and paste.
MIX together and let simmer on medium heat for another 5 minutes.
ADD in all of your chili seasoning spices and set heat on low.
SIMMER on low all afternoon or until the desired doneness. I usually let mine simmer on low for 4-5 hours.
SERVE with diced onions, avocados, cilantro and lime juice.
Want even more Whole30 chili-goodness? Check out these fantastic recipes:
White Chicken Chili A recipe preview from The Whole30 Slow Cooker, shared in partnership with our friends at Thrive Market
Smoky Beef & Bacon Chili Shared by popular demand, this recipe is a runaway hit from The Whole30 Slow Cooker
Instant Pot Spicy Carob Beef Chili Spicy and rich (from the carob), this chili from Sarah Steffens comes together easily in your Instant Pot
Instant Pot Ground Beef Chili from Nom Nom Paleo Michelle Tam of Nom Nom Paleo is one of the best recipe developers around, and her Whole30 compatible chili recipe is a classic, traditional take.
