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Easy Whole30 Beef Chili

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This super Easy Whole30 Beef Chili is ready in 45 minutes and perfect on a cold winter night, or on game day.

Packed with flavorful ground beef, wholesome ingredients, and rich spices, this healthy chili recipe is the perfect combination of comfort and nutrition!

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

A bowl of bean-free chili in a bowl topped with avocado chunks and sliced jalapenos.

The whole family will love a big bowl of this stove top beanless chili recipe.

Need to prep for busy weeknights? This hearty chili is a great make-ahead recipe that’s ready to reheat when you’re ready, and it makes the delicious leftovers that reheat beautifully. 

What you’ll need

Ingredients needed to make easy whole30 beef chili.
  • Olive oil
  • Diced sweet onion
  • Minced fresh garlic
  • Red bell pepper – cored, deveined, and chopped
  • Ground beef or ground meat of your choice
  • Salt and pepper
  • Chicken stock or beef broth
  • Tomato sauce
  • Fire-roasted diced tomatoes
  • Tomato paste
  • Chipotle chili powder
  • Ground coriander
  • Ground cumin
  • Paprika
  • Dried oregano
  • Your favorite chili toppings – sliced jalapeños, sliced avocado, cilantro, diced onion, etc.

Be sure to check out the detailed printable recipe card below

Looking down on two bowls of beanless chili topped with avocado and jalapeno slices.

How to make Easy Beef Chili

Heat the oil in a Dutch oven over medium-high heat. Add the onion and chopped bell pepper, cook until softened, about 3 minutes.

Diced onion, chopped red bell pepper, and oil in a large pot.

Stir in the garlic and cook for one minute. Add the ground beef, stirring to break it apart, until browned, 8 to 10 minutes.

Ground beef stirred into the diced onion and bell pepper with a wood spatula.

Season with sea salt and black pepper.

Add the tomato sauce and paste, diced tomatoes, and seasonings. Stir to combine.

Tomatoes and seasoning added to the meat mixture.

Bring to a boil, then reduce heat and simmer for 30 minutes.

A bowl of bean-free chili in a bowl topped with avocado chunks and sliced jalapenos.

Serve in a bowl, over crispy baked potatoes or Instant Pot sweet potatoes

Beef chili topped potato.

for a delicious Whole30 or Paleo meal. For the rest of you, top it with sour cream, cheddar cheese, and diced red onions…there’s no judging going on here!

Recipe Tips

  • For more heat, add more chipotle powder, or add hot sauce.
  • If you do not like chipotle pepper, add ancho chili powder instead.
  • Why are there no beans? Because Whole30 and Paleo do not allow beans. Add one 14-ounce can of kidney beans (rinsed and drained) and one 14-ounce can of pinto beans (rinsed and drained) after you add the seasonings for a more classic chili recipe.
  • For a Keto meal, top with cheese and sour cream.

FAQs

How do I store leftover chili?

Allow chili to cool completely, transfer to airtight containers, and store in the refrigerator for up to 5 days. Reheat in a microwave safe bowl or on the stove before serving.

Can I freeze leftover Whole30 chili?

Absolutely! Portion out your cooled leftover chili into airtight containers and freeze for up to 3 months. To serve, defrost overnight in the refrigerator and reheat in the microwave or on the stove until heated through.

Is Whole30 beef chili spicy?

Maybe? It depends on your tastebuds and your tolerance to heat. For less spicy chili start with a smaller amount of chipotle powder. For more heat increase the amount of chipotle powder, or add hot sauce, add cayenne pepper, or add diced habanero pepper with the onions and bell pepper.

Tools used to create this recipe

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Enjoy!!

A bowl of bean-free chili in a bowl topped with avocado chunks and sliced jalapeno.

Easy Whole30 Beef Chili

Easy Whole30 Beef Chili packed with flavorful ground beef, wholesome ingredients, and rich spices, cooked on the stove in 45 minutes!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: beef chili with no beans
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 Servings
Calories: 392kcal
Author: Lisa Johnson

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion diced
  • 1 large red bell pepper or your choice of color – cored, deveined, and chopped
  • 5 cloves garlic minced
  • 2 pounds grass-fed ground beef or ground meat of your choice
  • sea salt and black pepper to taste
  • 1 cup chicken stock or broth
  • 14.5 ounce can tomato sauce
  • 15 ounce can fire-roasted, diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle chili powder start with 1 teaspoon for mild and slowly work your way up to desired spice level
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • avocado chunks, chopped cilantro, sliced jalapeños, diced onion to garnish

Instructions

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion and chopped bell pepper, cook until softened, about 3 minutes.
  • Stir in the garlic and cook for one minute. Add the ground beef, stirring to break it apart, until browned, 8 to 10 minutes. Season with sea salt and black pepper.
  • Add the chicken stock, tomato sauce and paste, diced tomatoes, and seasonings. Stir to combine.
  • Bring to a boil, then reduce heat and simmer for 30 minutes.

Notes

  • For less spicy chili start with a smaller amount of chipotle powder. For more heat increase the amount of chipotle powder, or add hot sauce, add cayenne pepper, or add diced habanero pepper with the onions and bell pepper.
  • If you do not like chipotle pepper, add ancho chili powder instead.
  • Why are there no beans? Because Whole 30 and Paleo do not allow beans, silly. Add one 14-ounce can of kidney beans (rinsed and drained) and one 14-ounce can of pinto beans (rinsed and drained) after you add the seasonings for a more traditional chili.
  • To store leftovers – allow chili to cool completely, transfer to airtight containers, and store in the refrigerator for up to 5 days. Reheat in a microwave safe bowl or on the stove before serving.
  • To freeze chili – portion out your cooled leftover chili into airtight containers and freeze for up to 3 months. To serve, defrost overnight in the refrigerator and reheat in the microwave or on the stove until heated through.

Nutrition

Calories: 392kcal | Carbohydrates: 14g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 516mg | Potassium: 722mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2198IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 5mg

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