Easy Whole30 Beef Chili
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Last Updated on August 21, 2023 by Lisa Johnson
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.
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
- 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
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.
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 tomato sauce and paste, diced tomatoes, and seasonings. Stir to combine.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Serve in a bowl, over crispy baked potatoes or Instant Pot sweet potatoes –
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
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.
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.
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
More delicious chili recipes
- Instant Pot Chunky Beef Chili (chili con carne) Whole30/Paleo/Keto
- Southwest Chili with Black Beans and Corn
- Stove-top Guinness Beef Chili
- Instant Pot Guinness Beef Chili
- Slow Cooker White Chicken Chili
- Jack Daniels Chili – this one packs a punch!!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Easy Whole30 Beef Chili
Equipment
- Dutch oven
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.
- Serve in a bowl, over crispy baked potatoes or Instant Pot sweet potatoes.
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.
Texas chili is beanless!
I’m always up for a new chili recipe. Thanks for sharing at the Inspiration Spotlight party. Pinned & Shared.