I am a HUGE chili fan, especially in the fall/winter months. This Whole30 compliant version has no legumes (beans) and is packed with a bunch of different veggies and spices. I like to top mine with mashed avocado and mix it all together for the perfect amount of creaminess 🙂

Siete grain-free tortilla chips are also a great addition for topping or dipping (but side note- chips are NOT Whole30 compliant!)

Also- it can be tough to find a compliant beef broth to use during Whole30. My favorite brand is Bonafide Provisions, and it can be found in the freezer section at many health food stores!

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Whole30 Veggie Loaded Beef Chili

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
A spicy & hearty meal that is sure to warm you up on a chilly night.
5 from 2 votes
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Ingredients

  • 2 tbsp olive or avocado oil
  • 2 lbs grass-fed ground beef
  • 1 medium zucchini, diced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 cup matchstick carrots
  • 1 jalapeno pepper, diced
  • 2 cloves minced garlic
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can fire roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp sea salt
  • 1 tbsp chili powder
  • ½ tbsp cumin
  • 1 tsp tumeric
  • ¼ tsp cayenne pepper (more to taste)
  • ½ tbsp smoked paprika

Instructions
 

  • Heat oil over medium high heat in a large cast iron skillet. Add onions, peppers, garlic, jalapeno, and carrots. Saute until they begin to soften, about 5 minutes, then turn heat to low.
  • Meanwhile, brown the ground beef in a separate skillet until cooked through. Add the beef to the veggies.
  • Add tomato sauce, crushed tomatoes, tomato paste, broth, and spices and stir to combine. Bring to a boil over medium heat and then reduce heat to low. Simmer for 30 mins to 1 hours - the longer the better! Enjoy!

Notes

This can also be made in a crock pot - just brown the ground beef first and mix all ingredients into the crock pot. Set on low for 8-10 hours.

Nutrition

Calories: 713kcal, Carbohydrates: 15g, Protein: 42g, Fat: 54g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 25g, Trans Fat: 3g, Cholesterol: 161mg, Sodium: 1086mg, Potassium: 1214mg, Fiber: 5g, Sugar: 7g, Vitamin A: 7733IU, Vitamin C: 81mg, Calcium: 97mg, Iron: 7mg
Course: Dinner
Cuisine: American
Calories: 713
Author: Mary Smith