Whole30 Chili
A classic chili recipe made Whole30, paleo, and low carb. Spicy and rich, this soup is filling and cozy, but it only takes about 45 minutes!
Ingredients
Instructions
Cook meat in Dutch oven over medium heat until brown and broken up. Transfer the meat to a bowl.
Add avocado oil to Dutch oven. Add onion, celery, bell pepper, jalapeño, and garlic. Cook until tender, or about 5 minutes. Stir occasionally.
Add chili powder, oregano, cumin, tomato paste, garlic powder, bay leaves, salt, and pepper. Stir until completely combined.
Add beef broth, pickled jalapeño juice, or combination of both (see notes), as well as diced tomatoes with their juice. Stir.
Add meat back to the Dutch oven. Bring everything to a low boil. Reduce the heat to low to medium-low. Simmer the chili for 20-25 minutes for 45 minute chili. Can be simmered on low for up to 2 hours. Stir occasionally.
Remove the Dutch oven from heat and let chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.
Nutrition
- Calories
- 512 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 29 g
- Fat Content
- 36 g
- Saturated Fat Content
- 12 g
- Cholesterol Content
- 107 mg
- Sodium Content
- 1154 mg
- Fiber Content
- 5 g
- Sugar Content
- 7 g
- Serving Size
- 1 serving
