Whole 30 Chilli Healthy
5/5 - (1 vote)

This classic chili is full of flavor but also Whole30-friendly.

There are no beans, soy, dairy, or legumes in this dish; it’s just ground beef, bison, turkey, or chicken in a thick and spicy tomato sauce with vegetables.

Why Is This Recipe So Delicious?

  • This Whole30 chili is thick, meaty, and delicious. The beans will be forgotten!
  • You may make this chili mild, medium, or hot, depending on your desire.
  • It’s free of beans, therefore it’s lower in carbohydrates.

How Do You Make Whole30 Chili?

Whole 30 Chilli
Food: Whole 30 Chilli (Source: 40 Aprons)
  1. Cook ground meat of your choice in a Dutch oven or heavy-bottomed stock pot (preferably enameled cast iron) over medium heat until brown and crumbled. Take the meat out of the Dutch oven and set it aside in a basin.
  2. In the Dutch oven, pour the avocado oil or any neutral oil. Add the onion, celery, red bell pepper, 1 finely chopped jalapeno (cored and seeded for reduced heat), and minced garlic to the pan. Cook for 5 minutes, stirring periodically until the vegetables are soft.
  3. Chili powder, oregano, cumin, tomato paste, bay leaves, garlic powder, salt, and pepper are added to the pan. Stir everything together until it’s entirely blended.
  4. Add the diced tomatoes and their juice, as well as the beef broth (or pickled jalapeno juice, or a combination of both, depending on how hot you want your chili). Stir.
  5. Return the meat to the Dutch oven. Bring everything to a low boil, then turn it down to low to medium-low heat. In your chili, you want a robust simmer with bubbles. Cook for 20 minutes, stirring regularly, for a 45-minute chili. On low heat, the chili can be cooked for up to 2 hours.
  6. Turn off the heat in the Dutch oven. Allow 5-10 minutes for the chili to rest before serving. Avocado, sliced green onions, chopped yellow onions, and jalapeno serve as garnish.

Chef’s Advice

  • I like to make this chili with a mix of grass-fed ground beef and bison, but any meat will do. If you’re using ground turkey, combine it with meat that’s higher in fat.
  • You can spice it up as much or as little as you want. Replace some of the beef broth with pickled jalapeno juice for added heat. If you want a milder chili, remove the center and seeds from the fresh jalapeno.
  • This Whole30 chili may be made in 45 minutes, but it can also be cooked on low for up to 2 hours.

Whole30 Chili

Preparation time: 10 minutes
35 minutes to cook
45 minutes total

A Whole30, paleo, and low carb version of a popular chili recipe. This soup is spicy and rich, filling and comfortable, yet it only takes 45 minutes to make!


  • 2 tablespoon avocado oil or other neutral oil
  • 2 pounds ground meat like beef, bison, turkey, or chicken. See Note
  • 1 large red bell pepper cored, deveined, and chopped
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 1 jalapeño pepper cored, deveined, and finely chopped
  • 2 tablespoons tomato paste
  • 1/2 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 2 bay leaves
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 24 oz can fire-roasted diced tomatoes
  • 1 cup beef broth or chicken broth
  • 1 1/2 tsp Salt and pepper to taste


  • Sliced green onions
  • Chopped yellow onions
  • Diced avocado
  • Fresh or pickled jalapeño slices


  • Dutch oven or heavy-bottomed stockpot


Whole 30 Chilli Flavorful
Food: Whole 30 Chilli (Source: 40 Aprons)
  1. Over medium heat, brown and break up the meat in a Dutch oven. Place the meat in a mixing bowl.
  2. In a Dutch oven, drizzle avocado oil. Combine the onion, celery, bell pepper, jalapeno, and garlic in a large mixing bowl. Cook until the vegetables are tender, about 5 minutes. Occasionally stir.
  3. Combine chili powder, oregano, cumin, tomato paste, garlic powder, bay leaves, salt, and pepper in a large mixing bowl. Stir until everything is well combined.
  4. Add beef broth, pickled jalapeno juice, or a combination of the two (see notes), along with diced tomatoes and their juice. Stir.
  5. Return the meat to the Dutch oven. Bring to a low boil everything. Reduce the heat to medium-low or low. For a 45-minute chili, simmer the chili for 20-25 minutes. Simmer for up to 2 hours on low heat. Occasionally stir.
  6. Before serving, remove the Dutch oven from the heat and set aside for 5-10 minutes. Avocado, sliced green onions, chopped yellow onions, and jalapeno serve as garnish.

Nutrition Information

Calories: 512kcal, Carbohydrates: 17g, Protein: 29g, Fat: 36g, Saturated Fat: 12g, Cholesterol: 107mg, Sodium: 1154mg, Potassium: 774mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2846IU, Vitamin C: 37mg, Calcium: 120mg, Iron: 6mg, Net Carbs: 12g