Ah, chili, that comforting hug in a bowl. You know, I once made this hearty Whole30 Chili recipe during a particularly dreary weekend—it was like a little burst of sunshine in a pot. With every spoonful, the rich aroma of spices mingled with the savory goodness of wholesome ingredients, and suddenly, the day didn’t seem so gray anymore.
Steps
- Heat a large Dutch oven over medium heat and add your choice of ghee or oil. Once hot, add the ground meat, diced onion, salt, and pepper, cooking until the meat is browned and the onion is starting to soften, roughly 7 minutes. Drain excess fat if necessary.
- Stir in the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon, ensuring the meat and onion are evenly coated. Cook for about 30 seconds until the spices become fragrant.
- Pour in about 1/2 cup of broth, using a wooden spoon to scrape up any browned bits from the pot’s bottom. Add the remaining broth, sweet potato chunks, diced red and green bell peppers, pumpkin puree, and fire-roasted tomatoes, mixing well.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot partially with a lid and simmer until the chili thickens and the sweet potatoes are soft, stirring occasionally, for about 20 to 30 minutes. Adjust the consistency with more broth if needed and season to taste.
- Serve the chili hot, topped with your choice of sliced jalapeno, avocado, chopped cilantro, or red onion. Enjoy your meal!
Ingredients
- ½ tablespoon ghee, coconut oil, or extra virgin olive oil
- 1 pound ground meat (90% to 93% lean beef, turkey, bison, or a mix; 85% lean bison is suggested)
- 1 small yellow onion, diced
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon oregano
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground chipotle chili powder (adjust for spice preference)
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground cinnamon
- 2 to 3 cups low-sodium chicken broth or water, divided
- 1 large sweet potato, cut into 1/2-inch chunks
- 2 red bell peppers, diced
- 1 green bell pepper, diced
- 1 15-ounce can pumpkin purée
- 1 15-ounce can fire-roasted diced tomatoes in their juices (ensure no sugar added for Whole30 compliance)
- Optional toppings: sliced jalapeno, avocado, chopped cilantro, or red onion
Nutritional Values
Calories: 1338kcal | Carbohydrates: 132g | Protein: 126g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 300mg | Potassium: 4566mg | Fiber: 36g | Sugar: 48g | Vitamin A: 97614IU | Vitamin C: 438mg | Calcium: 534mg | Iron: 30mg
FAQ
- Can I substitute the sweet potatoes in the Whole30 chili recipe?
- Yes, you can replace sweet potatoes with butternut squash or carrots to suit your taste preferences.
- Is it possible to make this Whole30 chili spicier?
- Absolutely! You can increase the spice level by adding extra cumin or chipotle chili powder to your liking.
- Can I add beans to this chili recipe?
- While the recipe is Whole30 compliant and does not include beans, you can add black beans or kidney beans if you are not following a specific diet.
- How should I store and reheat leftover chili?
- Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, warm it in a pot over medium heat on the stove, adding broth or water if needed, or use a microwave.
- Is it possible to freeze the Whole30 chili?
- Yes, you can freeze the chili in an airtight, freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Tips
- Adjust Ingredients to Taste: Feel free to modify the spices and vegetables in the chili to suit your personal preferences. For example, you can substitute sweet potatoes with butternut squash or carrots, and increase the heat by adding more cumin or chipotle chili powder if you enjoy a spicier dish.
- Preparation is Key: Maximize efficiency by prepping ingredients in advance. Chop the sweet potatoes, onions, and bell peppers ahead of time, and consider browning the meat and sautéing the onions in advance to save time on busy days.
- Simmer for Perfect Consistency: While simmering the chili, adjust the thickness to your liking by either removing the lid to let it thicken or adding more broth if it becomes too thick. Remember, the chili will continue to thicken as it cools.
- Experiment with Toppings: Enhance your chili experience with a variety of toppings. Try sliced jalapenos, avocado, chopped cilantro, or red onion to add extra flavor and texture to your dish.
Equipment
- Dutch Oven – A large, sturdy pot for cooking the chili.
- Ladle – For transferring the chili to bowls and storage containers.
- Cutting Board – A spacious cutting board for chopping vegetables.
