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- 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (14 oz) diced tomatoes - 1 can (14 oz) tomato sauce (no added sugar) The main ingredients in Whole30 Paleo Chili create a rich, hearty base. Ground beef or turkey gives protein and flavor. The onion, garlic, and bell pepper add depth. Diced tomatoes and tomato sauce bring moisture and a tangy zest. - 1 can (15 oz) kidney beans or black beans, rinsed and drained (optional for strict Whole30) - 2 tablespoons chili powder - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - ½ teaspoon salt (to taste) - ½ teaspoon black pepper (to taste) - 1 tablespoon olive oil - 1 cup vegetable broth (preferably homemade or low sodium) Optional beans can add texture and heartiness. Spices like chili powder and cumin enhance the flavor. Adjusting salt and pepper lets you cater to your taste. - Chopped green onions - Avocado slices - Fresh cilantro Toppings complete the chili. Chopped green onions add a fresh crunch. Avocado slices give creaminess. Fresh cilantro brings a burst of flavor. These add-ons make the dish even more enjoyable. {{ingredient_image_1}} To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté them for about 5 minutes. You want the veggies to be soft and translucent. Next, stir in 3 cloves of minced garlic. Cook this mixture for another 1-2 minutes until the garlic has a nice smell. Now it's time to cook the meat. Add 1 pound of ground beef or turkey to the pot. Break it apart with a spatula as it cooks. Brown the meat for about 6-8 minutes. Make sure it is fully cooked before moving on. Once the meat is browned, mix in the spices. Add 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything well to coat the meat evenly with the spices. Next, pour in 1 can of diced tomatoes, 1 can of tomato sauce, and 1 cup of vegetable broth. Stir this mixture and bring it to a simmer. If you want to add beans, now is the time. You can use 1 can of kidney beans or black beans, rinsed and drained. If you stick to strict Whole30, just leave out the beans. Lower the heat and let the chili simmer uncovered for 30-40 minutes. Stir it occasionally, so it cooks evenly. Keep an eye on the chili as it thickens. You want it to reach your desired consistency. After simmering, taste the chili and adjust the seasonings if needed. When it's ready, serve hot. You can top it with chopped green onions, avocado slices, or fresh cilantro for extra flavor. Enjoy your hearty, flavorful Whole30 Paleo Chili! To make your Whole30 Paleo Chili shine, use fresh, quality spices. I recommend using: - 2 tablespoons chili powder - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - ½ teaspoon salt - ½ teaspoon black pepper Feel free to adjust these spices. If you like more heat, add extra chili powder or some diced jalapeños. If you want it milder, cut back on the spices. Fresh herbs also boost the flavor. Always taste as you go. Quality ingredients matter, too. Fresh vegetables and organic meat enhance taste. For best results, use homemade broth. To cook the chili evenly, use a large pot. A Dutch oven works great. Start with medium heat to sauté the veggies. This step brings out their sweetness. Stir often to avoid burning. When cooking the meat, break it apart well. This ensures all pieces cook through. Using a wooden spoon or spatula helps. It’s easy to control the heat. Let the chili simmer uncovered. This lets it thicken nicely. Stir occasionally to prevent sticking. For a cozy feel, serve your chili in rustic bowls or mason jars. This adds charm to your meal. Garnish with colorful toppings like: - Chopped green onions - Avocado slices - Fresh cilantro These toppings not only add flavor but also make the dish look inviting. Pair your chili with Whole30-friendly sides like a simple salad or roasted veggies. The freshness balances the chili's richness and makes for a perfect meal. Pro Tips Fresh Ingredients: Use fresh vegetables and high-quality ground meat to enhance the flavor of your chili. Spice It Up: Adjust the amount of chili powder and smoked paprika to control the heat level of your chili. Meal Prep Friendly: This chili can be made in advance and freezes well. Prepare a double batch for easy meals later. Flavor Development: Allow the chili to simmer longer for deeper flavors. The longer it cooks, the better it tastes! {{image_2}} You can make this chili without meat. Try using lentils or mushrooms instead. These options give a nice texture and flavor. You can also add more beans. Kidneys and black beans work well. Just remember, beans are not allowed on strict Whole30. Feel free to swap in more veggies like zucchini or carrots for extra nutrients. Want more heat? Add jalapeños or serrano peppers to the pot. You can also sprinkle in cayenne pepper for a fiery kick. If you prefer mild chili, use less chili powder. Start with a small amount and taste as you go. This way, you can make it just right for your taste. For other diets, you can still enjoy this chili. If you're gluten-free, check that your spices are certified gluten-free. If you're dairy-free, skip cheese toppings. Meal prepping this chili is easy. Make a big batch, store it in portions, and reheat when needed. It’s a great quick meal for busy days. To store your Whole30 Paleo chili, let it cool first. Then, place it in an airtight container. This keeps out air and moisture. You can store it in the fridge for up to four days. Make sure to label the container with the date. This helps you track freshness. For best flavor, eat it within two days. Reheat only what you plan to eat. This keeps the rest fresh longer. You can freeze the chili for later meals. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion. This prevents spills as it freezes. When ready to eat, thaw it in the fridge overnight. You can also use the microwave for quicker thawing. Heat it on medium until hot throughout, stirring often. In the fridge, Whole30 Paleo chili lasts about four days. If you freeze it, it can last up to three months. Always check for signs of spoilage before eating. If you see mold or smell something off, it’s best to throw it away. Remember, fresh food tastes best! No, you cannot use canned beans on Whole30. Whole30 guidelines say to avoid legumes, which includes beans. This means you should skip beans if you want to stay strict. If you still want a hearty chili, use more vegetables instead. Options like zucchini or carrots work great. You can use several proteins instead of ground beef or turkey. Try ground chicken or pork for a change. You can also use shredded chicken or turkey. For a plant-based option, consider using lentils or mushrooms. Both add great texture and flavor. The chili has a mild spice level but can be adjusted. If you like it hotter, add more chili powder or diced jalapeños. For a milder version, use less chili powder and skip spicy peppers. Always taste as you go to find your perfect balance. In this blog post, I covered how to make Whole30 Paleo Chili. I shared key ingredients, step-by-step instructions, and tips for great flavor. You learned about variations, storage tips, and frequently asked questions too. This chili is flexible and can fit many diets. Enjoying this recipe can help you stick to your goals while savoring delicious meals. Keep experimenting and make it your own. Good luck, and happy cooking!

Whole30 Paleo Chili

Looking for a hearty meal that fits your lifestyle? Try this Whole30 chili! Our firecracker paleo chili recipe is packed with flavors and the perfect spicy chili recipe for chilly nights. Enjoy a healthy chili that's easy to make and incredibly satisfying. Whether you’re on Whole30 or just craving a delicious bowl, this healthy dish will hit the spot. Pin this recipe for your next meal prep! #Whole30Chili #PaleoChiliRecipe #HealthyChili #SpicyChiliRecipe
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (14 oz) diced tomatoes

1 can (14 oz) tomato sauce (no added sugar)

1 can (15 oz) kidney beans or black beans, rinsed and drained (optional for strict Whole30)

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon oregano

½ teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

1 tablespoon olive oil

1 cup vegetable broth (preferably homemade or low sodium)

Optional toppings: chopped green onions, avocado slices, or cilantro

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper; sauté until softened and translucent, about 5 minutes.

    Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the ground beef or turkey to the pot, breaking it apart with a spatula. Cook until browned, about 6-8 minutes.

        Mix in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to coat the meat evenly with the spices.

          Pour in the diced tomatoes, tomato sauce, and vegetable broth. Bring the mixture to a simmer.

            If using beans, add them to the pot. (For strict Whole30, omit beans or substitute with more vegetables).

              Lower the heat and let the chili simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens to your desired consistency.

                Taste and adjust the seasoning if necessary.

                  Serve hot, garnished with your choice of toppings like chopped green onions, avocado slices, or cilantro.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings

                      - Presentation Tips: Serve in rustic bowls or mason jars for a cozy feel, and garnish with colorful toppings for an inviting look.