Easy Whole30 Chili

Name: Easy Whole30 Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 large yellow onion, diced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 3 cloves garlic, minced; 1 tablespoon olive oil; 1 pound lean ground beef; 2 teaspoons kosher salt, divided; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon unsweetened natural cocoa powder; 2 teaspoons dried oregano; 1/4 teaspoon freshly ground black pepper; 1 (15-ounce) can fire-roasted diced tomatoes; 1 1/2 cups low-sodium beef broth; 1 tablespoon apple cider vinegar; 1 medium avocado, diced; 2 medium scallions, thinly sliced; 1/2 cup coarsely chopped fresh cilantro

Recipe GLPR4d9f68a949d6c3

Main Course

45 min

312 cal

Servings: 8

Stovetop

SNAP eligible

A warming, satisfying chili made with lean ground beef, fire-roasted tomatoes, and a blend of warm spices including chili powder, cumin, and a touch of cocoa. Topped with creamy avocado, fresh cilantro, and scallions for a complete, Whole30-compliant meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 large yellow onion, diced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 pound lean ground beef

2 teaspoons kosher salt, divided

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon unsweetened natural cocoa powder

2 teaspoons dried oregano

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can fire-roasted diced tomatoes

1 1/2 cups low-sodium beef broth

1 tablespoon apple cider vinegar

1 medium avocado, diced

2 medium scallions, thinly sliced

1/2 cup coarsely chopped fresh cilantro

Directions

Heat olive oil in a large pot over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.
Add the lean ground beef to the pot, breaking it apart with a wooden spoon as it cooks. Cook for 5-7 minutes, stirring frequently, until the beef is completely cooked through and reaches an internal temperature of 160°F. Drain any excess fat if desired.
Stir in the tomato paste, mixing well to coat the meat and vegetables evenly. Cook for 1 minute.
Add the chili powder, ground cumin, cocoa powder, dried oregano, 1 teaspoon of the kosher salt, and black pepper. Stir thoroughly to combine all the spices with the meat mixture.
Pour the fire-roasted diced tomatoes with their juices and the beef broth into the pot. Stir well to combine all ingredients.
Bring the chili to a simmer, then reduce heat to medium-low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.
Stir in the apple cider vinegar and taste the chili. Season with the remaining 1 teaspoon of kosher salt and adjust spices as needed.
Ladle the chili into serving bowls and top each portion with diced avocado, sliced scallions, and fresh chopped cilantro. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This chili delivers real flavor at good cost: ground beef, common aromatics, and pantry spices are available everywhere in Charlotte, with nothing requiring a special stop. The cocoa powder and apple cider vinegar deepen the braise nicely without specialty hunting. Budget fifty to fifty-five minutes for proper browning and simmering, not forty-five; the ingredient list reads quick but the chili needs time to develop. Eight servings make it a genuine family meal that reheats beautifully, and the toppings of avocado, scallions, and cilantro are all standard at Harris Teeter or Food Lion, adding freshness without fuss. The only caveat is cost per serving will run four to five dollars if you use quality beef and fresh peppers, so it suits a planned weeknight rather than a last-minute scramble.