Serves 8
45 min
Easy Whole30 Chili
Recipe GLPR4d9f68a949d6c3
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.
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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.
