simple spicy chili {whole30 & paleo}

IMG_8949This is Dave’s favorite chili and I’ve adapted it from this recipe (didn’t take much amending) to make it whole30 compliant and Paleo. Like all recipes, check your ingredient list for canned goods to make sure there isn’t any hidden sugar or other things that you don’t want while doing whole30. This is a spicy chili, but not overly hot. Our kids like it too so it’s a great way for them to get some veggies. This is a great recipe to double and freeze some for later. Our family of 4 eats almost all of this in one sitting.

1 lb ground beef
1 c chopped onion
1/2 c chopped bell pepper
4 tsp jalapeño peppers, chopped finely
29 oz diced tomatoes
15 oz tomato sauce
2 1/2 T chili powder
1/2 tsp cumin
1 clove garlic, minced
1 bay leaf

In a large saucepan or chili pot over medium high heat, combine the ground beef, onion and bell peppers. Stir and cook until the beef is browned, about 5-7 minutes or do. Drain the fat and return to the pan. Add the jalapeño peppers, diced tomatoes, sauce,  chili powder, garlic, bay leaf, and cumin. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Remove the bay leaf. Salt and pepper to taste.

You can amend this even further by using another ground meat instead of beef like chicken or turkey. You can also throw some chopped carrots in there or other veggies to make it more substantial.

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