Easy Whole30 Chili

Prep: 10 mins

Cook: 5 mins

Difficulty: Easy

Servings: 6 Servings

When you tuck into a bowl of this chili on a cold winter day, the first thing you’ll notice is the rich, spice-kissed tomatoey broth and the hearty mix of beef and vegetables. You might also notice there’s not a bean in sight. That’s because this easy recipe is for anyone who prefers their beef chili without beans, which also makes it the ideal fit for anyone doing Whole30.

Ingredients

1 large yellow onion1 medium red bell pepper1 medium green bell pepper3 cloves garlic1 tablespoon olive oil1 pound lean ground beef2 teaspoons kosher salt
divided2 tablespoons tomato paste2 tablespoons chili powder1 tablespoon ground cumin1 tablespoon unsweetened natural cocoa powder2 teaspoons dried oregano1/4 teaspoon freshly ground black pepper1 (15-ounce) can fire-roasted diced tomatoes1 1/2 cups low-sodium beef broth or water1 tablespoon apple cider vinegarFor serving (optional):1 medium avocado
diced2 medium scallions
thinly sliced1/2 cup coarsely chopped fresh cilantro

Instructions

Prepare the following, placing them all in the same bowl: Dice 1 medium yellow onion. Core, seed, and dice 1 red and 1 green bell pepper. Mince 3 garlic cloves.
Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef, season with 1 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.
Add the onion, bell pepper, and garlic and cook until softened, 7 to 8 minutes. Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cocoa powder, 2 teaspoons dried oregano, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper and stir to coat the beef. Cook for 2 minutes.
Stir in 1 can fire-roasted diced tomatoes and their juices and 1 1/2 cups beef broth or water. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 40 minutes. Meanwhile, prepare any desired toppings like diced avocado, thinly sliced scallions, and fresh cilantro leaves.
Remove the chili from the heat and stir in 1 tablespoon apple cider vinegar. Serve topped with the avocado, scallions, and cilantro if desired.