Whole30 Chili
Whole30 Chili is loaded with veggies and flavors from the spices and fire-roasted tomatoes! Perfect for the cold season ahead and makes great leftovers!
We have officially entered soup season and I am here for it! I love making chili because you can really combine almost any pantry staples to make a delicious meal. Also, chili recipes make a lot, so that means leftovers and budget-friendly!
In case you were wondering, this healthy chili recipe is also Paleo friendly, gluten free, grain, and dairy-free! If you wanted to make a vegetarian/vegan version simply leave out the ground turkey!
What Does Whole30 Mean?
The Whole30 lifestyle was originally created to eliminate certain foods over the course of 30 days, then reintroduce them to see how your body reacts. However, there is no calorie or macro tracking. Some choose to continue to follow this lifestyle after the 30 days are up.
Most of the time when you look for Whole30 recipes you will find that they do not contain processed ingredients, pasta, bread, grains, added sugar, or dairy. These recipes tend to use more whole foods (which we already know is good for your health), so you don’t necessarily have to follow a strict plan to be Whole30 compliant.
More of My Favorite Whole30 Recipes:
- Blackened Shrimp
- Whole30 Breakfast Casserole
- 6 Ingredient Meatball Marinara Sauce | Whole30 Approved, No Sugar Added
- 5 Ingredient Crockpot Chicken Fajitas | Gluten-free, Whole30, Keto, and Paleo
- Oven-Baked Keto Turkey Meatballs | Gluten-Free, Whole30, & Paleo
- Whole30 Stuffed Peppers
- Healthy High-Protein Egg Bake Casserole with Ham, Feta, Spinach and Sun-dried Tomatoes
Ingredients for Whole30 Chili
olive oil
Veggies: onion, red and yellow bell peppers, butternut squash
Spices: garlic, chili powder, cumin, oregano, paprika, salt
Ground turkey
Tomato pasta
Fire-roasted tomatoes
Vegetable broth
Garnishes
Diced avocado
Fresh cilantro
Sliced green onions
How to Make Chili So It’s Whole30 Compliant
Heat up a large pot or dutch oven over medium heat. Once it’s hot, add the oil, peppers, and oil and stir to coat. Cook until the vegetables are soft.
Then add in the ground turkey to brown. You don’t want to see any pink remaining.
Toss in the minced garlic, tomato paste, the spices and stir until everything is mixed together.
Pour in the fire-roasted tomatoes, veggie broth, and diced squash. Stir together and turn up the heat to high to bring the mixture to a boil.
Once it’s boiling, reduce the heat to a simmer, covering it uncovered for about 45 minutes. By that time the chili should be thick.
Serve in your favorite soup bowls topped with garnishes if desired!
Tips for Making, Storing, & Freezing Whole30 Chili
- While the chili is simmering, stir occasionally so it doesn’t burn.
- Add additional seasonings and salt at the end if needed.
- Store the leftovers in an airtight container in the fridge for up to 5 days.
- You can freeze the chili in a freezer bag or freezer-safe container for up to 3 months.
While you’re waiting on the chili to get done, snap a picture and tag me on Instagram! I can’t wait to see what you think!
Need More Healthy Chili Recipes?
- Vegetarian Quinoa Chili with Black Beans and Kidney Beans
- Vegetarian Chili Mac
- Healthy Turkey Sweet Potato Chili Three Ways – Instant Pot, Slow Cooker, and Stovetop
- Crockpot White Chicken Chili – Healthy & Easy
Whole30 Chili
Ingredients
- 2 tbsp olive oil
- 1 large sweet onion diced
- 1 medium red bell pepper diced to
- 1 medium yellow bell pepper diced
- 1 1/2 cup chopped butternut squash
- 1 lb ground turkey I used 93% lean — can use ground beef as well
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2.5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp sea or kosher salt
- 1 14.5- oz can fire roasted crushed tomatoes
- 2 c vegetable broth
Garnishes
- Diced avocado
- Fresh cilantro
- Sliced green onions
Instructions
- Heat a 6-quart dutch oven over medium high heat. Add olive oil, onion, and bell peppers and toss to coat. Cook for 7-9 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
- Add ground turkey and cook, stirring with a wood spoon to break into pieces, until the turkey is no longer pink, 3-4 minutes.
- Add garlic, tomato paste, spices (chili powder, cumin, oregano, paprika) and salt. Stir continuously for about 2 minutes with a wood spoon until the tomato paste is worked into the vegetables and the spices are fragrant.
- Add fire roasted tomatoes, vegetable broth and diced butternut squash, then stir all ingredients together. Increase heat to high to bring the liquid to a boil. Reduce heat to low and simmer, uncovered, 35-45 minutes until the chili is thick and the flavors have melded. Stir occasionally to prevent scalding. Taste for flavor and seasoning – simmer an additional 10 minutes if flavors have not fully developed, and/or adjust with additional salt as necessary.
- Ladle into bowls and top with your favorite garnishes. Store leftovers in a sealed container in the fridge for up to 5 days. Freeze in an airtight container for up to 3 months.
