Whole30 No Bean Chili

Take your chili game up a (healthy-ish) notch with this veggie packed, no bean twist! Flexitarian-style Whole30 Chili is brimming with a rainbow of colorful vegetables with just enough beef to please even the most carnivorous chili-lover in your life. Loaded with nutrient dense real foods, make this chili for game day, meal prep, or any hungry crowd. 

Ingredients

• 2 tbsp olive oil
• 1 large sweet onion, diced to 1/2"
• 2 stalks celery, diced to 1/2"
• 1 medium red bell pepper, diced to 1/2"
• 1 medium green bell pepper, diced to 1/2"
• 1 large sweet potato, (about 12 oz), diced to 1/2"

Whole30 No Bean Chili

• 1 lb ground beef, use 80/20 for best results, up to 90/10
• 1 jalapeno, seeded and minced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2-4 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp sea or kosher salt
• 1 14.5-oz can crushed tomatoes, see notes
• 2 c beef broth
• 1 bay leaf

Garnishes

• Diced avocado
• Chopped red onion
• Fresh cilantro
• Sliced jalapenos
• Sliced green onions

Instructions

1. Heat a 6-quart dutch oven over medium high heat. Add oil and heat until it shimmers. Add onion, celery, and bell peppers and toss to coat in the fat. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, 7-9 minutes.
2. Add ground beef and cook, stirring with a wood spoon to break into pieces, until the beef is no longer pink, 3-4 minutes.
3. Add jalapeno, garlic, tomato paste, spices (chili powder, cumin, oregano, paprika) and salt. Stir continuously with a wood spoon until the tomato paste is worked into the vegetables and the spices are toasted and very fragrant, 2 minutes.
4. Add crushed tomatoes, beef broth and diced sweet potato, then stir all ingredients together.

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