One of my favorite meals of fall/winter is Chili! So delicious… it’s warm, it’s cozy, it’s comfort! Probably in my top 5 list of comfort foods that I could eat all the time! I’ve experimented with making my own chili recipes in the past but this was before we completed a Whole30 and changed our diet. After doing Whole30, both my husband and I realized that our bodies do not react well to beans… I get really sick now from beans. It’s pretty miserable so I’ve cut them out completely. So I’ve set myself out on a quest to figure out a new “beanless” chili recipe. I started playing today and think I’ve come up with what potentially could be my best chili recipe yet!
It’s healthy, has vegetables and just tastes absolutely delicious! My husband said it was his favorite so far!
These were some of my favorite brands. If you’re making this recipe to be Whole30, you need to be sure you’re getting canned tomatoes that are free from added sugars and other additives. My suggestion is to make sure you go organic. It tastes much better and it’s much healthier. I also suggest going as natural as possible (i.e. chop your own garlic and onions vs. using powders).
First, add 2 Tbsp of Ghee to your sauté pan over medium-high heat and add in your chopped onions and garlic. Let the onions and garlic get fragrant and translucent, cook about 2-3 minutes stirring often. Add your ground beef/turkey, fresh chopped parsley and coconut aminos to the pan and cook until the beef is cooked just slightly over pink. (Coconut aminos are optional and can omit if you don’t have it, it just helps keep the beef nice and juicy!) If you’re using ground turkey, cook thoroughly but beef can be cooked slightly less done. You don’t want to over cook your beef because it’ll get very dry and not take on the flavors of the chili. It will finish cooking in your crockpot/stock pot. Once cooked, drain excess grease and add meat to either your stockpot or your crockpot, whichever you decide to use.
Throw the rest of the ingredients into the stockpot/crock pot and simmer on low for 2-3 hours on the stovetop or on low for 4-6 hours in the crockpot. You can throw in whatever vegetables you like best. I happened to have celery and carrots on hand so that’s what I used. I think I’ll throw in some peppers next time. I also made mine with a little extra cayenne powder and red pepper flakes for a spicy kick! Feel free to omit if you want less spice but chili powder is inherently a little spicy to begin with. Throw in a bowl and enjoy with some fresh paleo cornbread!
- 1-1.5 lbs. ground beef/turkey
- 2 Tbsp ghee
- 1 medium yellow onion
- 2 cloves garlic
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp coconut aminos
- 32 oz. Beef Stock (be sure to get Whole30 compliant if doing Whole30)
- 28 oz. can crushed tomatoes
- 14.5 oz. can diced tomatoes (do not drain)
- 15 oz. can tomato sauce
- 3 stalks of celery roughly chopped
- 2 large carrots peeled and roughly chopped
- 3 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne powder (optional)
- 1/2 tsp red pepper flakes (optional)
- Add ghee to sauté pan and heat over medium high heat. Add onions and garlic and sauté 2-3 minutes until onions and garlic become fragrant and onions are translucent.
- Add ground beef, parsley and coconut aminos to the pan and cook 4-5 minutes. Be sure not to overcook the beef, you will want it slightly pink so that it will finish cooking in the stock pot.
- Drain excess grease and add beef to stock pot
- Add in all remaining ingredients and simmer on low in a stock pot for 1-2 hours. You can cook longer than that just make sure it’s on simmer. You can throw this mixture in a crockpot and cook on low from 4-6 hours.
- Add your favorite toppings and enjoy!
I’m working on my Paleo Cornbread recipe and should have that up soon!