Whole30 Chili
Prep time
Cook time
Total time
Recipe type: Dinner, Lunch, Mains
Serves: 6
  • Coconut Oil 1 TBSP divided
  • Beef or Turkey Mince 1 lb (400 g)
  • Medium Yellow Onion, Diced 1 each
  • Garlic Cloves, Minced 3 each
  • Large Red Bell Pepper, Diced 1 each
  • Large Orange Bell Pepper, Diced 1 each
  • Large Green Bell Pepper, Diced 1 each
  • Jalapeño, Diced 1 each (optional)
  • Bone Broth 32 oz (950 ml)
  • Tomato Paste 6 oz (175 ml)
  • Canned Diced/Chopped Tomatoes 29 oz (800 g)
  • Chili Powder 1 TBSP
  • Paprika 1 TBSP
  • Ground Cumin 1 TBSP
  • Oregano 1 TBSP
  • Sea Salt .5 TSP
  • Black Pepper .25 TSP
  • Cayenne Pepper .25 TSP
  • Avocado and Cilantro/Coriander to Garnish
  1. In a large saucepan melt half of the coconut oil over medium high heat and add the minced beef or turkey. Break about the ground meat and allow to brown.
  2. Once browned, but not overcooked, drain the meat and set aside.
  3. In a large stockpot, melt the remaining coconut oil and then add the onions and allow to cook until softened and translucent about 3 minutes.
  4. Then add the garlic and cook until fragrant, about 1 minute.
  5. Next add the bell peppers and jalapeño and cook for about 5 minutes, or until softened, stirring to combine.
  6. Add all spices and stir to combine.
  7. Then add the bone broth, canned/tinned tomatoes, and browned meat. Allow to simmer for about 30 minutes, stirring occasionally.
  8. Finally add the tomato paste and stir to combine.
  9. Remove from heat and dish up, topping with avocado and cilantro/coriander as desired.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/01/01/one-word-theme-whole30-chili/