Inspired by Melissa Hartwig and The Whole30 movement, I have created and adapted this chili as an easy dinner and oh so easy lunch. Excluding the beans makes it Whole30, but feel free to add a can at the end of the cooking process.
If you are not doing a Whole30, you have no idea what the hell I am talking about. You may immediately unfollow my Instagram or you maybe you’re curious about regaining control of your eating. Either way, this chili is fabulous on a cold winter day.
It’s day 4 of my Whole30 which means day 4 of no alcohol. That means 4 kids, one hungry husband, 2 dogs, a cat, and a fish are all aggravating me beyond comprehension. This morning, my car window was frozen for an hour. I actually thought about punching a hole through it just to wave to a friend. I’m bloated, my ski pants still won’t zip up, and I have a huge zit on the side of my nose. #Kill all things
During this detox, I periodically get bursts of energy and the inspiration to cook and create new recipes. It makes this irritable stage easier knowing that I can just open the fridge to healthy, compliant food. Just don’t stand in front of me while I’m opening the fridge or I will elbow you in the neck.
Whole 30 Beef Chili
- 3 Tbls Avocado Oil
- 1 Large Yellow Onion Roughly Chopped
- 3 Medium Carrots Roughly chopped
- 1 Large Red or Yellow pepper Roughly chopped
- 1 Large Sweet Potato Chopped into 1" cubes (roughly)
- 2 Tbls Ground Cumin
- 3 Tbls Chili Powder
- 1 Tbls Ground Coriander (optional)
- 2 tsp. Ground Cinnamon my secret ingredient
- 1 tsp Ground Cayenne
- 3 tsp. Granulated garlic
- 1 Tbls Tumeric (optional)
- 1/2 Fresh Jalapeno (optional~will make the chili spicy) seeded and chopped
- 1 1/2 -2 Pounds Ground Beef
- 1 can Whole Peeled Tomatoes break them up with your hand or a kitchen sheer to large chunks. They will break down in the cooking process.
- 3 Tbls Tomato Paste
1 Tbls salt and 1 Tbls pepper to taste
Avocado for garnish
Cilantro for garnish
Jarred Jalapeno for garnish
In a large Soup pot, on medium high heat, add the avocado oil and let it ripple.
Add the chopped onion, peppers, and carrots. Allow onions to become translucent and just about to brown.
Add the sweet potatoes, all the spices, and Jalapeño (optional) and continue to cook until you can smell the spices, about 3 minutes.
Add the beef and break it up with the back of a wooden spoon. Stir the beef throughly with the vegetables and spices.
Add salt and pepper.
Add the tomatoes, tomato paste and water and mix well.
Bring Chili to a slight boil and cover with the lid.
Reduce the heat to LOW or just so the chili is at a VERY slight simmer. Allow to cook for one hour on the stove top, opening the pot and stirring occasionally. Taste in the middle of the cooking process and adjust the seasoning as needed. More salt, more jalapeño, more cumin~ ALL up to you.
Serve hot with diced avocado and torn cilantro.