One Pot Whole 30 Meat Chili

While (almost) everyone loves chili, people seem to seriously disagree regarding on if its main ingredients: should it, or should it not, include beans. In my world, chili will not only include beans, but it will have 3 different varieties. That being said, I was mind blown to hear that people felt differently. What the heck is chili without beans!? Evidently, it is Whole 30 approved chili. Since chili is a continuing staple in my cooking rotation, I decided to give this counterargument some thought and try this whole sans-bean- chili thing. The worst (or best) part of it all? I hate to say it, but I actually really enjoy this meal. So while I am still “team chili with beans”, I will gladly enjoy this version for the next month.

Ingredients (serves 5):

  • Ground beef (2lb) – can substitute with ground turkey

  • Carrots (4)

  • Potatoes (2)

  • Zucchini (2)

  • Celery (4 stalks)

  • Jalapeño (2)

  • Green chili peppers (2 cans)

  • Crushed tomatoes (2 cans)

  • Chicken broth (½ cup)

  • Olive oil

  • Chili powder

  • Cayenne pepper

  • Salt & pepper


1. Wash and dice all of your vegetables into ¼ inch pieces
2. Brown your ground beef in a deep, heave bottom, oiled pot
3. Once browned, drain out all of the excess fat and liquid
4. To this pot, add in all of the vegetables above, the 2 cans of crushed tomatoes, the 2 cans of green chili peppers, the ½ cup of chicken broth, and season with the chili powder, cayenne pepper, and salt & pepper
5. Mix well and cook covered on low for ~45 minutes or until all vegetables are soft and cooked through.

Compliant with the following diets:

  • Whole 30

  • Paleo

  • Low FODMAP

  • Gluten Free