Simple and delicious Whole30 beanless chili is perfect for a cozy night in! Made with nourishing protein, a rainbow of healthy vegetables, and plenty of spices for deep and rich flavor. Easy to make and perfect for the whole family! Whole30, paleo, and gluten free.
- 2 tablespoons olive oil
- 1 medium sized onion, diced
- 2 medium bell peppers, any colors, diced
- 4 cloves of garlic, chopped
- 2 large carrots, diced
- 2 stalks of celery, diced
- 1 pound ground beef
- 1/2 pound ground pork (or an additional 1/2 pound of ground beef)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/3 cup tomato paste
- 1 teaspoon cumin
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons dried oregano
- 3 cups broth – 2 cups for a thicker chili
- 1 14.5 oz can diced tomatoes
- 1 bay leaf
- Juice of one lime
- Salt and pepper to taste
- Heat a large soup pot over medium high heat with 2 tablespoons olive oil. Add diced onions, celery, carrots, peppers, and garlic and sauté for about 10-12 minutes, stirring occasionally, until veggies are tender, and onions are translucent.
- Add ground pork, ground beef, 1 1/2 teaspoons salt, and 1/2 teaspoon ground pepper. Break up the meat and cook, stirring occasionally, until meat is nicely browned. If there is a fair amount of fat in the pot you can drain some off but leave a bit behind for flavor.
- Add the tomato paste, chili powder, cumin, and oregano. Cook, stirring constantly, until spices are aromatic – about 2 minutes.
- Pour in the diced tomatoes, broth, and add the bay leaf, scraping up any brown bits from the bottom of the pan. For a thicker chili start with 2 cups of broth instead of 3. Bring up to boil and reduce to a simmer. Cook for 30-45 minutes, stirring occasionally, until veggies are quite soft and soup has reduced slightly. The longer you let it simmer the more the flavors will deepen!
- Season to taste with salt, pepper, and the juice of one lime.
- Serve topped with cilantro, diced red onion, avocado, jalapeño, and extra lime wedges if desired. Enjoy!
Nutrition facts are for the chili without any toppings.
For thicker chili, start with 2 cups of broth instead of 3 – you can always add more to thin it out.
For crock pot instructions refer to the section with instructions above in the blog post.
To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator: To store this soup in the refrigerator, allow it to cool and then transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.
To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove top
- Cuisine: American
Keywords: chili, soup, paleo, whole30, low carb, dairy free, ground beef, ground pork, canned tomatoes