There aren’t many soups my kids love, but this Whole30 Chili is one of them! Chili is a cozy fall must-have. And, it’s super easy to make it compatible with your diet as well as a dish the whole family can enjoy.
Why We Love This Whole30 Chili
First, this Whole30 Chili is also Paleo, Keto-friendly, gluten-free, and dairy-free, with plant-based and vegan options! Second, it can be made on the stove or in the instant pot. Third, I love that it gets so many veggies into this hearty soup. I add riced cauliflower, as there are so many textures and flavors that my kids don’t notice or care. We don’t miss the beans one bit! However, you can toss in some beans if you do (and are not eating Whole30 or Paleo).
Plus, it’s easy to make, with only 20 minutes of prep. Also, it makes enough that even this family of 7 has a serving or two left for lunches the next day. AND, it freezes great, so it’s a great one to make up and store away for a night you don’t want to cook.
Finally, it’s portable! I freeze this Whole30 Chili and take it with us camping to heat up over the campfire. Or, I freeze it and take it in a personal cooler on a plane to heat up at the hotel and save money on a trip. I also have taken it with us on road trips to heat and eat at a gas station.
Other Whole30 Soups I Love
When it’s soup season, never fear – I have you covered with so many delicious options! ALL of these are Whole30, Paleo, gluten-free, and dairy-free with various cooking options.
- Whole30 Buffalo Chicken Soup
- Whole30 Cauliflower Soup
- Tomato Chicken and Basil Soup
- Whole30 Budget Beef Stew
- Taco Soup
- Salsa Chicken Stew
- Ground beef – I usually use 93/7 or 85/15 leanness, but you can use whatever is accessible to you! And yes, you can substitute ground turkey or chicken, if that is your preference. NEED A VEGAN OPTION? You can remove the ground meat altogether and just add 2-3 cans of drained and rinsed beans of your choice. OR, you can swap the ground meat for plant-based meat crumbles. Abbot’s Butcher has a Whole30-approved vegan meat crumble I actually really enjoyed HERE.
- Onion – Most onions will work here, I usually use yellow or white onion.
- Garlic – You can use fresh garlic cloves, that you mince. Or, grab a bottle of pre-chopped minced garlic (I find them by the produce section). Don’t have any fresh garlic? You can substitute 1 teaspoon of granulated garlic or garlic powder.
- Carrots – We prefer these finely chopped with my mini food processor (pictured below) to help them blend into the soup better. You can use whole carrots or baby carrots, whatever you prefer, with 1 cup total.
- Celery – I also finely chop these in my mini food processor as well. Easier prep and better chili texture!
- Canned tomatoes – My family prefers the petite diced, but you can use the regular diced tomatoes as well.
- Tomato sauce – Just basic tomato sauce, double checking there are no added sugar or unallowed additives if you are on a Whole30.
- Riced Cauliflower – You can use fresh or frozen, whatever you have on hand or is most affordable!
- Chili powder – I get my spices from the bulk bins of Winco or in bulk from Sam’s Club
- Dried basil
- Dried oregano
- Salt – Traditional table salt works great here!
- Pepper – Anytime I reference pepper in my recipes, it’s always referring to black ground pepper.
- Optional toppings: Avocado, chopped cilantro, jalapenos, homemade Plantain Chips or Tostones (if on a Whole30, or store-bought plantain or tortilla chips (if not on a Whole30).
- 2 pounds ground beef
- 1 diced onion
- 1 tablespoon minced garlic
- 3 stalks celery, finely chopped about 1 cup
- 3 large carrots, chopped about 1 cup
- 1 15oz can tomato sauce make sure it's compliant if doing Whole30
- 3 15oz cans petite diced tomatoes make sure it's compliant if doing Whole30
- 12 oz riced cauliflower optional veggie boost
- 2 tablespoons chili powder
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 avocados optional, but delicious!
- Either in a large pot over medium heat or in an InstantPot on saute, cook ground beef with garlic and onion till meat is browned.
- Add all other ingredients and stir to combine.
- Simmer on medium on the stove for 1 hour or in the InstantPot on "Beans/Chili" for 30 minutes. Or you can throw it all into a slow cooker and cook for 6-8 hours on low.
- Top with chopped avocado and serve warm. If not on a Whole30 or Keto diet, it's delicious with crunched up plantain chips as well!
- Freezes great, feel free to put the leftovers in individual or large glass container and freeze for up to 3 months.