Updated: Dec 20, 2019
The most simple, delicious and warming Whole30 and Paleo chili.
2 14 oz cans diced tomatoes (I like fire roasted)
1 8 oz can tomato sauce
1/2 of a 6 oz can of tomato paste
2 tbsp chili powder
2 tbsp cumin
32 oz beef broth
1/4 cup coconut aminos
1 lb ground turkey (or beef)
1 onion, diced
1 bell pepper, diced
2-3 cloves of garlic, minced
2 medium sized potatoes, small diced (any kind will do)
Toppings: avocado, green onion or cheese and sour cream (if not paleo, Whole30)
Over medium - high heat add the ground meat of your choice to a medium to large sized pot. Add the diced onion, diced pepper, and minced garlic in with the ground meat. Once the meat is browned, add the tomato paste and coconut aminos, mix until combined. Add in the beef broth, give it a stir and then add the diced tomatoes (don't drain the liquid) and tomato sauce. Bring to a boil and add the small diced potatoes. Reduce the heat slightly to a simmer. Let the potatoes cook and the chili reduce for at least 30 minutes, stirring every 15 mins. Top with whatever your heart desires. Enjoy!
Potatoes subbing in for beans in this recipe is a game changer for me. I'm not the biggest fan of beans to begin with (and I'm a big fan of potatoes) so I like this recipe more than a typical chili recipe. Since I live by myself, I'll often put half of the batch in a ziplock freezer bag for later. This chili recipe freezes and keeps fabulously! Before I do a Whole30 in January, I will make sure to have a bag or two of this chili in my freezer for an instant homemade meal!