Fall is in the air here on the East Coast! And fall means comfort food, like big bowl of chili. When I first started eating Whole 30, I was reluctant to try chili because to me, chili meant beans. But this no bean chili is so good! My family actually loves this chili more than any other one.
I originally posted this recipe on a Whole 30 recap post, but it's so good I wanted to share it again all on it's own. It's the perfect fall dinner and only takes about 30 mintues!
Whole30 No Bean Chili
Ingredients:
2 lbs lean ground beef (grass fed if that's your thing) or ground turkey
1 large bell pepper, any color, chopped
1 white onion, chopped
2 cans mild Rotel
1 6oz can tomato paste
2 cups water
1-2 cups of beef stock (make sure to read your lables)
1/2 -1 tablespoon chipotle chili powder, depending on your preference
1/2 tablespoon cumin
Salt and pepper, to taste
Toppings:
Avacado, cilantro (if desired)
In a large pot, brown the ground beef. Add the chopped green bell pepper and onion, cook until softened, about 10 minutes. Drain off grease. Add Rotel, tomato paste, water, and spices, stir. Bring to a simmer, and cook about 10 minutes, Add 1 cup of beef stock, stir. Continue cooking for 20-30 minutes, adding more stock to reach your desired consistency. Adjust spices as desired. Serve topped with avocados and cilantro if that's your thing. Enjoy!
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