Paleo and Whole30 Chili in a white bowl on a purple cloth

Easy 8-ingredient Paleo & Whole30 Chili, Stovetop Chili

This Paleo and Whole30 Chili uses eight simple ingredients you probably already have in your kitchen. It’s healthy, easy to make and a hit with the kids too!

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I was on the way home from work Friday night. It had been a long week. We’d washed about 40 cars for Employee Appreciation Day at work and I was sweaty, dirty, exhausted and grumpy.

I had just picked up the Littles from daycare when my husband text me, “Pick up a pizza?” The temptation was strong to give in and take home a cheap pizza. I could feed everyone, put my feet up and get a little rest.

But I couldn’t do it. There had to be something I could make that was quick and easy with minimal cleanup but also healthy, Whole30-compliant and kid-friendly. Thank goodness for this Paleo & Whole30 Chili! I had food on the table and my tired feet propped up by the fire in no time.

This Paleo & Whole30 Chili uses only 8 ingredients (+S&P), comes together quickly and easily with minimal cleanup, and is still healthy and kid-friendly!

You’re going to love this Paleo & Whole30 Chili recipe because it requires just a few ingredients and minimal prep work. The fire-roasted tomatoes really make this recipe. They give it a great depth of flavor with little work for you.

The great thing about chili is that you can get really creative using what you have on hand. Have some mushrooms in your fridge? Throw ’em in. Bell peppers, grated carrots, they’re all game.

If you have fresh garlic, use it! A garlic press will make quick work of it. Either garlic powder or freshly minced garlic will work. I make this chili a couple times a month and use freshly minced garlic if I have it or garlic powder if I don’t. 

It’s so easy to load this Paleo and Whole30 Chili up with a bunch of veggies or keep it simple if you’re in a pinch. Beef tallow gives a nice savory flavor, or you can use ghee, avocado oil, coconut oil or EVOO to sauté the onions. 

If you’re looking for the Instant Pot version, check out my Instant Pot 8-Ingredient Paleo and Whole30 Chili.

If you love chili like me, try my Paleo and Whole30 Apple Cider ChiliPaleo and Whole30 White Chicken ChiliInstant Pot Paleo and Whole30 Buffalo Chicken Chili or Paleo and Whole30 Spiced Pumpkin Chili.

This Paleo & Whole30 Chili uses only 8 ingredients (+S&P), comes together quickly and easily with minimal cleanup, and is still healthy and kid-friendly!

Here’s my Paleo and Whole30 Chili recipe, but feel free to make it your own with what you have on hand!

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Paleo and Whole30 Chili in a Dutch oven

Easy 8-ingredient Paleo & Whole30 Chili, Stovetop Chili

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: makes about 7 3/4 cup servings 1x
  • Category: Soups and Chilis
  • Method: Stovetop
  • Cuisine: American

Description

This Paleo and Whole30 Chili uses eight simple ingredients you probably already have in your kitchen. It’s healthy, easy to make and a hit with the kids too!


Ingredients

Scale

Instructions

  1. In a Dutch oven or large stock pot, heat beef tallow over medium-high heat.
  2. Sauté onions 3-5 minutes, or until they start to turn translucent.
  3. Add ground beef and cook until until browned, using a wooden spoon or Pampered Chef Mix N Chop to break up the pieces (about 5-7 minutes).
  4. Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring until heated through, about 2 minutes.
  5. Add the chicken broth, stir in the fire-roasted tomatoes and and mix well.
  6. Bring to a boil and then immediately reduce heat to a simmer.
  7. Season with the sea salt and pepper, adding more to taste throughout the remainder of the cooking process. Keep in mind the liquid will continue to cook down and the spices (including salt) will become more concentrated. If you used a salty chicken broth, you may not need any at all.
  8. Simmer uncovered 45-60 minutes to allow the flavors to meld and juices to reduce to our desired level of thickness, stirring every ten minutes or so to prevent burning.


Notes

This makes a big batch. If you don’t want leftovers, halve the recipe.

If it seems your chili doesn’t have much flavor, try adding a little salt first. Sea salt and freshly ground black pepper actually bring out other flavors in a dish. If you still want more flavor, add extra cumin, a little oregano and/or chili powder in that order.

For an extra kick, add chipotle powder or a little ground cayenne pepper.

If you like sweet chili, try a few tablespoons of apple cider.

Beef tallow gives a nice savory flavor, or you can use ghee, avocado oil, coconut oil or EVOO.

Either garlic powder or fresh garlic will work. I make this chili a couple times a month and use freshly minced garlic if I have it or garlic powder if I don’t.

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This Paleo & Whole30 Chili uses only 8 ingredients (+S&P), comes together quickly and easily with minimal cleanup, and is still healthy and kid-friendly!

Serve this Paleo & Whole30 Chili over some Garlic and Ghee Smashed Potatoes (recipe coming soon!) or Paleo and Whole30 Plantain Rice. I used some flat leaf (Italian) parsley as a garnish.

This Paleo & Whole30 Chili uses only 8 ingredients (+S&P), comes together quickly and easily with minimal cleanup, and is still healthy and kid-friendly!

If you’re new to the Whole30, be sure to check out my Ten Must-Have Whole30 Convenience Products and Ten Best Kitchen Gadgets for Your Whole30 posts.

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I’ve gotten a lot of questions about what foods are Whole30-compliant and why some aren’t. I’m so happy to help, but I would definitely recommend reading the Whole30 books if you haven’t already. Knowledge really is power, especially when you’re just trying to make it through the work day and that 3pm chocolate bar craving hits. You’ll know why you’re feeling the way you are and what you can do to squash it.

If you’re like me, a busy working mom with too much to do to sit down and stop everything to read a book, you should definitely check out Amazon’s Audible program. That’s how I found time to read It Starts With Food, by having it read to me. I love, love Audible.  I just recently purchased Food Freedom Forever with one of my monthly credits, and it’s another winner so far. I listen to it in the car to and from work and also while I’m cooking and doing chores.

Don’t forget to save this Paleo and Whole30 Chili recipe for later!

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34 Comments
  • Jennifer Boyd
    Posted at 11:34h, 14 December Reply

    Is this kid friendly? Does the chili powder make it to spicy for toddlers? TIA. 🙂

    • Kristi Barnes
      Posted at 07:28h, 15 December Reply

      Our kids ate it with no complaints. If you’re concerned, I would definitely recommend starting out with 1 tablespoon of chili powder and then adding more throughout the cooking process if you’d like. It will get spicier as it cooks. And if you’re using a fresh bottle, it will be a lot more pungent than one that’s been open a month or more.

  • Kate
    Posted at 20:31h, 07 January Reply

    This recipe is amazing! We are just on day two of our Whole30 and this chili is delicious! Our four year old ate it faster than we did and kept saying how good it was!!!!

    • Kristi Barnes
      Posted at 07:13h, 11 January Reply

      Thank you! I’m so glad your family like it! My kids loved it too. 🙂

  • Cassie
    Posted at 19:20h, 08 January Reply

    What kind of tomatoes did you get from the store that would be whole30 approved? Would it just be anything that is organic and does not have sugar in the ingredients list?

    • Kristi Barnes
      Posted at 07:11h, 11 January Reply

      Yes, just check the ingredients list. 🙂 Lots of them have added sugar.

  • Heather
    Posted at 17:36h, 21 January Reply

    How would you make this in a slow cooker??

    • Kristi Barnes
      Posted at 07:46h, 23 January Reply

      You can follow steps 1 & 2 as written and then just add everything to your slow cooker. Mix well and cook on low for about 6 hours.

  • Elizabeth
    Posted at 13:27h, 03 February Reply

    How many servings does this make?

  • Alicia
    Posted at 17:23h, 06 March Reply

    I didn’t think you could have chicken broth anything on the whole 30 plan??? Due to sodium??? I’ve seen several other recipes with beef broth???

    • Kristi Barnes
      Posted at 09:13h, 14 March Reply

      I would recommend reading the official Whole30 book if you haven’t already: http://amzn.to/2njrsNf. Homemade broth is always best, so you can control what goes into it. If that’s not an option, here’s an organic, free-range, low sodium option: http://amzn.to/2noNB9B.

  • Gigi
    Posted at 23:21h, 08 April Reply

    This recipe is amazing!!!!! It’s better on day 2,3,4. The family can’t get enough so we are making another batch.

    • Kristi Barnes
      Posted at 05:54h, 09 April Reply

      Thank you! ☺ so glad you enjoyed it! I do the same thing.

  • Julie
    Posted at 09:04h, 13 January Reply

    Thank you for the recipe! I have a picky husband and picky son….. I modified a bit to use up some roast beef. I used one pound of grass fed organic ground beef and one pound of small cubed left over grass fed roast beef. I also added a few fresh tomatoes, garlic, and diced mushrooms. Topped with sliced avocado. It was a hit!

    • Kristi Barnes
      Posted at 09:20h, 13 January Reply

      That sounds delicious! The fresh veggies are a great addition. I’m so glad you were able to make it work for your picky eaters! I have several too. Thanks for sharing! ☺️

  • Lily
    Posted at 07:30h, 28 June Reply

    This chili is amazing! Everyone loved it.

  • Anita
    Posted at 18:18h, 28 June Reply

    This chili is so easy to make with the perfect amount of heat. Thanks for the recipe!

  • Adrian
    Posted at 18:24h, 28 June Reply

    Chili is always great on a cold night!

  • Janelle M
    Posted at 16:52h, 18 October Reply

    Love this recipe! I am not a fan of cooking in general and anything that sticks to a handful of ingredients but is enjoyed by my foodie husband is a win win. I usually serve over a sweet potato nights i know we’re working out in the morning for some extra carbs.
    Have you ever made with chicken instead of beef?

    • Kristi Barnes
      Posted at 21:15h, 24 November Reply

      Looooove sweet potatoes! Yes, I’ve made it with chicken, but it’s a little drier and I like the taste of the beef better. I have a white chicken chili recipe with shredded chicken that I like better.

  • Brian Mallgrave
    Posted at 23:28h, 28 August Reply

    This has been a staple of mine now for like 2 years. Gorgeous recipe (saute the onions first! then add everything – also cook the meat with the spices, it allows them to soak up the flavor.) Thanks so much for posting. Truly love it.

    • Kristi Barnes
      Posted at 10:22h, 18 November Reply

      Thanks so much for your comment! I agree on sautéing the onions first and changed the recipe to reflect that. 🙂

  • Patricia Nolan
    Posted at 09:24h, 18 November Reply

    Did you just change this recipe? I do this all the time, and now it’s changed from Chicken Broth to Beef broth and adding the onions first and maybe leaving out a few spices? I just made this Friday 11/15/19 for a group and am making it today, 11/18/19 for my family and it’s completely different. I need the old recipe,

    • Kristi Barnes
      Posted at 09:29h, 18 November Reply

      Oh shoot! I was making some edits to a different recipe and accidentally saved over this one. Hold on just a minute!

      • Patricia Nolan
        Posted at 10:00h, 18 November Reply

        Thanks! I thought I was going crazy!!

        • Patricia Nolan
          Posted at 10:16h, 18 November Reply

          It’s still not the same. Beef tallow? Garlic press? … I don’t mean to nit pick, but just in case you missed it, the blog and the recipe and the directions don’t match. I’ll stop now.

          • Kristi Barnes
            Posted at 10:40h, 18 November

            Lol. Pick away! If you choose to cook your meat first like the recipe originally stated, you won’t need the cooking fat. The onions can sauté in the ground beef grease. Beef tallow gives a nice savory flavor, or you can use ghee, avocado oil, coconut oil or EVOO.

            Either garlic powder or fresh garlic will work. I make this chili a couple times a month and use freshly minced garlic if I have it or garlic powder if I don’t. I will add an option for either.

            Thank you 🙂

          • LC
            Posted at 13:58h, 09 December

            I’ve made this several times before and it was perfect!! I was checking the recipe today to make sure I have everything I need and the first thing I noticed was beef tallow. I was like what the heck. Did I pick the wrong recipe?!?!?
            Hoping I remember the old one because it was perfect as it was. 😊

          • Kristi Barnes
            Posted at 14:24h, 09 December

            Hello. I periodically update my posts if I find there is a better way to make a recipe, especially if it’s one I make often. I have thousands of new visitors to the blog each day, and I want everyone to have the best version of my recipes. The only material change I made was to switch the order of cooking the veggies and the meat. Because the veggies are cooked first now, they need something to sauté in. Hence the beef tallow. Any cooking fat that aligns with your diet will do. The beef tallow is my personal preference. The great thing about chili is that there is no one way to make it. You can take quite a few liberties with the ingredients, and it will still turn out nicely. Have a great day!

        • Kristi Barnes
          Posted at 10:20h, 18 November Reply

          Thanks a million for pointing that out! I was working on a lower carb version of this chili yesterday, and I made some hasty notes on the wrong post and published a bunch of gibberish! The only material change I meant to make was sautéing the onions before adding the beef (instead of the other way around) so the meat doesn’t dry out. You can certainly do it the other way around, but I like sautéing the onions first better.

          I also added some clarification on the amount of salt and the simmer time. (My stovetop has two heat levels – *high* and *burn-your-face-off-high*), so you may need to simmer yours longer.

          Lastly, the original recipe had the serving size as 8, and I changed it to 7 – 3/4 cup servings to be more precise.

  • Michelle
    Posted at 21:58h, 11 February Reply

    I’m very new to cooking and it would be cool to add “diced” to the fire roasted tomatoes on the ingredients list. I was quickly grabbing things in the grocery store and I assumed it was whole tomatoes. While cooking I saw your product links below everything and realized my mistake.. I had a rough time breaking them up in the pan with a wooden spoon…

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