whole30 chili

This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!

No Bean Turkey and Sweet Potato Chili

93% turkey

kosher salt (to taste)

onion (chopped)

garlic (crushed)

Rotel mild tomatoes with green chilies

tomato sauce

water

tsp cumin (or to taste)

tsp chili powder

paprika

bay leaf

potato

cilantro (for garnish)

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.

Add 1/4 cup more water if needed. Remove bay leaf and serve.

Stove Top:

Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.

When meat is browned and cooked through add onion and garlic; cook 3 minutes.

Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.

Remove bay leaf and serve.

Instant Pot:

A flavorful, EASY whole30 chili recipe with simple ingredients you probably have right now! It makes a delicious one-pan whole30 dinner (also low carb!).

Whole30 Chili Recipe

Olive oil

Onion ((diced))

Bell peppers ((diced))

Garlic ((minced))

Chili powder

tbsp Cumin

tbsp oregano

lbs Ground beef

tsp Sea salt ((divided))

tsp Black pepper ((divided))

Diced tomatoes with green chiles ((with liquid))

Tomato paste

Beef bone broth ((or water))

In a Dutch oven over medium heat, saute the onions and peppers in olive oil for about 7-10 minutes, until slightly browned.

Add the garlic, chili powder, cumin, and dried oregano. Saute for 1 minute, until fragrant.

Add the ground beef with half the salt and pepper. Cook for about 10 minutes, until browned.

Add diced tomatoes with green chiles, tomato paste, bone broth or water, and remaining salt and pepper (to taste). Bring to a simmer. Reduce heat, cover, and simmer for 1 hour.

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Whole30 Chili Recipe - A flavorful, EASY whole30 chili recipe with simple ingredients you probably have right now! It makes a delicious one-pan whole30 dinner (also low carb!).

Combine the incredibly delicious flavours of chili and buffalo chicken with this Instant Pot / Slow Cooker Buffalo Chicken Chili! This easy, mouthwatering chili is low FODMAP (in servings of up to 1 cup) with an easy Paleo/Whole30 option and can be on your table in about an hour.

Instant Pot / Slow Cooker Buffalo Chicken Chili (Low FODMAP, Paleo / Whole30 Option)

tbsp ghee

red bell pepper, chopped

celery, sliced*

chicken

28 oz can diced tomatoes, with juice

lima beans** (optional, omit

tbsp coconut aminos

chives

tbsp chili powder

tsp cumin

tsp sea salt (or

½ tsp ground black pepper (or

cilantro leaves,

Hit "Sauté" on your 6-quart Instant Pot or 8-quart Instant Pot and add ghee to the pot. 

Once the display reads "Hot," add red bell pepper and celery and sauté for 3 minutes, stirring occasionally. Add ground chicken and break it up into small pieces using a plastic spoon. Sauté chicken with vegetables until chicken is no longer pink, about 7 minutes. 

Hit “Cancel” on the Instant Pot. Add can of diced tomatoes with juice and, if needed, scrape the bottom of the pot clean with a plastic spoon.

Stir in lima beans (if using them), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt and pepper.

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 30 minutes.

Once the cooking cycle has completed, quick release the pressure. Open the lid. 

Stir in chopped scallions. Garnish with additional scallions and fresh cilantro leaves (optional). If not Paleo/Whole30, optionally serve with low FODMAP tortilla chips, lactose-free cheese and/or lactose-free sour cream and enjoy! Paleo / Whole30 / Low FODMAP: this chili would also go well served over a baked potato.

INSTANT POT INSTRUCTIONS:

Place a large skillet on the stove top on medium high heat and add ghee to the pan. Once the skillet is hot, add red bell pepper and celery and sauté for 3 minutes. Add ground chicken to the pan and break up meat into small pieces. Sauté ground chicken with vegetables until the chicken is no longer pink, about 7 minutes.

Add can of diced tomatoes with juice to the pan and scrape the bottom of the pan clean with a plastic spoon. Remove skillet from heat, and using a heat-resistant spatula, scrape contents into a slow cooker (I use a 6-quart Crock-Pot). 

Stir in lima beans (if using them), hot sauce, coconut aminos, dried chives, chili powder, cumin, salt and pepper. Close lid and set timer for 6-8 hours on low or 4 hours on high.

Once the cooking time is finished, remove lid and stir in chopped scallions. Garnish with additional chopped scallions and fresh cilantro leaves (optional). If not Paleo/Whole30, serve with low FODMAP tortilla chips, lactose-free cheese and/or lactose-free sour cream and enjoy! Paleo / Whole30 / Low FODMAP: this chili would also go well served over a baked potato.

SLOW COOKER INSTRUCTIONS:

This EASY Whole30 Chili Recipe is packed full of flavor! Learn how to make whole30 classic chili and the best toppings. Super FAST prep, then just simmer!

Easy Whole30 Chili Recipe

Ground beef

tbsp Olive oil

White onion ((diced))

Diced green chiles

Garlic powder

Onion powder

Paprika

Sea salt

Cayenne pepper

tomatoes

Tomato sauce ((no sugar added))

Bone broth

Avocado ((diced))

Fresh cilantro ((chopped))

Lime wedges

Jalapenos ((sliced))

Heat the oil in a large heavy bottomed soup pot (I used my dutch oven) over medium high heat. Saute the bell peppers for 2-3 minutes. Add in the onion, garlic cloves, diced green chiles, and spices. Cook 1 minute longer.

Add in the ground beef and cook for about 10 minutes, until browned, crumbling with a wooden spoon.

Add in the tomatoes, tomato sauce, and broth. Cover and reduce heat to low to maintain a low simmer. Cook 1 hour.

To serve, top with your desired toppings.

https://www.wickedspatula.com/wp-content/uploads/wickedspatula-easy-whole30-chili-recipe.mp4

Learn how to make whole30 classic chili and the best toppings.

Easy Whole30 Chili

This healthy turkey chili is the very best! It&#x27;s loaded with ground turkey, tomatoes, green chiles, and lots of seasonings. So hearty and easy to make - ready in only 30 minutes! Dairy-free, gluten-free, Whole30, Paleo, and Keto too!

The Best No Bean Turkey Chili

tbsp olive or avocado oil

onion (diced, white, yellow,

green bell pepper (diced)

garlic

lb turkey

chicken stock

oz canned diced tomatoes (I prefer fire-roasted.)

oz canned chopped green chiles

tomato paste

oregano

onion powder

tsp salt

tsp pepper

Add oil to a large soup pot and heat to medium-high heat. Once hot, add onions and bell pepper. Sauté until onion is translucent, approximately 3 minutes. Add minced garlic and sauté until golden, about 1 minute.

Add the ground turkey, using your spatula to crumble it. Sauté the meat, stirring occasionally, until no longer pink.

Add in all other ingredients. Stir to combine. Simmer for 15 to 20 minutes. Taste and add extra salt or seasonings if desired.

This Instant Pot Paleo Pumpkin Chili is packed with flavor! Pumpkin, spices, vegetables and meat combine to make a hearty and satisfying meal. Gluten free, dairy-free and sure to be a hit with the family!

Instant Pot Paleo Pumpkin Chili

coconut oil

chicken, turkey

onion

diced bell pepper

carrots

garlic,

canned diced tomatoes, with liquid (or about 1 3/4 cup diced fresh tomatoes)

pumpkin pumpkin

chili powder (or

cumin

sea salt (or

black pepper (or

broth

cilantro and avocado

Set your Instant Pot to the saute setting and add oil to the pot.

Once the oil is hot, crumble the meat into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink. Scoop the meat out of the pot and set aside.

Next, add the garlic, onion, bell pepper and carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin.

Next, add broth or water. Stir it into the veggie mixture, being sure to scrape up the spices and veggies that may have cooked to the bottom of the pot.

Add the tomatoes, pumpkin puree and cooked meat. Stir to mix everything together.

Turn off the saute function. Place the lid on the Instant Pot, lock in place and turn the valve to seal. Select the manual setting and set to cook on HIGH pressure, and set time for 17 minutes. It will typically take your Instant Pot about 10 minutes to get up to pressure.

When the chili is finished cooking, quick release pressure, carefully.

Taste and add more chili, salt and pepper, if desired.

Enjoy warm, garnished with avocado or cilantro, if desired.

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The most viewed whole30 chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Instant Pot / Slow Cooker Buffalo C...

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The most viewed whole30 chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine