You won't even notice the beans are missing in this Whole30 Stovetop Beef Chili - it's cozy, flavorful, and makes your kitchen smell incredible! Your family will love this recipe, and you'll feel good knowing it's full of nourishing ingredients.

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Jump to:

• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Helpful Tips
• What to serve with your Chili
• How to store leftovers
• Recipe

🍴Ingredient Notes

Vegetables

• Ground Beef - You can also sub with ground turkey! It's important to choose quality meat. I personally love Butcher Box meat because there are no added hormones, and the cows are grass fed AND grass finished.
• Cubed Sweet Potato - Make sure you peel the sweet potato before chopping. The smaller the cube, the quicker it will cook!
• Bell Peppers - I like using a mix of green and red but any bell pepper will work for this recipe!
• Sweet Onion - Any white onion would work for this recipe, but I usually buy sweet onions.
• Cauliflower Rice - Optional, but highly recommended! I like to dump in a bag of frozen cauliflower rice in the last 10-20 minutes. It adds extra vegetables and thickness!
• Fire Roasted Diced Tomatoes - If you prefer a thinner broth I would suggest using pureed whole peel tomatoes. (2, 28 ounce cans.) You can also use one can of fire roasted diced tomatoes, and one can of fire roasted diced tomatoes.

Spices

• Salt - Feel free to add extra salt! Salt really brings out all the flavors.
• Chili Powder - If you like a little extra kick, add an extra teaspoon.
• Cumin - Cumin balances out the chili powder, and it's also a classic chili spice!
• Garlic Powder - You can also swap for fresh garlic. If you use fresh garlic, add it in with the onion and meat.
• Cayenne Pepper - I love spicy chili so I usually add in some extra cayenne pepper. If you're not a huge fan of spice you can use less.

🍴Step by Step Instructions

Step 1: Preparing the vegetables

Start by preparing all of the vegetables. Cube bell peppers, peel and cube sweet potatoes, chop onions, and remove ground beef from packaging.

Step 2: Cooking the meat and onions

Turn the burner to medium/high heat. Once the pot warms up, add in the meat, onions, and a pinch of salt. (If you're using fresh garlic, add that in too.) Stir around until the meat is broken up and 80% cooked through.

Step 3: Putting it all together

Next pour in the diced or pureed tomatoes, sweet potato, bell peppers, and spices. Stir well. Place the cover on the pot and let simmer for about 45 minutes. If you plan to add in cauliflower rice, stir it in and cook for an additional 15-20 minutes. You'll know it's done when the sweet potatoes are soft. Serve hot, and enjoy!

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Helpful Tips

• Cut sweet potato cubes into bite sized pieces! Sweet potato takes the longest to cook, so make sure the cubes aren't too big.
• It's important to cook the onions and beef a the bottom of the pot before you add the rest of the ingredients. This brings out the flavor and allows you time to break up the beef into bite size chunks!
• You can make this recipe in the crockpot! I would suggest 3-4 hours on high or 5-6 hours on low. Make sure to cook the meat and onions in a pan before adding it to the crockpot. The meat does not need to be 100% cooked through, but as long as the onions soften up and the meat is broken up, you’ll be good to go!

What to serve with your Chili

• You can serve your chili on its own, but I love adding toppings! If you like spice, jalapeños are a great option to add on top. You can even add very tiny chopped pieces into the chili while it cooks!
• Avocado is always a great chili topping. It’s full of healthy fats, fiber, and makes a beautiful garnish! Plus I find it balances out the spicy flavor. You can add long slices or little bite sized cubes!
• If you’re looking for a simple gluten-free, no yeast bread, check out my Paleo Garlic Herb Bread! I always toast a slice for dipping. You can also easily turn that bread recipe into homemade croutons!
• If you’re not doing Whole30 or on a Paleo diet, you can also serve your chili with rice.

How to store leftovers

Leftovers can be stored in the refrigerator for about 5 days. Any longer than 5 days, and I would put them in a freezer safe glass containers. (Preferably glass.) They will last for a few months in the freezer. I usually put half of the batch in the freezer for days I don’t feel like cooking! If you’re putting some of the chili directly into the freezer, make sure it cools completely before putting it in the freezer. To reheat, just let the container defrost on the counter or in the refrigerator. You can add some soup to a microwave safe bowl and heat for a few minutes, or add a large amount to a sauce pan and reheat on the stove! (Cover and turn to medium heat - stirring occasionally.)

More chili recipes!

• Dairy-Free White Chicken Chili
• Veggie Loaded Beef Chili
• Easy No-Bean Pumpkin Chili
• Instant Pot Taco Soup

After you make this Whole30 Stovetop Beef Chili, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

Recipe