Gluten Free Chili (Whole30)
You won't even notice the beans are missing in this Gluten Free Chili recipe! 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.
Equipment
- 8 Quart Pot
Ingredients
Vegetables
- 2 Pounds Ground Beef
- 4 Cups Cubed Sweet Potato
- 4 Cups Bell Peppers
- 12 Ounces Cauliflower Rice Optional, but highly recommended!
- 56 Ounces Fire Roasted Diced Tomatoes You can also use 2 cans of whole peeled tomatoes! (Puree before adding into pot.)
- 1 Sweet Onion
Spices
- 2 Teaspoons Salt
- 2 Teaspoons Chili Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Cayenne Pepper
Instructions
- Start by preparing all of the vegetables. Cube bell peppers, peel and cube sweet potatoes, chop onions, and remove ground beef from packaging.
- 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.
- 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!
Notes
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.
Nutrition
Serving: 1gCalories: 512kcalCarbohydrates: 40gProtein: 34gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 103mgSodium: 1364mgPotassium: 1152mgFiber: 8gSugar: 15gVitamin A: 17019IUVitamin C: 161mgCalcium: 155mgIron: 6mg
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