The most PERFECT Whole30 Chili, packed with grass-fed ground beef, peppers, and butternut squash. This healthy Paleo chili is a great option to warm up with on winter nights.
This post contains affiliate links for Butcher Box, a service that provides high quality meats and seafoods, delivered to your doorstep.
An Easy Whole30 Chili Recipe to Prep
If you’re trying the Whole30 for the first time, I imagine you’ll discover that making large batches of food to have on hand will be a life saver!
I also really enjoy warming meals, like this healthy butternut chili, to contrast all the salads I typically eat on the Whole30.
January is all about comforting dishes, but they can still be good for you! This Whole30 chili is full of veggies and protein, and lighter than most chilis are, because it is grain free and legume free.
You’ll love this chili because:
- It’s a great one-pot meal — containing lots of veggies, and the protein you need from grass-fed beef.
- Chili is fun to top! I love adding cilantro, avocado, and jalapenos to mine.
- It’s freezer friendly! Make this month a little easier on yourself by having healthy meals ready to go when you need them. If you’re feeding a family, make a double batch to freeze.
Why use Grass-Fed Beef
I believe in buying high quality, ethically produced meats for my family. We eat small portions of meat, so I want to make sure we are eating the healthiest options!
I have started buying grass fed and grass finished beef.
This is because:
- Grass fed beef is lower in overall fat, but is higher in Omega 3 fatty acids.
- It has higher levels of Vitamin A, Vitamin E, and many antioxidants.
- It’s hormone free.
However, finding grass fed beef can be challenging!
There is a company I go to for healthier meats — Butcher Box. This company is one who I fully stand behind.
ButcherBox sells the highest quality 100% Grass fed and Grass finished Beef, Free Range Organic Chicken, and Heritage Breed Pork.
For $129/month, they get 8-11 pounds of high quality meat, which is enough for 20-28 individual meals at around 6oz. per meal.
No two boxes are the same. Each month customers will get a different curated experience. They’ll be able to try new cuts of meat and even new recipe cards to help you in the kitchen.
It is a subscription service, but you can change the frequency once a month or every other month, and can cancel at any time with no penalty.
I cook almost exclusively with Butcher Box meats in my kitchen, so be sure to browse my recipes for tons of ideas on how to use it!
If you’re not needing a bean-free chili, you might love this Chipotle Chili recipe!
How to Make Paleo Chili
This Whole30 chili is easy to make. A huge pot can be simmering on your stove in less than 30 minutes!
Step 1: Add chunks of butternut squash to a large baking pan, and drizzle with olive oil. Roast the squash for 25 minutes.
Step 2: In a large soup pot, add avocado oil and onions, and sauté for about 10 minutes, until softened.
Step 3: Add the grass-fed ground beef to the pot, and use a spatula or wooden spoon to begin breaking it up as it browns. Add the sea salt and all the spices into the ground beef, and continue cooking it for about 10 minutes.
Step 4: Once the ground beef has browned, add the chicken broth, diced tomatoes, and tomato paste. Stir to mix the tomato paste well into the broth, and then let the mixture simmer for 20 minutes.
Step 5: Add the bell peppers, and continue to simmer 5-10 minutes to allow them to soften.
Step 6: When the squash has finished cooking, add it to the chili. Allow the chili to simmer for about 5 minutes, and then remove from heat. Serve the Whole30 Chili hot garnished with avocado and cilantro, if desired.
Other Paleo Chili Recipes:
- Roasted Butternut Squash Turkey Chili, by Sunkissed Kitchen
- Keto Chili, Blissfully Low Carb
- Easy Paleo Chili Recipe, by The Endless Meal
- Jalapeno Popper Chicken Chili, by Skinnytaste
- 4 cups butternut squash peeled and cubed, dice sized pieces
- 2 tablespoons avocado oil divided
- 1 onion diced
- 1 1/2 pounds ground beef
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 2 14.5-ounce cans diced tomatoes
- 1 8-ounce can tomato paste
- 2 cups chicken broth
- 2 bell peppers diced (I used green and yellow)
- salt and pepper to taste
- Preheat oven to 450 degrees F.
- Add chopped butternut squash to a baking tray, and drizzle with 1 tablespoon of avocado oil. Bake for 25 minutes.
- In a large pot, add the other tablespoon of avocado oil and onion. Sauté onion over medium heat for 5 minutes, then add spices and sea salt.
- Add ground beef, and mix to combine with spices and onion. Sauté for another 10 minutes, until beef has begun to brown.
- Add diced tomatoes, tomato paste, water and chicken broth. Turn heat up to bring to a low simmer, then reduce heat to medium low and continue to simmer for another 30 minutes, stirring occasionally.
- Add the roasted butternut squash and the chopped peppers to the chili, and continue to simmer another 10-15 minutes.