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.
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 healthy! This Whole30 chili is full of veggies and protein, and lighter than most chilis are.
This is the perfect recipe to feed a family, or to meal prep — have dinner, and then pack dinners (or lunches) for the next few days!
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.
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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.
How to Make Paleo Chili
This chili is easy to make. A huge pot can be simmering on your stove in less than 30 minutes!
Make Whole30 Chili by:
- Sautéing onions and ground beef with lots of flavorful spices.
- Adding tomatoes, tomato paste, and chicken stock, and letting the flavors simmer.
- Chopping and butternut squash and popping it in the oven to roast. The squash can be added directly to the chili if you’d like to skip this step, but I prefer the flavor if it has been roasted!
- Adding chopped peppers and roasted squash, and allowing it to all come together.
- Topping it with healthy toppings — avocado, sliced jalapeno, green onions or cilantro.
Other Paleo Chili Recipes:
- Roasted Butternut Squash Turkey Chili, by Sunkissed Kitchen
- Easy Paleo Chili Recipe, by The Endless Meal
- Jalapeno Popper Chicken Chili, by Skinnytaste
- 1 tablespoon olive oil
- 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
- 4 cups butternut squash peeled and cubed, dice sized pieces
- 1 tablespoon olive oil
- 2 bell peppers diced (I used green and yellow)
- salt and pepper to taste
- In a large pot, add 1/2 tablespoon olive 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 bouillon. 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.
- Preheat oven to 450 degrees F.
- Add chopped butternut squash to a baking tray, and drizzle with olive oil. Bake for 25 minutes.
- Add the roasted butternut squash and the chopped peppers to the chili, and continue to simmer another 10-15 minutes.