Paleo Whole30 Chili

A paleo and Whole30 chili recipe that is so quick to prep, you’ll be excited to add it to your weekly meal plan. I’ve got stove top, Instant Pot, and slow cooker instructions for you. This chili is low carb, bean-less, full of flavor, well-balanced, and absolutely delicious!

What’s inside this Whole30 Chili?

For this fabulous recipe, you will need bell peppers, zucchini, onion, garlic, grass-fed ground beef, diced green chiles, fire roasted tomatoes, tomato sauce, cold brew coffee (optional but highly recommended), bone broth, and a variety of dried herbs and spices.

I really wanted to create an Instant Pot chili recipe that included ingredients that were not difficult to find. I also wanted to heighten flavors and make things a lot more interesting by adding some awesome things like the coffee and cinnamon.

If you don’t have these spices and herbs in your pantry already, they will not be hard to find at your local market.

You can absolutely use an alternative ground meat like chicken or pork instead of beef if that is your preference.

I love making and eating chili with a ground meat that has a higher fat content (particularly 85/15) like ground beef, but that decision is absolutely up to you and your taste.

How do I make this chili recipe in the Instant Pot?

I’ve got you covered here. In case you don’t want to spend time at your stove top and get out of the kitchen instead, here’s what you need to do.

Turn the Instant Pot on and press the sauté function. Add oil the pot and let it heat up for 2 minutes.

Add vegetables (peppers, zucchini and onion) and the spices/seasonings. sauté for 7-9 minutes, until fragrant and soft throughout, stirring occasionally. Put in minced garlic and sauté with veggies for 1 additional minute.

Add ground beef to the pot and break it up with a wooden utensil, stirring frequently until browned throughout. This should take about 3-4 minutes.

Put in the remaining ingredients and give everything a nice stir. Press “Keep Warm/Cancel.” Put the lid on the pot and set it to “Sealing.” Push “Manual” and set the time for just 20 minutes (be sure the pressure is set to high.) The Instant Pot will slowly build up to a high pressure point and once it reaches that point, the chili will cook for 20 minutes.

Once it’s finished cooking, let the pressure release naturally for 15 minutes. Cautiously change the “Sealing” valve over to “Venting,” which will manually release all of the pressure. Once the pressure has been released, remove the lid and serve. Taste for additional salt and pepper.

Do you want to make this in a slow cooker instead?

Go ahead. Simply follow the same instructions for the Instant Pot, but let it cook for 6-8 hours on low instead.

In my opinion, low and slow is the way to cook and soups and stews in a slow cooker. If you have the time and can let it cook overnight, that is what I recommend!

Paleo Whole30 Chili

A paleo and Whole30 chili recipe that is so quick to prep, you’ll be excited to add it to your weekly meal plan. I've got stove top, Instant Pot, and slow cooker instructions for you. This chili is low carb, bean-less, full of flavor, well-balanced, and absolutely delicious!

4.08 from 92 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 4

Calories: 878kcal

Author: Monica Stevens Le

Ingredients

• 2 tablespoons avocado oil
• 2 bell peppers diced into 1" chunks
• 2 cups zucchini diced into 1" chunks
• 1 white onion diced
• 6 cloves garlic minced
• 1/2 tablespoon cumin
• 1/2 tablespoon oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1 1/2 tablespoons chili powder
• 1 teaspoon sea salt
• 1 pound grass-fed ground beef see notes
• (1) 4-ounce can diced green chiles
• (1) 14-ounce can fire roasted tomatoes
• 1 cup tomato sauce
• 1/4 cup cold brew coffee
• 3/4 cup bone broth

Instructions

• Turn the Instant Pot on and press the sauté function. Add oil the pot and let it heat up for 2 minutes.
• Add vegetables (peppers and onion) and the spices/seasonings. sauté for 7-9 minutes, until fragrant and soft throughout, stirring occasionally. Add minced garlic and sauté with veggies for 1 additional minute.
• Add ground beef to the pot and break it up with a wooden utensil, stirring frequently until browned throughout. This should take about 3-4 minutes.
• Add the remaining ingredients and give everything a nice stir. Press "Keep Warm/Cancel." Put the lid on the pot and set it to “Sealing.” Push “Manual” and set the time for just 20 minutes (be sure the pressure is set to high.) The Instant Pot will slowly build up to a high pressure point and once it reaches that point, the chili will cook for 20 minutes. 
• Once it's finished cooking, let the pressure release naturally for 15 minutes. Cautiously change the “Sealing” valve over to “Venting,” which will manually release all of the pressure. Once the pressure has been released, remove the lid and taste for additional salt and pepper.
• Serve with fresh, chopped herbs, diced avocado and extra onions.

Notes

Stove top instructions are in the blog post.

You can use ground chicken or pork in this chili as well.

Nutrition

Calories: 878kcal | Carbohydrates: 108g | Protein: 40g | Fat: 32g | Fiber: 22g | Sugar: 56g

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Monica Stevens Le

Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.