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!
Want to hear something funny and/or interesting?
I made this recipe over four years ago and at the time, I didn't truly understand what spices I needed in order to make a really fabulous chili recipe. I received many comments about it being too spicy and not everyone's favorite.
Since then, I have remade it umpteen times but it never lasted long enough in the refrigerator for me to retake photos until today.
I actually remade it two years ago. This would be my second time retaking photos. So much excitement.
I know it's summertime, but I couldn't resist. Besides, you don't need to turn the stove on if you have an Instant Pot. If you don't though, I can assure you that it will be worth turning your stove on for this goodness.
Besides, before we know it, it's going to be fall and then winter, and you are going to want to eat this chili on repeat!

How do I make this Whole30 chili recipe on the stovetop?
Heat a stockpot or Dutch oven over medium heat with avocado oil. Once hot, sauté vegetables and spices for roughly 7 minutes until everything gets nice and tender. Add minced garlic and stir for another minute.
Add grass-fed ground beef into the pot. Let this cook until your meat turns slightly brown. Go ahead and drain out the excess fat / liquid if you'd like (using a spoon and carefully tilting.)
Add the chiles, diced tomatoes, tomato sauce, cold brew coffee, and broth. Bring this all to a boil, and then bring your heat down to a low simmer. Let this sit and simmer for 2 hours.
Taste for additional salt and pepper. Serve with fresh, chopped herbs, diced avocado and more onions!
Is the coffee and cinnamon inside necessary?
The secret to this chili recipe is the cinnamon and cold brew coffee inside. Just wait until you try it!
In fact, if you share it with others, I guarantee they'll be asking why it tastes so much better than any other chili they've had.
I can't wait to hear your feedback on this recipe. I know that coffee is not something that is traditionally found in chilis, but just trust me on this one.
Be sure to add this fabulous recipe for paleo whole30 chili to the rotation. I love me some one pot meals as much as the next person, but there is really special about this chili (ahem, probably that cinnamon and coffee) that really tickles my fancy.
By the way, if you do plan on making this chili on the stove top, go ahead and let it simmer for at least 2 hours. The longer you let it simmer, the more delicious and GLORIOUS it becomes, I promise.

More easy soup recipes you're sure to love:
Thai Chicken Zucchini Noodle Soup
Whole30 Instant Pot Seafood Gumbo
Instant Pot Chicken Tortilla-less Soup
Dairy Free Cream of Mushroom Soup
Whole30 Low Carb Cheeseburger Soup

Paleo Whole30 Chili
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
- ½ tablespoon cumin
- ½ tablespoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 ½ 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
- ¼ cup cold brew coffee
- ¾ 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.








Sara George says
This recipe is absolutely amazing! I first made the recipe while on whole30 but now it is one of my all time favorites. I also sent the recipe to a friend doing whole30 and she ended up making this chili weekly. 🙂
That is awesome Sara--- makes me so happy to hear! 🙂
Elise says
Delicious! I make this chili regularly and it’s always a hit! I’m curious as to the brand and flavor of bone broth you use? I’ve tried both chicken and beef. I’ve liked both, but one time I feel like the brand of broth I used wasn’t the greatest. Thanks for any tips! (I don’t get the comment on the consistency btw...maybe the zucchini wasn’t sautéed?) Anyway, we love it!!
Hi!!! Yes, I default to Bonafide Provisions chicken bone broth typically. You can alternatively use low sodium chicken broth. I'm so happy you love it!
Heather says
so good! i love the addition of zucchini i don't normally have in chili, and i liked that it didn't have beans.
Yes, it's my favorite thing that I updated in the new recipe! Thank you for noticing 🙂
Christy says
Delicious. We omitted the zucchini added beef cubes and cooked on the stove top. Coupled with Whole 30 Mashed Potatoes, this dinner was a delight on a cold winter’s night.
Carly says
This came out awfully. It was so incredibly liquid-y, it was closer to soup than chili. The texture was terrible as well—you wouldn’t have needed teeth to eat it. Complete waste of time, money, ingredients, and effort. I’m extremely disappointed.
Catt says
Is there a substitute for the coffee? I cannot have coffee in any form.
HI! Just skip it entirely 🙂
Angie says
LOVED this! Thank you so much for the recipe! My kids even said it was the best chili ever;) I added black beans since I wasn’t looking for low carb and it was delish.
THAT makes me so happy. I love when the whole family loves it!! You will have to try some of my others soups next 🙂
Matt says
Is the 878 calories for the whole batch? That seems pretty high for the ingredients.
Carrie says
Wait! The recipe has changed?! I loved your older recipe for whole 30 chili and now I can’t find it.
Hi there! It has changed EVER so slightly. I mainly wanted to update photos... it's almost the same, but definitely better! 😉
Michelle Obendorfer says
Can you upload the old one??
Nicole says
I would like the old one as well! I don't know if this question was answered but we liked it better the other way as well. This one is delicious too and I tried to recreate the old one but I feel like the portions are off. Different amount of peppers, no green chilis and zucchini, and maybe something else...?
Hi Nicole, ahhh I am so sorry to hear that... I don't have the old recipe anymore. A lot of people were complaining so i revamped it 🙁
Chelsea says
Cold brew? What an interesting addition! Can't wait to try it out!
Yessssss, please do and tell me what ya think girl!
Leigh says
I've made lots of chili over the years, but this was my fav EVER! Only change I made was only doing 1/4 of suggested cinnamon. It had a great depth of flavor. Will be making again.
That makes me so happy to hear. I'd love if you rated the recipe in the recipe card (using the stars). it helps me and my readers out tremendously. I LOVE the depth of flavor in it, too!
Lauren says
Anyone know what 1 serving is for this recipe? Thinking a cup....
We love this recipe! Finally a paleo/Whole30 chili my husband and I agree on, thank you!
YAY, I'm so happy to hear that. Depends on how hungry you are... it depends on the household. I'm not big into designated serving sizes.