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low carb and whole30 chili in a bowl with a lime wedge and spoon inside
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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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 5
Calories 438kcal
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: 438kcal | Carbohydrates: 28g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 1013mg | Potassium: 1521mg | Fiber: 9g | Sugar: 13g | Calcium: 223mg