One Pot Whole 30 Meat Chili

While (almost) everyone loves chili, people seem to seriously disagree regarding on if its main ingredients: should it, or should it not, include beans. In my world, chili will not only include beans, but it will have 3 different varieties. That being said, I was mind blown to hear that people felt differently. What the heck is chili without beans!? Evidently, it is Whole 30 approved chili. Since chili is a continuing staple in my cooking rotation, I decided to give this counterargument some thought and try this whole sans-bean- chili thing. The worst (or best) part of it all? I hate to say it, but I actually really enjoy this meal. So while I am still “team chili with beans”, I will gladly enjoy this version for the next month.

Ingredients (serves 5):

• Ground beef (2lb) – can substitute with ground turkey

• Carrots (4)

• Potatoes (2)

• Zucchini (2)

• Celery (4 stalks)

• Jalapeño (2)

• Green chili peppers (2 cans)

• Crushed tomatoes (2 cans)

• Chicken broth (½ cup)

• Olive oil

• Chili powder

• Cayenne pepper

• Salt & pepper

Directions:

1. Wash and dice all of your vegetables into ¼ inch pieces
2. Brown your ground beef in a deep, heave bottom, oiled pot
3. Once browned, drain out all of the excess fat and liquid
4. To this pot, add in all of the vegetables above, the 2 cans of crushed tomatoes, the 2 cans of green chili peppers, the ½ cup of chicken broth, and season with the chili powder, cayenne pepper, and salt & pepper
5. Mix well and cook covered on low for ~45 minutes or until all vegetables are soft and cooked through.

Compliant with the following diets:

• Whole 30

• Paleo

• Low FODMAP

• Gluten Free