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!
Recipe by Monica Stevens Le on July 21, 2019
Prep time: PT10M
Cook time: PT120M
Total time: PT130M
Rating
4.27 stars (109 reviews)
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
Categories
Main Course
Cuisine
American
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 438 kcal
Carbohydrates: 28 g
Protein: 24 g
Fat: 25 g
Saturated Fat: 8 g
Cholesterol: 64 mg
Sodium: 1013 mg
Sugar: 13 g
Reviews
Maureen Kelly on 2020-06-07 (5 stars): I love this chili! The coffee and cinnamon are a wonderful surprise. Next time, I'll allow it to cook the entire 2 hours on the stovetop to bring out the intensity of the flavors. This recipe is a winner!
Sara George on 2020-04-18 (5 stars): 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. :)
Elise on 2020-03-01 (5 stars): 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!!
Heather on 2020-02-10 (5 stars): so good! i love the addition of zucchini i don't normally have in chili, and i liked that it didn't have beans.
Carly on 2020-01-20 (5 stars): 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.
Angie on 2019-11-09 (5 stars): 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.
