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:
bell peppersdiced into 1″ chunks
zucchinidiced into 1″ chunks
grass-fed ground beefsee notes
diced green chiles
fire roasted tomatoes
cold brew coffee
Stove top instructions are in the blog post.
You can use ground chicken or pork in this chili as well.