Whole 30+Paleo Chili


Is there anything better than a big, warm, bowl of chili on a cold winter day? Reed and I were up in the mountains last week and after a long day of skiing, we were craving this perfect winter meal. However, we were also one week into Whole 30, wondering how on Earth we could make chili without beans and corn-which usually seem like such staples for this dish. Quite honestly, we were surprised with how delicious this Whole 30+Paleo Chili turned out!

When we knew we couldn’t have corn or beans, I decided to replace all of that heartiness with TONS of vegetables. That way you still get the filling, cozy feeling from “normal” chili. We even had a friend try and bowl who had zero diet restrictions-and he loved it! Fortunately, this chili is a crowd pleaser before, during, and after a January cleanse! Whole 30+Paleo Chili, Georgia Grey WBH Nutrition Co As I sit at my desk and write this from Denver, I’m watching the snow come down and cover the ground. It’s been falling all day, a gorgeous winter wonderland. I’m getting hungry writing this…time for some chili, please.  Whole 30+Paleo Chili, Georgia Grey WBH Nutrition Co Whole 30+Paleo Chili, Georgia Grey WBH Nutrition Co

Whole 30+Paleo Chili


6 cloves of garlic

2 zucchini

2 celery stalks

1 yellow onion

1 cup of sliced green onions/scallions

1/3 cup of cilantro

1/2 an avocado 

1 red pepper

1 yellow pepper

1 cup of carrots, sliced into small circular bits

1 lb. of organic ground beef

1 lb. of organic chorizo or sausage

1 8 oz. can of diced tomatoes

1 8 oz. can of tomato sauce

1 4 oz. can of tomato paste

8 oz. of water

3 tbsp. of chili powder

2 tbsp. of salt

2 tbsp. of pepper

2 tbsp. of olive olive


1. In a medium saucepan, heat 1 tbsp. of oil. Add 2 cloves of garlic and sauté for 2 minutes, or until translucent. Add meat, salt, pepper, and 1 tbsp. of chili powder. Cook until brown, and set aside.

2. In a large pot, heat 1 tbsp. of olive oil. Add onion, garlic, celery, zucchini, carrots, cilantro, and peppers. Add in 2 tbsp. of chili powder, 1 tbsp. of salt, and 1 tbsp. of pepper. Cook vegetables for 5-7 minutes, stirring frequently.

3. Add in tomato sauce, paste, and water. Take the meat from the separate pan and add to the chili. Bring to a boil, then down to a light simmer for 1-2 hours.

4. Serve into individual bowls, top with cilantro, green onions, avocado or anything else you desire!

Whole 30+Paleo Chili, Georgia Grey WBH Nutrition Co