In today’s post I’ve asked Patrick Harms to give you his Whole30 Chili recipe. As I shared in a previous post our family decided to implement the Whole30 lifestyle to improve our overall health and wellness.
One of the food sources that you eliminate are all legumes. One of the meals that our family would enjoy is chili. The old recipe used dark red kidney beans, pinto beans, and chili beans. And while we loved the taste of the old recipe sometimes the aftereffects we’re not ideal. Abdominal discomfort, bloating and extra gas.
As I shared in my previous post, the Whole30 lifestyle requires a lot of preparation work if you’re going to stay on it. My son-in-law Patrick and daughter Sarah have been tremendous is preparing Whole30 meals so that we can stay on track. And they designed this Whole30 Chili recipe.
It is FANTASTIC!
Whole30 Chili Original Recipe
These are the ingredients for the Whole30 Chili. As you can see by the picture below, when combined they make a large meal that can be shared with 4-6 adults. We have so many people in our family that we will often double the recipe so we can feed all 8 of us and still have leftovers.
Here is the Recipe Card for Patrick and Sarah Harms’ Whole30 Chili
- 1/2 butternut squash, diced
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1-1 1/2 pounds ground beef and/or pork
- 1 tablespoon olive oil
- 1 onions, diced
- 4 garlic cloves, minced
- 1-2 carrots, shredded
- 1/4 head of cauliflower, diced
- 1 1/2 cups of diced zucchini
- 1 bell pepper, diced
- 1 jalapeno, minced
- 1 tablespoon chili powder
- 1 15-ounce can diced tomato
- 1 6-ounce can of tomato paste
- 1/2 cup water
- 2 cups chicken broth (or 15-ounce can)
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Preheat oven to 400F. Season butternut squash with olive oil, sea salt, and pepper then roast in oven until soft, approximately 20-30 minutes.
- In a large skillet, begin browning the ground beef and/or pork. Season lightly with salt.
- While meat is browning, heat 1 tablespoon cooking oil over medium/low heat in a large stock pot or dutch oven. Add the onions, salt, and cook until softened and translucent. Add the garlic and cook for 2 minutes more.
- Add the carrots, bell pepper, and jalapeno, to the onions and garlic. Cook until soft, remembering to salt.
- When meat is cooked through, add it to the stockpot with the onions, garlic, carrots, bell peppers and jalapeno.
- Using the skillet from the meat, cook the cauliflower and zucchini until slightly softened.
- While the cauliflower and zucchini are sauteing add diced tomato, tomato paste, water, chicken broth, and all spices to the stock pot. Bring to a simmer.
- When the butternut squash is finished roasting and the cauliflower and zucchini have softened add them to the stock pot.
- Allow to simmer for an additional 15-30 minutes.
- Serve with diced avocado on top.
- Salting is Important. Most recipes have a flat amount stated for a dish. Here salt needs to be add at each step. The meat needs to be salted(1/4-1/2 teaspoon). The onions need salt separately(1/4 teaspoon), the carrots, tomato, etc.
Life After Whole30
We only have a couple of more days on the Whole30 program. I’ll share the results with you in a future post. For now let me end with this thought.
We’ve discovered some fantastic meals. Ones that we’ll incorporate into our weekly meal plan.
The Whole30 Chili recipe will be one of them.
It’s one of the most satisfying meals we’ve had. It’s fantastic in taste and texture. And while the prep time is greater than our traditional Chili recipe, it doesn’t produce any of the nasty side effects that we experienced with our old recipe.
Thank you Patrick and Sarah for designing this meal. And thank you Patrick for helping me with this post.
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