Confession time: I restarted the Whole30 this week. My heart just wasn’t in it last week, I ate things I shouldn’t have, and I knew that I needed a fresh start. This week is so far MUCH better, I’m prepared, have lots of “emergency snacks” on hand, and determination to stick to my plan. It’s all about preparation and lots and lots of willpower. 😉 I’m still working on getting my daily workouts into a habit, but we’ll get there! Eventually…
For lunches this week I made this amazing Whole30 approved no bean chili that absolutely hits the spot. We’ve been having cooler mornings lately so I’m officially in fall mode and chili was first to come to mind when meal planning for the week. Not only is it super easy to make, but it’s delicious AND a great way to get in lots of veggies and protein in one bowl.
It’s really not that hard to make your chili Whole30 approved, which is something I love! All I really did was leave out the beans, check my labels, and I was good to go. This chili is a little different from one of my go-to chili recipes, because I used lots of fresh veggies to have a lighter, brighter version (since it’s practically still summer here in Texas, no matter how cool the mornings are). It’s a great way to still enjoy the fresh produce, while bringing in one of my favorite fall & winter staples.
For this recipe I used fresh tomatoes, bell peppers and onion, which gave some delicious flavors to the chili and a freshness I loved! That, paired with some grass-fed beef from my in-law’s (have I ever mentioned they live on a farm and raise cows?) and delicious spices made for an amazing end-of-summer Whole30 approved no bean chili that you’ll love.
On my menu this week:
Breakfast: Butternut Squash Rounds with Fried Eggs and Kale
AM Snack: fruit and nuts
Lunch: Whole30 No Bean Chili
PM Snack: Sweet Potato Chicken “Nachos” with Guacamole
Salmon with asparagus and zucchini
Cashew Cream Beef Stroganoff with Squash Noodles
Peruvian Style Chicken (from Against All Grain Meals Made Simple)
Chicken and Veggie Soup – without the rice!
- 1 tsp olive oil
- 1 onion, diced
- 1/2 tsp minced garlic
- 1 lb ground beef
- 2 bell peppers, diced (I used one green, one yellow)
- 2 medium tomatoes, diced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- Salt & pepper
- In a large pot, heat the olive oil on medium heat. Add the onion and garlic and cook until fragrant and soft, about 7-10 minutes. Add the bell peppers and cook for another 5 minutes.
- Add the ground beef, and cook until most of the red is gone.
- Add the diced tomatoes, crushed tomatoes and paste. Mix it all together!
- Mix in the spices and let the chili simmer on medium low for at LEAST 30 minutes.
- Store in an airtight glass container in the fridge for up to a week.
Now it’s’ your turn to talk! Answer one of these questions in the comments below:
Do you also love chili once the weather gets cooler?
What are your favorite ways to make a recipe healthier?