Whole30 Slow Cooker Chili

There’s nothing quite like a nice, big pot of chili simmering in the slow cooker on a cold day. And this cold weather lately has me craving it!

This Whole30 Slow Cooker Chili is the perfect way to warm up, while leaving you feeling full and nourished – even on the Whole30 diet.

Why You’ll Love This Recipe

There are so many ways you can do chili, but I think one of the reasons you’ll love this one is because it’s Whole-30 friendly. No beans, fillers, or other heavy ingredients, yet still keeps you feeling happy and satisfied.

You’ll also love it because you can get creative with toppings! I love a good creamy avocado on top of a chili, with some sprinkled fresh cilantro. I also made a nice cashew-based Whole30 sour cream for extra flavor and texture. (See note for that quick recipe.) SO good!

Ingredients

Here are the ingredients to make this Whole30 chili:

• vegetables: onion, shallot, garlic
• protein: ground beef
• liquids: olive oil, crushed tomatoes, tomato paste, chicken broth
• herbs/spices: paprika, cinnamon, cumin, sea salt, pepper, cilantro
• toppings: You choose! Sliced avocado, chopped cilantro, and Whole30 sour cream (see note) all work well.

*Note: I didn’t make this chili spicy because my kids are going to enjoy it with us. If you like a heavy spice, you can add 2 tablespoons of chili powder and 1/2-1 teaspoon of cayenne pepper to your spice blend, plus a chopped Jalapeno or poblano pepper to the chili.

How to Make Whole30 Slow Cooker Chili

Here’s how to make this crockpot Whole30 chili:

First, heat the oil in a large skillet over medium heat. Add in the diced onions and shallots, and saute until soft and translucent, and a little bit brown around the edges. Add in the garlic, stirring continuously until fragrant (about 30 seconds).

Add in the beef, breaking it up into small bits with a spatula. Saute until you’ve browned the beef, stirring occasionally, about 8-10 minutes.

Add in your spices and cook for another two minutes, until spices are well incorporated.

Turn off the heat and transfer the beef mixture to your crockpot. Add in the diced tomatoes, tomato puree, chicken broth, and bay leaf. Stir to combine.

Set the slow cooker: on LOW for 6-8 hours, or HIGH for 4-5 hours. You can eat this on its own or you can serve it with cauliflower “rice,” which we did here. Once done, ladle into your favorite cozy bowls, and top it with sliced avocado, fresh cilantro, and green onions. If you are not doing the Whole30 you could also add sour cream and shredded cheese. (See my FAQ and notes for the quick Whole30 “sour cream” recipe.) Enjoy!

Frequently Asked Questions

Lastly…

If you like Whole30 recipes, be sure to follow me on Instagram and check out my Whole30 highlight for more! You can also try my Chicken Salad Lettuce Cups, my Pumpkin Bolognese, or my Shrimp Cauliflower Fried “Rice.” And if you made this recipe, please leave me a comment and a rating!

Whole30 Slow Cooker Chili

Recipe by Alessandra Macaluso

5.0 from 1 vote

Difficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

Cooking time (slow cooker)

4

hours 

This savory slow cooker chili is the perfect fix for a cold and dreary day. Whole30 ingredients.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon extra virgin olive oil

• 1/2 large yellow onion, diced

• 1 large shallot, diced

• 3 cloves garlic, minced or pressed

• 2 lbs. grass-fed ground beef

• 1 tablespoon paprika

• 1-2 teaspoons ground cinnamon (see note)

• 1 teaspoon ground cumin

• 1 1/2 teaspoons Himalayan sea salt

• 1/2 teaspoon cracked pepper

• 2-3 cups chicken broth (see note)

• 1 28 oz. can crushed tomatoes

• 8 oz. tomato paste

• 1 bay leaf

• for serving: sliced avocados, cilantro, shredded cheese (omit of following Whole30), and/or sour cream (omit if following the Whole30)

Directions

• Heat the olive oil in a large skillet over medium heat. Add the onions and shallots and saute for 5-7 minutes, until soft and translucent, and a little brown around the edges. Add in the minced garlic, stirring continuously for about 30 seconds, until fragrant, careful not to burn.
• Add the beef into the pan and break it up with a spatula into small bits. Saute until browned, about 5 minutes. Add in all the spices, cook for another 2 minutes, then turn off the heat.
• Add the beef mixture into the crockpot. Pour in the crushed tomatoes, tomato paste, chicken broth, and bay leaf, and stir to combine. Set the crockpot: LOW for 6-8 hours, or HIGH for 4-5 hours. Go about your day and enjoy the aroma! When ready, serve it up in your favorite bowls and top with sliced avocados, cilantro, and green onions. If you are not doing the Whole30 you can top it with sour cream and/or shredded cheese.

Notes

• I didn’t make this chili spicy because my kids are going to enjoy it with us. If you like a heavy spice, you can add 2 tablespoons of chili powder and 1/2-1 teaspoon of cayenne pepper to your spice blend, plus a chopped Jalapeno or poblano pepper to the chili.
• To make the Whole30 “sour cream” you’ll need: 1 cup raw cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, 1/2 teaspoon fresh lemon juice, 1/8 teaspoon coarse sea salt. Directions: Heat about 2 cups of hot water until boiling. Place the raw cashews in a bowl and pour the hot water over them, just enough to cover. Soak for 30 minutes. Drain cashews and place in a food processor or high speed blender. Add 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon salt. Blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.

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