I created this recipe modeled after the classic chili recipe found in the Whole30 book, but I modified it quite a bit to fit my taste. Before I knew it, I had my own chili/soup recipe and it’s become a favorite in our household! I usually double up on everything to make a bigger batch that feeds our family plus still gives us plenty of leftovers throughout the week.
- 2 pounds of ground chicken (you can choose any ground meat)
- 1 russet potato – chopped
- 1 green pepper – chopped
- 1 red pepper – chopped
- 1 orange pepper – chopped
- 1 yellow pepper – chopped
- 1 onion – chopped
- 1 28 ounce can of diced tomatoes
- 4 cups of chicken bone broth
- Minced garlic to your taste
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground mustard
- 1–2 tsp salt
- In a pan, cook up the ground meat until done, and then pour into a larger pot.
- In the same pan you cooked your meat, saute your chopped potato, peppers, and onion, and add all seasoning. Cook until soft.
- Combine the cooked veggies in the same pot as your meat.
- Add the diced tomatoes and chicken bone broth, and mix together well.
- Bring to a boil over high heat.
- Once the mixture starts to boil, turn down your heat to simmer and leave uncovered for an hour.
This makes anywhere from 8-12 servings, depending on how big you like your servings! For the sake of macros, I’m going to count this as 8 total servings.
- Serving Size: 1/8
- Calories: 259
- Fat: 6.3g
- Carbohydrates: 17.8g
- Protein: 28g
Keywords: Chili, Whole30, Paleo, Gluten-Free, Dairy-Free