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protein, potato, chili soup. whole 30, paleo, gluten free

Whole30 Inspired Chili

  • Author: Natasha
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Cuisine: American


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
  • 12 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