Smoky, Spicy, Simple Chipotle Chili

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This is our current go-to chili recipe, we make it a few times a month. It’s super easy to throw together on a weeknight and is low-carb to boot!

We originally started making this style of chili while on our first Whole30. It was one of the first times I’d ever even had chili without beans in it, so I was a little skeptical. The recipe below is loosely based on one from the wonderful Whole Cook blog, and I’m so glad we found it when we did!

Note: The recipe in its current form is not Whole30 compliant – to make it so, simply omit the canned chipotle peppers and sauce.

The chipotle chili powder and canned chipotle peppers in adobo in this recipe are what give it a little spicy kick. If you’re sensitive to spice, start small here and taste as you go. We can regularly find the peppers in the same aisle as the taco shells and salsa. You may be able to find the chipotle chili powder in a typical seasoning section at the grocery store, but we’ve had to order it from time to time as well. Here is one I’ve ordered in the past!

Ingredients

Chili Seasoning

• 2 tablespoon chili powder
• 1/4 – 1/2 tsp chipotle chili powder
• 2 teaspoon paprika
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1.5 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

Chili

• 2 lbs ground beef, turkey, or chicken
• 1 bell pepper, chopped
• 1 large onion, chopped
• 4 tablespoons garlic, minced
• 1 6 oz can tomato paste
• 2 – 4 chipotle peppers in adobo sauce, seeds scraped out and chopped (omit if Whole30)
• 2 tsp adobo sauce (from pepper can, omit if Whole30)
• 2 14.5 oz cans diced tomatoes
• 1 cup chicken broth

Directions

1. In a small bowl, combine all chili seasoning ingredients and set aside
2. Heat a large pot or dutch oven over medium-high heat. Crumble the beef into the pan and allow it to start to brown
3. Throw in the bell pepper, onion, and garlic and saute the beef and veggies until the beef is no longer pink and the onions have begun to soften
4. Add in the chili seasoning and mix with the meat and veggies. Allow to cook for a minute or two
5. Add the tomato paste and chopped adobo peppers and mix until combined. Cook for 1 – 2 minutes.
6. Add in the rest of the ingredients. If you like a soupier chili, add a little extra chicken broth.
7. Once all is combined, bring to a simmer. Once simmering, lower the heat and cover. Let simmer for 20 – 30 minutes.
8. Uncover and taste for salt – add more if desired.
9. Serve with your favorite chili toppings – this time we chose avocado and green onion! Just as delicious with cheese, crackers, or some crusty bread for soaking up the last little bits.