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White bowl filled with Whole30 beef and plantain chili topped with coconut yogurt and sliced jalapeños. A gold spoon is sticking out of the bowl. Around the bowl is a tan linen, another bowl of chili, and a plate with lime wedges.
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5 from 2 votes

Paleo Beef and Plantain Chili (Whole30)

An easy one pot meal ready in 25 minutes, this Paleo Beef and Plantain Chili is sweet and spicy and the perfect healthy comforting meal.
Course Main Course
Cuisine American
Keyword Beef and Plantain Soup, Beef and Plantain Stew, Paleo Beef and Plantain Chili
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 cups
Calories 521kcal
Author Kelly

Ingredients

  • 1 tablespoon avocado oil
  • 1 medium onion, diced (320 grams)
  • 2 cloves garlic, minced
  • 1 pound ground beef (I used 85/15)
  • 1 tablespoon taco seasoning
  • 2 large bell peppers, diced (400 grams) (I used red and green)
  • 1 poblano pepper, diced (120 grams)
  • 1 jalapeño, diced
  • 3 cups broth (I used homemade)
  • 1 can (14.5 ounces) fire roasted tomatoes
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon red pepper flakes
  • 2 large yellow plantains (400 grams) (try to find yellow ones with a few brown spots)
  • 1 1/2 tablespoons lime juice
  • salt and pepper, to taste
  • optional toppings: chips, coconut yogurt, jalapeño, cilantro...

Instructions

  • In a large stock over medium heat, add avocado oil and let it get hot, about 30 seconds. Add onion and garlic and sauté for 5 minutes, stirring frequently. Add beef and taco seasoning and sauté for another 5 minutes until browned on the outside.
  • Add peppers, jalapeño, broth, tomatoes, chili powder, cinnamon, red pepper flakes, and salt and pepper and let simmer for 3-5 minutes. Add plantains and cook for another 5-7 minutes until soft, but not mushy.* Turn off heat and stir in lime juice. Serve with chips, coconut yogurt, cilantro, jalapeño, and whatever else you like!

Notes

*time of peppers and plantains depends on how you like your chili. I like a little crunch to my veggies so I did about 3 minutes for the peppers and about 5 minutes for the plantains. It also depends on how ripe your plantains are. If your plantains are very yellow, they will take longer to cook. If they have a lot of brown spots, they won't take as long. Watch them carefully so they don't get mushy.

Nutrition

Serving: 21/2 cups | Calories: 521kcal | Carbohydrates: 58.5g | Protein: 26.6g | Fat: 21.4g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Potassium: 898mg | Fiber: 9g | Sugar: 27.5g | Vitamin A: 5250IU | Vitamin C: 266.5mg | Calcium: 88mg | Iron: 5.2mg