The beauty of chili lies in the fact that it is virtually unregulated. You can insert almost anything you want to use in your refrigerator and the result will still be fantastic. It is also infinitely adaptable. Vegans can nix meat for lentils or more beans; If you are vegan, use lentils for your protein. More than a paleo eater? Opt for the chopped turkey. And as the last book of Melissa Hartwig proves, The Whole30 Slow Cookerit is also easy to prepare chili compliant with the Whole30 standard.
Contrary to what you may think, you do not need beans or lentils (two foods that are persona non grata on Whole30) to make chili. And Hartwig offers everything you could wish for in a comforting bowl of noodles (stuffed with butternut squash), comforting spices (here, cumin and chili peppers), protein (from ground beef) and even a hint of sweetness thanks to cocoa powder and cinnamon.
Take out your slow cooker and try the Whole30 recipe in chile below:
Bowl of Cincinnati with Chili and Noodles
1 yellow onion, chopped
1 chopped red pepper
1 jalapeño or serrano pepper, seeded (if desired) and finely chopped
3 cloves of minced garlic
1 can (28 oz) Fire-roasted diced tomatoes, undrained
1 3/4 cup Beef broth conforming to 30 standards or beef bone broth
2 tablespoons chili powder
1 tablespoon cocoa powder
1 teaspoon dried oregano, crushed
1 teaspoon powdered cumin
1/2 teaspoon ground cinnamon
1 1/2 lb. lean ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 packet (12 oz) frozen noodles with butternut squash
Sliced green onions
1. In a four-liter slow cooker, combine the onion, pepper, red pepper and garlic. In a large bowl, mix tomatoes, broth, chili powder, cocoa powder, oregano, cumin and cinnamon. Pour into the casserole. Break the ground beef into small pieces and arrange on the sauce mixture. Sprinkle with salt and pepper.
2. Cover and cook on low heat for six to seven hours or on high for three to three and a half hours.
3. Stir in noodles with butternut squash. (If the position is low, put the slow cooker on the high position.) Cover and cook for another 10 minutes or until the squash is just tender (do not overcook). Serve, garnished with sliced green onions.
Cincinnati chili butternut-noodle bowls is extracted from The Whole30 Slow Cooker © 2018 by Melissa Hartwig. Reprinted with permission of Houghton Mifflin Harcourt. All rights reserved.
For more recipes to make cold nights, check out this butternut squash recipe you can make in your Instant Pot and this oriental-inspired gluten-free flatbread, halloumi manakeesh.