Freezer meals are going from retro to ridiculously amazing with this flavorful, beanless Whole30 Chili with Cauliflower!
Whole30 Chili
Steel Magnolias is absolutely one of my favorite movies. Honestly, anything Dolly Parton related is kind of my jam. But there’s something about that movie that just speaks to my soul. It’s sweet, sad, goofy, eccentric and a bit retro these days. Wait… you thought you were here to get a Whole30 chili recipe didn’t ya?
Well, freezer meals kind of remind me of little old ladies like the Steel Magnolias fluttering in and out of the kitchen dropping off meals to neighbors, friends, and family. Admittedly, not the most glamorous picture.
Honestly, your request for freezer meals has been quite literally saving my behind these past few weeks though. I’ve never really given them much thought until I saw them coming up on Pinterest lately, and I figured I’d ask if you guys were interested in me making some. I know a lot of you are doing a January Whole30 (go here for my other fave Whole30 recipes) and I know how hard it can be to make a meal when you’re exhausted, so I thought freezer meals and Whole30 could go hand in hand.
Well praise the Good Lord & bless my Dolly Parton loving soul, you guys were the answer to my prayers. FREEZER MEALS RULE. What was I doing before this?
You literally cook the meat and veggies here, dump the ingredients in a bag, freeze it, and dump the frozen block into a pot when you’re ready to eat and it’s delicious. And there are no beans which make my belly a whole lot happier. What’s not to love? So, here’s to freezer meals and Steel Magnolias.
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
Olive or avocado oil
Ground beef (venison or turkey works, too)
Onion
Bell pepper
Cauliflower
Garlic cloves
Chili powder
Cumin
Dried thyme
Cayenne pepper – optional
Salt
Pepper
Canned, diced tomatoes
Tomato paste
Unsalted beef broth or bone broth
Optional toppings – nutritional yeast, cilantro, green onions
WHAT YOU’LL DO:
We’re going to cook the meat and the vegetables before adding it to a freezer bag with the tomato products, broth and spices, and freezing.
Begin by dicing the onion and pepper. Heat the oil in a stockpot or dutch oven over medium heat. Add the meat, onion, and peppers into the pot and allow them to saute for about 5 minutes while you mince the garlic and dice the cauliflower.
I like to dice my own fresh cauliflower. The pre-riced cauliflower is too fine.
Add the cauliflower to the pot and saute for another 4-5 minutes. While the meat and veggies cook, add the diced tomatoes, tomato paste, beef broth, chili powder, cumin, thyme, cayenne (if using), salt, and pepper to a gallon freezer bag.
Remove the meat and veggies from the heat. Allow them to cool and pour into the freezer bag with everything else. Press out the excess air. You may want to double bag this one.
Place this in the freezer and freeze until you’re ready to make it, up to about three months. When you’re ready to eat the chili, take the bag out of the freezer, and run it under hot water so the chili mix slides out of the bag. Push the still frozen mixture into a large stockpot or dutch oven. Place the pot over medium heat with a lid.
Allow the chili to thaw and come to a slow boil. Turn the heat to low and simmer for at least 10-20 minutes before serving.
*Note – if you don’t want to freeze this Whole30 chili, simply add the tomato products, beef broth, spices, and seasoning to the pot with the meat and vegetables. Bring to a boil and allow to simmer on low for 20 minutes.
FIND OTHER WHOLE30 RECIPES HERE FOR YOUR JOURNEY! I’m always happy to answer any questions or be a part of your support system!
xoxx,
Miss AK
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Ingredients
- 1 Tablespoon olive or avocado oil
- 1 + 1/2 lbs. ground beef (venison or turkey works, too)
- 1 onion, diced
- 2 bell peppers, diced
- 1 small head cauliflower, diced
- 4 garlic cloves, minced
- 1 + 1/2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper – optional
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2, 16 oz. can diced tomatoes
- 1, 6 oz. can tomato paste
- 1 cup unsalted beef broth or bone broth
- Optional toppings – nutritional yeast, cilantro, green onions
Instructions
- We’re going to cook the meat and the vegetables before adding it to a freezer bag with the tomato products, broth and spices, and freezing.
- Begin by dicing the onion and pepper. Heat the oil in a stockpot or dutch oven over medium heat. Add the meat, onion, and peppers into the pot and allow them to saute for about 5 minutes while you mince the garlic and dice the cauliflower.
- I like to dice my own fresh cauliflower. The pre-riced cauliflower is too fine.
- Add the cauliflower to the pot and saute for another 4-5 minutes. While the meat and veggies cook, add the diced tomatoes, tomato paste, beef broth, chili powder, cumin, thyme, cayenne (if using), salt, and pepper to a gallon freezer bag.
- Remove the meat and veggies from the heat. Allow them to cool and pour into the freezer bag with everything else. Press out the excess air. You may want to double bag this one.
- Place this in the freezer and freeze until you’re ready to make it, up to about three months. When you’re ready to eat the chili, take the bag out of the freezer, and run it under hot water so the chili mix slides out of the bag. Push the still frozen mixture into a large stockpot or dutch oven. Place the pot over medium heat with a lid.
- Allow the chili to thaw and come to a slow boil. Turn the heat to low and simmer for at least 10-20 minutes before serving.
- *Note – if you don’t want to freeze this, simply add the tomato products, beef broth, spices, and seasoning to the pot with the meat and vegetables. Bring to a boil and allow to simmer on low for 20 minutes.
LOVE freezer meals, although I really don’t think I make enough! not doing whole30 but this looks fab!!!
This recipe looks delicious! I also love the idea of freezer meals because I’m a student and I don’t always have time to cook. Can’t wait to try this one out!
Love the idea of bulking chili up with cauliflower!
looking forward to making it! thanks for your recipe
of course! Thanks for stopping by!