If you've been following along awhile now, you probably know that Sunday is easily one of my favorite days of the week. Why? Because in our household, through the fall and winter, Sunday is #SoupSunday and it is pretty much the best thing ever.

This trend began last year and is now in its second season. I love searching for new soup recipes and cooking up old favorites just about as much as I enjoy eating them. Last Sunday I decided to try my hand at creating my own #SoupSunday creation. As it turns out, not only did I create a recipe with success but my creation is one of my new favorites!

Beef Taco Chili tastes exactly as the name suggests. It's full of bold Mexican-food inspired flavor and is just delicious! I'm patting myself on the back for this one.
Guys, it's good, I'm telling ya! Since I'm in the midst of my September Whole30, I also made sure to keep the recipe Whole30 compliant meaning it's also Paleo, gluten, grain, and dairy-free!

As you'll see in the ingredient list below, the recipe calls for taco seasoning. I am a huge fan of Primal Palate's taco seasoning and use it whenever we make tacos or Mexican dishes of any kind. All Primal Palate (PP) spices are organic and of the highest quality. Not to mention most, including the taco seasoning, are Whole30 approved, gluten free, and non-GMO. I buy my PP taco seasoning on Amazon. It's a little on the pricier side but well worth it if you ask me.

As for the recipe, let's get to it...


  • Avocado oil
  • 1lb ground beef
  • 1 and 1/2 tbsp Primal Palate Taco Seasoning
  • 2 bell peppers (I like to mix up a couple different colors), diced
  • 1 tbsp minced onion
  • 1 tsp minced garlic
  • 4 cups vegetable broth
  • 1 cup water
  • 2 medium sweet (white if you can find them) potatoes, chopped
  • 1 can diced tomatoes
  • 1 can green chillies
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 jalapeno, chopped or diced
  • Fresh cilantro

Cooking Directions:

In a cast-iron skillet, heat a small amount of avocado oil. Once the skillet is hot, add diced bell peppers, onion, and garlic. Cook until the veggies begin to soften then add the ground beef. Once the beef is 2/3 way cooked, add taco seasoning and continue to cook until no pink remains. Set aside.

In a stockpot, bring the 4 cups of vegetable broth, water, chopped potatoes, can of diced tomatoes and can of green chilies to a rolling boil. Add remaining spices. If you have it, sprinkle a few shakes of cumin into the pot as well. Cover and let simmer for 10-15 minutes until the potatoes have softened.

Add the ground beef and veggie mixture to the stockpot and continue to cook for an additional 10 minutes. I let my cook a little longer just to let the flavors continue to blend, but at this point, it's good to go at any time.

Pour into bowls and top with fresh jalapeno and cilantro. Avocado or green onion would be delicious too (I actually had the leftovers with avocado and can attest, it's quite tasty!)! Serve and enjoy!!

A couple days ago I finished up the leftovers from Sunday's batch of soup and was legit bummed when I took my last bite. I'm totally tempted to make again this Sunday I loved it that much!

I do hope you enjoy this recipe! And, don't forget to tag me on social if you try it!

If you need additional soup-spiration, check out some of my most recent #SoupSunday's with recipes from some of my favorite Whole30 and Paleo bloggers.

Zuppa Tuscano from Real Food with Jessica

White Chicken Chili from Pretend It's a Donut

Mexican Albondigas "Meatball' Soup from Whole Kitchen Sink

Tomato Basil Soup from Tastes Lovely