No Bean Chili
This no bean chili recipe is a gut-friendly take on the cozy comfort meal. This chili is gluten free, dairy free, and paleo. Perfect for game day or a cozy winter night!
Prep Time15 minutes mins
Cook Time1 hour hr 45 minutes mins
Total Time2 hours hrs
Course: Appetizer, Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 4
Calories: 519kcal
- 2 tablespoon olive oil
- 1 lb ground beef
- ½ white onion, diced
- 3 stalks celery, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon each: cumin, paprika, and salt
- ½ teaspoon each: garlic powder and onion powder
- ¼ teaspoon cayenne pepper and black pepper
- 15 oz. can crushed tomatoes
- 1½ cups beef broth
- 1 bay leaf
- Garnish with jalapeños, green onion, cheese, or sour cream (use dairy-free if preferred)
Heat 1 tablespoon olive oil in a large pot over medium heat. Once warm, add the ground beef and sauté until brown, about 6-7 minutes. Remove the ground beef to a bowl.
Drizzle another tablespoon of olive oil into the pan. Place the diced onion, celery, and peppers into the pot. Cook until soft, about 6-7 minutes.
Then add the tomato paste and all spices. Toast for 2 minutes.
Add the meat back into the pot along with the crushed tomatoes, beef broth, and bay leaf. Stir to combine everything.
Bring the chili to a boil over high heat. Once it's boiling, reduce to medium-low heat. Simmer for 60 minutes covered, stirring occasionally, followed by 30 minutes partially covered (have the lid on but not all the way). This will help thicken the chili.
Take off the heat, remove the bay leaf, and serve. Garnish with your favourite toppings such as jalapeños, chopped green onion, cheese, or sour cream. Enjoy!
- Dairy-free: This chili is naturally dairy-free, so top with dairy-free sour cream, cashew cream, and/or dairy-free cheese if desired.
- Spice: Add more or less cayenne according to your spice preference. You could also add some jalapeño slices while sautéing the vegetables.
- Make ahead: This chili can be cooked and stored in the fridge to up to 5 days. Reheat in a large pot on the stove over medium-high heat, or in the microwave for 2-3 minutes.
- Storage: Store chili in an airtight container in the fridge for up to 5 days.
- Freezing: Chili can be frozen in freezer-safe, serving-size containers or bags. Freeze for up to 3 months. Defrost in the fridge overnight, or in a microwave safe bowl until hot, or in a pot on the stove over medium-high heat.
Nutrition facts are an estimation.
Calories: 519kcal | Carbohydrates: 16g | Protein: 20.7g | Fat: 42g | Saturated Fat: 14.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21.5g | Trans Fat: 2g | Cholesterol: 88.4mg | Sodium: 1279mg | Potassium: 954mg | Fiber: 5.1g | Sugar: 8.5g | Vitamin A: 656IU | Vitamin C: 64mg | Calcium: 106mg | Iron: 4.8mg