Beanless Chili
Whether or not you’re cutting your carb intake, this no-bean chili recipe is delicious. The Rotel tomatoes add just the slightest hint of heat, but you can dial that heat level back by substituting regular diced tomatoes instead. For that matter, you could dial the heat level up by adding a little cayenne or jalapeño. Of course, we think it’s perfect as is. Give it a try and judge for yourself!
Items used to make this recipe:
(affiliate links)
dutch oven https://amzn.to/34ZmjiC
ground beef tool https://amzn.to/34X4Y9L
ro-tel tomatoes https://amzn.to/3lIk7St
chili powder https://amzn.to/3brEDC3
ground paprika https://amzn.to/31OZZGo
ground cumin https://amzn.to/3lIKR5q
Beanless Chili
makes 6 hearty servings (or many more if used to top hot dogs, baked potatoes, etc)
Ingredients
2 tablespoons vegetable oil
2 pounds ground beef (or turkey)
1 1/2 cups diced onions
1 cup diced green bell pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 cups low-sodium beef or chicken stock (try my homemade)
20 ounces Rotel tomatoes
6 ounces tomato paste
2 tablespoons dried chili powder
1 tablespoon dried parsley flakes
2 teaspoons granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 1/2 teaspoons ground paprika
1 1/2 teaspoons ground cumin
Garnish: sour cream, cheddar cheese, scallions, olives, avocado, cilantro, pico de gallo…
Directions
In a 6-quart or larger dutch oven over medium-high heat, cook the onion and green bell pepper in the vegetable oil, stirring frequently, until the onions are translucent.
Add the beef, salt, and pepper; continue cooking, stirring frequently, until the beef is crumbled and cooked through (no pink remains).
Add all the remaining ingredients and stir well to combine; bring to a boil, then reduce to a simmer, uncovered, for 30-40 minutes, stirring occasionally.
Serve with any number of toppings: sour cream, guacamole, shredded cheese, chopped scallions, black olives, fresh cilantro, pico de Gallo, etc.