No-Bean Chili (Beef Chili)
User Reviews
5
No-Bean Chili (Beef Chili)
Description
No-Bean Chili (Beef Chili) starts by sautéing diced onion, red bell pepper, and minced garlic in oil until softened. Ground beef is then browned, and diced sweet potato, corn, crushed fire-roasted tomatoes, chicken or beef broth, and spices including chili powder, smoked paprika, cumin, oregano, black pepper, cinnamon, and salt are added. The mixture is brought to a boil, then simmered uncovered for 30 to 35 minutes until the sweet potatoes become tender.
This chili offers a hearty and robust flavor profile while omitting beans, highlighting the textures of tender sweet potatoes and corn combined with savory ground beef and fragrant spices. It can be topped with shredded cheddar, fresh cilantro, sliced avocado, jalapeños, and sour cream or Greek yogurt for creaminess and layered tastes.
The recipe provides stovetop and slow cooker instructions, making it adaptable for different cooking preferences. Cooling and proper storage in an airtight container allow the chili to keep for several days refrigerated or longer frozen.
Ingredients
- 1 Tablespoon olive oil or avocado oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 5 cloves garlic minced, fresh
- 1 pound ground beef grass-fed
- 1 medium sweet potato peeled and diced
- 1 ½ cups corn frozen
- 1 ounce crushed tomatoes fire-roasted, canned
- 1 ounce diced fire roasted tomatoes canned
- 1-2 cups chicken broth bone broth works great, low sodium, or beef broth
- 3 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- ½ Tablespoon cumin ground
- 1-2 teaspoons salt sea salt
- 1 teaspoon oregano dried
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- cheddar cheese cilantro, avocado, jalapeno (optional) and sour cream or Greek yogurt, shredded, for topping
Instructions
Stove Top
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often until tender, about 5-7 minutes.
- Add ground beef and cook until browned, breaking beef into crumbles as it cooks, about 8 minutes.
- Add sweet potato, corn, crushed tomatoes, diced tomatoes, broth, chili powder, smoked paprika, cumin, salt, oregano, pepper and cinnamon.
- Increase heat to high and bring mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered, stirring occasionally until sweet potatoes are fork tender, about 30-35 minutes. Taste and season with additional salt and pepper if needed.
- Serve warm with and top with shredded cheese, cilantro, avocado, jalapeno and sour cream or Greek yogurt.
Slow Cooker
- Begin by heating oil in a large pot, or Dutch oven, over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground beef and cook until browned while breaking the beef into crumbles as it cooks with a wooden spoon, about 8 minutes.
- Add all your ingredients, including the cooked beef, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until sweet potatoes are cooked through and tender.
- Taste the chili when ready and add any additional salt and pepper if needed. Serve warm and add your favorite toppings.
Notes
- Cool chili completely before storing it in an airtight container.
- Refrigerated chili lasts 3 to 4 days; frozen chili keeps up to 3 months.
- When frozen, thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 282kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 840mg | 35% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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