Description

This No Beans Chili is a protein-packed, low-carb version of the traditional dish, delivering all the comforting flavors without the beans. With perfectly seasoned meat, fresh vegetables, and a blend of savory spices, this chili is rich, hearty, and incredibly satisfying.

Ingredients

Scale

2 lbs ground beef (80/20 blend for best flavor)
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup beef broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp cayenne pepper (optional, for heat)
Salt and pepper to taste

Optional Garnishes:

Shredded cheddar cheese
Sour cream
Sliced jalapeños
Fresh cilantro
Diced avocado

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Instructions

Prep the Ingredients: Dice onions and peppers, mince garlic, and measure out spices.
Cook the Meat: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Drain excess grease if necessary.
Sauté the Vegetables: Add onions, garlic, and bell peppers to the meat. Cook for 5-7 minutes until softened and fragrant.
Season: Stir in chili powder, cumin, paprika, oregano, and cayenne. Cook for 1 minute to toast the spices.
Add Liquids: Pour in diced tomatoes, tomato paste, and beef broth. Stir well to combine.
Simmer: Reduce heat to low and let the chili simmer uncovered for 30-40 minutes, stirring occasionally until thickened.
Taste and Adjust: Season with salt and pepper. Adjust spice levels if needed.
Serve: Ladle chili into bowls and top with your favorite garnishes. Enjoy!

Notes

For Deeper Flavor: Let the chili simmer for longer — up to an hour — for richer taste.

Spice Control: Add more cayenne or diced jalapeños for heat or omit them for a milder version.

Thicker Chili: Let the chili simmer uncovered longer or add a bit more tomato paste.

Extra Protein: Add cooked, crumbled sausage or shredded chicken for a meatier dish.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes