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close up of no bean chili with garnishes on top.
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5 from 2 votes

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
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Appetizer, Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 4
Calories: 519kcal

Ingredients

  • 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
  • cups beef broth
  • 1 bay leaf
  • Garnish with jalapeños, green onion, cheese, or sour cream (use dairy-free if preferred)

Instructions

  • 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!

Notes

  • 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.

Nutrition

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