Awesome Chili No Onions
Looking for a comforting, hearty chili recipe without onions? This "Awesome Chili No Onions" delivers bold flavor and rich texture without compromising on taste. Featuring savory ground beef, zesty garlic, and a vibrant mix of diced red and green bell peppers, this chili is packed with protein from hearty kidney and black beans. A robust blend of chili powder, smoked paprika, cumin, and oregano infuses every bite with a smoky, spiced kick, while a tomato-based broth ties it all together with a lush, velvety finish. Ready in under an hour, this one-pot wonder is perfect for a quick weeknight dinner or game-day gathering. Top it off with fresh cilantro, shredded cheddar, or a dollop of sour cream for a customizable touch. Perfect for onion-free diets, this crowd-pleaser guarantees maximum flavor with minimum fuss!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 pound Ground beef
- 3 cloves Garlic cloves, minced
- 28 ounces Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 15 ounces Kidney beans (canned), drained and rinsed
- 15 ounces Black beans (canned), drained and rinsed
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.25 cup Sour cream (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add olive oil and let it warm up for about 30 seconds.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5–7 minutes. Drain any excess fat if needed.
Add the minced garlic to the pot and cook for 1 minute, stirring frequently, until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1–2 minutes to toast the spices and deepen their flavor.
Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir well to combine.
Add the diced red and green bell peppers, kidney beans, and black beans. Mix everything together and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if needed (add more salt, pepper, or spices to your preference).
Remove the pot from heat and let the chili rest for a few minutes before serving.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 7.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
