Beanless Chili
Dive into the bold and hearty flavors of this comforting Beanless Chili, a low-carb twist on the classic dish that doesn’t skimp on taste or texture. Packed with seasoned ground beef, vibrant bell peppers, and a perfectly spiced tomato base, this chili is rich, smoky, and satisfying. Its secret lies in the balance of chili powder, cumin, and smoked paprika, creating a robust blend of savory and spicy. With a quick prep time of just 15 minutes and a simmering cook time that infuses all the flavors, it’s an ideal option for weeknight dinners or game-day gatherings. Serve it hot with optional toppings like shredded cheddar, a dollop of sour cream, or fresh cilantro for a customizable feast. Whether you're following a keto diet, avoiding beans, or simply craving a meatier chili, this recipe delivers all the warmth and flavor you could want in every satisfying spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 4 Garlic cloves, minced
- 28 ounces Diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 0.25 cup Sour cream (optional, for topping)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and let it warm up for about 30 seconds.
Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Push the vegetables to one side of the pot and add the ground beef. Break it up with a wooden spoon or spatula and cook until browned, about 6-8 minutes. Drain excess grease if needed.
Reduce the heat to medium-low. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes to release the spices’ aroma.
Add the diced tomatoes (with their juice), tomato paste, and beef broth. Stir to combine all ingredients evenly.
Bring the chili to a simmer, then reduce the heat to low and cover the pot with a lid. Let it cook for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Once cooked, serve hot in bowls. Optionally, garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 18.4 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 678 mg | 52% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3378 mg | 72% | |
*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.
