No Bean Chili
Warm up your taste buds with this rich and hearty No Bean Chili, an irresistible low-carb comfort food packed with bold flavors and satisfying textures. Perfect for those following a keto or paleo diet, this chili swaps traditional beans for a medley of vibrant vegetables like diced bell peppers and onions, combined with juicy ground beef simmered in a savory tomato base. A robust blend of chili powder, smoked paprika, cumin, and a hint of cayenne gives this dish its signature smoky heat, while Worcestershire sauce adds a deep, umami undertone. Ready in under an hour, this easy one-pot recipe is perfect for weeknight dinners or game-day gatherings. Customize it with your favorite toppings, such as shredded cheese, sour cream, or spicy jalapeños, for a bowl of chili that’s as unique as it is satisfying.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 28 oz Diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 tablespoon Worcestershire sauce
- Optional toppings: shredded cheese, sour cream, sliced jalapeños, chopped green onions
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.
Push the ground beef to one side of the pot and add the diced onions and minced garlic. Sauté for 3-4 minutes, or until the onions are translucent and fragrant.
Stir in the diced green and red bell peppers, cooking for another 3-4 minutes until softened.
Add the diced tomatoes (with their juices), tomato paste, and beef broth. Stir well to combine.
Mix in the chili powder, cumin, paprika, oregano, cayenne pepper, smoked paprika, salt, and black pepper. Stir thoroughly to ensure the spices are evenly distributed.
Add the Worcestershire sauce and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 30-35 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed. Add more salt, pepper, or heat (cayenne or chili powder) if desired.
Serve hot with your favorite toppings such as shredded cheese, sour cream, sliced jalapeños, or chopped green onions.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 7318 mg | 318% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 44.3 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 600 mg | 46% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5249 mg | 112% | |
*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.
