Soy-Free Classic Meat Chili
Warm, hearty, and packed with bold flavors, this Soy-Free Classic Meat Chili is the ultimate comfort food for chili enthusiasts. Perfect for those avoiding soy, it combines tender ground beef with a vibrant medley of kidney beans, black beans, and diced tomatoes, creating a rich and satisfying base. Aromatic spices like chili powder, smoked paprika, and cumin infuse each bite with irresistible depth, while fresh vegetables like onion, red bell pepper, and garlic amplify its wholesome appeal. Simmered to perfection in savory beef broth, this one-pot wonder is ideal for family dinners, potlucks, or game-day gatherings. Customize it with your favorite toppings—such as avocado, jalapeños, or sour cream—and in just over an hour, you'll have a crowd-pleasing masterpiece that’s both nourishing and indulgent.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef to the pot. Cook until browned, breaking up the meat with a spatula as it cooks, approximately 8-10 minutes.
Drain any excess fat from the pot.
Stir in the canned diced tomatoes, kidney beans, black beans, and beef broth.
Add the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Mix well to combine.
Add the bay leaf, bringing the chili to a boil.
Reduce the heat to low, cover the pot, and let simmer for about 60 minutes, stirring occasionally to prevent sticking.
After simmering, remove the bay leaf and adjust seasoning if necessary.
Serve the chili hot, garnished with your choice of toppings such as chopped cilantro, sliced jalapeños, diced avocado, or a dollop of sour cream (optional).
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 930 mg | 20% | |
*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.
