Sugar-Free Classic Meat Chili
Warm, hearty, and completely sugar-free, this Classic Meat Chili is a must-try for anyone craving a comforting, flavor-packed meal. Made with ground beef, a colorful medley of onions, peppers, and garlic, and a robust blend of spices like chili powder, cumin, and smoked paprika, this chili delivers bold, satisfying flavor in every bite. The addition of no-sugar-added diced tomatoes and tomato paste ensures a rich, savory base without any hidden sweetness, while kidney and black beans provide a hearty, fiber-rich touch. This low-sodium, gluten-free recipe comes together in under 75 minutes and is perfect to feed a family or meal prep for the week. Garnish with your favorite toppings like shredded cheese or scallions, and enjoy a bowl of this wholesome, one-pot wonder!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes, no added sugar
- 6 ounces tomato paste, no added sugar
- 2 cups beef broth, low-sodium
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the pot. Cook until the beef is browned, breaking it up with a spoon as it cooks.
Drain any excess fat from the pot to keep the chili lean.
Stir in the canned diced tomatoes (including juices), tomato paste, and beef broth.
Add the chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Stir until well combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
After 30 minutes, add the drained kidney beans and black beans to the pot.
Simmer for another 15 to 20 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes before serving.
Serve the chili hot with your favorite toppings, such as chopped scallions, shredded cheese, or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 251.9 g | 92% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 67.6 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 7220 mg | 154% | |
*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.
