Sugar-Free Homemade Chili
Dive into a hearty bowl of comfort with our Sugar-Free Homemade Chili, a flavorful twist on classic chili that's perfect for health-conscious foodies. Packed with vibrant vegetables like green bell peppers, carrots, and onions, this recipe combines wholesome goodness with bold spices like smoked paprika, chili powder, and ground cumin to deliver a rich and robust taste. Featuring grass-fed ground beef, two types of protein-rich beans, and no added sugar thanks to naturally sweet canned tomatoes, this dish is both satisfying and nutritious. Ideal for meal prepping or family dinners, it's ready in just over an hour and serves six generous portions. Garnish with fresh cilantro or green onions for an extra burst of brightness and enjoy a sugar-free chili that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 pound ground beef (grass-fed is preferred)
- 28 ounces canned diced tomatoes (no added sugar)
- 2 tablespoons tomato paste
- 1 cup water or beef broth
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and carrots. Sauté for 5-7 minutes, or until the vegetables are soft and the onion is translucent.
Add the minced garlic and sauté for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. If there's excess grease, carefully drain it from the pot.
Stir in the canned diced tomatoes, tomato paste, and water (or beef broth). Mix well to combine with the beef and vegetable mixture.
Add the drained kidney beans and black beans to the pot. Stir to combine.
Season the chili with chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and optional red pepper flakes. Stir well to ensure even distribution of the spices.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally to prevent sticking and to ensure the flavors blend well.
Taste and adjust the seasoning if necessary with more salt, pepper, or chili spices.
Serve the chili hot in bowls, optionally garnished with chopped cilantro or green onions, if desired.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1005 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.
