No Bean Chili

A hearty no bean chili packed with ground meat, vegetables, and warm spices. Naturally gluten-free, this flexible chili can be made with 2 pounds of meat for a richer version, or 1 pound for a lighter, budget-friendly version. This recipe is perfect for meal prep or batch cooking.

Course Dinner

Cuisine American, Southwest

Keyword no bean chili, bean free chili

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 265kcal

Author Jamie

Ingredients

2 tablespoons avocado oil or olive oil
1 medium red onion , diced
2 medium carrots , peeled and diced
1 large red bell pepper , seeds removed and diced
1 large celery stalk , diced
4 cloves garlic , minced
1 14-ounce can diced tomatoes , use fire roasted for extra heat and flavor
2 medium russet potatoes , diced
2 pounds lean ground meat , beef, turkey, or even buffalo work here
1 ½ - 2 cups broth , vegetable, chicken, or beef broth. Use less for a thicker chili and more for a thinner chili.
2 tablespoons potato starch or cornstarch

Spices

2 tablespoons chili powder , ancho chili powder preferred
½ tablespoon smoked paprika
½ tablespoon ground cumin
1 teaspoon salt , plus more to taste

Instructions

Saute the vegetables: In a large pot over medium high heat, add the oil, onion, celery, carrot, and bell pepper. Cook, stirring frequently, until the vegetables soften and the onion becomes translucent, about 6-7 minutes. Add the garlic and cook 1 minute more.
Note: Add splashes of broth as needed to deglaze the pan and prevent sticking.
Brown the Meat: Add the ground meat and cook, breaking it up with a wooden spoon, until browned and cooked through. Stir in the chili powder, smoked paprika, cumin, and salt.
Simmer the chili: Add the diced tomatoes, potatoes, and broth. Bring to a low boil for 15-20 minutes, until the vegetables are tender but not totally soft (al dente).
Thicken the chili: In a small bowl or jar, mix the starch with 2-3 tablespoons of cold broth or water and stir it into the simmering chili. Cook for a few minutes until thickened to your desired consistency.
Finish: Turn off the heat and let the chili rest for 10 minutes before serving. This chili tastes best on the second day after the flavors have a chance to meld together overnight.

Notes

For a leaner budget-friendly version: Use 1 pound of ground meat instead of 2. No other adjustments needed.

For a bean version: Stir in 1 can of black beans (drained and rinsed) after the recipe is finished.

Optional hidden-veggie texture: For a smoother, more uniform chili, use an immersion blender to briefly blend part of the chili. This is especially helpful if you want a hidden-veggie version for kids or if you want a traditional chili texture with the 1 pound of meat variation. Note: Never use a traditional blender or food processor with hot or warm liquids (cool or room temperature only.).

Storage: Store leftover no bean chili in an airtight container in the refrigerator for up to 4 days. Freeze in individual servings for up to 3 months. I like to use these souper cubes to easily freeze individual portions.

Nutrition