This fast bean-free chili recipe is a simple and filling meal on a cool day. It can be made as spicy (or not) as you like and even kids will gobble it up.
We generally avoid lectins, so I make my chili without beans. Give it a try, and let me know how you like it!
Fast and Tasty Bean-Free Chili
We all have our favorite versions, but chili usually consists of a simple stew of ground meat, diced tomatoes, bell peppers, onions, and chili spices. My recipe has a little heat, but if you like your chili a bit spicier, feel free to add additional chili powder or some cayenne pepper.
This is a fast recipe that’s ready in about half an hour. If you have a little more time, simmering the chili longer will really deepen the flavors. It also reheats really well, and in fact tastes even better the next day. Chili is also a meal that freezes perfectly. This recipe makes about 6 cups of chili, so try batch cooking and freezing some.
If you want to work in a larger serving of veggies (and have fewer dishes!) I love the idea of serving the chili in a baked acorn squash bowl.
Sneaky Nutrition Tip
Another trick that I always try is pureeing raw liver in the blender and adding it to this recipe to sneak in the nutrients of liver without my husband or kids knowing (don’t tell them!). We buy grass-fed liver here.
- Make a Cincinnati-style chili by adding a tablespoon of cinnamon and an ounce of dark chocolate plus a few teaspoons of honey instead of the chili powder and cumin.
- For a hands-off approach, try my even easier 5-ingredient chili recipe for the slow cooker.
A Note on Chili Seasoning
To make things easy, I pre-make many of my most frequently used seasonings. I store them in jars in my cupboard and they’re always ready for easy use when I’m making dinner on a busy night.
Here is a list of my most frequently used spice blends.
Bean-Free Chili Recipe
- In a large pot, brown the meat.
- While the meat is cooking dice the onions and bell pepper and mince the garlic.
- When the meat is nearly cooked, add the onion and bell pepper and saute 5 minutes.
- Add the minced garlic and cook an additional 2 minutes.
- Stir in the diced tomatoes, tomato sauce, tomato paste, and all the spices.
- Simmer 15-20 minutes until well warmed.
- Serve with sour cream, shredded cheese, and chopped green onion if desired.
- If you like your chili a little thinner or if it’s a little too tomatoey for you, try adding about 1 cup of beef stock.
- If you like your chili a little spicier, try adding a little cayenne pepper.
What is your favorite way to make chili? Ever put cinnamon and chocolate in yours?