No Beans Chili (Made in One Pot)
This no beans chili is the ultimate low-carb comfort food for chilly evenings! Featuring tender ground beef, smoky spices, and a rich tomato base, it’s bursting with bold flavors (no beans necessary!).
Servings: 8 servings
Calories: 352kcal
Ingredients
- 2 pounds ground beef I like 80/20 or use ground turkey
- 1 medium onion finely diced
- 1 medium green bell pepper finely diced
- 2 teaspoons kosher salt or more to taste
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 3 teaspoons smoked paprika
- 6 cloves garlic minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
Instructions
- Heat a heavy bottomed Dutch oven to medium-high heat. Add the ground beef and brown for about 3 minutes, stirring often. With a slotted spoon, remove the ground beef from the pot, and place in a bowl and set aside. There will be grease left in the pot to cook the vegetables in, don’t drain it.
- Heat the same Dutch oven to medium heat. Add the chopped onion and bell pepper, cook for 4-5 minutes, stirring often.
- Add the kosher salt, chili powder, cumin, oregano, and smoked paprika. Cook, stirring often for 1 minute.
- Turn the heat to medium-low and add the garlic and tomato paste and cook for another 1 minute, make sure to stir often. Then add the cooked ground beef, canned tomatoes, beef stock and bat leaf.
- Bring the pot to a boil, then reduce heat to low, cover with a lid. Let it simmer for 25 minutes.
- When it’s done cooking, turn off the heat, remove the bay leaf, stir and taste. Adjust seasoning if needed to your liking.
- Serve with your favorite garnishes (I like: sour cream, cheddar cheese, avocado, cilantro and chips or corn bread). Store cooked and cooled chili in the fridge for up to 4 days.
Notes
- Adjust the flavor to your preferences. If you prefer a more mild chili, use half the chili powder and for more heat, add some jalapeños right into the chili.
- Try other ground meat. Feel free to use ground turkey or chicken in place of the beef or even some ground sausage along with the beef to mix it up.
- How to Store and Reheat Leftovers. Chili often tastes even better the next day because the spices and flavors blend together as it cools down, creating a thicker texture and richer taste. Store leftover chili in an airtight container in the refrigerator for 3 to 4 days. To reheat, place the desired amount in a covered saucepan over low heat and cook until just heated through. You can also microwave it in a pinch.
- Can You Freeze No Bean Chili? Allow the chili to cool completely, then place it in freezer-safe food storage bags or containers, leaving as little air as possible in the bag or container before sealing it closed. Store in the freezer for up to 3 months. Thaw in the fridge, then reheat on the stovetop as directed above.
Nutrition
Calories: 352kcal | Carbohydrates: 13g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1092mg | Potassium: 822mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1009IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 5mg