No-Bean Chili (Beef Chili)
This no-bean chili combines grass-fed ground beef, sweet potatoes, corn, tomatoes and a robust blend of spices. It's thick, hearty, super flavorful and perfect for meal prep.
Servings: 6
Ingredients
- 1 Tablespoon olive or avocado oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 5 cloves fresh garlic minced
- 1 pound grass-fed ground beef
- 1 medium sweet potato peeled and diced
- 1 ½ cups frozen corn
- 1 28 ounce can fire-roasted crushed tomatoes
- 1 14 ounce can fire roasted diced tomatoes
- 1-2 cups low sodium chicken or beef broth bone broth works great
- 3 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- ½ Tablespoon ground cumin
- 1-2 teaspoons sea salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- Toppings: shredded cheddar cheese cilantro, avocado, jalapeno (optional) and sour cream or Greek yogurt
Instructions
Stove Top
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often until tender, about 5-7 minutes.
- Add ground beef and cook until browned, breaking beef into crumbles as it cooks, about 8 minutes.
- Add sweet potato, corn, crushed tomatoes, diced tomatoes, broth, chili powder, smoked paprika, cumin, salt, oregano, pepper and cinnamon.
- Increase heat to high and bring mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered, stirring occasionally until sweet potatoes are fork tender, about 30-35 minutes. Taste and season with additional salt and pepper if needed.
- Serve warm with and top with shredded cheese, cilantro, avocado, jalapeno and sour cream or Greek yogurt.
Slow Cooker
- Begin by heating oil in a large pot, or Dutch oven, over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground beef and cook until browned while breaking the beef into crumbles as it cooks with a wooden spoon, about 8 minutes.
- Add all your ingredients, including the cooked beef, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until sweet potatoes are cooked through and tender.
- Taste the chili when ready and add any additional salt and pepper if needed. Serve warm and add your favorite toppings.
Video
Notes
- Storage: Let the chili cool completely before storing it in an airtight container. It will last 3-4 days in the fridge or up to 3 months in the freezer. If freezing, thaw overnight in the fridge before reheating.
Nutrition
Serving: 1/6 recipe | Calories: 282kcal | Carbohydrates: 32g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 840mg | Potassium: 245mg | Fiber: 4g | Sugar: 7g