Beanless Chili
This is definitely my go-to chili recipe! Just as delicious and comforting as traditional chili, yet without the beans (i.e. bloat!). Hearty, flavorful, nutritious. You can make it in the crockpot or large pot if you don't have one. Pair with a side of gluten-free vegan cornbread to round out the meal.
Equipment
- Large skillet
- Crockpot or large pot
Ingredients
- Olive oil or avocado oil for cooking
- 1 1/2 pounds grass-fed ground beef or bison
- 2 cloves garlic minced
- 2 bell peppers diced
- 1 white onion diced
- 1 28-ounce can of organic crushed tomatoes
- 1 tablespoon tomato paste optional
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt plus more to taste
Instructions
- Heat cooking oil in a large skillet over medium high heat. Add grass-fed beef or bison and minced garlic. Cook 5 to 7 minutes or until browned.
- To the same skillet, add the onion and bell pepper and a dash of sea salt, stirring to combine. Cook 5 to 7 more minutes or until onions are translucent and bell peppers are soft. Transfer everything to the crockpot.
- To the crockpot, also add the crushed tomatoes, tomato paste if using, chili powder, cumin, oregano, and sea salt. Set crockpot to high for 4 hours or low for 8 hours*. Serve when ready and enjoy!
Notes
*If you don't have a crockpot, you can make everything in a large soup pot or Dutch oven. Once you add the crushed tomatoes and spices, bring everything to a boil, stirring frequently. Reduce heat to a simmer and cook 30 minutes. Serve and enjoy!