1. Can I make No Bean Chili without meat?

Yes, you can make No Bean Chili vegetarian by replacing the ground beef with plant-based alternatives like lentils, mushrooms, or a meat substitute such as tempeh or tofu. This will still provide a hearty texture and rich flavor.

2. Can I add beans to this recipe?

Although this is a No Bean Chili , you can add beans if you prefer. If you decide to add beans, kidney beans, black beans, or pinto beans are great options. Just be sure to adjust the cooking time to accommodate the beans.

3. How do I store leftovers of No Bean Chili?

Leftovers of No Bean Chili can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store it for longer, freeze it in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave before serving.

Easy No Bean Chili Recipe: Hearty, Flavorful, and Ready in 30 Minutes

Name: No Bean Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 1 bell pepper, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 can (14.5 oz) diced tomatoes; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp salt; 1 tbsp olive oil

Description

This easy no bean chili recipe is a rich, hearty dish made with ground beef, tomatoes, and bold spices. It’s naturally low in carbs and high in protein, perfect for those on a low-carb or keto diet. Ready in just 30 minutes, it’s an ideal meal for a busy weeknight or a cozy weekend gathering.

Ingredients

Scale

1 lb ground beef
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
2 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1 tbsp olive oil

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Add the ground beef to the pot, breaking it apart as it cooks. Stir occasionally until browned and fully cooked.
Stir in the tomato paste, chili powder, and ground cumin. Let the mixture cook for 2-3 minutes to enhance the flavors.
Add the diced tomatoes and salt. Stir everything together and bring to a simmer. Allow the chili to cook for 20 minutes, stirring occasionally to prevent burning.
Taste and adjust seasoning as needed. If you want a spicier kick, you can add cayenne pepper or additional chili powder.
Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado slices.

Notes

If the chili is too thick, add a splash of beef broth or water to achieve the desired consistency.
Don’t skip browning the meat thoroughly to ensure a richer flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.
For a spicier version, add cayenne pepper or hot sauce to taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 800mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 22g
Cholesterol: 60mg