No Bean Beef Chili
Level
Easy
Time
8 hrs
Serves
4-6
Published March 6, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Raise your hand if you love chili? My hand is raised.
This is a different way to serve chili as there are no beans in this recipe. Not that there’s anything wrong with beans. Beans can be part of a healthy diet. But some people simply don’t like beans (ie children) or don’t like how beans affect them (ahem, gas). Making chili without beans has become a commonplace in low carb circles. This chili is so good you won’t even miss the beans. Maybe your children will even try this recipe.
This chili is made with ground beef and lots of vegetables making it very rich in potassium. I used onions, mushrooms, peppers and zucchini but you could get creative and use whatever vegetables you want.
I made this chili in the crock-pot making it a super easy way to make dinner. Simply brown the beef first and then put everything in the crock-pot, turn it on and walk away.
I also included a stove top and instant pot method (see below). Cooking chili in an instant pot allows those on a lectin free diet to enjoy tomatoes and peppers again without worry. Pressure cooking tomatoes and peppers seems to neutralize the lectins.
Serve with your favourite toppings like sour cream, salsa, shredded cheese, avocado slices, guacamole.
Gluten free and grain free. Low carb.
Why you will LOVE this No Bean Beef Chili!
- Put everything in a crockpot and walk away- so EASY
- A very healthy, flavorful dinner
- Less carbs, no gas lol
- Gluten free, grain free, low carb
- A paleo and keto friendly version of chili
- I included a cooking method in an Instant Pot that will allow those on a lectin free diet to enjoy chili again!
What equipment do you need?
-
1 large crock-pot
-
1 frying pan
-
1 wooden spoon
What ingredients do you need?
- 500 grams ground beef (I used grass fed beef)
- 1 onion
- 2 cups mushrooms
- 2 peppers any colour
- 1 zucchini
- 1 jalapeno
- 796 ml fire-roasted diced tomatoes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 garlic cloves
How do I make this No Bean Beef Chili?
Step 1:
Do I have to make this No Bean Beef Chili in the crock-pot?
No. You can make this chili on the stove or in an instant pot. Here are the steps.
Stove-top method:
Step 1:
In a large soup pot, over medium heat brown your beef.
Step 2:
Add vegetables and saute until they begin to soften.
Step 3:
Add diced tomatoes and spices. Bring to boil then lower heat to simmer and cover. Simmer for at least 10-20 minutes. If you have time, allowing chili to simmer for at least 30 minutes to 2 hours will bring out the best flavours.
Step 1:
Brown your beef on a stove or using the saute setting on your instant pot.
Step 2:
Add vegetables, diced tomatoes and spices.
Step 3:
Place the pressure cooker lid on securely. Turn the steam valve nozzle to “seal” and cook on high pressure for 10 minutes.
Step 4:
Allow the pressure cooker to do a natural steam release for about 4 minutes, then do a manual release to release the remaining pressure.
Key Ingredients & Substitutions:
- Ground beef– I used ground beef but ground turkey or shredded cooked chicken could also be used.
- Peppers- I used 1 red and 1 orange pepper. Any colour pepper will work.
- Onion– I used a standard white onion but you could use red onion also.
- Mushrooms- I used brown cremini mushrooms. Use any type of mushroom for this recipe.
- Zucchini– Celery would be a good substitute.
- Jalapeno -I used a jalapeno for a touch of added flavour. If you’re afraid of all things spicy, don’t worry one jalapeno doesn’t make this chili too spicy. Keep in mind that it’s the membranes that give the jalapeno heat. If you like spice, don’t cut out the membranes. Use any type of hot pepper as a substitute depending on your preferences. It’s ok to omit jalapeno.
- Diced tomatoes– I always use fire roasted diced tomatoes. They are the best! They cost a little more, but they are worth it for the added flavour. I use Muir Glen Organic Fire Roasted Diced Tomatoes.
- Spices– I used chili powder, cumin, oregano, smoked paprika, salt and pepper. Chili powder, cumin and sea salt are the key spices for this chili. Smoked paprika adds a smoky flavour. It’s ok to use regular paprika. It’s also ok to omit oregano and paprika without affecting the flavour of your chili. Add a touch of cayenne if you like heat.
- Optional for serving: sour cream, grated cheddar cheese, fresh chopped cilantro, diced avocado or guacamole, sliced jalapenos.
How to Store Leftover No Bean Beef Chili
Store leftovers in a glass container with a sealable lid. Keep in refrigerator for up to 5 days. Reheat in microwave.
This chili freezes well.
No Bean Beef Chili
Equipment
-
1 large crock-pot
-
1 Frying pan
-
1 wooden spoon
Ingredients
- 500 grams ground beef I used grass fed beef
- 1 onion diced
- 2 cups mushrooms quartered
- 2 peppers any colour; diced
- 1 zucchini diced
- 1 jalapeno diced
- 796 ml fire-roasted diced tomatoes liquid drained
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 garlic cloves minced
Crock-pot Instructions
-
In a large frying pan over medium heat, brown your beef.
-
Chop all your vegetables.
-
Add browned beef and all ingredients in the crock-pot. Stir with wooden spoon to mix everything up. Set on low for up to 8 hours. Cover with lid.
-
Serve in individual bowls with your favourite chili toppings like salsa, sour cream, shredded cheese, guacamole.
Notes
This chili is nutrient dense and rich in fibre. The veggies will release water as they soften. Use a slotted spoon when dishing out your chili to individual bowls. See blog post for stove top method and instant pot method.
Add canned beans like black beans or kidney beans if desired.
Stove-top Instructions:
1. In a large soup pot, over medium heat, brown your beef.
2. Add vegetables and saute until they begin to soften.
3. Add diced tomatoes and spices. Bring to boil then lower heat to simmer and cover. Simmer for at least 10-20 minutes. If you have time, allowing chili to simmer for at least 30 minutes to 2 hours will bring out the best flavours.
Instant -pot Instructions:
1. Brown your beef on a stove or using the saute setting on your instant pot.
2. Add vegetables, diced tomatoes and spices.
3. Place the pressure cooker lid on securely. Turn the steam valve nozzle to “seal” and cook on high pressure for 10 minutes.
4. Allow the pressure cooker to do a natural steam release for about 4 minutes, then do a manual release to release the remaining pressure.
Nutrition
Hi! I’m Dr. Stephanie.
A doctor of chiropractic, with a special interest in nutrition. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free.
