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This No-Bean Chili is a hearty, wholesome dish full of rich flavor and simple ingredients. It combines ground beef, sausage, and a mix of fresh vegetables like onion, bell pepper, and mushrooms for a naturally thick and satisfying chili – no beans needed! The blend of chili powder, cumin, and smoked paprika adds just the right warmth and depth, while crushed tomatoes and broth bring everything together. It’s an easy, comforting recipe that makes the kitchen smell amazing, is super easy to throw together in a pinch, and always hits the spot on a cool evening.
Nutritional benefits of this recipe
Beyond its rich flavor and satisfying texture, this No-Bean Chili is made with nutrient-dense ingredients that support overall wellness. Every component brings something valuable to the table, from protein and healthy fats to vitamins, minerals, and antioxidants. Here are a few of my favorite benefits of this recipe:
- Ground beef is rich in iron, protein, vitamin b12, and more. It makes this soup satiating and filling.
- Beef stock is rich in amino acids like l-glutamine and lysine, as well as collagen, gelatin, protein, vitamins, and minerals.
- Tomatoes are rich in antioxidants like lycopene, as well as Vitamin C, lutein, zeaxanthin.
- Bell pepper is rich in vitamin A and carotenoids, which is fantastic for eye health and skin health.
- Mushrooms are an excellent source of essential vitamins and minerals, including selenium, potassium, copper, and phosphorus. They also have antioxidants such as glutathione and ergothioneine, and mushrooms contain beta-glucans which is a type of fiber that stimulates the immune system and enhances the body’s ability to fight infections.
Ingredients for No-Bean Chili
Ground beef – I always recommend using grass-fed! Any other ground meat will work too, such as venison, bison, turkey, or chicken.
Ground sausage – I love the little addition of ground sausage for some more depth in flavor. It takes this chili to another level!
Onion
Bell pepper
Mushrooms
Crushed tomatoes
Broth – I like beef broth in this recipe. Use grass-fed if you can.
Spices: chili powder, cumin, smoked paprika, black pepper, salt
Toppings: whatever you want! Cilantro, jalapeno, avocado, shredded cheese, healthy chips like Siete, etc.
How to make No-Bean Chili
- Preheat a large pot to medium-high heat with 1 Tbsp grass-fed tallow or avocado oil. Add the diced onion and bell pepper and sauté for 5 minutes. Incorporate the diced mushrooms and sauté another minute. Season with 1/2 tsp of salt.
- Add the ground beef and sausage and cook for 6-8 minutes until cooked through, breaking it up as it cooks. Season with 1 Tbsp chili powder, 1 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp of salt.
- Turn the heat to low. Add the crushed tomatoes and the broth. Stir together then let it simmer for 5-10 minutes to incorporate the flavors if you have the time.
- Serve with desired toppings.
Modifications and variations
- Add beans: You can add beans if you want! 1-2 cans of beans, rinsed and drained, would go great in this chili. Any bean should work, such as kidney beans, black beans, or great northern beans.
- Make it spicy – if you like it spicy, then you can add some ground cayenne pepper, or use a spicy chili powder, or add diced jalapeño (or other hot pepper) to the chili.
- Add even more veggies – the chili currently has onion, bell pepper, mushrooms, and crushed tomatoes – but you can easily use this recipe as a “clean-out” chili. Dice up veggies that you have in the fridge and add to the chili!
Other recipes you’ll love
Smoked Paprika Black Bean Chili
I hope you love this No-Bean Chili!! Please be sure to leave a comment below if you plan to make it (or if you have any questions!) and please leave a rating if you give it a try. I would love to hear from you!
PrintNo-Bean Chili (Paleo)
This easy No-Bean Chili is packed with ground beef, sausage, and fresh vegetables for a rich, hearty bowl of comfort. Made with simple ingredients and warm spices, it’s a cozy, nourishing meal perfect for any night of the week.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: dinner, lunch, meal prep
- Method: stovetop
- Cuisine: american
Ingredients
1 large yellow onion, diced
1 large bell pepper, diced I used a green bell pepper
5 oz (1 1/2 cups) mushrooms, chopped
1 lb ground beef
1/2 lb ground sausage (I used italian)
1 Tbsp chili powder
1 1/2 tsp salt, divided
1/2 tsp smoked paprika
1/2 tsp black pepper
1 (14.5oz) can crushed tomatoes
1 cup beef broth, to preference
Toppings: Cilantro, shredded cheese, sour cream, green onion, jalapeño, avocado, etc.
Instructions
- Preheat a large pot to medium-high heat with 1 Tbsp grass-fed tallow or avocado oil. Add the diced onion and bell pepper and sauté for 5 minutes. Incorporate the diced mushrooms and sauté another minute. Season with 1/2 tsp of salt.
- Add the ground beef and sausage and cook for 6-8 minutes until cooked through, breaking it up as it cooks. Season with 1 Tbsp chili powder, 1 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp of salt.
- Turn the heat to low. Add the crushed tomatoes and the broth. Stir together then let it simmer for 5-10 minutes to incorporate the flavors if you have the time.
- Serve with desired toppings.
Notes:
- I like using 1 cup of broth, but you can add more or less according to your own preference for how thick the chili is. And if you’re not sure, then start small and add from there!
- If you’ve made this recipe from my Autumn Harvest eCookbook, then you may remember that I also used to have 2 tsp of ground cumin in the recipe. If you like it that way, then feel free to continue to add it! You can also use just plain ground sausage instead of italian if desired.
Equipment
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