In just 30 minutes, you can get deliciously chunky no-bean chilli that tastes just as tasty as though it had been simmering for hours. A substantial, hearty supper is created when cheddar and sour cream are added as toppings. In fact, this chilli actually becomes better as it sits in the refrigerator, so leftovers are excellent too.
- 1 pound ground beef (you can also use ground turkey or chicken)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef broth (you can use vegetable broth as a substitute)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, sliced green onions, chopped cilantro
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat if necessary.
- Add the diced onion, minced garlic, diced red bell pepper, and diced green bell pepper to the pot. Sauté until the vegetables are tender.
- Stir in the diced tomatoes, tomato paste, and beef broth. Mix well to combine.
- Add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper to the pot. Stir well to evenly distribute the spices.
- Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes to allow the flavors to meld together. You can simmer for longer if desired, as it will deepen the flavor.
- Serve the no-bean chili hot, and garnish with your choice of toppings, such as shredded cheese, sour cream, sliced green onions, or chopped cilantro.
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 80mg
- Sodium: 600mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 29g