No-Bean Chili

5 from 1 vote

This is a quick chili without the added bean gases and full of nutritious veggies!

Prep Time15

Cook Time30

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Dairyfree, Glutenfree, Nobean

Servings: cups

Calories: 141kcal

Author: Eating With Deb

1 lb lean or extra lean ground beef or meat alternative (Gimme Lean works great!)
¼ cup onions diced, yellow or red
1 each bell pepper diced, your choice of color
1 cup carrots diced
2 cups mushrooms sliced
2 cups broccoli chopped
3 handfuls spinach fresh
1 cup frozen corn
1 tbsp garlic fresh, minced
2 cans diced tomatoes in sauce 15 ounce
2 cans tomato sauce 15 ounce
1 tbsp Worcestershire
2 tsp cumin
2 tsp chili powder
2 tsp oregano
½ tsp paprika
¼ - ½ tsp chipotle powder depending on how much heat you want
½ tsp sea salt
½ tsp black pepper

In a large pot, start browning the ground beef. When almost cooked through, add the onions, bell peppers, carrots and dry seasonings. Continue cooking until onions are translucent – 3 or 4 minutes should do.
Then add the broccoli, mushrooms, and garlic. Sauté for about 5 minutes.
Add the canned tomatoes, tomato sauce, and Worcestershire sauce. Bring to a simmer and simmer for 10 minutes.
Stir in the spinach and corn. Keep stirring until the spinach is wilted. Taste. Add more salt or pepper or other seasonings to your taste.
It’s important not to overcook or the broccoli will turn brownish and be too mushy.
Top with your favorite chili toppings e.g. sour cream, shredded cheese, green onions, tortilla chips or my favorite, bacon (trust me on this!).
Enjoy!

If you use anything other than lean or extra lean ground beef you will need to drain some of the grease that the meat produces as it cooks.

If you use Gimme Lean meat substitute, you will need to add a couple tablespoons of oil.

This freezes well. I save sour cream containers to fill with chili or soup to put in the freezer.