Seriously, you won’t miss the beans
“Aren’t beans what make chili?” my daughter asked. No, not if you are following a Paleo or ketogenic diet. You won’t miss the beans either with the textures & flavours in this recipe. This is a simple, quick recipe the way it is written.
The day I made it, I didn’t want to have to perfectly time my meal to be ready for dinner, so I decided to use my slow cooker. If you’d like to try this option, brown the ground beef, bell pepper & onion. Add the cooked ground beef mixture to the slow cooker with the other ingredients. I only added 1 cup of water since slow cooking tends to be juicier & I don’t drain my meat after cooking. You can always add more if you are finding the consistency too thick. Cook on low for 6-8hrs. Cheddar cheese or avocado would also be great toppings. Thanks to The Whole Cook for the inspiration on this dish. Again, I was out of garlic powder, so substituted Roasted Garlic Aioli as pictured below the recipe.
What are some of your favourite spice substitutions?
Simple No Bean Chili
Prep Time: 5 mins
Cook Time: 30-35 mins
Ingredients:
- 2 lbs ground beef
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 x 28 oz can diced tomatoes
- 1 x 6 oz can tomato paste
- 2 tsp beef bouillon
- 1-2 c water
- 1½ tbls chili powder
- 1½ tsp paprika
- 1/2 tsp ground cumin (optional)
- Sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Sour cream, garnish (optional)
Instructions:
- Cook ground beef, onion & green pepper in a large stock pot over medium-high heat; stirring occasionally until beef is browned
- Once ground beef is cooked, add the rest of the ingredients; stir; cover & let simmer for 20-25 mins
- Serve hot; Top with sour cream
