This beanless chili recipe is an easy, comforting soup. The beef, veggies and savory chili seasonings are are cooked low and slow. It's beanless, low carb and an easy freezer meal for weekdays.
This is only the second chili recipe on WMM. I decided I needed to add a few more chili recipes to the archives after I made this sweet potato chili.
Sometimes beans just don’t really agree with me. Because of that, I tend to avoid them or opt for something different. Which makes me really sad when I have a craving for a hearty bowl of chili. This is just like a classic chili, just without the beans!
- Ground beef: a lean ground beef is good here because we're getting extra fat from the sausage. You could swap this for ground turkey or ground chicken.
- Italian sausage: casings removed and make sure there isn't any corn syrup in the ingredients!
- Beef broth: you can swap this for a bone broth or chicken broth.
- Diced tomatoes: simple canned diced tomatoes are best, but you can use diced tomatoes with green chiles (rotel).
- Red or green pepper: dice it into pieces using our guide for how to cut bell peppers.
- Spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper
I love this recipe because not only is it super healthy, but it’s also so easy to make. Who doesn’t love a hearty, slow cooker recipe in the fall?
How to Make Beanless Chili
- Saute: Heat olive oil in a saute pan over medium-high heat. Add the onion and green bell pepper and cook until soft then brown the beef and sausage until no pink remains.
- Crock pot: add the mixture to the slow cooker with the remaining ingredients. Cook on high for 3 hours or on low for 6 hours. Check out the recipe card below for full instructions and a stove top option.
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Beanless Chili: Frequently Asked Questions
This paleo chili recipe has about 320 calories for one serving. It also tons of protein—23 grams to be exact! And if you’re doing a keto or low carb diet, there’s only 7 grams of carbs in a serving!
These calories don’t include all of the toppings. What's a chili recipe without it being loaded with yummy toppings?! Here are a few of my favorites!
Beans are considered a legume and, because of that, they aren’t paleo. Legumes are a recommended food type on the paleo diet to avoid. Other legumes (besides beans) include: peanuts (yep!) and lentils. The paleo diet doesn't “permit” beans.
Tomatoes are paleo, thank goodness! However, tomatoes are part of the nightshade family and you should avoid them if you're doing the auto-immune paleo diet.
The two different kinds of protein, onions, tomato and less broth thicken this paleo chili. A lot of times the beans are what makes chili nice and thick but we aren't using any in this recipe. Because of that, the ratio of ingredients is crucial so you don’t end up with watery chili!
You might not even realize you’re eating a healthy recipe when you eat this chili! I love to make healthy recipes you actually look forward to making and eating. This recipe is no exception!
Our Favorite Toppings
Chili is all about the toppings! Here are a few of my favorite toppings for any chili recipe:
- sour cream
- green onions
- red onion
- chili flakes (for spice!)
- corn bread (my hubs is an Iowa boy after all!)
- cheddar cheese
- serve it on top of a hot dogs for delicious chili dogs
I often think chili is even better the next day! Which is why I love to meal prep chili or make a double batch for extra leftovers. To store, allow the chili to cool completely, then store in an airtight container for up to 5 days.
Freezer instructions: my favorite way to freeze chili, and all soups, is to cool it completely then pour it into a freezer bag. Lay leftover chili flat so it freezers flat, then stand it up to save space. It will last for up to 4 months in the freezer. Thaw overnight in the fridge and heat in a dutch oven on the stove or quickly in the microwave in a microwave safe container.
I can't wait to hear what you think about this paleo chili! If you make it, don't forget to follow me on Instagram and tag me with @what_mollymade or #WhatMollyMade so I can see it and feature you!
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- 1 pounds ground beef
- 1 pound Italian sausage casings removed (check ingredients for no corn syrup)
- ½ tablespoon coconut oil to brown the meat
- 1 medium yellow onion diced
- 1 large bell pepper any color diced
- 3 cloves of garlic minced
- 1 teaspoon sea salt plus more to taste
- 1 (28 oz) can diced tomatoes with juice
- ½ (6 ounce) can tomato paste
- 1 3/4 cups beef stock or bone broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Toppings: Cilantro, green onion, extra onion, cashew cream, sour cream, cheese or avocado to top
- Slow Cooker
- Melt the coconut oil over medium heat in a large pan or cast iron skillet. Once, it's melted, add the onion and pepper and saute a few minutes. Add the ground pork the beef and cook until the beef and pork are browned and no pink remains.
- Transfer the mixture to the slow cooker with the rest of the ingredients and spices. Stir well and cook on high heat for 3 hours or on low heat for 6 hours.