Best Bean-Free Chili

14 ingredients · 30 minutes · 6-8 servings

Directions

1. You can make this with a slow cooker, Instant Pot or on the stove. For the slow cooker, follow steps 2-4 using a cast iron skillet over medium heat. For Instant Pot, follow steps 2-4 using your Instant Pot on Sautee. For Stove top, follow steps 2-4 using a large pot with a lid over medium heat.

2. Put the oil in the pot/pan and once hot, sautee the onion & pepper until they begin to soften, about 3 minutes. Then add in the garlic & stir. After 1 minute or less (just when the garlic becomes fragrant), add in the ground beef & stir until everything is combined.

3. While the beef browns, combine all the spices in a small bowl.

4. Once the beef is totally brown and no longer pink, add in the spice mix and stir to combine.

5. Slow cooker Method: Transfer the contents of the pan to your slow cooker. Then add in the canned tomatoes, tomato paste & broth. Stir one last time to combine. Set the slow cooker on low for 6-8 hours.

   Instant Pot Method: Add the canned tomatoes, tomato paste & broth to the browned beef. Stir one last time to combine. Cover the Instant Pot (make sure it’s set to sealing) and turn it to manual mode (it should immediately be set for high pressure) set it for 10 minutes. Once cooked, release the pressure. Once the steam is released, remove the lid and turn it to Sautee mode. Cook for 2-4 minutes, stirring frequently, until some of the water is evaporated.

   Stovetop Method: Add the canned tomatoes, tomato paste & broth to the browned beef. Stir one last time to combine. Bring to a boil, then reduce the heat so the chili simmers. Simmer uncovered for at least two hours. A long simmer adds more flavour.

6. Serve with any of the toppings listed, or anything else you think would taste good. Enjoy!

Ingredients

• 2 tbsp coconut oil (or extra virgin olive oil)

• 2 medium onions, diced

• 2 cloves garlic, minced

• 2lb grass-fed ground beef (or extra lean)

• 1 tsp Italian seasoning

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 1/2 tbsp unsweetened cocoa

• 1 tsp ground allspice

• 1 tsp sea salt

• 1 can (6oz) tomato paste

• 1 can (28oz) crushed fire-roasted tomatoes

• 2 cups chicken or beef broth

• 1 bell pepper, diced (any colour)

• Optional Toppings: avocado, sliced jalapeno, diced green onion, toasted corn or Siete tortillas, sliced olives, regular or non-dairy cheese or sour cream, Greek yogurt, fresh cilantro - the options are endless!

Notes

Hot Tip for a Busy Week - I like to always have a batch of this on hand for a busy week. I make it on a weekend when I have a few extra minutes & keep it in the freezer.

Switch it Up - Use ground bison, lamb, chicken, turkey or venison.

Leftovers - This will keep in the fridge for up to 5 days (this tastes better on day 2!) & will freeze for up to 3 months.