Ground Beef Chili Without Tomatoes
Our favorite allergy-friendly chili recipe, NO tomatoes needed!
Keyword Grain-free, Healthy, Sugar-free, Tomato-free
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 8 bowls
Author Lauren Goslin
- 1 pound ground beef
- ½ yellow onion chopped
- ½ green pepper chopped
- 2 garlic cloves minced
- 1 small carrot chopped
- 1 small zucchini chopped fine
- ½ teaspoon turmeric
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 teaspoon sea salt plus more to taste
- ½ cup water
- 1 15-ounce can kidney beans (red or white) with bean juice
- 1 15-ounce can chickpeas or black beans with bean juice
- ¼ cup fresh cilantro or parsley chopped
Add the ground beef to a large, heated pot and begin to brown it.
Stir in onion, bell peppers, and garlic and cook for 1-2 minutes.
Add in the remaining veggies and spices (carrot, zucchini, turmeric, chili powder, cumin, oregano, salt) and cook about 5-7 minutes until vegetables soften.
Pour in the water and both cans of beans (with their juices) and bring the mix to a boil.
Lower the heat and simmer the chili (uncovered) for 30-45 minutes, until it achieves your desired thickness.
Stir in the parsley or cilantro about a minute or two you are ready to serve!
Nutrition facts based on using chickpeas and kidney beans.
Weight Watchers points: 5
Calories: 228kcal | Carbohydrates: 23.2g | Protein: 24g | Fat: 4.4g | Fiber: 7.8g | Sugar: 1.2g