Beanless Chili

Ground beef and diced tomatoes simmer in a white pot, being stirred with a wooden spoon.

When the craving for chili hits but you don’t want the heaviness of beans, this Beanless Chili recipe is the answer. It’s rich, meaty, perfectly spiced, and slow-simmered to develop big flavor. Made with ground beef, Italian sausage, peppers, onions, and a blend of warming spices, it’s a hearty dinner that feels classic and comforting with just the right amount of kick.

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 389kcal

Author: Madison Wetherill

Ingredients

1 lb. ground beef
½ lb. mild italian sausage
1 tablespoon olive oil
1 large red bell pepper
1 large onion
3 cloves garlic
6 tablespoons collagen optional
29 ounces diced tomatoes
1 ½ tablespoon chili powder
1 tablespoon cumin
½ teaspoons garlic powder
1 teaspoons salt
½ teaspoons black pepper
⅛-¼ teaspoons cayenne pepper optional

Instructions

Dice the onion, bell pepper, and garlic. Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally for about 5 minutes.
Add in the ground beef and sausage. Cook it all together for 5-7 minutes, mixing and breaking the meat apart.
Add the tomatoes, seasonings, and collagen, if using. Bring the chili to a simmer and cook uncovered, stirring occasionally, for about 45-50 minutes.

Notes

Store in the fridge for up to 4 days and reheat on the stove.
To freeze, let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
For the slow cooker, brown the meat and saute the veggies first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
For the Instant Pot, after browning, add the tomatoes, spices, and remaining ingredients directly to the pot. Seal and cook on high pressure for 20 minutes, then allow a 10-minute natural release before carefully releasing the rest of the pressure.

Nutrition