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Easy No Bean Chili

This easy no bean chili is a quick, flexible, and flavorful dish, perfect for colds nights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Lean meat can be used for a lighter option.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 2 jalapenos (diced) Adjust according to spice preference.
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 14.5 ounces diced tomatoes (canned or fresh) Including juices.
  • 3 cups beef broth Can substitute with chicken or vegetable broth.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/2 teaspoon pepper Adjust to taste.

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium heat. Pour in the olive oil and let it warm for a minute.
  2. Add the diced onion, bell pepper, and jalapenos to the pot. Sauté for about 5 minutes or until softened.
  3. Stir in the minced garlic and sauté for an additional 30 seconds.
  4. Push the sautéed vegetables to one side of the pot. Add the ground beef to the other side, breaking it apart with a spatula until browned.
  5. Mix the cooked beef with the sautéed vegetables.
  6. Sprinkle taco seasoning, cumin, and smoked paprika over the mixture and stir to coat evenly.
  7. Pour in the beef broth and diced tomatoes. Stir to combine and season with salt and pepper.
  8. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until thickened.

Notes

Store leftover chili in an airtight container for up to 4 days in the refrigerator. It freezes well for up to 3 months.