This easy no bean chile recipe came into being for a couple of reasons. First of all, I will go on the record right now to say I don’t like beans. Never have, never will. Except for jelly beans – I love and adore jelly beans. But no thanks to any other variety of beans in the world except for peanuts, which I recently found out belong to the legume family. So if there was going to be any chili-making going on in my kitchen, it was not going to involve beans…but it still needed to please the other chili-lovers in my house. And I’m happy to say that this easy, spicy version passed with flying colors!
The other reason this recipe was created was to build up my ever-growing list of Whole 30-compliant recipes (click here to find out what that’s all about). While I will never, ever, EVER desert my beloved recipes for brownie cookies and beef stroganoff casserole and anything made with ricotta cheese, every once in a while it’s prudent to take a step back from the bacon. Especially when you start dressing like this.
Please note Pizza Rat to my immediate right. It fits my theme.
Anyway, one of the things you are not allowed to have on the Whole 30 is legumes, aka beans, so this was the perfect time to spring this chili recipe on the Southern husband, because yes, he is doing it along with me as we get in shape before the holidays. I do have to say that our grocery store haul while we are in the midst of this looks pretty dang healthy.
This chili is easy enough for a weeknight, since it simmers up in under an hour. It’s full of all the spicy goodness you expect from a good chili, and you can go to town in terms of the toppings. We scattered it with scallions for a little extra bite and served it over hash, but you could also break out the sour cream, guacamole, shredded cheese or any of those other delightful toppings that I am pretending do not exist. Except for the guacamole. I am totally allowed to have guacamole.
So whether you are Whole-30-ing or just like your chili sans beans (or both, like me!) here’s an easy, good and good for you chili. Such a perfect supper for these chilly fall nights. (See what I did there??)Print
- 2 tablespoons olive oil
- 1 large sweet onion, peeled and chopped
- 2 pounds ground chuck beef
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons oregano
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups canned chopped tomato with their juices
- 1 6 ounce can tomato paste
- 1 cup beef broth, plus extra to loosen if needed
- Heat the oil in a large deep skillet. Add onions and saute until just tender, about 3 minutes.
- Add beef and break up with a wooden spoon. Saute until browned.
- Add all spices and stir. Add tomato paste, tomatoes and beef broth and stir again.
- Simmer for about 45 minutes, adding additional beef broth if needed to loosen it up and stirring occasionally.
- Serve with your choice of toppings!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!