Not a fan of beans? Enjoy this beanless chili with beef and vegetables that’s the perfect recipe for game day or a weeknight dinner.

Beanless Chili with Beef and Vegetables

I want to preface this recipe by saying there is nothing wrong with beans, health or nutritionally speaking. This recipe was inspired by my sister who just isn’t a big fan of the taste and texture of beans, so I wanted to create a chili she could enjoy, too.

Since beans often bring a lot of fiber and other macro and micronutrients to a bowl of chili, I wanted to amp up this beanless chili with some extra vegetables. You can make the recipe as is (of course my main recommendation!) or use vegetables you have on hand or prefer. The good news is it’s a pretty flexible chili recipe!

How to Make Beanless Chili

This chili is pretty straightforward, like most chili recipes. Just start by browning beef in a large pot or dutch oven. Once the beef is browned, add your chopped vegetables and saute until tender. Then add your spices and diced tomatoes, give it a stir, and let simmer! And like any good chili recipe, the flavors just get better the longer you let it simmer!

I also just want to note that I used Butcher Box grass-fed and grass-finished 85/15 ground beef in this recipe and it’s SO good. Plus the convenience just can’t be beat – the highest quality proteins delivered straight to your door! Check out my affiliate link to see the latest offer – currently Butcher Box is offering the NTF community free bacon, free shipping, and $15 off!

Looking for more healthy chili recipes? Check out these Nutrition to Fit chili recipes for some more favorites!

• Chicken & Kale White Bean Chili
• Mexican Chicken Chili
• Heart Vegetable Chili

If you make any of these chili recipes, be sure to comment on the post and leave a rating to share how you enjoyed it! And as always, take a picture of your NTF creations to share to social media, and don’t forget to tag me @nutritiontofit, #nutritiontofit. I love to see and share your kitchen creations! Live well!

Beanless Chili with Beef and Vegetables

Course: Main Course, Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 6

Calories: 237 kcal

Author: Lindsey Janeiro, RDN, CLT

Not a fan of beans? Enjoy this beanless chili with beef and vegetables that's the perfect recipe for game day or a weeknight dinner.

free from: gluten/ wheat, dairy, soy, egg, fish, shellfish, tree nuts, peanuts

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Ingredients

• 1 lb ground beef
• 1 onion diced
• 1 bell pepper diced (any color)
• 8 oz button or baby bella mushrooms sliced
• 1 zucchini diced
• 4 cloves garlic minced
• 3 cans diced tomatoes (14.5 oz cans)
• 1 tbsp chili powder
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tsp salt

US Customary - Metric

Instructions

1. Brown beef in a large pot or dutch oven over medium-high heat. Add diced vegetables and saute until tender.

2. Add tomatoes and seasonings and stir. Reduce heat to medium-low and let simmer for 1-2 hours. Serve and enjoy!

Recipe Notes

Nutrition information calculated with 85/15 ground beef, but you're welcome to use however lean ground beef you prefer (or even ground turkey, venison, pork, chicken, etc.).

Nutrition Facts

Beanless Chili with Beef and Vegetables

Amount Per Serving

Calories 237 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 51mg 17%

Sodium 488mg 20%

Potassium 945mg 27%

Total Carbohydrates 15g 5%

Dietary Fiber 4g 16%

Sugars 8g

Protein 18g 36%

Vitamin A 27%

Vitamin C 64.3%

Calcium 11.5%

Iron 29.1%

* Percent Daily Values are based on a 2000 calorie diet.