Everybody loves a classic no bean chili with chunks of ground beef swimming in tomatoes and spices…but your body will like you so much more when you add plenty of nutrient-dense fresh vegetables. Our Healthy No-Bean Chili Recipe brings big bold flavor to the table in about 1 hour.
Heat a 6-quart dutch oven over medium high heat. Add oil and heat until it shimmers. Add onion, celery, and bell peppers and toss to coat in the fat. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, 7-9 minutes.
Add ground beef and cook, stirring with a wood spoon to break into pieces, until the beef is no longer pink, 3-4 minutes.
Add jalapeno, garlic, tomato paste, spices (chili powder, cumin, oregano, paprika) and salt. Stir continuously with a wood spoon until the tomato paste is worked into the vegetables and the spices are toasted and very fragrant, 2 minutes.
Add crushed tomatoes, beef broth and diced sweet potato. Give everything a good stir, then top with the bay leaf.
Increase the heat to high and bring the liquid to a boil, then reduce heat to low and simmer, uncovered, 45 minutes until the chili is thick and the flavors have melded (see Note 4); stir occasionally to prevent scalding. Taste for flavor and seasoning and simmer an additional 10 minutes if flavors have not fully developed, and/or adjust with additional salt as necessary.
Ladle into bowls and top with your favorite garnishes. Enjoy!
Notes
Note 1. Keep the jalapeno seeds or double the jalapeños for a spicier chili.
Note 2. Further adjust the heat level by using more or less chili powder, or adding the red pepper flakes. I recommend at least two tablespoons of chili powder and up to four; start with ½ teaspoon red pepper flakes.
Note 3. We always prefer fire-roasted tomatoes for best flavor, and specifically the Muir Glen brand. If you cannot find crushed tomatoes, substitute with one can diced tomatoes blended until smooth.
Note 4. Chili needs to simmer at least 45 minutes for best flavor and texture. For an even more complex flavor, simmer for up to 2 hours. If doing so, partially cover the dutch oven, leaving a small crack for steam to escape, to prevent the liquid from evaporating too quickly.