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- 3 Tbsp coconut oil
- 1 large red onion, diced
- 3 organic peppers (I like a mixture of red and green), diced
- 6 cloves garlic, minced
- 1 small butternut squash, diced
- 1 7 oz jar tomato paste (I like this brand)
- 2 lbs ground beef
- 1 26 oz tetra pack diced Pomi tomatoes (or whatever diced tomatoes you prefer)
- 1/2 quart homemade beef stock
- 2 Tbsp chili powder
- 2 Tbsp cumin
- 2 Tbsp cocoa powder (I got this idea from The Clothes Make the Girl– she is genius!)
- 1 tsp crushed red pepper (add more or less depending on spice preference)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp all spice
- scallions (optional)
- avocado (optional)
1. Melt coconut oil in a large pot over medium heat. Saute onion, peppers, squash, garlic, and tomato paste until soft.
2. Add ground beef and sauteed until browned– stir frequently. Drain the fat if necessary.
3. Add tomatoes, stock, and seasonings. Simmer for a few hours over low heat.
4. Top with sliced scallions and avocado and enjoy.
Shared at: Fat Tuesday, Seasonal Celebration, Sunday Night Soup Night, Monday Mania
Yum Leslie, this looks great! I don’t eat beans either,….and have been toying with the idea of making a bean-less chili. If you get a chance, I’d love you to share this with Sunday Night Soup Night next Sunday – even though its not technically soup, we still get a lot of chilis on Soup Night.
Thanks Leslie! This is such a yummy soup
This sounds so perfect right now I’ve changed my dinner plan from salmon with a lemon chive butter sauce (sounds good, huh?) to this chili (the salmon’s not thawed yet anyway… we’ll have it tomorrow for sure!). I wish my avocados were here and ready… guess I’ll have to make it again when they arrive. (I live in Alaska and the lure of fresh from the farm avocados arriving in the mail was irresistible!) Love your posts.
btw… that butter sauce is on my ‘salmon and other seafood’ pinterest board. the original was made with lake trout but since i still have a few whole salmon in my freezer and zero lake trout, well, salmon it is.
Hmmmm… Alaskan salmon sounds good to me! And, I share your love of avocados… I eat them almost every day. Hope you enjoy the chili!
Oh you have no idea how happy I am to have this recipe. I will skip the avocado because I just feel their taste doesn’t that good if combined with savory dish. Think will add some more beef here. Thanks.
Now my coconut oil has arrived I can make this!! Rebecca @ Natural Mothers Network x
I love chili without beans =) can’t stand it any other way.
this looks wonderful. I love rich meaty chilli dishes and stews, you’ve got a stack of them. Real food……….how can anyone not LOVE this
Thanks Steve!
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How many does this dish feed?
I would say 6-8 servings. It feeds my family of 5 with some leftover.
We had this the other night and it was a huge hit! Thanks for such a yummy recipe!
Thanks for letting me know Amy! I plan on making a pot today… and trying to sneak a bit of (hopefully undetected) liver into it! Wish me luck.
Good luck and let me know how it goes! I haven’t tried sneaking liver into stuff yet because I am afraid it will alter the flavor enough that my kids would notice! Also, how much are you planning on using?
I didn’t end up making it yesterday. It’s on the stove simmering now. I added 2 liver cubes (pureed liver frozen into ice cube trays). Keeping my fingers crossed that I won’t notice!
Where does the squash go in.
With the onions and peppers… just fixed it. Sorry!
I add PB and cocoa powder too, but as I also HATE beans, I add Mexican Hominy (strained).
[...] Beanless Chili [...]