No Beans Chili

$- 1 pound ground turkey or beef - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (choose your favorite color) - 2 medium tomatoes, diced - 1 cup corn kernels (can be fresh or frozen) - 2 cups vegetable or chicken broth - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 tablespoon apple cider vinegar - Fresh cilantro, chopped (for garnish) I love using ground turkey in my chili, but beef works too. Both give great flavor. Olive oil helps to sauté the onions, garlic, and bell pepper. The mix of these gives a nice base. I always choose fresh veggies when I can, like diced tomatoes and corn. They add color and texture. The spices are the heart of this dish. Chili powder, cumin, and smoked paprika give warmth. Salt and black pepper round out the taste. I add apple cider vinegar at the end to brighten the flavors. It really makes a difference! - Shredded cheese - Sliced avocado - Sour cream - Fresh cilantro Toppings can take your no beans chili to the next level. I often add shredded cheese for creaminess. Sliced avocado adds a nice, cool touch. A dollop of sour cream brings richness. Finally, fresh cilantro gives a burst of flavor and color. Feel free to mix and match these toppings to create your perfect bowl of chili! 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion and sauté until it turns soft and fragrant. This takes about 3-4 minutes. 3. Next, stir in 2 minced garlic cloves and 1 diced bell pepper. Cook for another 2-3 minutes until the pepper softens. 4. Increase the heat to medium-high. Carefully add 1 pound of ground turkey or beef. Break the meat into smaller pieces with a spatula while it cooks. Stir often until it browns, about 5-7 minutes. 1. Once the meat is browned, add 2 diced tomatoes, 1 cup of corn kernels, and 2 cups of broth to the pot. Mix everything well. 2. Bring the mixture to a gentle simmer. 3. Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 teaspoon of smoked paprika. Season with salt and black pepper. Stir well to blend the spices into the chili. 4. Lower the heat and let the chili simmer uncovered for 20-25 minutes. Stir occasionally to avoid sticking. 1. Before serving, drizzle in 1 tablespoon of apple cider vinegar. This adds a nice balance to the flavors. 2. Taste the chili and adjust the seasonings. Add more salt, pepper, or spices if needed. This chili is simple to make and very satisfying. Enjoy your hearty bowl! To get the best texture in your No Beans Chili, focus on browning the meat well. Brown it until it has a nice color. This step adds depth to the flavor. Stir it often to avoid burning. To keep your chili from sticking to the pot, always use enough broth. This keeps the chili moist. Stir occasionally as it simmers. If you notice it thickening too much, add a splash of broth. This will help ensure it stays smooth. For spice adjustments, start with the suggested amounts. If you like heat, add more chili powder or cumin. You can also stir in some cayenne for extra kick. Taste as you go to find your perfect blend. Marinating meat is a great way to boost flavor. You can use the spices in the recipe as a marinade. Let the meat sit for at least 30 minutes before cooking. This will make the meat taste amazing. To impress with your chili, serve it in deep bowls. Top with shredded cheese and fresh avocado. The bright green cilantro adds color and taste. This makes your chili look and taste great. For pairing, cornbread is a classic side. You can also serve it with tortilla chips for crunch. A simple green salad offers freshness. These sides balance the rich flavors of the chili. {{image_4}} You can use many proteins in this chili. Ground turkey and beef are popular choices. If you want to keep it lighter, try ground chicken. For a plant-based option, use lentils or crumbled tofu. When you change the meat, you may need to adjust the spices. For turkey, a bit more cumin works well. For beef, smoked paprika adds depth. Each protein brings its own flavor to the dish. Want some heat? Add jalapeños or crushed red pepper. You can also experiment with different peppers. Try poblano, serrano, or even chipotle for a smoky kick. Adding veggies can change the taste too. Consider zucchini, carrots, or even sweet potatoes. Each veggie adds unique flavor and texture. You can mix and match to find your favorite combo. Using a slow cooker is easy. Just brown the meat first, then add all the ingredients. Let it cook on low for 6 to 8 hours. This method allows flavors to blend beautifully. If you’re short on time, the Instant Pot works wonders. Brown the meat using the sauté function, then add all other ingredients. Cook on high pressure for about 15 minutes. Quick and tasty! To store your No Beans Chili, follow these simple steps: - Refrigerating Leftovers: Let the chili cool down to room temperature. Then, place it in an airtight container. It will stay fresh for up to 4 days in the fridge. When you’re ready to eat, just take it out and reheat. - Freezing for Future Meals: If you want to save some chili for later, freezing works great! First, let it cool completely. Then, portion it into freezer-safe bags or containers. Make sure to squeeze out excess air. It can last up to 3 months in the freezer. Label each bag with the date so you know when to use it. When it’s time to enjoy your chili again, here’s how to reheat it: - Best Methods for Reheating: The best way to reheat chili is on the stove. Pour the chili into a pot and heat it over medium heat. Stir often to heat it evenly. You can also use a microwave if you’re in a hurry. Just cover it loosely and heat in short bursts, stirring in between. - Recommendations for Maintaining Texture: To keep the chili thick and tasty, avoid boiling it. Heat it gently. If it seems too thick after freezing, add a splash of broth or water while reheating. This helps restore its creamy texture. Yes! You can swap the meat with plant-based options. Use lentils or mushrooms for texture. You can also add more veggies like zucchini or carrots. These will add flavor and nutrients. Just make sure to adjust the spices to balance the flavors. The best chili is thick but not too dry. If you want it thicker, let it simmer longer. You can also mash some of the beans or corn to help thicken it. If it gets too thick, add a bit of broth. Stir well and check until it feels right. No Beans Chili lasts about 3 to 4 days in the fridge. Look for changes in color or smell to check for spoilage. If it looks or smells off, throw it away. Always store it in an airtight container for best results. Yes, you can add beans if you like! Black beans or kidney beans work well. Just rinse them and stir them in during the last 10 minutes of cooking. This will not change the core recipe much. Enjoy your chili just the way you like it! In this blog post, we explored how to make delicious No Beans Chili. We covered the main ingredients like ground turkey, veggies, and spices. We detailed the step-by-step process, from sautéing onions to simmering the chili. I shared tips for perfect texture and flavor, plus ways to store your chili. Finally, we discussed variations, allowing for personal touches. With these insights, you can create your own unique No Beans Chili. Enjoy a hearty meal that suits your taste, and have fun customizing it. Happy cooking!$

Discover the ultimate No Beans Chili Delight recipe that’s packed with flavor and easy to make! This hearty dish features ground turkey or beef, fresh vegetables, and a blend of spices that will warm your soul. Perfect for chilly nights, it’s sure to become a family favorite. Click through to explore this delicious recipe and learn how to create a comforting bowl of chili that everyone will love. Enjoy every delightful spoonful!

Print Recipe Pin Recipe

Ingredients

1 pound ground turkey or beef

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (choose your favorite color)

2 medium tomatoes, diced

1 cup corn kernels (can be fresh or frozen)

2 cups vegetable or chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 tablespoon apple cider vinegar

Fresh cilantro, chopped (for garnish)

Optional toppings: shredded cheese, sliced avocado, dollops of sour cream

Instructions

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté until it becomes translucent and fragrant, approximately 3-4 minutes.

Next, stir in the minced garlic and diced bell pepper. Continue to cook for an additional 2-3 minutes, allowing the bell pepper to soften.

Increase the heat to medium-high and carefully add the ground turkey or beef. Use a spatula to break the meat into smaller pieces as it cooks. Stir frequently, cooking until browned throughout, which should take about 5-7 minutes.

Once the meat is browned, incorporate the diced tomatoes, corn kernels, and broth into the pot. Stir everything together, then bring the mixture to a gentle simmer.

Add the chili powder, ground cumin, smoked paprika, and season with salt and black pepper. Stir well to ensure the spices are evenly distributed throughout the chili.

Reduce the heat to low, allowing the chili to simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking and promote even cooking.

Just before serving, drizzle in the apple cider vinegar to enhance the chili's flavors. Stir well to incorporate.

Taste the chili and adjust the seasonings, adding more salt, pepper, or spices as needed based on your preference.

Vorbereitungszeit: 15 minutes | Gesamtzeit: 45 minutes | Portionen: 4

- Präsentationstipps: Serve the chili hot in deep bowls and generously top with shredded cheese, fresh avocado slices, and a sprinkle of bright green cilantro for a visually appealing and delicious finish. Enjoy your hearty and flavorful creation!