Tomato-Free Beef and Bean Chili

Name: Tomato-Free Beef and Bean Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Tex-Mex, American
Ingredients: 14 oz Beef Broth; 15 oz Cannellini Beans; 5 tbsp Chili Powder; 24 oz Chili Sauce; 0.25 cup Diced Jalapeño Peppers; 2 tsp Dried Oregano; 3 cloves Garlic; 1 whole Green Bell Pepper; 2.5 lb Ground Beef; 2 tsp Ground Cumin; 15 oz Kidney Beans; 0.25 tsp Salt; 2 cups Shredded Cheddar Cheese; 0.25 cup Worcestershire Sauce; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American High-Protein 💪Comfort-Food

Tomato-Free Beef and Bean Chili brings a rich, meaty base balanced by tender kidney and cannellini beans, warm chili powder, cumin, and a hint of Worcestershire depth. It’s robust and comforting with a gentle heat, perfect for game day, chilly evenings, or casual gatherings topped with cheddar and jalapeños.

Prep15 mins
Cook50 mins
Serves6
DifficultyEasy

1

Crumble the ground beef into a soup pot over medium-high heat. Cook, stirring, until browned. Drain the grease and season with salt to taste.
2

Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Lower the heat to medium and season with Worcestershire sauce, chili powder, cumin, and oregano. Continue to cook and stir for another 5 minutes.
3

Lower the heat to low and stir in the chili sauce, kidney beans, cannellini beans, and beef broth. Cover and simmer for about 35 minutes.
4

Ladle into bowls to serve and top with shredded cheese and jalapeño.