Description
This incredible beanless chili recipe features a vibrant Roasted Red Pepper Purée Swirl, offering a hearty and flavor-packed meal perfect for cozy family dinners or game nights. It is a simple, restaurant-quality dish that is surprisingly easy to achieve and adaptable for various dietary needs.
Ingredients
- 1 lb ground beef (85/15 recommended) or ground turkey
- 28 oz (794g) can crushed tomatoes
- 2 cups (470ml) beef or chicken broth, low-sodium
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 12 oz (340g) jarred roasted red peppers, drained well (or 2 large fresh red bell peppers, roasted and peeled)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup diced bell peppers or carrots
- Optional: 0.5 tsp smoked paprika
- Optional: 0.25 tsp cayenne pepper or 1 small finely diced jalapeño
- Optional: Fresh cilantro, for garnish
- Optional: Sweet corn
Instructions
- Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, brown ground meat over medium-high heat for 10-12 minutes. Break it up with a spoon until no pink remains and it is nicely browned. Drain any excess fat, then remove the meat and set it aside.
- Sauté Aromatics: Add 1 Tbsp olive oil to the pot. Sauté the diced onion until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant; watch carefully to prevent burning.
- Toast Spices and Build Flavor: Stir in the chili powder, cumin, and any optional spices like smoked paprika. Cook, stirring constantly, for about 1 minute until fragrant.
- Simmer the Chili Base: Return the browned meat to the pot. Stir in the crushed tomatoes and beef broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook, allowing the rich flavors to meld, for 25-30 minutes. Stir occasionally to prevent sticking. (If the chili appears too thick, splash in 0.25 cup more broth to reach your desired consistency.)
- Prepare the Roasted Red Pepper Purée: While the chili simmers, blend the drained roasted red peppers in a food processor or high-speed blender until completely smooth and creamy. (If the purée is too thick, add a tablespoon of water or broth at a time until it is pourable.)
- Finish and Swirl: Remove the chili from heat. Stir in salt and freshly ground black pepper to taste. Ladle the hot beanless chili into bowls, then drizzle and swirl a generous dollop of the vibrant Roasted Red Pepper Purée Swirl on top of each serving for a beautiful finish.
Notes
For extra veggie goodness, add 1 cup diced bell peppers or carrots during the sauté stage. For a leaner option, swap ground beef for ground turkey or chicken. For a plant-based version, use 1 lb plant-based crumbles and vegetable broth. Add 0.5 tsp smoked paprika for a smoky twist, or 0.25 tsp cayenne pepper or a small finely diced jalapeño for heat. If chili is too thick, add 0.25 cup more broth; if too thin, simmer uncovered for an extra 10-15 minutes. To ensure a smooth purée, keep blending and add a tiny splash of liquid if needed. This recipe is great for meal prep; consider making a double batch for easy meals throughout the week. (Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently on the stovetop or in the microwave.)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 360g)
- Calories: 240 calories
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2.5 g
- Protein: 17 g
- Cholesterol: 48 mg
Keywords: beanless chili, red pepper purée, hearty, easy, family-friendly, dinner, comfort food, meal prep, beef chili, turkey chili