Bean Chili Meat And Sugar Free Recipes

SLOW COOKER LOW CARB NO-BEAN CHILI

Steps:

• Brown your ground beef with the onion and garlic in a large skillet until no longer pink.
• Stir in the dry seasonings then place it into the slow cooker.
• Add all remaining ingredients into the slow cooker and stir to combine.
• Cook on low 8 hours or high 4 hours.
• Optional toppings: green chiles, cheddar cheese, sour cream, avocado

LOW-FAT VEGETARIAN WHITE BEAN CHILI

Steps:

• In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
• Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
• Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
• Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
• Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

BEAN CHILI (MEAT- AND SUGAR-FREE)

Steps:

• Heat oil in frying pan at medium temperature. Addonion, celery, green pepper, garlic and stir fry until limp, 2-3 minutes.
• Add all beans and tomato sauce.
• Add chili powder, oregano and garlic powder.
• Heat through and serve. Best if simmered covered for one hour.

MEATLESS THREE BEAN CHILI

Steps:

• In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
• Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
• Bring to a simmer and simmer for 20-25 minutes.
• Serve in bowls with any, all or none of the optional garnishes.

NO-BEAN CHILI

Steps:

• Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
• Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.

BEEF CHILI (NO BEANS)

Steps:

• Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
• Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
• Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

20-MINUTE VEGETARIAN WHITE BEAN CHILI

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

LIMA BEAN MEATLESS CHILI

Steps:

• Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
• Simmer until beans are tender.
• Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
• You may add ham, or smoked sausage or any other meat you like as an option.

BEAN-FREE PALEO CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• While meat is browning, melt ghee in a saucepan over medium heat. Add onion, bell pepper, and garlic; cook until onion is translucent and bell pepper is soft, 3 to 5 minutes. Dice 2 tomatoes and add to the saucepan with the onion and bell pepper. Place remaining 4 tomatoes in a blender and puree; transfer puree to the saucepan with the vegetables. Stir green chiles, cumin, chili powder, salt, garlic powder, and black pepper into the chili.
• Stir browned beef into the saucepan with the chili. Simmer until heated through, about 30 minutes.

VEGAN NO BEAN CHILI

Steps:

• Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat.
• Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside.
• Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it.
• While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth.
• Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP.
• Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. .
• Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat.
• In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. .
• Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. .
• Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion.
• *Substitutions*.
• EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery.
• **Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.