CFC’s Famous Week ONE Beefy Beanless Chili

The Big Chili Debate: Beans or No Beans?

Which side are you on? Where you are originally from likely influences your personal chili preferences a great deal. It’s all about tradition.

There *are* other reasons one might want to skip the beans. Beans and legumes contain a protein called lectins, which can cause a reaction in certain people. If you have an allergy or intolerance to beans, or maybe just want to skip them, then this recipe is for you!

We decided it was important to have a GOOD beanless chili recipe here on the site because our 30-Day Challenge Clients can make and enjoy this no-bean chili during week ONE. Don’t add the avocado or the cheese though, to keep it week-one-compliant. You’ll be able to add avocado and cheese back in week TWO of your program.

To learn more about our popular Challenge Program go here.

Whether you’re on team beans or no beans, chili is one of the most budget-friendly & satisfying ways to feed your hungry crowd.

Chili helps to stretch the family budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.

Feel free to add in any extra vegetables you may have on hand, such as mushrooms, peppers, zucchini, and/or spinach.

I often double up chili recipes because it always tastes even better the next day, and also freezes very well. So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS chili!

Try this with our Homemade Bone Broth Recipe

Here are more of our favorite chili recipes for you to try:

• Butternut Squash Chili:
• Pork Chili Verde:
• 3 Bean Chili:
• (My personal favorite) Pumpkin Chili:
• Veggie Turkey Chili:

6 servings

Ingredients:

• 2 Tbsps grass-fed butter/ghee, or avocado oil
• 1 1/2 lbs lean ground beef or bison
• 1 large onion, finely chopped
• 4 celery ribs, finely diced
• 3 medium carrots, peeled, and finely diced
• 4 fresh garlic cloves, minced
• 1 Tbsp smoked paprika
• 1 Tbsp ground cumin
• 1 Tbsp unsweetened cacao powder
• 2 Tbsps chili powder, or to taste
• 2 cups beef bone broth
• 1 x 15 oz can crushed or diced tomatoes with juices
• 2 bay leaves
• sea salt and ground pepper, to taste

Topping Ideas:

• fresh cilantro
• chopped avocado
• sliced red chili pepper
• sliced jalapeño
• shredded cheese
• green onions

Instructions:

Heat your butter or oil in a large stock pot or Dutch oven over medium-high heat.

Add the meat and cook, mincing it with a wooden spoon as it cooks.

Once the meat is no longer pink, stir in the onion, celery, carrots, and garlic.

Continue to cook for about 4 minutes, stirring frequently.

Next, add in the paprika, cumin, chili powder, and cacao powder, and stir well to
combine.

Add broth, diced tomatoes with their juices, and bay leaves. Bring the chili to a boil, then reduce the heat to a low. Simmer for about 30 minutes to allow flavors to develop.

Once your chili is finished cooking, taste test, then season with sea salt and pepper, as desired.

Remove and discard bay leaves.

Serve hot with toppings of choice.

Stays good for 4-5 days in the fridge.

Enjoy!

Rachel

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