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Greta

Hearty Beef and Mushroom Chili (No Bean Chili)

Hearty beef chili with Portobello mushrooms instead of beans. Ground beef, vegetables, and bold spices. Paleo and keto-friendly, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course, Side Dish, Soup
Ingredients Method

Ingredients
  

  • 2 T. extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 large carrots diced
  • 2 medium celery stalks diced
  • 2 medium red bell peppers diced
  • 1 lb. Portobello mushrooms chopped
  • 1 medium jalapeño pepper minced
  • 1½ lbs. ground beef
  • 2-3 garlic cloves minced
  • Sea salt and black pepper to taste
  • 2 t. dried oregano
  • 1 T. ground cumin
  • 2 t. chili powder
  • 1 t. cayenne pepper
  • 2 T. tomato paste
  • 1 24- oz. can crushed tomatoes undrained
  • 1 c. beef or chicken broth preferably organic
Optional toppings:
  • Pickled jalapeños and red onion
  • Diced avocado
  • Fresh cilantro leaves chopped

Method
 

  1. Heat olive oil in large soup pot over medium-high heat. Add onion, carrots, celery, bell peppers, mushrooms, and jalapeño. Cook, stirring occasionally, until vegetables are soft and fragrant, 5-7 minutes.
  2. Add ground beef and garlic. Season generously with salt and pepper. Cook, breaking up meat with wooden spoon, until beef is browned, 5-6 minutes.
  3. Add oregano, cumin, chili powder, cayenne, and tomato paste. Stir together and cook 1-2 minutes until spices become fragrant.
  4. Add crushed tomatoes and broth. Bring to a boil.
  5. Reduce heat to medium and simmer 15-20 minutes, stirring occasionally.
  6. Remove from heat and adjust seasonings. Top with pickled jalapeños, avocado, and cilantro if desired. Serve immediately.