Sugar-Free Homemade Chili

Warm up with a hearty, wholesome bowl of Sugar-Free Homemade Chili, a flavorful and health-conscious twist on the classic comfort food. Packed with nutrient-rich veggies like carrots, green bell peppers, and onions, plus protein from grass-fed ground beef, kidney beans, and black beans, this chili combines bold spices—including chili powder, cumin, and smoked paprika—for a robust, savory kick. Made with no added sugar, thanks to naturally sweet canned tomatoes and an optional splash of beef broth, this low-carb, gluten-free recipe is perfect for clean eating. With just 20 minutes of prep time and a slow simmer that melds the flavors to perfection, this easy-to-make chili is ideal for busy weeknight dinners or meal prep. Serve it steaming hot with fresh garnishes like cilantro or green onions for a comforting, guilt-free meal the entire family will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 pound ground beef (grass-fed is preferred)
• 28 ounces canned diced tomatoes (no added sugar)
• 2 tablespoons tomato paste
• 1 cup water or beef broth
• 15 ounces canned red kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and carrots. Sauté for 5-7 minutes, or until the vegetables are soft and the onion is translucent.

Step 2

Add the minced garlic and sauté for another minute until fragrant.

Step 3

Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. If there's excess grease, carefully drain it from the pot.

Step 4

Stir in the canned diced tomatoes, tomato paste, and water (or beef broth). Mix well to combine with the beef and vegetable mixture.

Step 5

Add the drained kidney beans and black beans to the pot. Stir to combine.

Step 6

Season the chili with chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and optional red pepper flakes. Stir well to ensure even distribution of the spices.

Step 7

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally to prevent sticking and to ensure the flavors blend well.

Step 8

Taste and adjust the seasoning if necessary with more salt, pepper, or chili spices.

Step 9

Serve the chili hot in bowls, optionally garnished with chopped cilantro or green onions, if desired.

Nutrition Facts

Serving size	(2850.7g)

Amount per serving	% Daily Value*
Calories	2428.0

Total Fat 115.2g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 301.1mg	0%
Sodium 6511.7mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 72.8g	0%
Total Sugars 46.8g
Protein 137.9g	0%

Vitamin D 0IU	0%
Calcium 644.2mg	0%
Iron 34.7mg	0%
Potassium 6207.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 22.2%

Carbs: 36.2%