Spring break starts on Monday, but it sure doesn’t feel like it. This winter has just dragged on and on. Every time I think spring and warmer temperatures are finally here, we get another round of snow. Nooo!
I can’t do anything about our stubborn weather, but we’ve got some fun activities lined up for spring break anyway. We’re planning to get out to see some friends, do some day trips around the city, hopefully sneak in a picnic lunch (if it ever dries out enough!), make some spring-themed crafts, and maybe bake a little too!
When it’s cold and damp outside, a big bowl of hearty chili is just what Mom ordered. I love that while we’re busy having fun, chili can sit and simmer on the back of the stove. Plus chili makes great leftovers for the next day. Who doesn’t love a big bowl of hearty homemade chili?
We don’t eat a lot of beans around here though. Instead of traditional kidney beans, I use sweet potatoes, carrots, peppers, and zucchini. Lots of flavour, vitamins, and minerals, without the lectins.
These are the veggies I like to use, but the beauty of a recipe like this is in its adaptability. Feel free to experiment with other veggies in your chili. Root vegetables like turnips, rutabagas, and parsnips are wonderful in this dish. Cauliflower works well too. Feeling a little adventurous? Try some kohlrabi or asparagus!
Just because we leave out the beans, don’t think this chili isn’t filling. It’s full of hearty chunks of fresh vegetables and all the comforting flavours you expect from homemade chili. Because there are no legumes, gluten, or sugar, this recipe is also paleo-friendly and Whole30.
My no bean chili is always a crowd pleaser in our house, especially when I whip up a pan of gluten-free cheater cornbread to serve on the side!
- 1 tablespoon coconut oil
- 1 large onion, cubed
- 2 pounds ground beef
- 4 cloves garlic, minced
- 2 (398ml) cans tomato sauce
- 1 (156ml) tin tomato paste
- 2 medium sweet potatoes, cubed
- 3 large carrots, sliced
- 2 tomatoes, diced
- 2 red/yellow/orange peppers, cubed
- 1/2 zucchini, cubed
- 3 tsp chili powder
- 2 tsp garlic powder
- 1 tsp chipotle chili powder (can substitute chili powder)
- 1 tsp cumin
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- salt and pepper to taste
- Heat coconut oil in a large pot over medium heat. Once shimmering, add onion and cook until translucent.
- Add ground beef and garlic to pot and cook until meat is browned. Drain off any excess liquid.
- Add tomato sauce, tomato paste, sweet potatoes, carrots, tomatoes, and spices.
- Cook on medium-low for 30 minutes. Adjust seasoning to taste.
- Turn heat down and add peppers and zucchini. Simmer until all vegetables are soft.