Beef and Mushroom Chili Without Beans
Spice up your dinner tonight with a bowl of hearty and flavorful Beef and Mushroom Chili.
Servings 6
Calories 509kcal
Equipment
Ingredients
- 2 Tbsp 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 450g Portobello mushrooms, chopped
- 1 medium jalapeño pepper minced
- 1½ lbs 700g ground beef
- 2-3 garlic cloves minced
- Sea salt and black pepper to taste
- 2 tsp dried oregano
- 1 Tbsp ground cumin
- 2 tsp chili powder
- 1 tsp cayenne pepper
- 2 Tbsp tomato paste
- 1 24-oz/2x400g can crushed tomatoes, undrained
- 1 cup beef stock/broth
Optional Toppings
- Pickled jalapeno peppers and red onion
- Avocado diced
- Fresh cilantro coriander leaves, chopped
Instructions
- Heat the olive oil in a large high-sided skillet or pan over medium-high heat. Add the onion, carrots, celery, bell peppers, mushrooms, and jalapeño pepper to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the ground beef and garlic to the pan, and generously season with salt and black pepper, to taste. Cook for 5-6 minutes, breaking up the meat with a wooden spoon, until the beef is browned.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste to the pan. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and stock/broth to the pan and bring to a boil. Once boiling, reduce to medium heat and simmer for 15-20 minutes, stirring occasionally.
- Remove the chili from the heat and add extra salt and pepper if necessary.
- Serve the chili immediately, topped with pickled jalapeño pepper and red onion, diced avocado, and/or cilantro, if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 509kcal | Carbohydrates: 25g | Protein: 37g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 488mg | Fiber: 9g | Sugar: 12g