Bean Free Chili
When you think a big bowl of chili, you think big bowl of beans.
Beans can be hard for some people to digest.
It is best to always soak your beans in water overnight to make them less “gassy” and easier to digest.
There are also sprouted beans, soaked for a longer period of time until the bean literally starts sprouting, and that makes it even easier to digest.
But, I’ve found that sometimes, the extra belly bloat is still there after eating beans.
This is hard for me to admit, because I grew up on all kinds of beans and my Cuban husband grew up on black beans, but it’s a real struggle for us.
We still have beans from time to time, but if you’re like us and want to enjoy a chili without beans, then this recipe is for you!
Pumpkin instead of beans
Pumpkin is used in this recipe to thicken up this chili a bit.
Pumpkin not only fills you up with the fiber it has in it, but it helps move things right along and improve your digestion.
The fun fact about pumpkin is that it’s vitamins help boost your mood and prevent depression.
Pumpkin contains “L tryptophan, a chemical compound that triggers feelings of well being that aid depression in a smooth and natural way!” – Mind Body Green
So this is “Happy” and Healthy Chili!!
SuperBowl or Anytime Chili
Chili is a hearty on pot meal that can be enjoyed any time of the year.
And with this bean free, pumpkin and vegetable filled chili, you can even have it done on any busy night of the week.
The great thing about chili is that it takes 10 minutes to prep and 20 minutes to prep. Unless you have your chili beans in a pressure cooker plus some extra time, you can’t get chili done anywhere near this fast.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 small onion, chopped
- Sea salt and freshly ground black pepper to taste
- 2 large bell peppers, seeded and chopped
- 2 cups cubed fennel
- 4 cups low sodium beef broth
- 1 (14-ounce) can pumpkin puree
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried thyme
In a large pot over medium heat, add the beef garlic and onion. Cook for 5 minutes, until brown.
To the pot, add the salt and pepper, peppers and fennel. Cook for 5 minutes, then add the remaining ingredients. Stir and reduce heat to low. Cook for 15 minutes, until vegetables are tender. Serve warm.
Note, the fennel cooks well and the taste gets more subtle than when eaten raw. But it’s detoxing power is still strong!
Will you try this quick and easy bean free chili to boost your families mood? #HappyFamily
I’m addicted to cooking real foods and shopping locally at Farmer’s Markets.I am a health revolutionary who is writing this blog with a desire to “pay it forward in health”.This desire stems from love and my pursuit to make a difference in people’s health and wellbeing”.
I am a certified Transformational Nutrition Coach that helps women discover their healthy lifestyle that finally works so that they can transform into the healthy sexy and confident woman they want, and are meant to be.
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