Beanless Mushroom Chili (Edit recipe)

This chili is the perfect comfort food during the colder months. We prefer ours without beans, so my Beanless Mushroom Chili is a favorite. The mushrooms make it just as hearty and filling, you won’t miss the beans!

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	286
Fat:	20 g
Carbohydrates:	12 g
Protein:	17 g
Cholesterol:	115 g
Sodium:	468 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

by Simplyhealthymama

Serves: 12

Ingredients

1 Tbsp Avocado Oil
1 whole Yellow Onion, Finely chopped
2 lb Kidney, Liver 75% Lean Ground Beef with Heart
6 cloves Garlic, Minced
16 oz Baby Bella Mushrooms, Chopped
15 oz Tomato Sauce
15 oz Fire Roasted Diced Tomatoes, with green chili
1.5 cups Beef Bone Broth (Bonafide Provisions)
0.25 cup Tomato Paste
2 Tbsp Pure Maple Syrup
3 Tbsp Chili Powder
2 tsp Garlic Powder
2 tsp Ground Cumin
1 tsp Paprika
1 tsp Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add avocado oil to a large pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef, chopped mushroom, and minced garlic to pot, stirring occasionally.
Add the tomato sauce, fire roasted tomatoes, broth, tomato paste, and maple syrup. Stir well.
Add the chili powder, garlic powder, cumin, salt, and pepper. Stir until well combined.
Bring chili to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Optional toppings:
Cheddar cheese
Avocado
tortilla chips, crushed
Green onion
Sour Cream