Beanless Chili


I know I know when you read the work chili you automatically think beans.  But stay with me here.. Lately I’ve gained a lot of inspiration for my cooking from the paleo world.  Even though I’m not paleo I resonate with a lot of the recipes I see.  Most are simple (major plus) and follow the same clean eating protocol I’m drawn too.  No processed foods, limited sugar, lots of vegetables, and animal protein.  I follow plenty of food pages on Instagram and love to read recipes in magazines.  It seems beanless chili is trending right now.  I’ve come across a handful of recipes and each time I think to create my own recipe.  So I finally decided to try it out.  And damn was this delicious.  I dare say you might not even miss the beans.  We surely didn’t!!!

Beanless Chili

Beanless Chili

Don't get all wrapped up on the word beanless. Instead embrace trying something new. I bet you'll be surprised by how delicious this recipe is!


  • 1 butternut squash, peeled/deseeded and chopped into 1” pieces
  • 2 medium sweet potatoes, peeled and chopped into 1” pieces
  • 2 medium zucchini, chopped
  • 3 celery, diced small
  • 1 onion, diced small
  • 4 garlic cloves, minced/pressed
  • 26 oz carton fire roasted san marzano tomatoes
  • 1 tbsp smoked paprika
  • 1 tbsp mild chili powder
  • 1 tsp fish sauce*
  • 1 lb ground beef
  • 2 oz prosciutto, chopped
  • 1 tbsp ghee or bacon grease
  • s&p
  • cilantro, to serve
  • jicama, chopped to serve


  1. Place prepared squash, sweet potatoes, zucchini, celery, onion, garlic, fire roasted tomatoes, smoked paprika, chili powder, and fish sauce in crockpot.
  2. In a large skillet heat up the ghee or bacon grease. Add ground beef and brown.
  3. Once browned add to crockpot along with chopped prosciutto. Season generously with s&p and stir to combine.
  4. Cook on low for 6 hours.
  5. Serve with cilantro leaves and jicama. (I forgot to add the jicama in until after the pictures were taken)


* I cannot take credit for this ingredient. I read about adding fish sauce to chili in a cooking magazine and then came across it again in a blog so I figured it was worth the try! And don’t worry your chili will not taste like fish sauce!!



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