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Not a fan of beans? This is the chili for you. We packed this version full of flavorful veggies such as corn, bell peppers, and chiles, which fill in for the beans and add extra layers of flavor. It’s even tastier the next day, so this no-bean chili is perfect to make ahead. If you can’t get your hands on chipotles in adobo, hot sauce will work in a pinch.
How to Make It
Heat oil in a medium Dutch oven over medium-high. Add corn, onion, red bell pepper, poblano, jalapeño, and garlic; cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Add ground beef, increase heat to high, and cook, stirring often, until crumbled and cooked through, about 7 minutes. Stir in tomato paste, adobo sauce, cumin, chili powder, and oregano; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, diced tomatoes, chicken stock, and salt. Bring to a boil over high. Reduce heat to medium-low; simmer, stirring occasionally, about 20 minutes.
Remove from heat, and stir in lime juice. Divide chili among 6 bowls, and top each with avocado slices. Garnish with cilantro leaves, and serve with lime wedges.