The Best No Bean Ground Pork Chili

You are going to love this no bean ground pork chili recipe! This healthy chili is loaded with vegetables and has the most incredible flavour. It's easy to make and makes great leftovers so is perfect for meal prep. It's gluten free, paleo and Whole30 compliant.

Healthy comfort food like my dairy free clam chowder are some of my favourite recipes to make, which is why I am so excited for you to try this chili I am sharing with you today.

Table of Contents

• Why you will love this recipe:
• Key ingredients and substitutions:
• How to make:
• To make this chili in a slow cooker or Crockpot:
• Tip: How to make chilli less spicy
• Recipe variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• The flavour! This homemade chili is so delicious and so tasty! The combination of spices blends perfectly and the chili powder adds the perfect amount of heat.
• It's really simple and easy to make and is ready in just 45 minutes.
• This chili is a complete meal that is full of vegetables including tomatoes and sweet bell peppers making it the perfect chunky chili similar to my healthy ground beef meat sauce.
• This chili recipe is made with pantry staple ingredients and because it's made with ground pork instead of ground beef (just like my ground pork burgers) it's a more affordable chili to help you save money on groceries.
• It makes great leftovers and is perfect for meal prep.
• This chili is made with no beans and is gluten free, dairy free, paleo, low carb, keto, and Whole30 compliant.

If you love chili recipes you will also love my no bean chili with blueberries!

Key ingredients and substitutions:

For the exact measurements and full ingredient list refer to the recipe card at the bottom of the post.

• Ground pork - ground pork is the base of this delicious chili recipe. You could also swap this for any other ground meat including ground beef, ground chicken or ground turkey.
• Tomatoes - I use canned diced tomatoes or canned chopped tomatoes to make this chili. You could also use fresh tomatoes which you chop yourself.
• Coconut milk - coconut milk is added to help give this chili a unique flavour and give it a rich and creamy texture. I recommend using full fat coconut milk rather than low fat coconut milk which is higher in water and more runny.
• Cacao powder - I love adding cacao powder to chili recipes. It helps enhance the bold flavours of the chili. You could also use cocoa powder instead.
• Chili powder - I use pure ground chili powder rather than a chili powder blend to make this chili. Add as much or as little as you like depending on how spicy or mild you like your chili.
• Bell peppers - sweet bell peppers add vegetables to this chili and give it a nice, chunky texture and beautiful variety of colors. You can use any color of sweet bell peppers that you like.
• Onion - chopped white onion adds even more flavour to this chili. Instead of white onion you can use yellow onion or sweet onion instead.
• Herbs and spices - dried oregano, ground cumin, sea salt and ground black pepper all combine perfectly to give this chili the most amazing taste and flavour.

How to make:

Step one:

First, place a large pot or stockpot on the stove on medium heat and add the cooking oil.

Step two:

Once the pot is hot and the oil is melted, add the ground pork and cook it until it's browned, breaking it apart as you cook it.

Step three:

Once the pork is cooked add the chopped onion to the pot and cook it for a few minutes, until it's translucent.

Step four:

Add the remaining ingredients to the pot and stir everything well to combine.

Step five:

Turn down the heat and let the chili simmer for 20-25 minutes, until the vegetables have the consistency you prefer. Then serve and enjoy!

To make this chili in a slow cooker or Crockpot:

If you prefer to make chili in a slow cooker or Crockpot, first you will need to brown the meat on the stovetop. Then add the chopped onions to the pan with the meat and cook them for a few minutes, until the onion is tender. Next, transfer the pork and onion mix to your slow cooker or Crockpot, add the remaining ingredients, and mix everything well. Turn the slow cooker onto low heat and cook for approximately 4 hours, stirring occasionally, until the vegetables have the consistency you prefer.

Recipe variations and add ins:

• For a less spicy chili, add only one teaspoon of chili spice instead of two.
• Feel free to add more vegetables - some great options include carrots, celery, zucchini, peas, cabbage or spinach.
• You can use any type of ground meat that you like to make this chili including ground pork, ground chicken, ground turkey or ground beef.
• If you prefer beans in your chili, add a can of black beans or white beans (or another bean of your choice).
• To make this chili even higher in protein you can add cooked, chopped sausage.
• This chili freezes really well so feel free to make a double or triple batch and save some for later.

How to serve:

This chili is delicious served as is but you could also top it with chopped cilantro, sliced avocado, crushed crackers, or grated cheese. Chili also pairs perfectly with coleslaw, almond flour biscuits, grain free corn bread muffins, garlic bread, the best gluten-free cornbread and toast. You could also serve it on a bun and eat it like a sandwich or serve it over rice, cauliflower rice, or zucchini noodles.

How to store:

Store any leftover chili in an airtight container in the fridge for up to 5 days.

This chili also freezes really well in an airtight container for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Healthy, easy sloppy Joe's
• Healthy meatloaf without breadcrumbs
• Easy Stuffed Grain Free Peppers
• The best gluten free hamburgers

Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

Recipe