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Simple Bean-Free Chili with Almond Flour Crackers

  • Prep Time: 10 min
  • Cook Time: 20-30 min
  • Total Time: 40 min
  • Yield: 6-8 servings
Perfect for the cold weather season, this Bean-Free Chili is simple, hearty and packed with flavor!
Simple Bean-Free Chili made with Almond Flour Crackers Recipe


For the Chili:
2 tbsp extra virgin olive oil or coconut oil
1 medium white or sweet onion, finely chopped
1 lb ground beef or turkey
2 cups water
28 ounces crushed tomatoes (1 large can)
2 large sweet potatoes, peeled and cut into bite-sized pieces (about 2-3 cups)
1 1/2 cups frozen chopped spinach, defrosted and drained
Juice of 1 lime
1 tsp chili powder
1 tsp dried oregano
3/4 tsp fine sea salt (or to taste)
1/2 tsp black pepper
1/2 tsp minced or granulated garlic
1/4 cumin
1/4 - 1/2 tsp cayenne (to taste)
Optional: 1/2 jalapeno, seeds and stem removed, minced

For Garnishing:
Simple Mills Fine Ground Sea Salt Almond Flour Crackers
Shredded grass fed cheese
Sliced green onion
Sliced jalapeno (optional)


HEAT the oil in a large Dutch oven, or other heavy-bottom pot. Add the onions, and turn the heat to medium-low. Cook slowly until translucent.
TURN up the heat to medium high, and add the meat. Use a spoon to break up the meat into bite-sized chunks as it begins to cook.
ADD the water, tomatoes, potatoes, and spinach once the meat has begun to brown. Stir to combine.
STIR in the lime, chili powder, oregano, salt, pepper, garlic, cumin, cayenne, and jalapeno.
COVER pot and bring to a low boil. Cook until the meat is cooked through and the potatoes are tender. 
TASTE and adjust seasonings to taste. 
GARNISH with whole or broken up crackers, cheese, onion, and jalapeno before serving.
STORE leftovers in an airtight container in the fridge for up to 5 days.