Bean-Less Pork Sausage Chili

best bean-less chili recipe

This is my AWARD WINNING chili recipe :)

A group of firefighters approached in crispy pressed navy blue uniforms and my stomach did a funny tumble. The fire chief pulled off his sunglasses and peered down at me. “So what do we have here?” he asked in a booming voice.

I grabbed a cup of steaming chili, dropped a plastic spoon into it and held it out, hands trembling. “This is a bean-less pork sausage chili served over purple sweet potato and topped with avocado,” my voice came out as a squeak and the chili competitor next to me stifled a laugh.

He took a bite and his eyes widened. “Wow, this is really good! Gomez, Brown, try this one!” I breathed a sigh of relief and served up chili samples to the rest of his fire crew…and a couple of hours later received the news that my chili had beaten the other 12 competitors by a landslide!

Oh man, it was nerve wrecking to have my cooking judged and sweetly satisfactory to win first place. Sure, it was just a friendly little chili cook off at Andrew and Chloe’s school…but I approached it like it was the cooking Olympics, and my determination paid off.

You’ll notice that my chili doesn’t contain any beans. Beans contain phytates, which inhibit nutrient absorption and cause inflammation…ever heard the term ‘musical fruit’? Beans also contain lectins, which can mess with healthy hormonal functions. And to top it off, beans are high in carbohydrates.

Beans (also known as legumes) are promoted as a healthy food, because of their fiber, vitamins and minerals, and “high” protein content. In fact, beans aren’t a dense protein source, since most contain 2-3 times as many carbs as protein. When compared to vegetables and fruits, beans are lacking in both fiber and micronutrient density. The protein found in meat, seafood, and eggs is much more dense and complete, which is why I’d rather stick with these as a main protein source, and only use beans very occasionally.

However…it’s important to commit to your own concept of healthy eating – regardless of the input or judgment of others. Look, you know your body better than anyone else does and so you instinctively know what food gives you the most energy to thrive on. You also know which foods don’t settle well and give you discomfort. Don’t let anyone else on this planet impose their own ideas or rules for eating on you. We are all uniquely made with our own set of inborn preferences. Go with it!

I chose to make bean-less chili because I know that a big bowl of beans is going to make me feel bloated, lethargic and gassy. If beans fill you with boundless energy then by all means add some in to your pot of award winning chili 🙂

Bean-Less Pork Sausage Chili
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 8


  1. Preheat oven to 400 degrees F. Wash the sweet potatoes and pierce the skin in several places with a knife. Bake for 45 minutes.
  2. In a large pot, heat the olive oil over medium. Add garlic, bell peppers and onion. Cook for about 5 minutes, until tender. Add the pork and chili powder and cook until the meat is no longer pink. Add the rest of the spices, tomato sauce, vinegar and water. Bring to a simmer. Reduce heat to low and simmer, uncovered for 1½ hours.
  3. Serve the chili over the baked sweet potatoes and top with chopped avocado and a sprinkle of cumin, sweet paprika and sea salt. Enjoy!

Calories: 454     Fat: 30 g     Carbohydrates: 32 g     Sodium: 653 mg     Fiber: 7 g     Protein: 17 g    
best bean-less chili recipe

Mmm I love this warm comforting dinner on a cold winter’s day.


  • Toni November 3, 2015 at 8:43 pm

    I’ve never heard of purple sweet potatoes. Are they easily located? Do they differ nutritionally from regular sweet potatoes?

  • Melissa November 4, 2015 at 12:17 pm

    Hi Diana,
    I just wanted to say that I really appreciate your work and your site! Thanks for all these healthy recipes, so many things to try! And I have tried many, they were so good and I felt good about having healthy meals. Thanks so much!

    Oh I tried this chili too and it was delish, the cloves and cocoa and cinnamon add a very unique flavor. I also added some black beans in to my own taste. Thank you!

    • Diana November 11, 2015 at 3:56 am

      Awesome, thanks so much for your comment 🙂

  • Terry C November 6, 2015 at 6:32 pm

    Wow. This is a great recipe and using the purple sweet potatoes was such a great addition. I did use the avocado but I don’t know that it added much from an overall taste, but I do understand finding opportunities to add avocado in different ways. My son would have liked it a little spicier but I liked it the way it was. So, perhaps a little more chili powder for him or some other spice. I would just not want to change the overall flavor. Great job!

  • Aaron November 6, 2015 at 10:32 pm

    A few years ago I had that a-ha moment. While looking at photos from a work event of myself, I barely recognized the face looking back. I posted that picture to the wall and went to work on myself. Not until I realized that I was just plain fat did I make the effort. 18 months and 100 pounds later I was done. I have to say the losing was the easy part. The last 5 years maintaining has been the most challenging. But with the help of these types of posts, I find a way.

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