This No Bean Chili is smoky, hearty, and loaded with rich flavor. With ground beef, plenty of spices, and layers of tomato, you won’t miss the beans for a second. No bean chili, sometimes called Texas chili, is thickened with tomatoes and spices instead of beans, making it a beanless chili recipe that works for game day, meal prep, or a cozy dinner.
Why You’ll Love This No-Bean Chili Recipe
I grew up skipping chili at family dinners because of the beans. They always overpowered the bowl and left me wishing for something meatier. That’s where this beanless chili comes in. It’s got all the flavor of a traditional ground beef chili, only without the beans.
The turning point in testing this recipe was realizing that layering tomato paste, diced tomatoes, tomato sauce, and tomatoes with chilies creates a deep and balanced base. Those tomatoes, paired with a mix of chili powder, cumin, and paprika, give this chili the depth you expect without beans.
You’ll also love that this recipe comes together in about 30 minutes, serves a crowd, and keeps well for leftovers. It’s a low carb chili that also happens to fit keto and paleo diets when you make a couple of small tweaks. Whether you’re planning a weeknight dinner or serving a big pot on Super Bowl Sunday, this hearty chili recipe is a winner.
Try my keto stuffed peppers or sloppy joe sliders for more game day favorites.
Ingredients You’ll Need
- Ground beef: The classic chili base. You can substitute ground pork or turkey if you prefer.
- Onion and green bell pepper: Add body and flavor while replacing the bulk that beans usually provide.
- Garlic: Sharp and savory, it rounds out the aromatics.
- Spices: Chili powder, cumin, paprika, and a touch of cayenne for heat build layers of flavor.
- Tomato paste, diced tomatoes, tomatoes with chilies, and tomato sauce: This combination thickens the chili and gives it a rich, tangy backbone.
- Beef broth: Deglazes the pot and adds extra depth.
- Worcestershire sauce: A splash of umami that balances the tomato base.
- Sugar: Just a pinch tempers acidity. For paleo or keto chili, leave this out or replace with a low carb sweetener.
- Salt and pepper: Essential for seasoning and adjusting flavor to taste.
How to Make No Bean Chili
Step 1: Add ground beef to a large Dutch oven set over medium-high heat. Cook until browned, about 5 to 6 minutes, breaking it apart as it cooks. Drain off any excess fat.
Step 2: Reduce the heat to medium and add the onion, green pepper, and garlic. Cook until softened, stirring occasionally, about 3 to 4 minutes.
Step 3: Season with chili powder, paprika, cumin, salt, pepper, and cayenne.
Step 4: Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
Step 5: Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze. Let it reduce for about 2 minutes. Stir in the diced tomatoes, tomatoes with chilies, tomato sauce, Worcestershire sauce, and sugar (if using).
Step 6: Bring the mixture to a boil, then reduce the heat. Cover and simmer for 20 to 25 minutes. Taste and adjust the seasoning with more salt, pepper, or cayenne if needed. If the chili tastes too acidic, simmer longer uncovered or stir in a grated carrot for natural sweetness
Tips and Variations
- To thicken: Simmer uncovered for a few extra minutes, add more tomato paste, or stir in a cornstarch slurry if you want it thicker fast.
- To reduce grease: Drain the meat after browning and use a lean ground beef blend.
- For more heat: Stir in extra cayenne, jalapeño, or chipotle peppers.
- Diet swaps: For a keto chili, skip the sugar and top with avocado, cheese, or sour cream. For paleo chili, omit the Worcestershire and sugar and stick with fresh herbs or compliant broth.
- Make it smoky: Fire-roasted tomatoes or smoked paprika add a deeper flavor.
- Texas chili comparison: Traditional Texas chili is bean-free, like this recipe, but often uses chunks of beef and dried chilies simmered longer. This version is quicker and easier while keeping that bold, meaty flavor.
For another hearty recipe, you’ll love this Texas hash or ground beef vegetable soup.
Serving Ideas
My favorite side dish for chili is this Gluten Free Cornbread. It's got just the right amount of sweetness!
This chili con carne is great on its own, but it shines with toppings like sour cream, shredded cheese, avocado, green onions, cilantro, or crunchy corn chips. You can even use it on hot dogs, fries, or nachos for game-day chili that feeds a crowd.
For the Super Bowl or tailgate season, set up a chili bar with toppings and sides so everyone can build their own bowl.
Recipe FAQs
Yes. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
They’re closely related. Texas chili is traditionally made without beans and features bold spices. This recipe is a faster weeknight take on that tradition.
Drain the beef after browning and use lean ground beef. A quick simmer uncovered also helps separate and cook off extra fat.
This chili keeps in the fridge for 4 to 5 days and freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
More Comfort Food Recipes
📖 Recipe
Easy No Bean Chili Recipe
Ingredients
- 2 pounds ground beef (can mix it up w/ ground pork or turkey also)
- 1 green bell pepper (diced)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 ½ cups beef broth
- 1 14.5 oz can diced tomatoes
- 1 10 oz can diced tomatoes and chilies
- 1 8 oz can tomato sauce
- 1 ½ teaspoon Worcestershire sauce
- 1 teaspoon granulated sugar
Instructions
- Add ground beef to a large Dutch oven set over medium-high heat. Cook the beef for 5-6 minutes, crumbling it as it cooks, until it begins to brown. Drain off any excess fat.
- Reduce the heat to medium, then add the green pepper, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
- Season the mixture with chili powder, paprika, cumin, salt, pepper, and cayenne. Stir in the tomato paste and cook for 1-2 minutes. Add the broth and deglaze the pot with a wooden spoon, reduce for about 2 minutes.
- Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, and sugar. Bring the mixture to a boil, reduce the heat, cover, and simmer for at least 20-25 minutes.
- Taste and season if necessary, then serve with your favorite sides and toppings.
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