Who said you need beans to make a great chili? My No Bean Chili recipe has simple ingredients and a whole lot of flavor.
Beef Chili for Chilly Weather
I’m a BIG fan of chili, no matter the variety. Beef, pork, chicken, turkey…it’s all good! But today we’re talking about my beanless ground beef chili. It’s the perfect meal for a cold, fall day.
Here’s why I love this chili:
- It feeds a crowd. With only 2 pounds of ground beef, you’ll get 8 servings of this delicious chili. No need to double the recipe! And if you’re only feeding a few people, that means leftovers for tomorrow.
- It only takes 30 minutes. This is not a recipe that requires hours of prep and cook time. Once your ingredients are ready, it’ll only take 30 minutes to have dinner on the table. That’s my kind of weeknight meal!
- No beans! Growing up I hated kidney beans, which meant I also hated chili. Guilt by association and all that. I know many people avoid chili for the same reasons, but that's where this beanless version comes in! It's got all the things that make chili great--the seasoned ground beef, the vegetables, the yummy toppings--but without the gastrointestinal distress!
Key Ingredients for Beanless Chili
- Ground beef- It's a classic for a reason.
- Veggies- Onions and green pepper help bulk up the chili and eliminate the need for beans.
- Seasonings- Adding staple spices to this recipe elevates the flavor of the chili. We’ve got chili powder, paprika, cumin, salt, and pepper. You can also throw in some cayenne pepper if you want an extra kick.
- Sugar- Just a skosh of brown sugar tempers the acidity of the tomato.
- Tomatoes, tomatoes, and more tomatoes- I really didn’t hold back the tomatoes in this recipe. We've got tomato paste to help thicken the chili, chunks of diced tomato, and tomato sauce to tie everything together.
How to Make Chili without Beans
- 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.
Sides and Toppings for Chili
My favorite side dish for chili is this Gluten Free Cornbread. It's got just the right amount of sweetness! Here are a few of my other favorite toppings:
- sour cream
- shredded cheese
- sliced avocado
- green onions
- fresh cilantro
- corn chips
- crackers
FAQs
How long does leftover chili last?
Leftover chili will keep for 4-5 days in the fridge. Leftovers would make a great base for this Walking Taco Casserole!
Can you freeze chili?
Yes! This chili freezes very well. Once it's cooked, allow it to cool, then place it in a freezer safe container and freeze for 3-4 months. Thaw the chili overnight in the fridge then reheat on the stovetop or in the microwave.
Can you make this no bean chili in the crock pot?
You can. I recommend sauteeing the ground beef and vegetables first, then adding everything else to the crock pot and cooking on low for 6-8 hours or on high for 3-4.
If you want a chili recipe designed specifically for the crock pot, check out my Slow Cooker Steak Chili.
More Cozy Recipes for the Colder Months
If you want a no-bean chili with a little more stuff, check out my Mom's Green Bean Chili! She subbed the kidney and pinto beans for green beans and added pasta to make a chili recipe even her picky kids (ahem, me) would enjoy.
You might also want to cozy up with a bowl of this Slow Cooker Cheeseburger Soup or Crock Pot Goulash with Hamburger.
Or try these comforting casseroles:
- Mexican Cornbread Casserole
- Hamburger Potato Casserole
- Cheesy Baked Spaghetti Casserole
- Ground Beef Pot Pie
- Johnny Marzetti Casserole
No Bean Chili Recipe
Equipment
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 tsp Worcestershire sauce
- 1 tsp 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.