Easy No-Bean Chili Recipe
This hearty No-Bean Chili Recipe is packed with rich, bold flavor and loaded with vegetables, ground beef, and spices. It's a hearty, flavor-packed bowl with no beans needed. All you need are a handful of basic ingredients and pantry staples, one large pot, and less than 45 minutes to prepare!
When you're craving a cozy, satisfying bowl of chili without beans, this no-bean chili recipe delivers big flavor in just 40 minutes. It's made with a savory mix of ground beef, garlic, and smoky spices simmered in a rich tomato and beef broth base. I love making this when I want something warm, hearty, and fun to load up with all my favorite toppings.
Craving more comfort in a bowl? Try my hearty hamburger soup or Italian sausage and pasta soup next.
My Take on the Great Chili Debate!
I grew up in Texas, where the great chili debate isn't about if you eat it, but whether you put beans in it. (Spoiler: most Texans will say "absolutely not.")
My version stays true to that beanless tradition but with a little twist-I like to sneak in some extra veggies for more flavor and a bit of extra nutrition. It's hearty, flavorful, and comes together in under an hour, making it perfect for those nights when you want a big bowl of comfort without spending all day in the kitchen.
xoxo, LynIngredients + Substitutions
- Ground beef: Use 85% lean ground beef for a good balance of flavor and fat. For a lighter version of this chili recipe no-beans, swap in ground turkey or chicken. The flavor may be slightly milder, so you can add more seasonings to balance it out.
- Vegetables: Celery, onion, and bell pepper add natural sweetness and texture to the bean-free chili. Any bell pepper color works, and you can swap yellow onion for white.
- Seasonings: Chili powder, cumin, paprika, and onion powder create the warm, smoky flavor base. Smoked paprika can add extra heat and depth.
- Diced tomatoes: Canned diced tomatoes add acidity and body to the chili. Fire-roasted varieties offer a smoky flavor and extra heat if desired.
- Beef broth: Provides a rich, savory base. Look for low-sodium broth so you can control the salt level, or substitute with my rotisserie chicken broth recipe if preferred.
- Worcestershire sauce: Adds a savory, slightly tangy flavor to the chili.
Check the recipe card below for the full ingredient list and quantities of each one.
Beanless Chili Variations
- Make it Spicy: Increase the heat by using fire-roasted diced tomatoes, smoked paprika, a chopped jalapeño, or a pinch of cayenne. You can also stir in extra hot sauce to taste after cooking.
- Tex-Mex Style: Stir in a handful of frozen corn and top with crushed tortilla chips, shredded cheese, and avocado for a Tex-Mex spin. For more bold, Mexican-inspired flavors, try my Mexican street corn soup.
- Vegetable Boost: Add extra veggies like diced carrots, corn, chopped spinach, or sweet potatoes for added texture and nutrition.
- Love Beans: Replace half of the beef with 1-2 cans of your favorite chili beans! Add them into the pot at the same time as the canned diced tomatoes.
How to Make Chili Without Beans
This easy beanless chili recipe is packed with flavor and perfect for anyone looking to skip the beans without losing the hearty, comforting taste of chili. Follow these simple steps to make a delicious pot of chili from scratch.
Step 1: Sauté the Vegetables. Cook the chopped celery, onion, and bell pepper in olive oil until the onions turn translucent and golden. This softens the veggies and brings out their natural sweetness.
Step 2: Brown the Ground Beef. Cook the ground beef in the same pot over medium-high heat. Break it up with a spoon and cook until fully browned. Drain excess fat if needed to keep the chili from being greasy.
Step 3: Add Garlic and Spices. Stir in minced garlic, chili powder, cumin, paprika, onion powder, and salt. Cook everything together for 3-4 minutes until the mixture is fragrant and the tomato paste darkens, building rich flavor.
Step 4: Simmer and Serve. Add the cooked veggies back to the pot along with beef broth, diced tomatoes, Worcestershire sauce, and hot sauce if using. Simmer uncovered for 10-12 minutes until thickened. Taste, adjust seasoning, and serve hot with your favorite toppings like shredded cheese, sour cream, sliced jalapeños, or some tasty cornbread croutons.
Lyn's Top Tips
- Save Time with Two Pots: To speed things up, cook the vegetables in a separate skillet while browning the ground beef in your main pot. This cuts down on overall cook time by about 10 minutes.
- Use a Food Processor for Veggies: A food processor makes quick work of chopping the onion, celery, and bell pepper. It's also a great way to finely dice the veggies so they blend right into the chili, a nice trick if you're cooking for picky eaters.
- Let the Tomato Paste Cook: Don't rush this step! Cooking the tomato paste with the spices for a few minutes helps deepen the no-bean chili's flavor and removes any raw, acidic taste.
- Simmer Uncovered: Letting your chili simmer uncovered allows the sauce to thicken and intensify in flavor. If it starts to reduce too much, you can always stir in a splash of broth.
- Don't Skip Seasoning at the End: Always taste and adjust the salt and pepper just before serving. As the chili cooks down, flavors concentrate, so final seasoning makes a big difference.
No-Bean Chili Recipe FAQs
No, not really. If you are sensitive to spice, you can reduce the chili powder and omit the cayenne and hot sauce. For more spice, you can add more of the spicy elements and even add a chopped jalapeno to cook with the vegetables at the start. Remember, taste as you go and adjust the heat to your preference.
If it's thicker than you'd like, stir in a splash of beef broth or water to thin it out. Add a little at a time until it reaches your desired consistency.
Sure thing! Use the sauté function to cook the vegetables and brown the ground beef right in the pot. Then dump all the remaining ingredients on top of the vegetables, but don't stir them together to prevent the tomatoes from burning on the bottom of the pot. Seal the lid and cook on high pressure for 15 minutes. Allow a natural pressure release for 10 minutes before opening. If you love easy Instant Pot meals, try my Instant Pot potato leek soup next
Yes, this is great for a hands-free method. To start, brown the beef and sauté the vegetables on the stove first, then transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. This slow, gentle cooking brings out deep flavors in your chili with no beans without any fuss.
You can store leftover chili in an airtight container in the fridge for up to 4 days, and it often tastes even better the next day as the flavors deepen. For longer storage, let it cool completely, then freeze in freezer-safe containers or zip-top bags (stored flat for easy stacking) for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat-either in the microwave in short intervals for single servings or on the stovetop over medium-low heat for larger portions, adding a splash of broth or water if it needs loosening.
Soup-er Toppings & Serving Suggestions
This hearty beanless chili is just right for a cozy weeknight dinner, but it's also perfect for game day gatherings. It's a delicious make-ahead option too, just reheat and enjoy it the next day with a brie grilled cheese for a comforting lunch.
Pair your bowl of no-bean chili with some crusty dinner rolls or pumpkin cornbread muffins and set out a spread of fun toppings like shredded cheese, sour cream, crushed tortilla chips, and jalapeno slices for the ultimate game day meal.
Use leftover no-bean chili as a filling for stuffed baked potatoes, taco salad bowls, or even chili-topped nachos.
More Delicious Hearty Soup Recipes
Did you try this no-bean chili recipe? Please leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating if you loved it and your comments below! For more recipes, you can follow along on Facebook, Instagram, and Pinterest!
Best No-Bean Chili Recipe
Equipment
- Food processor optional
Ingredients
- 1 tablespoon avocado oil or other neutral oil
- 3 celery stalks chopped
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 2 lbs ground beef
- 5 garlic cloves minced or pressed (about 3 tablespoons)
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika use smoked paprika for more heat
- ½ teaspoon onion powder
- ½ teaspoon salt plus more to taste
- 3 tablespoons tomato paste
- 3 cups beef broth
- 1, 28- oz can diced tomatoes with juices or fire roasted tomatoes for more heat
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoons hot sauce optional to make the chili spicy
- Freshly cracked black pepper to taste
- Optional toppings shredded cheddar cheese, sour cream, scallions, red onions, sliced jalapenos tortilla chips or Fritos, and any other chili toppings you like
Instructions
- Heat a large pot over medium heat. Add the avocado oil, celery, onion, and bell pepper and cook for 7-8 minutes, stirring frequently, until the onions are translucent and turning golden brown. Transfer the cooked vegetables to a bowl.
- Return the pot to the stove and increase the heat to medium-high. Add the ground beef. Crumble the beef and cook for 6-8 minutes or until browned. Drain off any excess fat if needed.
- Add the minced garlic, spices (chili powder, cumin, paprika, onion powder, and salt), and tomato paste. Stir and cook for 3-4 minutes, until a deep red color and fragrant.
- Return the vegetables to the pot. Add the beef broth, canned tomatoes, Worcestershire sauce, and hot sauce (if using). Bring the chili to a simmer and cook uncovered for 10-12 minutes until a deeper red color and the sauce has thickened.
- Season the chili to taste with salt and pepper. Serve hot with your favorite sides.
Recipe Tips
- Cook the Tomato Paste with Spices: Let it cook for a few minutes to deepen the flavor and mellow any raw, acidic taste.
- Simmer Uncovered: This helps the chili thicken and the flavors intensify. Add a splash of broth if it reduces too much.
- Season at the End: Taste before serving and adjust salt and pepper as needed for the perfect balance.
Nutrition
