No Bean Chili
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My no bean chili recipe is a wonderfully beefy and hearty family meal that’s ready in about 30 minutes. The blend of spices packs in so much flavor that you won’t miss the beans whatsoever. Tested on the stovetop, in the slow cooker, and in the Instant Pot.
Not everyone in my family loves legumes and beans, which means this no bean chili is one of our staples. Also called Texas chili, this pot of spiced tomato and beef goodness is just as filling, hearty, and warming as the classic.
The secret to a beanless chili that tastes every bit as satisfying is the spice blend and liquid balance. Too much liquid and you lose the thickness beans usually provide, so I use just enough- plus cumin and paprika layered over taco seasoning for a deep, bold flavor. Quick to make and perfect for meal prep, I usually cook it on the stovetop, but I’ve also tested it in the slow cooker and Instant Pot, so you have options!
Key Ingredients
Find the printable recipe with measurements below.
- Ground beef. A Texas chili staple. I like to make chili with lean ground beef so there’s still some fat and flavor, but standard ground beef also works; you’ll want to drain some of the grease. I don’t recommend extra lean ground beef, as I found that it lacked a little of the richness a chili typically has.
- Vegetables. Onion, garlic cloves, bell peppers, and jalapeno peppers start the chili with savory and spicy flavors.
- Olive oil. To sauté the vegetables.
- Beef broth. To thin the chili. If you don’t have beef broth, chicken broth, or veggie broth is fine.
- Diced tomatoes. Fresh or canned.
- Seasonings. Salt, pepper, taco seasoning, ground cumin, and smoked paprika give the chili its classic smoky-savory flavors. Don’t worry – this blend isn’t too spicy!
- Cilantro. For garnish.
How to make no bean chili
Step 1 – Sauté the veggies. Heat the oil in a large pot over medium heat. Once hot, add the onion, bell pepper, and jalapenos and cook until soft. Add the garlic to finish.
Step 2 – Brown the beef. Push the vegetables to the side and add the beef. Cook until it’s browned.
Step 3 – Season, then simmer. Stir the seasonings into the pot. Pour in the beef broth and tomatoes, season with salt and pepper, then bring the mixture up to a boil. Reduce the heat, cover with a lid, and let the chili simmer until it’s thickened.
Step 4- Serve the chili with shredded cheese and sliced jalapenos.
★★★★★ REVIEW
“Very yummy and easy. My family loves it with all the toppings- sour cream, cheese, and even some guacamole.” – Shy
Recipe tips and variations
- Make sure your ground beef isn’t too lean. Otherwise, the chili will miss out on that delicious beefy flavor. I prefer a 90/10 ground beef because it retains some fat without being overly greasy.
- Simmer for longer. This chili tastes delicious after 30 minutes. However, if you have time to spare, you can simmer it for up to two hours.
- Use other ground meat. Sometimes, I like to make this easy homemade chili with ground turkey, venison, bison, or pork instead of beef. A 1:1 mix of ground beef and ground pork is good, too.
- Adjust the heat. I like the level of heat in this recipe, but if you like chili with no spice, omit the jalapeno peppers. If you love heat, make this recipe extra spicy by swapping the jalapenos for poblano peppers or serrano peppers.
- Don’t forget the toppings! Garnish your bowls of chili with guacamole, sour cream, shredded cheddar cheese, green onions, fresh cilantro, and crushed tortilla chips.
Frequently asked questions
Sauté the vegetables and beef in a pot until the beef is browned. Dump the mixture and the rest of the ingredients into the slow cooker. Cook on High for 3 to 4 hours or on Low for 5 to 6 hours.
Start by cooking the vegetables in the oiled Instant Pot on Sauté mode. Next, add the beef and brown as normal. Stir in the rest of the ingredients, turn off Sauté mode, and seal the lid on top. Cook on high pressure for 8 to 10 minutes, then allow the natural release for 10 minutes before a quick release.
You can! I suggest adding no more than one cup to this recipe without affecting the flavor or texture.
My family loves nothing more than a bowl of this chili with our favorite chili toppings and a few slices of cornbread or garlic bread on the side. For a well-rounded meal, I like to serve the chili with comforting side dishes, like stuffed baked potatoes, cauliflower casserole, or air fryer brussels sprouts.
Storage instructions
To store: After it cools, transfer the leftover chili to an airtight container. Store the leftovers in the fridge for up to 1 week.
To freeze: Beanless chili freezes well for up to 6 months, making it a fantastic freezer meal! Just let the leftovers thaw in the fridge before reheating.
More cozy chili recipes
Easy No Bean Chili
Video
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 2 jalapenos diced
- 1 large onion diced
- 1 bell pepper diced
- 4 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes canned or fresh
- 3 cups beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up.
- Add the diced onion, bell pepper, and jalapenos to the pot. Sauté for about 5 minutes or until the vegetables have softened. Add the minced garlic and sauté for an additional 30 seconds.
- Push the sautéed vegetables to one side of the pot and add the ground beef to the other side. Cook the ground beef, breaking it apart with a spatula, until it's browned and no longer pink. Mix to combine.
- Add the taco seasoning, cumin, and smoked paprika to the pot. Stir to coat the meat and vegetables.
- Pour the beef broth and diced tomatoes (with their juices) into the pot. Stir everything together. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until it has thickened.
Notes
- Instant Pot method: Start by cooking the vegetables in the oiled Instant Pot on Sauté mode. Next, add the beef and brown as normal. Stir in the rest of the ingredients, turn off Sauté mode, and seal the lid on top. Cook on high pressure for 8 to 10 minutes, then allow the natural release for 10 minutes before a quick release.
- Slow cooker method: Sauté the vegetables and beef in a pot on the stove as normal. Dump the mixture and the rest of the ingredients into the slow cooker. Cook on High for 3 to 4 hours or on Low for 5 to 6 hours.
- Other ground meat: I tested this with ground turkey, ground chicken, and even ground lamb and it worked just as well.
- Leftovers: Keep in the fridge for up to 1 week or the freezer for 6 months.
- Reheating: Reheat the individual servings quickly in the microwave or a pot over medium heat on the stovetop.
Hey Arman! I made this chili yesterday and it was more like soup. I would recommend cutting down the liquid in the recipe for a thicker and heartier chili. The flavor is great!
Chilli with no beans.
Interesting.
I really this recipe, but it was a little soupier than I’m used to. I decided to add some corn, and red kidney beans to “beef” it up. I know this was a bean free chili, but wanted it to be thicker. I also added an additional teaspoon of chili powder. The whole family enjoyed and was disappointed when we finished the pot. Might have to double the recipe next time! Thank you for this recipe I will definitely make it again!
Very yummy and easy!
Against my better judgement I used 6 cups of broth which is way too much. It turned out to be a soup rather than a chili. It did not thicken after a long simmer. So we had soup for dinner!
I’m kinda confused-the pic looks like there’s tomatos in there or maybe tomato 🍅 sauce and the description says beef and tomato goodness but I don’t see tomatoes in the ingredient list…please clarify.
Sorry Tami- I fixed it! 14 1/2 ounces of crushed or diced tomato.