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My no bean chili recipe is a wonderfully beefy and hearty family meal that’s ready in about 30 minutes. Bonus: the leftovers taste even better the next day!
Love all things chili? Try my venison chili, Instant Pot white chicken chili, keto chili, and vegan chili next.
You can find me and my family indulging in bowls of chili all winter long . But when there are picky eaters to please, I’ll make them my no bean chili instead.
Also called Texas chili, this pot of spiced tomato and beef goodness is just as filling, hearty, and warming as the classic, making it a popular choice for everyone.
Table of Contents
Why I love this recipe
- Best chili for bean-haters. Did you know that you DO NOT need beans to make a great pot of chili? Chili without beans swaps the beans for protein-packed beef, giving you a hearty meal that pleases even the pickiest eaters. It’s also great if you are watching your carbs.
- Quick and easy. Simply dump everything in the pot, let it simmer, and voila! You have an epic pot of chili in about 30 minutes.
- Even better the next day. Like my pork green chili, I turn to this beanless chili recipe when I need a flavor-packed dish for meal prep. It stores well and tastes even better over time!
- Multiple cooking methods. Not only can you make my chili stovetop, but I’ve also tested it on the slow cooker and Instant Pot.
★★★★★ REVIEW
“Very yummy and easy!” – Shy
Ingredients needed
- Ground beef. A Texas chili staple. I like to make chili with lean ground beef so there’s still some fat and flavor, but stew beef also works as a substitute.
- Vegetables. Onion, garlic cloves, bell peppers, and jalapeno peppers start the chili with savory and spicy flavors.
- Olive oil. To sauté the vegetables.
- Salt and pepper. To taste
- Beef broth. To thin the chili.
- Diced tomatoes. Fresh or canned.
- Seasonings. 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Alternative cooking methods
While I prefer using the stovetop to make this chili, I know many of you like using an Instant Pot or slow cooker, so I’ve included those tested options too.
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.
Arman’s recipe tips
- Make sure your ground beef isn’t too lean. Otherwise, the chili will miss out on that delicious beefy flavor. I like an 80/20 ground beef because it still contains some fat but isn’t overly greasy.
- Feel free to use regular paprika if you don’t have smoked paprika. Alternatively, add one teaspoon of regular paprika and one teaspoon of chili powder so you don’t miss out on the smoky flavor.
- 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.
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.
To reheat: Reheat the individual servings quickly in the microwave or a pot over medium heat on the stovetop.
Frequently asked questions
Me and the kids love nothing more than a bowl of this beef chili recipe 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.
Yes! With no wheat or no flour needed, this recipe is suitable for celiacs.
More cozy beef dinners
No Bean Chili Recipe
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.
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.