Easy No Bean Chili

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 270kcal

Author Arman Liew

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.

Video

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.

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.

Nutrition