This No Beans Chili is the ultimate low-carb comfort food for chilly evenings! Featuring tender ground beef, smoky spices, and a rich tomato base, it’s bursting with bold flavors (no beans necessary!). Serve it with a dollop of sour cream, shredded cheddar, and crunchy tortilla chips for a cozy meal the whole family will love.
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Why This Recipe Works
When the weather cools down, I’m all about cozy stews (like my healthy turkey quinoa chili!). But honestly, sometimes my pantry’s fresh out of beans, or I just don’t feel like having them in my stew. That’s where this no-beans chili comes in!
Whether you’re cutting down on carbs or beans just don’t sit well with you, this recipe has you covered. And the best part? It all comes together in one pot and 45 minutes, making it incredibly convenient for busy weeknights.
Ground beef, smoked paprika, chili powder, and a generous amount of garlic create an irresistibly deep, savory flavor. The sauce turns out unbelievably thick and hearty, with a tomato base that adds layers of richness. Trust me, you won’t miss the beans!
Ingredients
- Ground Beef: Provides a hearty, protein-packed base for the chili. I usually opt for an 80/20 blend for the perfect balance of flavor and fat.
- Onion: Adds sweetness and savory depth. Feel free to use white or yellow onion.
- Bell Pepper: Green bell peppers impart a fresh, slightly bitter flavor that balances the richness of the beef, but any color works.
- Spices: For a classic chili flavor, you’ll need chili powder and smoked paprika to bring some heat, cumin for a warm, earthy flavor, and oregano to add an aromatic element.
- Garlic: Infuses savory, aromatic notes into the chili. For the best taste, use fresh cloves.
- Tomato Paste: This concentrated source of umami enhances the richness of the chili and helps thicken it. If possible, opt for tomato paste in a tube (not a can).
- Crushed Tomatoes: Form the base of the chili, providing a rich, tangy tomato flavor.
- Beef Broth: Adds savory depth and richness. I recommend using homemade or low-sodium broth for better control over the saltiness.
- Bay Leaves: Give the chili a subtle herbal aroma and round out the flavor. Just remember to remove them before serving!
Instructions
- Brown the Beef: Heat a heavy-bottomed Dutch oven over medium-high heat. Add the ground beef and brown for about 3 minutes, stirring often to ensure even cooking. Once browned, use a slotted spoon to remove the beef from the pot and set aside.
- Sauté the Vegetables: Add the onion and green bell pepper to the same pot with the leftover beef grease. Cook for 4-5 minutes, stirring frequently until softened.
- Add the Spices: Sprinkle in salt, chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring continuously to toast the spices.
- Combine Everything: Lower the heat to medium-low, then add the minced garlic and tomato paste. Stir and cook for another minute until fragrant, then return the browned ground beef to the pot. Stir in the crushed tomatoes, beef broth, and bay leaves.
- Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Cover the Dutch oven with a lid and let it simmer for 25 minutes, allowing the flavors to meld.
- Finish & Serve: After simmering, turn off the heat, remove the bay leaves, and adjust any seasonings to your liking. Serve this no bean chili with garnishes like sour cream, cheddar, avocado, cilantro, tortilla chips, or cornbread.
Substitutions & Variations
- Ground Meat: For a lighter option, substitute ground turkey or chicken. You can also mix in some ground sausage with the beef for a different flavor profile.
- Vegetarian: For a hearty vegetarian chili, substitute a mix of lentils or mushrooms.
- Spice Level: Add diced jalapeños or cayenne pepper for extra heat, or reduce the chili powder for a milder taste.
- Tomato Paste: You can also use pureed tomatoes (3 tablespoons for every tablespoon of paste) or ketchup in a pinch (1 ½ tablespoons for every tablespoon of paste).
- Crushed Tomatoes: For a similar texture, swap diced tomatoes blended with tomato sauce, or use tomato sauce for a smoother alternative.
- Broth: If you prefer a milder flavor, swap chicken, turkey, or even vegetable broth.
- Beans: For a more traditional chili flavor and texture, feel free to add canned kidney or black beans (remember to rinse and drain them first).
Storing & Reheating
Chili often tastes even better the next day, so it’s perfect for meal-prepping! To keep your no beans chili fresh, follow these storage guidelines:
- Fridge: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Let the chili cool completely, then place it in freezer-safe storage bags or containers, squeezing out as much air as possible. Store it in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready for more.
- Reheating: To reheat, place the chili in a covered saucepan over low heat and cook until heated through. You can also microwave it in a pinch!
Expert Tips
- Brown the Beef Properly: Be patient while browning the ground beef for a deep, rich flavor. Cook it in batches if needed to prevent it from steaming.
- Keep it Simmering: Let the chili cook low and slow to fully develop the flavors. The longer it simmers, the richer it will taste!
- Adjust the Consistency: If your chili is too thin, you can thicken it with a cornstarch slurry, masa harina, or by letting it simmer uncovered to reduce the liquid.
FAQs
Absolutely! As with most chili recipes, it’s actually more flavorful the next day once the ingredients have had a chance to blend.
For the ideal balance of flavor and richness in your chili, opt for 80/20 ground beef. For a lighter chili, you can use 90/10 ground beef or ground turkey.
Yes! After browning the meat and sautéing the aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Related Recipes
If you loved this no beans chili recipe, be sure to check out some more hearty stews like these:
- Instant Pot White Chicken Chili
- Dutch Oven Beef Stew
- Instant Pot Cheeseburger Soup
- Creamy Chicken Tortilla Soup
If you try this No Beans Chili recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
No Beans Chili (Made in One Pot)
Ingredients
- 2 pounds ground beef, I like 80/20 or use ground turkey
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 teaspoons kosher salt, or more to taste
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 3 teaspoons smoked paprika
- 6 cloves garlic, minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
Instructions
- Heat a heavy bottomed Dutch oven to medium-high heat. Add the ground beef and brown for about 3 minutes, stirring often. With a slotted spoon, remove the ground beef from the pot, and place in a bowl and set aside. There will be grease left in the pot to cook the vegetables in, don’t drain it.
- Heat the same Dutch oven to medium heat. Add the chopped onion and bell pepper, cook for 4-5 minutes, stirring often.
- Add the kosher salt, chili powder, cumin, oregano, and smoked paprika. Cook, stirring often for 1 minute.
- Turn the heat to medium-low and add the garlic and tomato paste and cook for another 1 minute, make sure to stir often. Then add the cooked ground beef, canned tomatoes, beef stock and bat leaf.
- Bring the pot to a boil, then reduce heat to low, cover with a lid. Let it simmer for 25 minutes.
- When it’s done cooking, turn off the heat, remove the bay leaf, stir and taste. Adjust seasoning if needed to your liking.
- Serve with your favorite garnishes (I like: sour cream, cheddar cheese, avocado, cilantro and chips or corn bread). Store cooked and cooled chili in the fridge for up to 4 days.
Notes
- Adjust the flavor to your preferences. If you prefer a more mild chili, use half the chili powder and for more heat, add some jalapeños right into the chili.
- Try other ground meat. Feel free to use ground turkey or chicken in place of the beef or even some ground sausage along with the beef to mix it up.
- How to Store and Reheat Leftovers. Chili often tastes even better the next day because the spices and flavors blend together as it cools down, creating a thicker texture and richer taste. Store leftover chili in an airtight container in the refrigerator for 3 to 4 days. To reheat, place the desired amount in a covered saucepan over low heat and cook until just heated through. You can also microwave it in a pinch.
- Can You Freeze No Bean Chili? Allow the chili to cool completely, then place it in freezer-safe food storage bags or containers, leaving as little air as possible in the bag or container before sealing it closed. Store in the freezer for up to 3 months. Thaw in the fridge, then reheat on the stovetop as directed above.
Domnika
Wow, so much flavor in this chili, my family isn’t a big fan of beans so this was a perfect way to enjoy chili flavors without the beans, thanks for the tasty recipe.