No Beans Chili is a hearty, flavorful twist on the classic chili you know and love, but without the beans. It’s packed with ground beef, tomatoes, peppers, and a perfect blend of spices that give it that rich, comforting kick. The texture is nice and meaty, making it a great choice if you’re looking for a chili that feels cozy but stays simple.
I love making this chili when I want something warm and satisfying without the extra bulk of beans. It’s great for those family dinners when not everyone is a fan of beans, or if you just want to spotlight that juicy beef and spicy tomato sauce. I usually let it simmer for a bit so all the flavors get friendly and the chili thickens up just right.
My favorite way to enjoy No Beans Chili is straight from the pot, topped with a little shredded cheese and a dollop of sour cream. Sometimes I serve it with corn chips on the side—that crunch pairs so well with the soft, spicy chili. It’s one of those meals that feels like a warm hug on a chilly day and always brings everyone back to the table for a second helping.
Key Ingredients & Substitutions
Ground beef: This is the star of the chili, giving it a rich, hearty texture. You can swap in ground turkey or chicken for a leaner option or try plant-based meat for a vegetarian twist.
Chili powder & spices: These add that classic chili flavor. If you don’t have smoked paprika, regular paprika works too. Adjust cayenne pepper to control the heat—skip it if you prefer mild chili.
Diced tomatoes & tomato sauce: These provide a rich, tomato base. If you want a chunkier chili, use crushed tomatoes instead of tomato sauce for more texture.
Beef broth: This adds depth without watering down flavor. Use vegetable broth or water if you want a lighter version, just keep an eye on the seasoning.
Red bell pepper: Adds a sweet crunch and color. If you’re out of red pepper, green or yellow peppers work fine too.
How Do You Get Rich, Deep Flavor When There’s No Beans?
Building flavor without beans means focusing on seasoning and cooking steps.
- Brown the meat well to create savory, caramelized bits that add depth.
- Cook the spices with the meat to release their full aroma and taste.
- Let the chili simmer uncovered so it thickens and flavors concentrate.
- Add the bay leaf while simmering—it imparts a subtle herbal note.
- Adjust salt and spices at the end for balance.
These steps help you achieve a chili that’s full-bodied and satisfying even without the beans taking center stage.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it evenly cooks all ingredients and handles the simmering easily.
- Wooden spoon or spatula – helps stir things smoothly and scrapes the bottom well.
- Measuring spoons and cups – keeps your spices and liquids just right for perfect flavor.
- Knife and cutting board – makes chopping the onion, garlic, and peppers quick and safe.
- Can opener – for the diced tomatoes and tomato sauce, of course!
Flavor Variations & Add-Ins
- Switch ground beef for ground turkey or chicken for a leaner chili, or use plant-based meat for a veggie version.
- Add chopped peppers or corn for extra crunch and sweetness.
- Spice it up — include more cayenne or hot sauce if you like more heat.
- A splash of lime juice or a handful of chopped cilantro at the end adds freshness and brightness.
How to Make No Beans Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450 g) ground beef (or ground turkey)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- ½ cup beef broth or water
- ½ red bell pepper, diced
- 1 bay leaf
- Sour cream for garnish (optional)
- Fresh bay or other herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 to 40 minutes to simmer, so overall around 40 to 50 minutes from start to finish. Most of the time is gentle simmering to develop rich flavors.
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot. Stir and break it up with your spoon, cooking until it’s browned and no longer pink, about 7 to 8 minutes. Drain any excess fat if you want a leaner chili.
3. Add the Spices:
Mix in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Let the spices cook with the meat for 1 to 2 minutes to deepen their flavor.
4. Combine the Rest of the Ingredients:
Add the diced tomatoes, tomato sauce, beef broth, and diced red bell pepper. Stir everything well. Then, add the bay leaf.
5. Simmer and Finish:
Lower the heat to low and let the chili simmer uncovered for 30 to 40 minutes. Stir occasionally while it thickens and the flavors blend together. When done, remove the bay leaf and taste to adjust seasoning if needed.
6. Serve and Garnish:
Ladle the chili into bowls and add a scoop of sour cream and a fresh bay leaf or herbs on top if you like. Enjoy your warm and comforting no beans chili!
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works great and is a leaner option. Just cook it the same way as beef and adjust seasoning to your taste.
Can I Make No Beans Chili Ahead of Time?
Absolutely! Chili flavors improve after resting. Make it a day ahead, store in the fridge, and reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or microwave until warmed through.
Can I Add More Vegetables?
Yes, feel free to add diced zucchini, corn, or extra peppers to bulk up the chili and add more texture and flavor.
