chili recipe without beans
The Best chili recipe without beans
I started playing with the recipe years ago when I wanted something hearty but lighter than traditional chili. It’s a great way to use up leftover ground meat or even shredded chicken, and the beans are optional—you can skip them entirely and still end up with a rich, flavorful stew. It’s perfect for meal prep too, because it tastes even better the next day, and you can serve it with rice, cornbread, or just a simple green salad. Plus, it’s packed with protein and fiber, so it’s a smart choice for keeping everyone fueled without the extra carbs.
Spiced Ground Meat and Vegetable Chili
A hearty chili made with ground meat, seasonal vegetables, and bold spices—perfect for a cozy meal without beans. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (80/20 fat ratio)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup diced tomatoes (fresh or canned)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp dried oregano
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup chopped cilantro
- 1 avocado, sliced (optional)
👨🍳Directions
-
1
Brown the ground beef in a large pot over medium heat, breaking it up with a wooden spoon. Drain excess fat if needed. -
2
Add diced onion, garlic, and bell pepper. Cook until softened, about 5 minutes. -
3
Stir in the diced tomatoes, chili powder, smoked paprika, cumin, and oregano. Bring to a simmer. -
4
Reduce heat to low, cover, and let it simmer for 20 minutes. Stir occasionally. -
5
Remove from heat and let it rest for 5 minutes before serving. Top with cheese, cilantro, and avocado.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spiced Ground Meat and Vegetable Chili Works
❓ Frequently Asked Questions About Spiced Ground Meat and Vegetable Chili
1. Can I make this chili without beans if I’m avoiding legumes entirely?
Yes, you can easily adapt this recipe to skip beans entirely. Focus on rich textures with ground meats, mushrooms, or even tofu for protein, and let the spices and tomatoes carry the depth of flavor.
2. What’s the best way to handle the texture if I’m using no beans?
To avoid a dry or mealy chili, add a splash of broth or tomato paste before simmering. For extra creaminess, blend half the mixture and stir it back in at the end. The mushrooms and onions will add a satisfying, hearty bite.
3. Can I substitute ground turkey for beef in this recipe?
Absolutely. Ground turkey works well, though it may render slightly faster—simmer it until it’s nearly cooked through, then finish with the remaining steps. The spices will still deepen the flavor, but the dish will have a milder meatiness.
4. How do I keep the chili from getting too thick?
If the chili thickens too much, stir in a few tablespoons of water, broth, or even a splash of milk (for a creamier texture). Cooking it down again lets the flavors meld without overpowering the dish.
