no bean chili recipe
The Best no bean chili recipe
One of the best things about No Bean Chili is how adaptable it is. You can swap out the spices based on what you have on hand, or even throw in extra veggies if you’re feeling generous. I like to keep it simple with just a few key ingredients—like diced tomatoes, onions, bell peppers, and a good amount of chili powder and cumin—but you can always add things like corn, black beans, or even some cooked ground beef if you want more protein. It’s a great way to use up whatever produce is on sale or what’s left in the fridge. And because it’s packed with fiber from the beans and veggies, it’s a healthier option than something like a heavy meat stew. Plus, the antioxidants in the spices help keep things balanced, and the natural sugars from the tomatoes and sweet peppers give it a nice sweetness without needing extra sugar. It’s the kind of meal that’s satisfying but not too heavy, making it perfect for a light dinner or even a lunchbox favorite. And honestly? It’s the kind of recipe that feels like a little love in a pot—something that just makes everything easier when you’re cooking for a family.
No Bean Chili
A hearty, flavorful chili made without beans, perfect for a comforting meal. Packed with tender meat, rich tomato sauce, and aromatic spices.
🥘Ingredients
- 1 lb ground beef (or turkey)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup beef broth
- 1 cup water
- Salt and black pepper to taste
- 1 (15 oz) can diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small zucchini, diced
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
👨🍳Directions
-
1
In a skillet, cook ground beef over medium heat until browned. Drain excess fat if needed. -
2
Add diced onion, garlic, and bell pepper to the skillet. Cook for 5 minutes until softened. -
3
Stir in crushed tomatoes, tomato sauce, tomato paste, chili powder, cumin, smoked paprika, cayenne, beef broth, and water. Bring to a boil. -
4
Reduce heat to low, cover, and simmer for 25 minutes. Stir occasionally. -
5
Remove from heat and let it sit for 5 minutes. Stir in optional add-ins like diced tomatoes, corn, zucchini, red onion, and cilantro if using. -
6
Adjust seasoning with salt and pepper to taste. Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Measuring cups
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add a pinch of oregano or a dash of Worcestershire sauce.
- If using ground turkey, reduce the beef broth by half to maintain moisture.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Variations
- Swap ground beef for ground chicken or pork.
- Add diced mushrooms for an earthy flavor.
Watch Video Of How No Bean Chili Works
❓ Frequently Asked Questions About No Bean Chili
What is the key difference between this no bean chili and traditional chili recipes?
The key difference lies in its no-bean base, making it lighter and more versatile. Traditional chili often relies on kidney, black, or pinto beans for texture and protein, but this version uses ground meat (beef, turkey, or chicken), tomatoes, and vegetables for richness and depth. It’s also typically simmered longer (up to 2 hours) to develop deeper flavors, while some versions use a dehydrated tomato paste or canned crushed tomatoes for a smoother, more concentrated taste. The absence of beans also means it’s lower in fiber and protein compared to bean-based chilis but still packed with bold, smoky, and savory notes.
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How do I adjust the spice level if I don’t like it too hot?
If you prefer a milder chili, start with less chili powder or cayenne (or omit it entirely). For a subtle heat, add:
– Fresh cilantro or jalapeño (seeds removed) for a mild, fresh kick.
– A pinch of smoked paprika for depth without spice.
– Extra bell peppers (any color) to balance heat with sweetness.
If the chili feels too bland, stir in a splash of chicken broth or a spoonful of tomato paste to enhance flavor without adding heat. Always taste before serving—adjusting seasoning is easier when the chili is simmering!
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Can I make this no-bean chili vegetarian or vegan?
Yes! Here’s how to adapt it:
– Vegetarian: Replace ground meat with mushrooms (cremini or portobello), lentils, or crumbled tofu (press and drain to remove excess water). For extra protein, add black beans (a small portion, ~¼ cup) or chickpeas. Use vegetable broth instead of beef broth and tomato paste or canned tomatoes for richness.
– Vegan: Skip the meat entirely and focus on hearty veggies like eggplant, zucchini, or butternut squash. Use vegan tomato sauce or canned tomatoes with no added animal products. For umami, add nutritional yeast, soy sauce, or miso paste. If you want a meaty texture, blend extra mushrooms into the sauce or use vegan “ground meat” substitutes (like Beyond Meat or Impossible crumbles).
– Pro tip: A small amount of nutritional yeast (1–2 tbsp) adds a cheesy, savory depth without dairy.
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Why does my chili taste bland, and how can I fix it?
A bland chili often lacks acidity, salt, or depth. Here’s how to revive it:
1. Add acidity: Stir in 1–2 tbsp balsamic vinegar, lemon juice, or apple cider vinegar to brighten flavors.
2. Boost salt: Taste first, then add ½ tsp–1 tsp kosher salt (or more if using low-sodium broth).
3. Enhance umami: Sprinkle 1 tsp soy sauce, Worcestershire sauce (check for vegan options), or a dash of miso paste.
4. Simmer longer: If the chili is too thin, reduce it by ½ cup over medium heat for 10–15 minutes to concentrate flavors.
5. Top with fresh ingredients: A squeeze of lime, chopped cilantro, or a dollop of Greek yogurt (for creaminess) can add freshness.
6. Check your ingredients: Ensure you used tomato paste, garlic, and onions—these are flavor staples. If you skipped them, add 1 tbsp tomato paste + ½ tsp cumin to the pot.
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Can I prep this chili ahead of time, and how should I store it?
Absolutely! This chili tastes even better the next day as flavors meld. Here’s how to prep and store it:
– Make ahead: Cook the chili as directed, then let it cool completely. Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in portion-sized containers (up to 3 months).
– Reheating: Thaw overnight in the fridge, then reheat on low heat, stirring occasionally, to avoid drying out. If it’s too thick, add a splash of broth or water.
– Best served: Leftovers taste richer and deeper after reheating. Serve with crusty bread, avocado, or a dollop of sour cream to cut through the richness.
– Note: If you’re using ground meat, cook it fresh to avoid dryness. For vegan versions, reheating won’t affect texture as much.
