This chunky no bean chili is ready in about 30 minutes and tastes as flavorful as if you'd cooked it for hours! Topped with cheddar and sour cream, it's hearty and filling.
This chili is pure comfort. It's ready fast, and the leftovers are delicious. In fact, just like pumpkin chili, it gets better as it rests in the fridge. My late father-in-law's chili inspired this recipe. His chili, which contained beans, was amazing. My beanless version is very good, too, and I think about him whenever I make it.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic.
- Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained.
- Ground beef: I normally use extra-lean ground beef (93% lean, 7% fat), but when they're on sale, I opt for lean ground beef (85/15) or ground pork (as shown in the image above).
Variation: Texas-Style Chili
On occasion, I make a version that focuses entirely on beef and leaves out the tomatoes. It's not traditional Texas chili, which is typically made with stewing beef, long-simmered, and based on dried chiles. My version uses ground beef, chili powder, and a short cooking time. However, it's a quick, practical chili that keeps the spirit of Texas chili and works well for a weeknight.
To make this version, cook 1 pound of lean ground beef with ½ chopped onion and ½ teaspoon of salt over medium-high heat until the beef is browned and the onions are tender. Reduce the heat to medium and add 1 teaspoon minced garlic, 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon black pepper, and a pinch of cayenne pepper. Cook, stirring, for 30 seconds.
Add a cup of beef broth and bring back to a simmer. Cook uncovered, stirring occasionally, for 10 minutes. To thicken, stir in 1 tablespoon of medium-grind cornmeal and simmer for 5 more minutes. Divide the chili between bowls, add your toppings, and serve. I like to top it with shredded cheddar, sour cream, and sliced jalapeños, as shown in the photo above.
This makes three one-cup servings, and each serving has about 395 calories, 31 grams of protein, 27 grams of fat, 8 grams of carbs, 2 grams of fiber, and 700 mg of sodium.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the seasoning paste ingredients. Cook the onion and beef in olive oil with kosher salt. Add the seasoning paste and mix it in.
Add the beef stock, tomatoes, bay leaf, more salt, and black pepper. Simmer the chili, uncovered, for about 20 minutes until it thickens and the flavors meld. Stir it occasionally.
Serve with your favorite toppings!
Very, very good. Quick and easy and so delicious! Combination and proportion of spices is perfect. I used ground turkey. I had it with your keto garlic bread which is amazing. Thank you!
Magda
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Recipe Tips
- Theoretically, chili is supposed to be cooked lovingly for at least an hour over low heat. But I'm too impatient for that. So this recipe is ready in about 40 minutes - and it's intensely flavorful and absolutely delicious. If anything, the meat is juicier because of the shorter cooking time. So don't worry about the short cooking time - it absolutely works.
- While ground beef is a classic, ground pork works just as well. You can also use ground turkey or chicken. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
- This chili can be as spicy or as mild as you'd like. If you don't want it spicy, reduce the chili powder and omit the cayenne. If you enjoy spicy food, increase the cayenne.
Recipe FAQs
There seem to be different opinions on what "real chili" is and whether it includes beans. I like both versions, but no bean chili is obviously the better choice for anyone who prefers to avoid beans (such as those on a low-carb or paleo diet).
There's no need to replace them. Simply increase the amount of meat. But if you must, chopped portobello mushrooms are a good option.
Yes! While smoked paprika adds a subtle smokiness, it's fine to use regular paprika.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave. Like all chilis and stews, the leftovers improve as the chili thickens and the flavors have a chance to meld. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
I usually serve this chili with any of the following items on the side:
- Cheese muffins
- Almond flour biscuits
- Keto cornbread (shown in the photo above)
- Almond flour bread
It's also excellent as a topping for microwave spaghetti squash or cauliflower rice. Good toppings for chili, shown in the photo above, include jalapenos, scallions, shredded cheddar, and sour cream.
Recipe Card
Quick No Bean Chili
Video
Ingredients
Seasoning mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ⅛ teaspoon cayenne pepper
- 3 ounces tomato paste
- 2 tablespoons fresh garlic - minced
Chili:
- 2 tablespoons olive oil
- 1 onion - chopped; 6 ounces
- 1 pound 93% lean ground beef
- 1 ½ teaspoons Diamond Crystal kosher salt - divided; see notes below
- 1 cup beef stock
- 15 ounces diced tomatoes - no salt added, undrained
- 1 bay leaf
- ¼ teaspoon black pepper
Instructions
- In a small bowl, use a fork to mix the cumin, paprika, oregano, chili powder, cayenne, tomato paste, and fresh garlic, creating a thick paste.1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 2 tablespoons chili powder, ⅛ teaspoon cayenne pepper, 3 ounces tomato paste, 2 tablespoons fresh garlic
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, ground beef, and ½ teaspoon of kosher salt. Cook, stirring to break up the meat, for about 7 minutes, or until the onions are soft and the meat is browned.2 tablespoons olive oil, 1 onion, 1 pound 93% lean ground beef, 1 ½ teaspoons Diamond Crystal kosher salt
- Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and onions, for one more minute.
- Add the beef stock, tomatoes, bay leaf, the remaining salt, and the black pepper. Lightly mash the diced tomatoes as you stir them into the mixture. Bring to a boil.1 cup beef stock, 15 ounces diced tomatoes, 1 bay leaf, ¼ teaspoon black pepper
- Reduce the heat to medium-low and simmer the chili uncovered for 20 minutes, stirring occasionally.
- Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole. Serve immediately.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Optional garnishes are not included in the nutrition info.
- You can use ground pork, turkey, or chicken instead of beef. If using ground poultry, use dark meat. It's juicier and more flavorful than white meat.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave. Like all chilis and stews, the leftovers improve as the chili thickens and the flavors have a chance to meld. You can also freeze the cooled chili for up to three months. Thaw it overnight in the fridge before reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Aimee says
This was delicious. I kept everything exactly the same, except I used turkey. Is there anyway you could please send me the nutrition information with the turkey instead of beef? I’m trying to log it into my app.
Vered DeLeeuw says
Hi Aimee,
Glad you liked it! I received your email and sent you the nutrition info you requested.
Cyndy says
Hello. Plan to make this chili the day before and serve next evening after returning home from Christmas Eve service. Suggestions on reheating in slow cooker...time and temp. Thank you. .
Vered DeLeeuw says
Hi Cyndy,
According to the USDA, reheating leftovers in a slow cooker is not recommended. Cooked food can be brought to steaming on the stove or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.
Cyndy Weber says
Thank you for the info. Will just transfer to heated slow cooker as you mentioned. Merry Christmas.
Vered DeLeeuw says
Merry Christmas, Cyndy!
Laura says
Great recipe as is except for the oregano. If you're not a fan of oregano, omit or cut way back. The 1 teaspoon of oregano was overpowering. Without it, the recipe is great, IMO.
Vered DeLeeuw says
Thanks for the feedback, Laura!
Melissa says
I saw that this recipe only made 4 servings so I doubled all the spices, the onion, garlic, diced tomatoes and paste. I used beef bone broth and ground venison. I added a red bell pepper. Yes - I changed the recipe quite a bit but the base recipe helped me make a fantastic chili. It was still very meaty even though I did not increase the amount of meat. Everyone loved it. Thank you!
Vered DeLeeuw says
Wonderful! Interesting that you were able to stretch this chili while keeping it meaty. Thank you for the detailed comment, Melissa!
Beth says
I doubled the recipe, used 85% beef. I added an extra large diced red bell pepper to the onions, cooked them both down for a while longer before adding the beef. I also used fire roasted diced tomatoes with garlic. Threw some seeded, sliced jalapeño on top to serve along with scallion, shredded cheese and sour cream. THE BEST chili I've ever made!
Vered DeLeeuw says
I'm so glad you enjoyed this chili, Beth! I love your additions. Thank you for taking the time to write a detailed comment.
Irish says
My hubby is born and bred Texan, and I am a Yankee. I screw up most recipes, especially ones his Texas taste buds are expecting. We both agree this is the best chili I have ever made, so I’ve written it down, promised to write you, and look forward to more! Thank you so much! = ) irish
Vered DeLeeuw says
You're very welcome, Irish! Thank you so much for taking the time to write a comment. ❤️
Breanna says
Fantastic recipe! My family and I loved it. I used Mexican oregano, which is what I usually use in my cooking, it was really good but I think I’ll try Mediterranean oregano next time I make this for a sweeter taste.
Vered DeLeeuw says
I'm so glad you and your family enjoyed this recipe, Breanna!
You made an interesting observation about oregano. Mediterranean oregano is milder - that's what I typically use.
Ken Woodward says
Great Recipe! I think I might cut back a little on the tomato paste next time. Other than that, it was fantastic. Wife is on a diet that does not allow beans, so this worked great.
Vered DeLeeuw says
Glad you liked it, Ken! Thank you for the feedback.
Evelyn Gray says
This was lovely. Didn't have beef stock so used vegetable broth. Turned out great!
Vered DeLeeuw says
I'm so glad you liked this chili, Evelyn!
Susan says
Never made chili without beans. My father in law says it’s not chili if it has beans. So I made him a batch of this. It was delicious! I’m a new fan! Thanks for sharing!
Vered DeLeeuw says
Glad you liked it, Susan! 🙂
Robin says
I never had chili without beans before so wasn't sure how I'd feel about it, but this was really good! I used ground turkey. Doubled the smoked paprika.
Vered DeLeeuw says
Glad you liked it, Robin! Thank you for leaving a comment.
Vicki Blair says
Saved this recipe. We eat low carb. I can’t figure out how this would have 16 carbs though.
Vered DeLeeuw says
Hi Vicki,
The carbs come from the tomato paste, diced tomatoes, and onion. Still lower in carbs than chili with beans, but not super low-carb.
Matt says
Sounds fantastic! Planning to make it this weekend... is there any separate process for a crock pot method?
Vered DeLeeuw says
I only tested this recipe on the stovetop, but this article has some good tips for converting a stovetop recipe to a slow cooker:
https://www.tasteofhome.com/article/how-to-convert-just-about-any-recipe-into-a-slow-cooker-one/