This chunky no bean chili is ready in 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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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 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 30 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 30-Minute 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.
Val says
How can I pin this recipe? This is my favorite no bean chili recipe and need to save it on Pinterest! Thanks for a great recipe!
Vered DeLeeuw says
Hi Val,
Aww, I'm so happy to hear! Thank you.
There's a "Share recipe" link at the top of the recipe card.
shirley welch says
This is the best chili recipe I have ever used. I made it for family and two members requested the recipe! I served it with fritos and cheese on top. Great meal!
Vered DeLeeuw says
I'm so happy to hear that, Shirley! Many thanks for the review and for sharing your delicious additions.
Kayla Chipp says
Loved it!
Vered DeLeeuw says
I'm so glad you enjoyed this chili, Kayla! Many thanks for the review.
Annalisa says
I made it with ground pork; it had a great flavor and easy to make. My guy said he gives it an A+! It was absolutely delicious! Thank you!
Vered DeLeeuw says
You're very welcome, Annalisa! I love using ground pork. It's incredibly juicy.
Jacquelyn Rogers says
I have made this stove top as recipe written and it was FANTASTIC!!!
Now I’d like to use crockpot… any suggestions??
Thank you
Jacque
Vered DeLeeuw says
Hey Jacque,
I'm so glad you like this chili! I've only tested this recipe on the stovetop, but if you'd like to try the slow cooker, here's what I suggest: Brown the beef and onion first, stir in the spices and tomato paste, then transfer everything to your slow cooker with the tomatoes, broth, and bay leaf. Cover and cook on LOW for 4 hours or HIGH for 2 hours. If it’s too liquid at the end, remove the lid for the last 30 minutes to let it thicken.
Kathy says
Added puréed tomatoes and shredded zucchini and carrots. Added more chili seasoning. Awesome! My go to since I don’t care for the beans chili usually has.
Vered DeLeeuw says
Glad you liked it, Kathy! Thank you for the review and for sharing your delicious tweaks.
Donna says
This chili was so, so good. Thank you!
Vered DeLeeuw says
I'm so glad you liked it, Donna! Thank you very much for the review.
Katie says
I don't like diced tomatoes can I substitute plain canned tomato sauce or something? ty
Vered DeLeeuw says
Hi Katie,
Do you like bell peppers? If you do, I would add one large bell pepper - chop it and cook it with the onion and ground beef. Then, instead of 2 cups of diced tomatoes, use one cup of canned tomato sauce. The reason for adding the bell pepper is for volume and texture (but if you don't like peppers, it's fine to skip it). The reason for using just one cup of tomato sauce is to prevent the chili from being too watery.
Keep an eye on the chili as it cooks - it's possible you would need to cook it for a shorter time or add up to 1/4 cup of water. I also recommend tasting it near the end of cooking to see if you'd like to add more seasonings.
Gabi says
My go to chilli recipe. Works great with venison as well!
Vered DeLeeuw says
I’m thrilled it’s a go-to for you, Gabi! Thank you for sharing - I bet the venison adds wonderful flavor.
Lori Lloyd says
I made this chili for lunch today and it was great! This will be one I reach for again and again. I made it exactly as the recipe was written and it turned out perfect.
Vered DeLeeuw says
Wonderful, Lori! I'm so glad you enjoyed this chili. Thank you so much for taking the time to leave a review. I appreciate it!