Wonderfully chunky no-bean chili is ready in just 30 minutes, and it's as flavorful as if you've cooked it for hours!
Topped with cheddar and sour cream, it makes a filling, hearty meal. Leftovers are really good too - in fact, this chili gets better as it rests in the fridge.
My late father-in-law used to make amazing chili. He would make a huge pot of it, and we would all rave about how good it was, and how it became even better the next day. His recipe did contain beans, and it was delicious.
Now that I'm on a low-carb diet, I decided to make my own version. This no-bean chili is such an amazing comfort food. It's tasty, hearty, and very filling. The best part: this recipe is super easy. It's ready in just 30 minutes!
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Ingredients
Here's an overview of the ingredients you’ll need to make this tasty chili. Scroll down to the recipe card for exact amounts.
Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.
Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a high smoke point, you can use avocado oil instead.
Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained.
Ground beef: I normally use extra-lean ground beef in this recipe (93% lean and 7% fat). It's fine to use lean ground beef (85/15).
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the chili could end up too salty.
Beef stock: Store-bought is fine - just check the ingredients to make sure they look OK.
Dried bay leaf: Adds an extra layer of flavor, but not mandatory.
Instructions
How to make a no-bean chili? It's so easy! While I realize that chili is supposed to be cooked lovingly for at least an hour over low heat, I'm way 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.
Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix the seasoning paste. You start by mixing together the ingredients for the seasoning paste.
Cook the beef and onion. Next, you cook the onion and beef in olive oil with some kosher salt.
Add the remaining ingredients. Add the seasoning paste. Then add the beef stock, tomatoes, bay leaf, more salt, and black pepper.
Simmer. Now simmer the chili, uncovered, until it thickens and the flavors meld, about 20 minutes. It's a good idea to stir occasionally.
Frequently asked questions
There seem to be different opinions on the question of what is "real chili" and whether it includes beans or not. I actually like both versions. But for anyone who prefers to avoid beans (such as anyone on a keto or paleo diet), this recipe is obviously the better choice.
It's often referred to as "Texas chili," since in Texas it's usually prepared without beans. It's also made without tomatoes. "Chili con Carne" translates to "chili peppers with meat," so that's what the Texas-style recipes focus on.
You don't really need to replace them. Simply increase the amount of meat you use. But if you must, chopped portobello mushrooms are a good option.
Many classic recipes instruct you to simmer it for at least an hour. However, I have found that 20 minutes is enough to thicken the stew and meld the flavors.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use ground turkey or ground chicken in this recipe instead of ground beef. Just make sure to use ground dark meat. It's juicier and more flavorful than white meat.
- If you don't have fresh garlic, simply use a teaspoon of garlic powder instead. It won't be the same, but it's still pretty good.
- It's fine to use regular paprika instead of smoked paprika. You can also replace the dried oregano with dried thyme.
Serving suggestions
I usually serve this tasty chili with a side of cheese muffins or with these tasty almond flour cheese biscuits. Of course, keto cornbread is a classic.
It's also very good as a topping for spaghetti squash or cauliflower rice.
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Recipe Card
Thick and Flavorful No-Bean Chili
Ingredients
Seasoning mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- â…› teaspoon cayenne pepper
- ½ (6 oz can) tomato paste
- 2 tablespoons minced fresh garlic
Chili:
- 2 tablespoons olive oil
- 1 onion, chopped (6 oz)
- 1 lb. 93% lean ground beef
- 1 ½ teaspoons Diamond Crystal kosher salt divided
- 1 cup beef stock
- 1 (15 oz) can diced tomatoes, no salt added, undrained
- 1 bay leaf
- ¼ teaspoon black pepper
Instructions
- In a small bowl, with a fork, mix together the seasoning ingredients to create a thick paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 3 minutes. Add the onion, beef and ½ teaspoon kosher salt and cook, stirring to break up the meat, about 7 minutes, or until the vegetables are soft and the meat is browned.
- Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and vegetables, one more minute.
- Add the beef stock, tomatoes, bay leaf, the remaining salt and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.
- Reduce the heat to medium-low and simmer, 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.Â
Video
Notes
- You can use ground turkey or ground chicken in this recipe instead of ground beef. Just make sure to use ground dark meat. It's juicier and more flavorful than white meat.
- If you don't have fresh garlic, simply use a teaspoon of garlic powder instead. It won't be the same, but it's still pretty good.
- It's fine to use regular paprika instead of smoked paprika. You can also replace the dried oregano with dried thyme.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Ken Woodward
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
Glad you liked it, Ken! Thank you for the feedback.
Robin
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
Glad you liked it, Robin! Thank you for leaving a comment.
Matt
Sounds fantastic! Planning to make it this weekend... is there any separate process for a crock pot method?
Vered DeLeeuw
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/