If you’re craving a hearty, satisfying chili but want to skip the beans, this no bean chili recipe is the perfect choice. It’s packed with bold flavors and made with ground beef, tomatoes, and spices that create a rich, meaty dish that is naturally low in carbs. Plus, it’s quick and easy, coming together in just 30 minutes on the stovetop. Whether you’re enjoying it as a family dinner or serving it for a game day gathering, this chili is sure to please everyone.
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Why No Bean Chili is the Ultimate Comfort Food
No bean chili is perfect for those looking for a low-carb or keto-friendly meal without sacrificing flavor. The absence of beans makes the dish lighter, but still incredibly filling. Whether you’re looking to reduce carbs or simply prefer a meatier chili, this recipe offers a savory, satisfying option. It’s ideal for those on special diets or anyone who loves chili without the beans!
Ingredients for No Bean Chili
Here’s what you’ll need to make this hearty chili:
- Ground beef: Adds rich flavor and protein to the chili.
- Onion: Brings sweetness and depth to the dish.
- Bell pepper: Adds color, crunch, and a subtle sweetness.
- Garlic: Infuses the chili with aromatic flavor.
- Tomato paste: Thickens the chili and adds a deep, umami taste.
- Diced tomatoes: Provides a juicy, tangy base for the chili.
- Chili powder: Delivers the bold, spicy flavor that defines chili.
- Ground cumin: Adds warmth and earthiness to the dish.
- Salt: Enhances all the flavors and balances the spice.
- Olive oil: Used for sautéing the vegetables and meat.
Alternative Ingredient Suggestions
If you’re missing an ingredient or have dietary restrictions, here are some simple swaps:
- Ground turkey: A leaner option to replace ground beef.
- Zucchini: Can be substituted for bell peppers for a lower-carb option.
- Vegetable broth: If you prefer a vegetarian chili, use vegetable broth instead of beef broth for a lighter option.
Step-by-Step Instructions for No Bean Chili
- Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the ground beef to the pot, breaking it apart as it cooks. Stir occasionally until browned and fully cooked.
- Stir in the tomato paste, chili powder, and ground cumin. Let the mixture cook for 2-3 minutes to enhance the flavors.
- Add the diced tomatoes and salt. Stir everything together and bring to a simmer. Allow the chili to cook for 20 minutes, stirring occasionally to prevent burning.
- Taste and adjust seasoning as needed. If you want a spicier kick, you can add cayenne pepper or additional chili powder.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado slices.
Tips & Tricks for Perfect No Bean Chili
- Texture check: If your chili is too thick, add a splash of beef broth or water to achieve the perfect consistency.
- Mistakes to avoid: Don’t skip browning the meat thoroughly before adding the spices. This step ensures a richer flavor.
- Leftover storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—just reheat before serving.
Pairing Ideas and Variations for No Bean Chili
This no bean chili is versatile, making it easy to pair with a variety of sides and toppings. Here are a few ideas:
- Side dishes: Serve with cornbread, a fresh green salad, or a side of roasted vegetables.
- Toppings: Add shredded cheese, a dollop of sour cream, sliced jalapeños, or chopped green onions.
- Variations: To make a spicier version, throw in some diced green chilies or hot sauce. You can also add a spoonful of dark chocolate to deepen the flavor.
- Make ahead: This chili can be made a day ahead and stored in the fridge. The flavors meld even better after a day, making it a great option for meal prep.
Why No Bean Chili Is a Healthier Choice
No bean chili is a great option for those looking to reduce their carb intake while still enjoying a comforting dish. By omitting beans, this chili is naturally lower in carbohydrates and higher in protein, making it a perfect option for low-carb and keto diets. Plus, it’s packed with healthy vegetables, providing essential vitamins and minerals.
This simple yet flavorful dish is sure to become a go-to for busy weeknights or lazy weekends, offering a quick and healthy solution to your chili cravings.
Conclusion
In conclusion, this No Bean Chili recipe is a flavorful, hearty dish that’s perfect for those looking for a low-carb or keto-friendly meal. Whether you’re cooking for your family or preparing for a gathering, this chili offers a satisfying, rich taste without the added beans. Quick, easy, and versatile, it’s a go-to meal that’s bound to impress. Don’t forget to experiment with different toppings and pairings to make it your own!
Frequently Asked Questions (FAQ)
1. Can I make No Bean Chili without meat?
Yes, you can make No Bean Chili vegetarian by replacing the ground beef with plant-based alternatives like lentils, mushrooms, or a meat substitute such as tempeh or tofu. This will still provide a hearty texture and rich flavor.
2. Can I add beans to this recipe?
Although this is a No Bean Chili, you can add beans if you prefer. If you decide to add beans, kidney beans, black beans, or pinto beans are great options. Just be sure to adjust the cooking time to accommodate the beans.
3. How do I store leftovers of No Bean Chili?
Leftovers of No Bean Chili can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store it for longer, freeze it in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave before serving.
More Relevant Recipes
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No Bean Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This easy no bean chili recipe is a rich, hearty dish made with ground beef, tomatoes, and bold spices. It’s naturally low in carbs and high in protein, perfect for those on a low-carb or keto diet. Ready in just 30 minutes, it’s an ideal meal for a busy weeknight or a cozy weekend gathering.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the ground beef to the pot, breaking it apart as it cooks. Stir occasionally until browned and fully cooked.
- Stir in the tomato paste, chili powder, and ground cumin. Let the mixture cook for 2-3 minutes to enhance the flavors.
- Add the diced tomatoes and salt. Stir everything together and bring to a simmer. Allow the chili to cook for 20 minutes, stirring occasionally to prevent burning.
- Taste and adjust seasoning as needed. If you want a spicier kick, you can add cayenne pepper or additional chili powder.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado slices.
Notes
- If the chili is too thick, add a splash of beef broth or water to achieve the desired consistency.
- Don’t skip browning the meat thoroughly to ensure a richer flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.
- For a spicier version, add cayenne pepper or hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
