14 Delicious Best No Bean Chili Recipes

Hungry for a hearty meal that skips the beans but packs all the flavor? You’re in luck! Our roundup of 14 Delicious Best No Bean Chili Recipes is here to spice up your dinner routine. Whether you’re craving classic comfort food or something with a twist, these recipes promise warmth and satisfaction in every bite. Dive in and discover your next favorite chili recipe today!

Spicy Texas No Bean Chili

Today’s the perfect day to whip up something that packs a punch—Spicy Texas No Bean Chili. You’ll love how it brings the heat and the heartiness, no beans about it.

Ingredients

• For the chili base:
  • 2 lbs ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
• For the spice mix:
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
• For the liquid:
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink.
5. Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the beef. Stir well to coat.
6. Pour in the diced tomatoes and beef broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
8. After simmering, check the consistency. If it’s too thick, add a little more broth.
9. Let the chili sit for 10 minutes off the heat before serving to allow the flavors to meld.

You’ll find this chili thick, rich, and bursting with smoky, spicy flavors. Try serving it over a bed of cornbread or with a dollop of sour cream to cool things down.

Hearty Beef No Bean Chili

Sometimes, you just need a bowl of something warm, comforting, and packed with flavor to make your day better. That’s where this hearty beef no bean chili comes in—it’s rich, meaty, and perfect for those who prefer their chili without the beans.

Ingredients

• For the chili base:
  • 2 lbs ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
• For the seasoning:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the liquid:
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 7 minutes.
5. Drain any excess fat from the pot, leaving about 1 tbsp for flavor.
6. Stir in the chili powder, cumin, paprika, salt, and black pepper until the beef is evenly coated.
7. Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
9. After 30 minutes, check the consistency. If it’s too thick, add a little more beef broth; if too thin, simmer for another 10 minutes.
10. Taste and adjust the seasoning if necessary before serving.

This chili is thick, hearty, and full of deep, smoky flavors. Try serving it over a baked potato or with a side of cornbread for a comforting meal that’s sure to satisfy.

Slow Cooker No Bean Chili

Veggie-packed and hearty, this slow cooker no bean chili is your go-to for chilly evenings. You’ll love how the flavors meld together effortlessly while you go about your day.

Ingredients

• For the chili base:
  • 2 lbs ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
• For the seasoning:
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
• For the liquid:
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth

Instructions

1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 5-7 minutes. Drain excess fat.
2. Transfer the browned beef to your slow cooker. Tip: For extra flavor, don’t wash the skillet yet.
3. In the same skillet, sauté the onion, garlic, and bell peppers over medium heat until softened, about 5 minutes. Add to the slow cooker.
4. Mix in the chili powder, cumin, smoked paprika, cayenne pepper, and salt with the beef and vegetables in the slow cooker.
5. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine. Tip: For a thicker chili, use less beef broth.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: Stir occasionally if you’re home to ensure even cooking.

Unbelievably tender and packed with a smoky depth, this chili is perfect topped with shredded cheese and a dollop of sour cream. Try serving it over baked potatoes for a twist on the classic.

Keto-Friendly No Bean Chili

Mmm, you’re going to love this keto-friendly no bean chili. It’s packed with flavor, easy to make, and perfect for those cozy nights in.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the seasoning:
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt to taste
• For the liquid:
  • 1 cup beef broth
  • 1 can (14.5 oz) diced tomatoes

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the ground beef to the pot. Cook until browned, about 5 minutes. Tip: Break the beef into small pieces as it cooks for even browning.
3. Add the diced onion and minced garlic to the pot. Cook until the onion is soft, about 3 minutes.
4. Stir in the chili powder, cumin, paprika, and salt. Cook for 1 minute to toast the spices. Tip: Toasting spices enhances their flavor.
5. Pour in the beef broth and diced tomatoes. Stir to combine.
6. Bring the chili to a simmer. Reduce heat to low. Cover and cook for 20 minutes. Tip: Simmering allows the flavors to meld together beautifully.

Outstanding in flavor and texture, this chili is thick, hearty, and satisfying. Serve it topped with shredded cheese and a dollop of sour cream for an extra keto-friendly treat.

Smoky No Bean Chili with Bacon

Think you’ve tried every chili out there? This smoky no bean chili with bacon is a game-changer, packed with deep flavors and a rich texture that’ll have you coming back for seconds.

Ingredients

• For the chili base:
  • 1 lb ground beef
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the smoky flavor:
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp chili powder
• For the liquid:
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the ground beef and cook until browned, about 6 minutes. Tip: Don’t drain the fat; it adds flavor.
3. Add the diced onion and minced garlic to the pot. Cook until the onion is soft, about 4 minutes.
4. Stir in the smoked paprika, ground cumin, and chili powder. Cook for 1 minute to toast the spices. Tip: Toasting spices releases their oils and intensifies the flavor.
5. Pour in the diced tomatoes and beef broth. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 30 minutes. Tip: Stir occasionally to prevent sticking.
7. Return the bacon to the pot and stir to combine. Simmer uncovered for another 10 minutes to thicken the chili.

Chunky yet smooth, this chili boasts a smoky depth with a hint of sweetness from the tomatoes. Serve it over a baked potato or with a side of cornbread for a hearty meal.

Vegetarian No Bean Chili

Looking for a hearty, meat-free chili that doesn’t skimp on flavor? You’ve found it. This Vegetarian No Bean Chili is packed with veggies and spices, offering a comforting bowl that’s perfect for any day.

Ingredients

• For the base: 2 tbsp olive oil, 1 large onion diced, 3 cloves garlic minced
• For the veggies: 2 bell peppers diced, 2 carrots diced, 1 zucchini diced
• For the spices: 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika
• For the liquid: 1 can (28 oz) crushed tomatoes, 2 cups vegetable broth
• For thickening: 1/4 cup cornmeal

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in bell peppers, carrots, and zucchini, cooking for another 5 minutes until slightly softened.
4. Mix in chili powder, cumin, and smoked paprika, stirring well to coat the veggies.
5. Pour in crushed tomatoes and vegetable broth, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
7. Sprinkle cornmeal over the chili, stirring continuously to prevent lumps, and cook for an additional 10 minutes until thickened.
8. Tip: For a deeper flavor, let the chili sit for 10 minutes off the heat before serving.
9. Tip: If the chili is too thick, add a little more broth to reach your desired consistency.
10. Tip: Serve with a dollop of sour cream or avocado slices for extra creaminess.

Zesty and rich, this chili has a thick, satisfying texture with a smoky undertone from the paprika. Try topping it with shredded cheese and fresh cilantro for a colorful finish.

Paleo No Bean Chili

Believe it or not, you can whip up a hearty chili without a single bean in sight. This Paleo No Bean Chili is packed with flavor and so easy to make, you’ll wonder why you ever bothered with beans in the first place.

Ingredients

• For the chili base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb ground pork
• For the spices and flavor:
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking it apart with a spoon, about 10 minutes.
4. Tip: Drain excess fat if desired, but leaving a little adds flavor.
5. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
6. Add the diced tomatoes and beef broth, stirring to combine.
7. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
8. Tip: If the chili looks too thick, add a little more beef broth to reach your desired consistency.
9. After 30 minutes, taste and adjust the salt if needed.
10. Tip: Let the chili sit for 10 minutes off the heat before serving to allow the flavors to meld even more.

Just like that, you’ve got a rich, meaty chili that’s bursting with warmth and spice. Serve it topped with avocado slices or a dollop of coconut yogurt for a creamy contrast.

Quick No Bean Chili for Weeknights

Maybe you’re craving something hearty but don’t have hours to spare. This quick no bean chili is your weeknight hero, packed with flavor and ready in a flash.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the seasoning:
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
• For the liquid:
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in diced onion and minced garlic, cooking until softened, about 3 minutes.
4. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over the beef mixture. Stir well to coat evenly.
5. Pour in diced tomatoes and beef broth, stirring to combine. Tip: For a thicker chili, let it simmer uncovered.
6. Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally. Tip: Taste and adjust seasoning if needed, but remember the flavors will deepen as it cooks.

After simmering, this chili boasts a rich, meaty texture with a kick of heat. Serve it over a baked potato or with a side of cornbread for a comforting meal.

Low-Carb No Bean Chili

Looking for a hearty meal that won’t weigh you down? This low-carb no bean chili is packed with flavor and easy to make, perfect for any night of the week.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the seasoning:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
• For the liquid:
  • 1 cup beef broth
  • 1 can (14.5 oz) diced tomatoes

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: Drain excess fat for a leaner chili.
4. Add diced onion and minced garlic to the pot, sautéing until soft, about 3 minutes.
5. Stir in chili powder, cumin, paprika, and salt, cooking for 1 minute to toast the spices.
6. Tip: Toasting spices enhances their flavor.
7. Pour in beef broth and diced tomatoes, stirring to combine.
8. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
9. Tip: Simmering longer deepens the flavors, so feel free to let it go for up to 30 minutes.

With its rich, smoky flavor and tender chunks of beef, this chili is a winner. Serve it topped with avocado slices or a dollop of sour cream for an extra touch of creaminess.

Game Day No Bean Chili

This Game Day No Bean Chili is your go-to for a hearty, flavorful dish that’ll keep the crowd cheering. Packed with meaty goodness and a rich, spicy sauce, it’s simple to make and even easier to love.

Ingredients

• For the chili:
  • 2 lbs ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • Shredded cheese
  • Sour cream
  • Chopped green onions

Instructions

1. Heat a large pot over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Tip: Break the meat into small pieces as it cooks for even browning.
2. Add the diced onion and minced garlic to the pot. Cook for another 3 minutes, until the onion is translucent.
3. Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, salt, and black pepper. Tip: For a deeper flavor, let the tomato paste cook for a minute before adding the other liquids.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally. Tip: If the chili thickens too much, add a little more beef broth to reach your desired consistency.
5. Serve hot, topped with shredded cheese, a dollop of sour cream, and chopped green onions.

This chili is thick, rich, and packed with a smoky depth that’s irresistible. Try serving it over baked potatoes or with a side of cornbread for a complete meal.

Chunky No Bean Chili with Avocado

Now, imagine coming home to a bowl of chunky no bean chili that’s hearty, flavorful, and just the right amount of spicy. It’s the kind of meal that feels like a hug, especially when topped with creamy avocado.

Ingredients

• For the chili:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beef broth
• For serving:
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Tip: Drain excess fat if needed, but leaving a little adds flavor.
4. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are soft, about 5 minutes.
5. Stir in diced tomatoes, chili powder, cumin, salt, and black pepper.
6. Pour in beef broth and bring the mixture to a simmer.
7. Tip: Simmering for at least 20 minutes allows flavors to meld beautifully.
8. Reduce heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally.
9. Tip: If the chili thickens too much, add a splash more broth to reach your desired consistency.
10. Serve hot, topped with sliced avocado.

Look at how the creamy avocado contrasts with the rich, meaty chili. It’s a match made in heaven, perfect for scooping up with tortilla chips or piling onto a baked potato.

Sweet and Spicy No Bean Chili

This sweet and spicy no bean chili is the perfect comfort food for those days when you’re craving something hearty but don’t want to spend hours in the kitchen. It’s packed with flavor, easy to make, and sure to satisfy.

Ingredients

• For the chili:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup brown sugar
  • Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
3. Add the onion, garlic, and red bell pepper to the pot. Cook for another 5 minutes, until the vegetables are softened.
4. Stir in the diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, cayenne pepper, and brown sugar. Mix well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. Season with salt to taste before serving.

Velvety smooth with a kick, this chili is a crowd-pleaser. Serve it with a dollop of sour cream and a sprinkle of cheddar cheese for extra indulgence, or over a baked potato for a hearty meal.

Instant Pot No Bean Chili

Alright, let’s dive into making this hearty Instant Pot No Bean Chili that’s perfect for those busy weeknights or lazy weekends. You’ll love how simple and flavorful it turns out, with minimal prep and maximum taste.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
• For the seasoning:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the liquid:
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Mix in the chili powder, cumin, paprika, salt, and black pepper until the meat is well coated. Tip: Toasting the spices with the meat enhances their flavor.
5. Pour in the diced tomatoes and beef broth, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes. Tip: Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure for the best texture.

You’ll be greeted with a rich, thick chili that’s packed with flavor and just the right amount of heat. Try topping it with shredded cheese and a dollop of sour cream for an extra indulgent touch.

Coconut Milk No Bean Chili

You’re going to love this twist on classic chili—no beans, just rich, creamy coconut milk for a dairy-free, hearty dish that’s packed with flavor.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the chili:
  • 1 lb ground beef
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Make sure the pot is large enough to hold all ingredients comfortably.
2. Add diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes.
3. Add ground beef to the pot. Break it apart with a spoon and cook until no longer pink, about 7 minutes.
4. Stir in diced tomatoes, coconut milk, chili powder, cumin, salt, and black pepper. Tip: For a smoother texture, you can blend the diced tomatoes before adding.
5. Bring the mixture to a simmer. Reduce heat to low and let it cook for 20 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so keep an eye on it to prevent sticking.

Zesty and creamy, this chili is a dream with a dollop of avocado or a sprinkle of fresh cilantro. Try serving it over baked sweet potatoes for a sweet and savory combo.

Conclusion

Exploring these 14 delicious no-bean chili recipes opens up a world of flavor for every home cook. Whether you’re craving something spicy, sweet, or smoky, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!