This No Bean Chili is hearty, high in protein and you won’t miss the beans! Perfect for everyday dinner as everything cooks in one pot.
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At first I found the idea of a chili recipe with no beans a little ridiculous. But once I made it, we were all over this no bean chili! It tastes like the most luscious turkey taco soup, only richer because we use half ground beef and half ground turkey.
I made it at home once, then took on a ski trip the second time, and both times I had a can of beans ready to be added but there was no need. Everyone, adults and kids, really enjoyed this no bean chili recipe as is!
For other chili with beans, try my healthy turkey chili, healthy white chicken chili and ground chicken chili.
Why You’ll Love This Recipe
- Intensely flavorful: This chili has a real depth of flavor and a hint of sweetness you’ll never forget.
- Filling meal: This high in protein and gluten free recipe delivers 30 grams of protein in each bowl, even without the beans.
- Fuss-free meal: Ready in 1 hour, one pot meal with hands off cooking method. Just let it simmer.
- Comfort food: A hearty meal, ultimate comfort food that warms you from the inside out.
Ingredients for No Bean Chili
It might seem like a long list of ingredients but trust me, it’s all just pantry staples and spices.
- Ground meat: I used a 50/50 mix of ground turkey and extra lean ground beef. This combination creates a rich, meaty texture and depth of flavor that you’d typically get from the beans.
- Vegetables: Onions, green bell peppers, and garlic cloves. Don’t swap the bell peppers for another color, see tips below.
- Tomato paste: Thickens the chili and intensifies the tomato flavor. Use low sodium for a healthier option.
- Diced tomatoes: Use one 28 ounces can of low sodium diced tomatoes. You can try fire roasted tomatoes for an extra layer of flavor, if you’d like.
- Tomato sauce: I add a 28 ounces can of low sodium tomato sauce and use less broth to create a thicker base for the chili.
- Beef broth: Low sodium beef broth. You can also use vegetable broth.
- Cornmeal: A few tablespoons add thickness and body to the chili, so it’s not runny like soup. And you won’t even taste it!
- Spices: Chili powder, cumin, smoked paprika, dried oregano, salt, pepper, and brown sugar or coconut sugar for a touch of sweetness.
- Olive oil: For frying.
How to Make Chili Without Beans
This recipe is all about the meat, the spice, and the ease of a one pot meal.
- Saute the vegetables: Heat a large Dutch oven or pot on medium-high heat and add oil. Saute onion, garlic, and bell pepper until golden brown, then set aside.
- Brown the meat: In the same pot, cook the ground turkey and beef, breaking it into small pieces with a spatula or meat masher.
- Combine the ingredients: Stir in the sauteed veggies and tomato paste until mixed. Then add the diced tomatoes, tomato sauce, beef broth, cornmeal, and all the spices. Give the chili a good stir.
- Simmer the chili: Cover and bring to a boil, then simmer on low for 25 minutes. Stir a few times to keep it from burning on the bottom. After turn off the heat and let chili rest while you prep your toppings.
Tips for Best Results
Here are my top tips for making a chili without beans.
- Don’t skip the green pepper: It adds flavor and crunch. Its savory taste balances the richness of the chili, unlike the sweeter red, orange, or yellow pepper that could make it too sweet. Plus, it’s more traditional in chili recipes.
- Use 2 types of meat: It makes the chili richer without the need for beans. The ground beef brings a savory, hearty flavor, and the turkey lightens it up and adds lean protein. You could also try ground sausage with the beef for a different taste.
- Cornmeal is a must: It’s the secret to the best texture! You’ll get the perfect thickness without having a soupy chili.
- Adjust taste and consistency: Add more salt or spices to your liking. If it’s too thick, stir in a splash of broth, or if it’s too thin, simmer for an extra 5-10 minutes to thicken it up.
Toppings Ideas
- Fresh cilantro, parsley, or green onions
- Shredded cheddar cheese or mozzarella cheese
- A dollop of sour cream or Greek yogurt
- Diced avocado or guacamole
- Jalapeno slices for a kick
- Lime wedges for a fresh zesty squeeze
- Crumbled tortilla chips or corn chips
Serving Ideas
All chili, soup and stew pair perfectly with cornbread, dinner rolls, a side of rice, or a crisp salad.
We love to enjoy this beanless chili recipe with almond flour cornbread or no yeast dinner rolls. When time allows, I love to serve it with my favorite coleslaw.
You can also top hot dogs with it for delicious chili dogs!
How to Store and Reheat
Store: Leftover chili will keep refrigerated for up to 5 days in an airtight container.
Freeze: Once your chili is completely cool, freeze in an airtight container for up to 3 months. When ready, thaw in the refrigerator overnight.
Reheat: It reheats like a dream! Just add your desired amount to a small pot, cover, and reheat on low.
FAQs
Yes. For slow cooker no bean chili, saute veggies and meat first, then cook on Low for 6-8 hours or High for 3-4 hours.
Yes. Saute, close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes. Let it release naturally for 20-30 minutes then release remaining pressure.
Sure. Add 2 15 ounces cans of rinsed and drained red kidney beans or cannellini beans, or a mix.
More Chili Recipes to Try
- Buffalo chicken chili
- White bean pumpkin turkey chili
- Instant Pot turkey chili
- Instant Pot white chicken chili
- Instant Pot chili
No Bean Chili
Equipment
Ingredients
- 2 large onions, finely chopped
- 2 large garlic cloves, minced
- 2 large green bell peppers, finely chopped
- 2 tablespoons olive oil, extra virgin
- 1 pound ground turkey
- 1 pound ground beef, extra lean
- 6 ounces can tomato paste, low sodium
- 28 ounces can diced tomatoes, low sodium
- 28 ounces can tomato sauce, low sodium
- 1 cup beef broth, low sodium
- 3 tablespoons cornmeal
- 2 tablespoons chili powder, low sodium
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon ground black pepper
Instructions
- Preheat large Dutch oven or pot on medium-high heat and add oil. Add onion, garlic and bell pepper; saute for 7-8 minutes or until a bit golden brown, stirring occasionally. Remove into a small bowl and set aside.
- Add ground turkey and ground beef, then cook for about 7-10 minutes, stirring and breaking into small pieces with spatula or meat masher constantly.
- Add sauteed vegetables and tomato paste, stir until well combined. Then add diced tomatoes, tomato sauce, beef broth, cornmeal, chili powder, brown sugar, cumin, smoked paprika, oregano, salt and pepper. Stir well.
- Cover with a lid and bring to a boil, then reduce heat to low and simmer for 25 minutes. I recommend to stir a few times to avoid chili burning on the bottom.
- Turn off heat and let chili stand for 15 minutes. After stir chili and adjust salt to taste, if necessary. Serve hot with your favorite toppings and cornbread or dinner rolls.
Notes
- Store: Refrigerate chili for up to 5 days in an airtight container.
- Freeze: Make sure to cool chili completely and then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat desired amount in small pot by simmering on low heat. Cover and stir occasionally until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
