I came up with this easy no bean chili on a weeknight when I wanted the deep, cozy flavors of chili without the extra bulk or the long simmer time. It smells like a bowl of comfort as soon as the onion hits the pan — warm, slightly sweet with a backnote of toastiness from the spices — and in about half an hour it’s thick, chunky, and spoonable. I’ve made it dozens of times, sometimes in a hurry after work, sometimes and slower and tinkering with spices on a quiet Sunday.
What I love about this version is that it behaves like a slow-simmered pot but without babysitting a stove for hours. The tomato paste and fresh garlic are worked into a spice paste, which blooms on contact with the hot meat and oil — that’s when the aroma turns from raw to rich and savory. The result is a no-frills, no-bean chili with big flavor and a texture that’s chunky but cohesive, perfect for nights when you want boldness without fuss.
Why Choose No Bean Chili?
No bean chili isn’t trying to be clever — it’s a straightforward answer to a few common wants: a lower-carb bowl, a chili that’s friendly to people who dislike or can’t eat beans, and a version that’s quick to make. Compared to traditional bean-filled chili, this one is leaner and often more compatible with keto and paleo approaches because the carbohydrate load is much lower when beans are omitted.
Beyond diet, there are practical reasons: it simmers faster (there’s nothing bulky to soften), it’s easier to spoon into bowls without being pasty, and the texture highlights the meat and tomatoes more. If you’re feeding kids or guests who pick things out of their food, no bean chili is less likely to be picky-salad-ruined at the table. I also find it holds up better as a topping — on baked potatoes, nachos, or fries — because it doesn’t get the same starchy-dense mouthfeel beans can bring.
Ingredients Youll Need
- Ground beef (or other protein) the hearty backbone that gives the chili a rich mouthfeel; swap for ground turkey or a plant-based crumble if you prefer.
- Onion softens into sweetness while it browns and forms the aromatic base for the chili.
- Garlic minced or pressed, it adds a warm, fragrant lift; add it to the spice paste so it toasts gently in the fat.
- Tomato paste concentrated tomato flavor and body; when cooked with the spices it deepens and becomes almost caramel-like.
- Diced tomatoes chunkiness and brightness; undrained tomatoes contribute both liquid and acidity.
- Beef stock thins and flavors the chili; use vegetable stock for vegetarian versions or water in a pinch.
- Chili powder & spices chili powder, cumin, smoked paprika, and oregano build the chilis savory profile; cayenne adds a lift of heat if you like it spicy.
- Olive oil used to sauté and carry the spice flavors; you can use another neutral oil if preferred.
- Bay leaf adds a subtle background herbiness while the pot simmers; remember to remove it before serving.
- Salt & black pepper essential for balance; salt brightens flavors while pepper adds a gentle bite.
- Optional toppings shredded cheese, sour cream, diced onions, scallions, or avocado to add creaminess, crunch, or cooling contrast to heat.
Step-by-Step Instructions
- Make the spice-garlic paste: In a small bowl, combine your chili powder, ground cumin, smoked paprika, dried oregano, a pinch of cayenne, tomato paste, and minced garlic. Use a fork to mash and mix them into a thick paste. This step pre-blends the concentrated flavors so theyll bloom together when they hit the pan. I often taste the paste to check saltiness and warmth; if its too sharp, a touch more tomato paste softens it.
- Heat oil in a heavy skillet over medium-high: swirl in a drizzle of olive oil until it shimmers. Add chopped onion and the ground beef with a pinch of kosher salt. You want the pan hot enough that the meat sizzles when it hits, but not so hot that it browns instantly — medium-high allows the onions time to soften while the beef releases its juices. Stir and break up the meat with a spatula as it cooks, about 7 minutes. Youll know its ready when the onions are translucent and the beef has lost its raw color.
- Add the spice-garlic paste: scoop it into the pan and stir it into the meat and onions. Cook for about a minute so the spices toast lightly and the garlic loses that raw bite. This quick toasting is key: it changes the flavor from flat powder to warm, complex aromatics.
- Deglaze and build the sauce: pour in the beef stock, then add the diced tomatoes (undrained), a bay leaf, the remaining salt, and a grind of black pepper. Lightly mash some of the diced tomatoes with your spatula to create a mix of chunks and sauciness. Bring the pot to a gentle boil; youre aiming for a lively bubble that will simmer down.
- Simmer uncovered for about 20 minutes: reduce to medium-low and let the chili cook without a lid. Stir occasionally; this is when the sauce reduces and concentrates. Listen for a low, steady simmer and watch the surface texture it should look glossy and slow-moving rather than watery. If after 20 minutes it still seems thin, simmer a little longer. If its getting too thick or sticking, add a splash more stock.
- Finish and serve: remove the bay leaf. Taste for seasoning — often it needs a final pinch of salt or a squeeze of acidity (a splash of vinegar or a squeeze of lime brightens it). Spoon into bowls and top with your favorites: diced red onion for crunch, scallions for freshness, shredded cheddar for creaminess, or avocado to cool the heat. Serve immediately.
Nutritional Information
Per serving (recipe yields about four servings):
- Calories: approximately 312 kcal
- Protein: roughly 27 g
- Fat: around 15 g
- Carbohydrates: about 16 g
Why this matters: the lean ground beef provides the bulk of the protein and keeps the fat moderate. The carbohydrate count is mainly from tomatoes and any small amounts in the aromatics and spices — omitting beans keeps carbs lower than a traditional chili. If you choose ground turkey or a plant-based option, expect similar protein but slightly different fat numbers: ground turkey often reduces fat, while tofu or tempeh shifts the macronutrient profile toward less saturated fat and more plant fiber.
Tip: If youre tracking macros, spooning off any excess fat after the meat browns and before you add stock will reduce the fat content further. Using low-sodium stock and no-salt-added tomatoes keeps sodium controllable so you can season to taste right at the end.
Creative Variations and Substitutions
I test variations depending on whats in my fridge. Here are some reliable swaps and ideas that still deliver big flavor.
- Ground turkey or chicken leaner proteins that make the chili lighter; add a little extra oil when browning to avoid dryness and boost seasoning at the end since they can be milder.
- Vegetarian/vegan use crumbled tempeh, sautéed mushrooms, firm tofu crumbles, or rehydrated TVP. Swap beef stock for vegetable stock and use vegan toppings.
- Smoky chipotle chili stir in minced chipotle in adobo or smoked paprika for a smoky depth; start small — chipotle carries heat and smokiness.
- Low-carb/keto keep the recipe as-is but choose a fattier beef if youre aiming for higher fat macros; top with cheese and avocado for additional fat and satiety.
- Chunkier veggie-rich add bell peppers, zucchini, or shredded carrots with the onions to bump up the veg content without losing the chilis character.
- Spice profile swaps try adding a teaspoon of cocoa powder for depth, or substitute ancho chili powder for a milder, fruity flavor.
One real-life note: I once forgot the tomato paste and tried the chili anyway. The outcome was thinner and brighter but lacked the savory concentration I expected. Tomato paste is small but mighty — if you dont have it, reduce the liquid a bit longer and finish with a teaspoon of soy sauce or Worcestershire to add savory umami.
Best Toppings for Your Chili
Toppings transform each bowl. I keep a small array in the fridge so people can customize.
- Shredded cheddar melts into pockets of creamy richness.
- Sour cream or Greek yogurt cools spicy heat and adds tang; Greek yogurt also boosts protein.
- Diced red onion or scallions provide a crisp, sharp contrast to the soft chili.
- Avocado or guacamole adds silky creaminess and soothes heat; great for dairy-free eaters.
- Fresh cilantro or lime wedges brightness and herbaceous notes that make the bowl feel fresh.
- Pickled jalape�f1os or hot sauce for those who want a vinegary kick or more heat.
Combination ideas: cheddar + pickled jalape�f1os for classic comfort; avocado + lime + cilantro for a fresher, lighter bowl; Greek yogurt + chopped scallions for a protein-rich finish.
Meal Prep and Storage Tips
This chili is a great make-ahead meal. It keeps well and often tastes better the next day as the flavors meld.
- Fridge: Store in an airtight container for 34 days. I cool the pot for 30 minutes uncovered, then transfer to shallow containers so it chills quickly and safely.
- Freezer: Freeze in individual portions for up to 3 months. Leave a bit of headspace in containers because the tomatoes expand. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over medium-low, stirring occasionally. If it seems a bit thick after chilling, add a splash of stock or water and stir until it loosens. Microwave reheats fine in short bursts, stirring between intervals to avoid hot spots.
- Meal prep tips: Make a double batch and freeze half in meal-sized portions for busy weeks. Pack toppings separately to keep textures fresh — avocado and sour cream dont freeze well with the chili.
Delicious Side Dishes to Serve with Chili
Chili is all about contrast and balance. I match sides based on whether I want crunchy, creamy, or bready complements.
- Cornbread a sweet, crumbly counterpoint; brush with butter and serve warm to soak up the sauce.
- Rice white, brown, or cilantro-lime rice helps stretch the meal and tames heat.
- Baked potatoes split and smothered with chili for an easy loaded potato meal.
- Fresh salad a crisp, acidic salad (think: mixed greens, sliced radish, lemony vinaigrette) cuts through the richness.
- Tortilla chips for scooping and adding crunch; great if youre making chili for a game-night snack.
FAQ
Can I make this Easy No Bean Chili in a slow cooker?
Yes brown the beef and soften the onions first, then add everything to the slow cooker. Cook on low for 46 hours or high for 23 hours. If it gets too thin, transfer to a pot and simmer uncovered on the stove for a few minutes to reduce and thicken. I sometimes finish mine with 10 minutes on high to deepen the flavors if I had it on low all day.
How can I make this recipe vegetarian or vegan?
Swap the ground beef for crumbled tempeh, sautéed mushrooms, firm tofu, or rehydrated TVP (textured vegetable protein). Use vegetable stock and omit dairy toppings or replace them with vegan alternatives. When using mushrooms or tempeh, give them a little extra time in the pan to caramelize so they develop meaty flavor.
Can I freeze or meal prep this chili?
Yes it keeps in the fridge for 34 days and freezes up to 3 months in airtight containers. Thaw overnight in the fridge and reheat on the stovetop (add a splash of stock if needed) or microwave. For best texture, store toppings separately and add them fresh when serving.
How do I adjust the spice level?
To reduce heat, skip or cut the cayenne and use less chili powder. To make it spicier, add more chili powder or cayenne, or stir in chipotle or hot sauce. Cooling toppings like sour cream, plain yogurt, or avocado will also tame heat quickly. I usually keep a bowl of yogurt and lime on the side so guests can calibrate heat themselves.
Can I use ground turkey or other meats instead of beef?
Absolutely ground turkey, chicken, or a pork-beef mix all work. Leaner meats may benefit from a little extra oil when browning and a touch more seasoning to compensate for a milder flavor. If using turkey or chicken, watch the browning step carefully because those meats can dry out if overcooked; a short braise in stock after adding tomatoes helps keep them tender.
Final Notes from My Kitchen
Over the years Ive learned a few steps that reliably improve this chili: form a spice paste with tomato paste and garlic so its evenly distributed, dont rush the browning of the meat and onions because thats where flavor builds, and always taste and adjust at the end — salt and acid are your finishing tools. Expect a chili thats hearty and slightly saucy, with bright tomato notes and a warm spice backbone. Its perfect for a weeknight bowl, and its forgiving enough to riff on when the pantry demands improvisation.
If you try the turkey or vegetarian version, let me know how you adapt the spices — Im always swapping tiny tweaks to fit whats in my fridge. Enjoy the bowl, and trust that this easy no bean chili will be ready faster than you’d expect but with all the comfort you want from a good pot of chili.
Easy No Bean Chili
Ingredients
Method
- 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.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, ground beef, and 1/2 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.
- Add the seasoning mixture 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 while stirring them into the mixture. Bring to a boil.
- Reduce the heat to medium-low and simmer the chili uncovered for 20 minutes, stirring occasionally.
- Garnish the chili with your favorite toppings and serve immediately.