Venturing beyond traditional chili? You’re in the right place! We’ve gathered 18 quick, easy, no-bean chili recipes that deliver big flavor without the fuss. Perfect for busy weeknights or cozy comfort food cravings, these dishes are sure to satisfy. Dive in and discover your new favorite bowl—let’s get cooking!
Classic Ground Beef No Bean Chili
Just when you need a hearty, no-fuss meal, this classic ground beef chili delivers. Jump in with simple ingredients for a robust, bean-free version that’s perfect for busy weeknights. Keep it straightforward and let the flavors shine.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– For the base: 2 tbsp vegetable oil, 1 large yellow onion (diced), 3 cloves garlic (minced), 2 lbs ground beef (80% lean)
– For seasoning: 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper
– For the liquid: 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 1 tbsp tomato paste
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring often, until softened and translucent, 5–7 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, 1 minute.
4. Add 2 lbs ground beef, breaking it up with a spoon, and cook until browned and no pink remains, 8–10 minutes; tip: drain excess fat for a less greasy chili.
5. Sprinkle 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper over the beef; stir to coat and toast for 1 minute.
6. Pour in 1 (28 oz) can crushed tomatoes, 2 cups beef broth, and 1 tbsp tomato paste; stir until combined.
7. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 30–35 minutes; tip: simmering longer deepens the flavor, so don’t rush it.
8. Taste and adjust seasoning if needed, adding more salt or cayenne as desired; tip: let it rest for 10 minutes off the heat to allow flavors to meld.
With a rich, meaty texture and a bold, smoky heat from the spices, this chili is satisfyingly thick and perfect for spooning over rice or topping with shredded cheese and sour cream. Try it with cornbread on the side for a comforting meal that’s easy to customize.
Spicy Turkey No Bean Chili
Spicy turkey no bean chili skips the beans for a hearty, protein-packed meal that’s ready fast. This one-pot wonder delivers bold heat and rich flavor without the filler. Serve it steaming hot with your favorite toppings for a satisfying dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 1 tbsp olive oil, 1 lb ground turkey, 1 medium onion (diced), 3 cloves garlic (minced)
– For the chili: 1 (14.5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce, 1 cup beef broth, 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, salt to taste
– For serving: shredded cheddar cheese, sour cream, chopped cilantro
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground turkey and cook, breaking it up with a spoon, until no pink remains, 5–7 minutes. Tip: Use a wooden spoon to crumble the turkey finely for even texture.
3. Stir in 1 diced onion and 3 minced garlic cloves; cook until onion is translucent, 3–4 minutes.
4. Pour in 1 can diced tomatoes, 1 can tomato sauce, and 1 cup beef broth, scraping the bottom to deglaze.
5. Add 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper; mix well.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Tip: Simmering uncovered thickens the chili naturally without a thickener.
7. Season with salt to taste after simmering, as flavors concentrate during cooking.
8. Remove from heat and let rest for 5 minutes before serving. Tip: Resting allows the chili to absorb flavors and thicken slightly.
Zesty and thick, this chili boasts a smoky depth from the paprika and a kick from the cayenne. Top it with shredded cheddar, a dollop of sour cream, and fresh cilantro for a creamy contrast. For a creative twist, serve it over baked potatoes or as a filling for tacos.
Crockpot Chicken No Bean Chili
Only have a few minutes? This Crockpot Chicken No Bean Chili is your answer. Dump everything in, set it, and forget it. You’ll have a hearty meal ready when you are.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the Chicken & Base:
– 2 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 1 large green bell pepper, diced
– 3 cloves garlic, minced
For the Chili:
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can tomato sauce
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
For Serving:
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 diced onion and 1 diced bell pepper to the skillet.
3. Cook vegetables for 5-7 minutes, stirring occasionally, until softened.
4. Add 3 minced garlic cloves and cook for 1 more minute. Tip: Don’t let the garlic burn or it will turn bitter.
5. Transfer the cooked vegetables to a 6-quart slow cooker.
6. Place 2 lbs chicken breasts on top of the vegetables in the slow cooker.
7. In a medium bowl, combine 1 can crushed tomatoes, 1 can tomato sauce, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Pour the tomato-spice mixture over the chicken in the slow cooker.
9. Pour 1 cup chicken broth into the slow cooker.
10. Cover the slow cooker with its lid.
11. Cook on LOW heat for 6 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature.
12. After 6 hours, use two forks to shred the chicken directly in the slow cooker. Tip: The chicken should fall apart easily; if not, cook for 30 more minutes.
13. Stir the shredded chicken into the chili until fully combined.
14. Serve the chili hot, topped with sour cream, fresh cilantro, and a squeeze of lime.
Finished chili is thick, rich, and packed with smoky warmth from the paprika. For a fun twist, serve it over a baked potato or scoop it up with tortilla chips. The lime brightens every bite.
Vegetarian Lentil No Bean Chili
Lentil chili without beans offers a hearty, protein-packed twist on a classic. Loaded with vegetables and spices, it’s a satisfying one-pot meal that comes together quickly. This version skips the beans for a smoother texture while keeping it completely vegetarian.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
For the lentils and spices:
– 1 ½ cups brown lentils, rinsed
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper (optional)
For the liquid and tomatoes:
– 4 cups vegetable broth
– 1 (28 oz) can crushed tomatoes
– 1 tbsp tomato paste
For finishing:
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and red bell pepper. Cook, stirring occasionally, until softened and lightly browned, 6–8 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed brown lentils, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Toast the spices with the vegetables for 1 minute to deepen their flavor.
5. Pour in vegetable broth, crushed tomatoes, and tomato paste. Stir to combine, scraping any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring halfway through to prevent sticking.
7. After 25 minutes, check that lentils are tender but not mushy. If needed, simmer uncovered for 5 more minutes to thicken.
8. Remove from heat. Stir in salt, black pepper, and chopped cilantro.
Warm and thick, this chili has a rich, smoky flavor from the spices and a satisfyingly chunky texture from the lentils. Serve it topped with avocado slices, a dollop of sour cream, or over baked potatoes for a complete meal. Leftovers taste even better the next day as the flavors continue to meld.
Keto-Friendly No Bean Chili
Mixing ground beef with aromatic vegetables creates a hearty, low-carb chili perfect for keto diets. This no-bean version packs protein and flavor without the carbs. It’s a simple one-pot meal ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large onion, diced
– 1 bell pepper, diced
– 4 cloves garlic, minced
For the meat and seasoning:
– 2 lbs ground beef (80/20 blend)
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
For the liquid and finish:
– 1 (14.5 oz) can diced tomatoes
– 1 cup beef broth
– 1/4 cup tomato paste
– 1 tbsp apple cider vinegar
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and bell pepper; cook until softened, 5-7 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground beef, breaking it up with a spoon, and cook until browned, 8-10 minutes. Tip: Drain excess fat for a less greasy chili.
5. Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the beef; stir to coat evenly and cook for 2 minutes.
6. Pour in diced tomatoes, beef broth, and tomato paste; bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 10 minutes. Tip: Simmering develops deeper flavors without overcooking.
8. Stir in apple cider vinegar and cook uncovered for 5 minutes to thicken slightly.
9. Remove from heat and stir in chopped cilantro. Tip: Adding cilantro off-heat preserves its fresh aroma.
Offering a rich, meaty texture with a smoky kick from the paprika, this chili is satisfyingly thick without beans. Serve it topped with avocado slices or shredded cheese for extra creaminess, or over cauliflower rice for a complete keto meal.
Smoky Chipotle No Bean Chili
Zesty and satisfying, this smoky chipotle no bean chili delivers bold flavor without the beans. It’s a hearty, meat-forward dish perfect for chilly nights or casual gatherings. You’ll love the deep, spicy warmth from chipotles and the rich texture from ground beef and tomatoes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 lbs ground beef (80/20)
For the seasoning:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1 tsp salt
– ½ tsp black pepper
For the liquid and flavor:
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2-3 chipotle peppers in adobo sauce, minced (about 2 tbsp)
– 1 tbsp adobo sauce from the can
– 1 tbsp tomato paste
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes.
3. Add 4 minced garlic cloves and cook, stirring constantly, until fragrant, about 1 minute.
4. Add 2 lbs ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 8-10 minutes. Tip: Drain excess fat for a less greasy chili.
5. Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute to toast the spices.
6. Add 1 tbsp tomato paste and cook, stirring, for 1 minute to deepen the flavor.
7. Pour in 1 can crushed tomatoes, 2 cups beef broth, 2-3 minced chipotle peppers, and 1 tbsp adobo sauce. Stir to combine.
8. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, until thickened, 30-35 minutes. Tip: For a thicker consistency, simmer longer; for thinner, add more broth.
9. Taste and adjust seasoning if needed, adding more salt or chipotle for heat. Tip: Let it rest off heat for 10 minutes to allow flavors to meld.
Enjoy this chili’s thick, meaty texture and smoky-spicy kick from the chipotles. It’s excellent topped with shredded cheese, sour cream, or diced avocado, or served over baked potatoes for a hearty twist.
Instant Pot No Bean Chili
Perfect for busy weeknights, this Instant Pot no-bean chili delivers deep, meaty flavor in under an hour. Pressure cooking locks in richness while keeping the texture hearty and satisfying. Skip the beans for a low-carb, protein-packed meal that’s endlessly customizable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 4 cloves garlic, minced
For the meat and spices:
– 2 lbs ground beef (80/20 blend)
– 3 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper (optional)
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the liquid and finish:
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1/2 cup sour cream (for serving)
– 1/4 cup chopped fresh cilantro (for serving)
Instructions
1. Set the Instant Pot to “Sauté” on “Normal” and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 cup diced onion and 1 cup diced red bell pepper; sauté, stirring occasionally, until softened, about 5 minutes.
3. Add 4 cloves minced garlic; cook, stirring constantly, until fragrant, about 30 seconds.
4. Add 2 lbs ground beef; break it up with a wooden spoon and cook until no pink remains, about 6–8 minutes. Tip: Don’t drain the fat—it adds flavor.
5. Stir in 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cayenne (if using), 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the spices.
6. Add 28 oz crushed tomatoes, 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce; stir to combine, scraping the bottom to prevent burning.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes. Tip: For a thicker chili, use natural release for 10 minutes, then quick-release remaining pressure.
8. Once safe, open the lid and stir the chili. Let it sit on “Keep Warm” for 5 minutes to thicken slightly. Tip: For extra depth, stir in 1 tbsp lime juice before serving.
9. Ladle into bowls; top each with a dollop of sour cream and a sprinkle of fresh cilantro.
Hearty and robust, this chili boasts a thick, spoon-coating texture with smoky, savory notes from the toasted spices. Serve it over baked potatoes or crisp tortilla chips for added crunch, or freeze portions for quick reheating on hectic days.
Sweet Potato No Bean Chili
Hearty and satisfying, this sweet potato chili skips the beans for a rich, vegetable-forward meal. Perfect for chilly nights, it comes together quickly with minimal prep. Customize the spice level to your preference.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb ground beef (85% lean)
For the vegetables and spices:
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper (optional)
– 1 tsp salt
– ½ tsp black pepper
For the liquid:
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups beef broth
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned.
5. Stir in 2 diced sweet potatoes and 1 diced red bell pepper.
6. Add 2 tbsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ¼ tsp cayenne (if using), 1 tsp salt, and ½ tsp black pepper. Stir to coat everything evenly.
7. Pour in 1 can diced tomatoes and 2 cups beef broth, scraping the bottom of the pot to lift any browned bits.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. After 20 minutes, uncover and simmer for an additional 5-10 minutes until the sweet potatoes are fork-tender and the chili has thickened slightly.
10. Taste and adjust seasoning with more salt if needed.
Scoop the chili into bowls while hot. The sweet potatoes soften into a creamy texture that thickens the broth, balancing the savory beef and warm spices. Serve it topped with shredded cheese, sour cream, or sliced avocado for extra richness.
Paleo No Bean Chili
Nailing a hearty chili without beans is simpler than you think. This Paleo version packs flavor with ground meat and vegetables. It’s a satisfying meal that fits grain-free diets perfectly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 tbsp avocado oil
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
For the meat and spices:
– 2 lbs ground beef (80/20 blend)
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper (optional)
– 1 tsp sea salt
For the liquid and vegetables:
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
Instructions
1. Heat avocado oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and red bell pepper. Cook, stirring occasionally, until vegetables soften and onions turn translucent, 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add ground beef to the pot. Break it up with a wooden spoon and cook until no pink remains, 8-10 minutes. Tip: For deeper flavor, let the beef develop a slight brown crust before breaking it up fully.
5. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), and sea salt over the meat. Stir to coat evenly and cook for 1 minute to toast the spices.
6. Pour in crushed tomatoes and beef broth. Scrape the bottom of the pot to release any browned bits.
7. Add diced sweet potatoes. Stir to combine.
8. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring halfway through. Tip: Keep the lid slightly ajar to prevent boiling over and allow slight thickening.
9. After 30 minutes, uncover and simmer for an additional 10-15 minutes until sweet potatoes are tender when pierced with a fork and chili has thickened to your liking. Tip: For a thicker consistency, mash some sweet potatoes against the side of the pot with a spoon.
10. Remove from heat and let stand for 5 minutes before serving.
Zesty and rich, this chili boasts a thick, stew-like texture from the softened sweet potatoes. The smoky spices meld beautifully with the savory beef, creating a deeply satisfying bowl. Try topping it with sliced avocado or a dollop of dairy-free cashew cream for extra creaminess.
Buffalo Chicken No Bean Chili
Overwhelmed by game day snacks? This Buffalo chicken chili ditches beans for a bold, creamy twist. It’s a spicy, satisfying one-pot meal that’s ready fast.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds ground chicken
For the sauce and seasoning:
- 1 cup Frank’s RedHot Buffalo Wings Sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
For finishing:
- 4 ounces cream cheese, cubed and softened
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering, about 1 minute.
- Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add ground chicken, breaking it up with a wooden spoon. Tip: For better browning, avoid overcrowding; cook in batches if your pot is small.
- Cook chicken until no longer pink, about 6-8 minutes, stirring occasionally.
- Stir in Frank’s RedHot Buffalo Wings Sauce, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and black pepper.
- Pour in chicken broth and stir to combine all ingredients.
- Bring mixture to a boil, then reduce heat to low. Tip: A gentle simmer, not a rolling boil, prevents the sauce from reducing too quickly.
- Cover pot and simmer for 20 minutes, stirring halfway through.
- Remove pot from heat. Stir in cubed cream cheese until fully melted and incorporated. Tip: Ensure cream cheese is softened to room temperature to prevent clumping.
- Ladle chili into bowls. Top each serving with crumbled blue cheese and chopped cilantro.
Achieving a thick, hearty texture without beans, this chili is creamy from the melted cheese with a sharp, tangy heat. Serve it over crispy waffle fries for a loaded game-day plate or with celery sticks to cool the spice.
White Chicken No Bean Chili
Bold flavors and creamy texture define this hearty chili. White Chicken No Bean Chili skips the beans for a rich, protein-packed meal that comes together quickly. It’s perfect for busy weeknights or cozy gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
For the seasoning:
– 1 tbsp ground cumin
– 1 tsp chili powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the liquid and creaminess:
– 4 cups low-sodium chicken broth
– 1 (4 oz) can diced green chiles
– 1 cup sour cream
– 1/2 cup heavy cream
For garnish (optional):
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add cubed chicken breasts in a single layer, letting them sear undisturbed for 2 minutes to develop a golden-brown crust.
5. Flip chicken pieces and cook until no longer pink on the outside, about 3 more minutes.
6. Sprinkle ground cumin, chili powder, dried oregano, salt, and black pepper over the chicken and onion mixture.
7. Stir to coat everything evenly and toast the spices for 1 minute until aromatic.
8. Pour in low-sodium chicken broth and diced green chiles, scraping the bottom of the pot to release any browned bits.
9. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
10. Remove the pot from heat and let it cool slightly for 5 minutes to prevent curdling when adding dairy.
11. Whisk sour cream and heavy cream together in a small bowl until smooth.
12. Slowly stir the cream mixture into the chili until fully incorporated and creamy.
13. Return the pot to low heat and warm through for 5 minutes, stirring occasionally, without boiling.
14. Taste and adjust seasoning with additional salt if needed.
A velvety, thick consistency coats tender chicken pieces with a subtle heat from the green chiles. Serve it topped with fresh cilantro and a squeeze of lime for brightness, or over rice for a more substantial meal. The creamy base makes it ideal for dipping crusty bread or tortilla chips.
Bacon and Beef No Bean Chili
Hearty and savory, this chili skips the beans to spotlight smoky bacon and rich beef. It’s a straightforward one-pot meal that delivers deep flavor with minimal fuss. Perfect for chilly nights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the base: 1 lb thick-cut bacon, chopped; 2 lbs ground beef (80/20 blend); 1 large yellow onion, diced; 4 cloves garlic, minced; 2 tbsp olive oil
– For seasoning: 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper
– For the liquid: 1 (28 oz) can crushed tomatoes; 2 cups beef broth; 2 tbsp tomato paste
Instructions
1. Heat a large Dutch oven over medium heat. Add the chopped bacon and cook for 8-10 minutes until crispy, stirring occasionally. Tip: Render the bacon slowly to build a flavorful fat base.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the fat in the pot.
3. Add the olive oil to the bacon fat. Increase heat to medium-high and add the ground beef. Cook for 5-7 minutes, breaking it up with a spoon, until browned.
4. Add the diced onion and minced garlic to the pot. Cook for 4-5 minutes until the onion is translucent.
5. Stir in all the seasoning ingredients: chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute to toast the spices.
6. Add the tomato paste and cook for 1 minute, stirring constantly.
7. Pour in the crushed tomatoes and beef broth. Bring to a boil, then reduce heat to low.
8. Simmer uncovered for 30 minutes, stirring occasionally. Tip: Simmering develops the flavors and thickens the chili.
9. Stir the cooked bacon back into the chili and simmer for 5 more minutes. Tip: Adding bacon at the end preserves its crisp texture.
10. Taste and adjust seasoning if needed, then remove from heat.
Thick and chunky, this chili boasts a meaty texture with a smoky kick from the bacon. Serve it over cornbread or with shredded cheese and sour cream for a comforting meal. Leftovers taste even better the next day as the flavors meld.
Jalapeño Lime No Bean Chili
Need a chili that packs heat without beans? This jalapeño lime version delivers bold flavor with a zesty kick. Perfect for weeknights when you want something satisfying but not heavy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chili base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 lb ground beef (85% lean)
– 1 lb ground pork
For the seasoning and liquid:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1 tsp salt
– ½ tsp black pepper
– 2 cups beef broth
– 1 (28 oz) can crushed tomatoes
For finishing:
– 3 jalapeños, seeded and diced
– Juice of 2 limes
– ¼ cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 5-7 minutes, stirring occasionally.
3. Add minced garlic and cook until fragrant, 30 seconds.
4. Add ground beef and pork, breaking up with a spoon, and cook until no pink remains, 8-10 minutes.
5. Drain excess fat from the pot, leaving about 1 tablespoon for flavor.
6. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper until meat is coated, 1 minute.
7. Pour in beef broth and crushed tomatoes, scraping the bottom to release browned bits.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring every 10 minutes to prevent sticking.
9. Add diced jalapeños and simmer for 5 more minutes to soften.
10. Remove from heat and stir in lime juice and chopped cilantro.
With a thick, meaty texture and bright acidity from lime, this chili balances heat with freshness. Serve it over crispy tortilla chips for crunch or with a dollop of cool sour cream to tame the spice.
Pumpkin Spice No Bean Chili
You’ll love this hearty pumpkin spice chili that skips the beans for a smoother texture. It’s perfect for cozy fall evenings and comes together quickly with pantry staples. The warming spices create a comforting bowl that’s both familiar and unique.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 1 tbsp olive oil, 1 large yellow onion (diced), 3 cloves garlic (minced), 1 lb ground beef (85% lean)
– For the chili: 1 can (15 oz) pumpkin puree, 1 can (14.5 oz) diced tomatoes, 2 cups beef broth, 2 tbsp tomato paste
– For seasoning: 1 tbsp chili powder, 2 tsp pumpkin pie spice, 1 tsp ground cumin, 1 tsp salt, ½ tsp black pepper
– For serving: ½ cup sour cream, ¼ cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and no pink remains.
5. Stir in 1 tbsp chili powder, 2 tsp pumpkin pie spice, 1 tsp ground cumin, 1 tsp salt, and ½ tsp black pepper, coating the meat evenly.
6. Add 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in 1 can pumpkin puree, 1 can diced tomatoes (with juices), and 2 cups beef broth, stirring to combine.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
9. Taste and adjust seasoning if needed after 15 minutes of simmering.
10. Ladle the chili into bowls and top each with a dollop of sour cream and a sprinkle of fresh cilantro.
Finished chili has a velvety, thick texture without bean interruptions. The pumpkin adds subtle sweetness that balances the warm spices beautifully. Try serving it over baked potatoes or with cornbread for a complete autumn meal.
BBQ Pork No Bean Chili
Forget bland chili—this BBQ pork version skips the beans for a rich, smoky twist. It’s hearty, savory, and perfect for a crowd, with a sweet-tangy kick from barbecue sauce. You’ll have it simmering in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the pork: 2 lbs pork shoulder, cut into 1-inch cubes, 1 tbsp vegetable oil, 1 tsp salt, 1/2 tsp black pepper
– For the base: 1 large onion, diced, 3 cloves garlic, minced, 1 green bell pepper, diced
– For the sauce: 2 cups beef broth, 1 cup barbecue sauce, 1 can (14.5 oz) diced tomatoes, 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season pork cubes with salt and black pepper, then add to the pot in a single layer to brown evenly.
3. Cook pork for 5–7 minutes, turning occasionally, until browned on all sides; remove and set aside.
4. Tip: Don’t overcrowd the pot—brown in batches if needed for a better sear.
5. Add diced onion to the pot and cook for 4–5 minutes, stirring, until softened.
6. Stir in minced garlic and diced green bell pepper, cooking for 2 more minutes until fragrant.
7. Tip: Sauté the vegetables until tender to build a flavorful base for the chili.
8. Return browned pork to the pot, along with any juices.
9. Pour in beef broth, barbecue sauce, diced tomatoes, tomato paste, chili powder, cumin, and smoked paprika.
10. Stir well to combine all ingredients, scraping up any browned bits from the bottom.
11. Bring the mixture to a boil, then reduce heat to low and cover the pot.
12. Simmer for 30–35 minutes, stirring occasionally, until pork is tender and sauce thickens.
13. Tip: Check tenderness by piercing pork with a fork—it should shred easily when done.
14. Remove from heat and let sit for 5 minutes before serving.
Lusciously thick and packed with smoky-sweet flavor, this chili boasts tender pork that melts in your mouth. Serve it over cornbread or with a dollop of sour cream for a comforting meal that’s sure to impress.
Zucchini and Beef No Bean Chili
You’ll love this hearty, low-carb twist on classic chili. Zucchini and Beef No Bean Chili swaps beans for tender zucchini, creating a rich, savory meal that’s packed with flavor and ready in under an hour. It’s perfect for a quick weeknight dinner or meal prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– For the base: 2 tbsp olive oil, 1 large onion (diced), 4 cloves garlic (minced), 2 lbs ground beef (80/20 blend)
– For seasoning: 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper
– For the liquid and vegetables: 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 2 medium zucchini (diced into 1/2-inch cubes), 1 green bell pepper (diced)
– For garnish: 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 2 tbsp chopped fresh cilantro
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add ground beef, breaking it up with a spoon, and cook until no pink remains, about 8-10 minutes. Tip: Drain excess fat for a leaner chili.
5. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper until the beef is evenly coated, about 1 minute.
6. Pour in crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
8. Add diced zucchini and green bell pepper, stirring to combine.
9. Continue simmering uncovered until the zucchini is tender but not mushy, about 10-12 minutes. Tip: Check tenderness by piercing a zucchini cube with a fork.
10. Taste and adjust seasoning if needed, but avoid over-salting as flavors concentrate while cooking.
11. Remove from heat and let sit for 5 minutes to thicken slightly.
12. Serve hot, topped with shredded cheddar cheese, sour cream, and chopped cilantro. Tip: For extra heat, add a dash of hot sauce before serving.
Just spoon this chili into bowls for a comforting, chunky texture that’s thick and satisfying without beans. The zucchini adds a subtle sweetness that balances the smoky spices, making it ideal for topping with avocado or scooping with tortilla chips.
Garlic Herb No Bean Chili
Venturing beyond traditional chili, this garlic herb no bean chili offers a rich, meaty base without legumes. It’s packed with bold flavors and comes together quickly for a satisfying weeknight meal. Perfect for those avoiding beans or seeking a low-carb option.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 lbs ground beef (80/20 blend)
– 1 large yellow onion, diced
– 6 cloves garlic, minced
– 2 tbsp olive oil
For the seasoning and liquid:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper (optional)
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
For finishing:
– 1/4 cup fresh cilantro, chopped
– 1/2 cup shredded cheddar cheese
– 1/2 cup sour cream
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs ground beef and cook, breaking it up with a spoon, until no pink remains, 8-10 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Add 1 diced yellow onion and cook until softened and translucent, about 5 minutes.
4. Stir in 6 minced garlic cloves and cook until fragrant, 1 minute.
5. Add 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Toast the spices with the meat for 1 minute to deepen flavors.
6. Pour in 1 can crushed tomatoes, 2 cups beef broth, and 1 tbsp Worcestershire sauce. Stir to combine.
7. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened. Tip: Simmering uncovered helps concentrate the chili’s texture.
8. Taste and adjust seasoning if needed, but avoid vague additions like “to taste”—aim for balanced heat and saltiness.
9. Remove from heat and stir in 1/4 cup chopped fresh cilantro. Tip: Adding cilantro at the end preserves its bright flavor.
10. Ladle into bowls and top with 1/2 cup shredded cheddar cheese and 1/2 cup sour cream.
Firm and hearty, this chili boasts a thick, spoon-coating consistency with a robust garlic and herb aroma. Serve it over baked potatoes or with cornbread for a creative twist, letting the smoky paprika and fresh cilantro shine through each bite.
Tomato Basil No Bean Chili
Skip the beans—this hearty tomato basil chili packs flavor with a rich, thick texture. It’s a simple one-pot meal that’s ready in under an hour, perfect for busy weeknights. Customize the spice level to your liking for a satisfying dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 lb ground beef (85% lean)
For the chili:
– 1 (28 oz) can crushed tomatoes
– 1 cup vegetable broth
– 2 tbsp tomato paste
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional)
– Salt to taste
For finishing:
– 1/4 cup fresh basil, chopped
– Shredded cheddar cheese for serving
– Sour cream for serving
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 lb ground beef, breaking it up with a spoon, and cook until browned and no pink remains, about 7–8 minutes. Tip: Drain excess fat for a less greasy chili.
5. Mix in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
6. Pour in 1 can crushed tomatoes, 1 cup vegetable broth, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using).
7. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Tip: Simmering uncovered helps thicken the chili to the right consistency.
8. Season with salt to taste after simmering, as flavors concentrate during cooking.
9. Remove from heat and stir in 1/4 cup chopped fresh basil. Tip: Add basil at the end to preserve its bright, fresh flavor.
10. Serve hot, topped with shredded cheddar cheese and a dollop of sour cream.
Hearty and robust, this chili has a thick, spoon-coating texture from the crushed tomatoes and simmering process. The basil adds a fresh, aromatic note that balances the smoky spices. Try it over baked potatoes or with crusty bread for a comforting twist.
Summary
Brimming with flavor and simplicity, this collection proves that delicious chili doesn’t need beans to be a weeknight winner. We hope you find a new favorite to warm up your kitchen! Give one a try, then drop a comment below to tell us which you loved most. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these easy, tasty meals.