This easy stove top no bean chili recipe is a thick and hearty comfort meal packed with flavorful ground beef in a vibrant tomato and pepper base.
No Bean Chili Recipe
I love chili and when the weather turns colder, I always get a craving for this classic comfort food. However, I don’t like beans in my chili, so a lot of chili recipes miss the mark for me. That’s why I wanted to create the best no bean chili recipe that I could make at home any time.
This recipe is inspired by a memorable chili I once enjoyed at a Michigan country club. It was made with venison and it had the richest flavor I’ve ever tasted for a chili! I’ve spent years trying to recreate that perfect chili recipe using ground beef.
And I think I’ve finally done it! This easy beef chili is both flavorful and fulfilling – and the best part – it is ready in just two hours and tastes even better the next day!
This recipe is a winner, not only for its delicious flavor but also for its nutritional value. Packed with lean ground beef and a vibrant tomato sauce flavored with four kinds of pepper, onion, and garlic, this recipe delivers a hearty and satisfying meal. The juices from the beef combine with the veggies as they cook down to create a stew that this thick and hearty, unlike many other beanless chilis. It’s one of my new favorite winter recipes! — Sara
Bonus – with just 10 grams of net carbs per serving, this could also be considered a low-carb or keto chili recipe too!
Ingredients
- 2 TB olive oil
- 1 pound ground beef
- ½ chopped white onion
- ½ chopped green pepper
- ½ chopped jalapeño pepper
- 1 16 ounce can tomato sauce
- 4 ounces tomato paste
- 8 ounces beef broth or beef bone broth
- 2 TB chili powder
- 1 TB Italian herb mix (no salt)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
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Helpful Kitchen Tools
- Large stockpot or Dutch oven
Instructions
- Heat olive oil in a thick bottomed pan over low to medium heat. Add chopped onion and sauté for a few minutes until they begin to soften.
- Add ground beef and break up as you gently cook it. Stir in the chopped green peppers and jalapeño peppers. Continue cooking until no pink remains in the meat, but it is not crispy.
- Add tomato sauce, tomato paste, broth, and about 8 ounces of water. Add all spices and stir together. (If you DO want to add beans, this is where you would add one drained can of beans).
- Cook over low to medium heat, at a gentle simmer for about an hour. If the chili still seems too watery, cook uncovered for another 10 to 15 minutes. Let rest for about half an hour before serving.
What To Serve With Chili
This dish is definitely hearty enough to enjoy all on its own, though I love to add a few fixins’ to my bowl! Try serving this no bean chili with:
Prep Notes
- Yield – This recipe makes enough to feed a family of four, especially if serving with bread and other accompaniments. It is easily doubled if you are serving more people.
- Ground Beef – I buy grass-fed and I cook it right into the dish without draining it. I like the one-pound square packages, like the one in the ingredients photo (they are easy to break up and taste smoother in the chili). If you prefer less fat, you can instead cook your ground beef In a separate pan and drain, then add to the onions and continue with the recipe.
- Beans – Yes, this is a no bean chili recipe- since I don’t love beans in my chili, I left them out. But if you are a fan, feel free to add a drained can of your favorite beans.
- Seasoning – I am a huge fan of Penzey’s Spices Chili Powder and Italian Herb Mix. I’m not that picky about the other seasonings in my pantry but those two are hands-down my favorite and I never substitute. However, if you don’t have those available, it is totally fine use what you can get your hands on because there are other great brands. I do want to note that the Italian Herb Mix I use does NOT contain salt. If yours does, you’ll want to reduce the added salt amount.
- Tomato Paste – One of the secrets to the taste of this dish is the tomato products I use. I love Glen Muir tomato products (not sponsored, I just love the flavor!) I believe they bring so much flavor and taste to the recipe themselves. Since tomato paste comes in 8-ounce cans and this recipe only calls for 4 ounces, you can freeze the rest. Place a piece of foil on something flat that can go in the freezer for a bit. Divide your leftover tomato paste into four blobs on the foil and stick in the freezer for about an hour. Fold up the foil and place in freezer bag and return to the freezer. So many recipes call for small amounts of tomato paste and this is the perfect way to always have some on hand.
- Jalapeño Pepper – I love just a little heat in my chili, but not too much. I find fresh jalapeños are perfect to do this. Here’s the trick. Remove the seeds and ribs and just use the smooth green part. Wear gloves if you don’t want any of the heat on your hands. If you cut it up bare-handed, be sure and wash your hands immediately. If you want more heat, use more jalapeño, or add more of the hot parts.
- Storage – Keep leftovers in an airtight container in the fridge for up to 4-5 days.
More Soup & Stew Recipes:
- Ham and Bean Soup
- Old Fashioned Chicken & Dumplings
- Potato Corn Chowder with Bacon
- Granny’s Vegetable Beef Soup
- Stovetop Beef Stew
- Split Pea & Ham Soup
No Bean Chili Recipe (Printable Recipe Card)
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No Bean Chili Recipe
Equipment
- Large heavy bottom pot
Ingredients
- 2 TB olive oil or avocado oil
- 1/2 cup chopped white or sweet onion
- 1 pound ground beef
- 1/2 green bell pepper chopped
- 1/2 jalapeño pepper chopped
- 1 1/2 TB chili powder
- 1 TB Dried Italian herb mix
- 1 tsp salt
- 1/2 tsp black pepper ground or fresh cracked
- 16 ounces tomato sauce
- 4 ounces tomato paste
- 1 cup beef broth or beef bone broth
- 1 cup water or only 1/2 cup for thicker chili
Instructions
- Heat olive oil in a thick bottomed pan over low to medium heat.
- Add chopped onion and sauté for a few minutes.
- Add ground beef and break up as you gently cook it.
- Stir in the chopped green bell peppers and jalapeño peppers.
- Add all spices and stir together. Continue cooking until meat is cooked through, but not crispy.
- Add tomato sauce, tomato paste, broth, and about 8 ounces of water. (If you DO want to add beans, this is a great place to add a drained can of them)
- Cook over low to medium heat, at a gentle simmer for about an hour.
- If the chili is too watery, cook uncovered for another 10 to 15 minutes.
- Let rest for about half an hour.
Notes
- Yield - This recipe makes enough to feed a family of four, especially if serving with bread and other accompaniments. It is easily doubled if you are serving more people.
- Ground Beef - I buy grass-fed and I cook it right into the dish without draining it. I like the one-pound square packages, like the one in the ingredients photo (they are easy to break up and taste smoother in the chili). If you prefer less fat, you can instead cook your ground beef In a separate pan and drain, then add to the onions and continue with the recipe.
- Beans - Yes, this is a no bean chili recipe- since I don’t love beans in my chili, I left them out. But if you are a fan, feel free to add a drained can of your favorite beans.
- Seasoning - I am a huge fan of Penzey’s Spices Chili Powder and Italian Herb Mix. I’m not that picky about the other seasonings in my pantry but those two are hands-down my favorite and I never substitute. However, if you don’t have those available, it is totally fine use what you can get your hands on because there are other great brands. I do want to note that the Italian Herb Mix I use does NOT contain salt. If yours does, you’ll want to reduce the added salt amount.
- Tomato Paste - One of the secrets to the taste of this dish is the tomato products I use. I love Glen Muir tomato products (not sponsored, I just love the flavor!) I believe they bring so much flavor and taste to the recipe themselves. Since tomato paste comes in 8-ounce cans and this recipe only calls for 4 ounces, you can freeze the rest. Place a piece of foil on something flat that can go in the freezer for a bit. Divide your leftover tomato paste into four blobs on the foil and stick in the freezer for about an hour. Fold up the foil and place in freezer bag and return to the freezer. So many recipes call for small amounts of tomato paste and this is the perfect way to always have some on hand.
- Jalapeño Pepper - I love just a little heat in my chili, but not too much. I find fresh jalapeños are perfect to do this. Here’s the trick. Remove the seeds and ribs and just use the smooth green part. Wear gloves if you don’t want any of the heat on your hands. If you cut it up bare-handed, be sure and wash your hands immediately. If you want more heat, use more jalapeño, or add more of the hot parts.
- Storage - Keep leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
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