If you’ve ever found yourself craving chili but secretly wishing you could skip the beans (because hello, picky eaters and sensitive tummies), this No Bean Chili is exactly what you need. I’ve been making this recipe for decades, and it has never failed to win over my family. It’s hearty, protein-packed, and has that rich, slow-simmered flavor that makes your whole kitchen smell like cozy comfort food heaven.
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Why You’ll Love This No Bean Chili
- Packed with 28 grams of protein per serving—yes, you read that right!
- Ideal for those who prefer chili without beans (or have family members who, like mine, pick them out one by one).
- Budget-friendly, made with pantry staples you likely already have.
- Freezer-friendly for those “I don’t feel like cooking tonight” days.
I still remember the first time I made this for my kids—it was during one of those crazy Texas fall days when the temperature dropped 30 degrees overnight. I had nothing but ground beef, tomato juice, and spices in the kitchen, so this chili became dinner. The kids devoured it, and it quickly became my go-to for game days, potlucks, and cozy family nights.
What Does No Bean Chili Taste Like?
Think of it as a chili that leans on rich tomato flavor, smoky spices, and savory beef rather than beans for bulk. The tomato juice and paste give it a slightly sweet tang, while cumin and chili powder bring warmth. A little kick from red pepper flakes and cayenne keeps things interesting (but don’t worry—you can tone it down if spice isn’t your thing).
Ingredients You’ll Need for No Bean Chili
When it comes to making a big, cozy pot of No Bean Chili, the magic really lies in keeping things simple yet flavorful. Every ingredient has a job to do, and when they come together, you end up with a rich, hearty chili that doesn’t miss the beans one bit. Here’s what you’ll need:
- Lean ground beef (2 pounds): This is the heart of your chili. I like using lean beef so the flavor shines without too much grease. You can swap for ground turkey or even ground chicken if you want to lighten things up. If you prefer beef-based recipes, you might also love my Beef and Barley Soup for another protein-packed dinner.
- Onion (1 medium, chopped): The onion gives the chili a savory backbone. You’ll want to chop it finely (or pulse in a food processor) so it melts into the sauce as it simmers.
- Bell pepper (1 medium, chopped): A touch of sweetness and freshness that balances the bold spices. I usually go with green bell pepper, but red or yellow work if that’s what you have on hand.
- Tomato juice (46 ounces): This is what makes the chili rich and slightly tangy. Tomato juice creates a smooth, velvety base that clings beautifully to the beef.
- Tomato paste (12 ounces): Think of this as your flavor booster. Tomato paste adds depth and thickness to the chili, making each spoonful hearty and satisfying.
- Water (1 cup): Just enough to loosen the sauce so it can simmer gently for a couple of hours.
- Chili powder (1 Tablespoon): The star seasoning! It delivers warmth and earthy chili flavor without being overwhelming.
- Cumin (1 ½ teaspoons): Smoky and slightly nutty, cumin is what gives this dish its signature Tex-Mex vibe.
- Black pepper (1 teaspoon): A kitchen staple that adds subtle heat and balances the sweetness of the tomatoes.
- Red pepper flakes (1 teaspoon): Optional, but they add a lovely little kick. If your family prefers a mild chili, feel free to reduce or skip them.
- White sugar (½ teaspoon): Just a pinch! Sugar cuts through the acidity of the tomatoes, leaving the chili perfectly balanced.
- Oregano (½ teaspoon): Dried oregano adds a herbaceous note that rounds out the chili.
- Cayenne pepper (¼ teaspoon): For a final touch of heat. This is optional too, but I love that extra little spark.
Each ingredient builds on the next, creating a chili that’s bold, beefy, and deeply comforting. And the best part? It’s flexible—so if you’re missing one spice or want to adjust the heat level, you absolutely can.
How to Make No Bean Chili
Making No Bean Chili is a bit like letting your kitchen give you a warm hug—it’s simple, cozy, and oh-so-satisfying. Don’t worry, even if you’ve never made chili without beans before, I’ll walk you through it step by step. Grab your biggest pot and let’s get cooking!
Step 1: Brown the Beef
Start with 2 pounds of lean ground beef in a large, heavy-bottomed skillet or Dutch oven. Cook over medium heat, stirring occasionally, until the beef is no longer pink. This step should take about 8–10 minutes.
👉 Tip: Use a wooden spoon to break the beef into small crumbles. This helps the chili have that perfect chunky texture without big clumps of meat. Once browned, drain off any excess fat so your chili stays rich but not greasy.
Step 2: Chop and Add the Veggies
Next, grab 1 medium onion and 1 bell pepper. You can dice them finely with a knife or toss them into a food processor for quick chopping. Add the onion and bell pepper straight into the skillet with the beef.
Cook for 2–3 minutes until softened. This step builds a flavor foundation—think of it as laying down the savory “floor” that all your spices and tomatoes will dance on.
Step 3: Pour in the Tomato Base
Now it’s time to give your chili its soul. Stir in:
- 46 ounces tomato juice
- 1 cup water
- 12 ounces tomato paste
The tomato juice creates that comforting chili “broth,” while the paste adds richness and thickness. You’ll notice the kitchen starting to smell heavenly at this point.
Step 4: Season Like a Pro
This is where the magic of No Bean Chili really comes alive. Sprinkle in:
- 1 Tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional if you don’t like spice)
- ½ teaspoon white sugar
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
Stir everything together until the spices are evenly distributed. Don’t skip the sugar—it’s a tiny amount, but it balances the acidity of the tomatoes perfectly.
Step 5: Bring to a Boil, Then Simmer Low and Slow
Turn up the heat just until your chili starts bubbling. Once it’s at a gentle boil, reduce the heat to low. Cover loosely and let it simmer for 2 hours, stirring every so often to keep things from sticking.
This long simmer is where all the flavors marry together. Trust me, the patience pays off. It’s the same technique I use in my Cowboy Soup Recipe—low and slow always gives you the richest, most comforting results.
Step 6: Taste and Adjust
After a couple of hours, give your No Bean Chili a taste. Want more heat? Add another pinch of cayenne. Need a little more depth? Toss in an extra dash of cumin. Cooking is personal, so don’t be afraid to tweak the seasoning to make it your own.
Step 7: Serve with Your Favorite Toppings
Scoop generous bowls of chili and serve hot. Classic toppings include shredded cheddar, a dollop of sour cream, sliced green onions, or even crushed tortilla chips for a crunchy twist. If you’re a cornbread fan, crumble a piece right on top—it’s heavenly!
Tips and Tricks for Perfect No Bean Chili
- Let it simmer: The longer it simmers, the deeper the flavor.
- Make it smoky: Grill the beef before adding it to the skillet for a rich, smoky taste.
- Adjust the heat: More cayenne = spicier kick. Less red pepper flakes = family-friendly mild.
- Freezer hack: Portion into freezer bags and freeze flat for easy reheating.
- Topping idea: My husband swears by crumbling cornbread right on top—try it, you won’t regret it.
Storage for No Bean Chili
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 1 month. Thaw overnight and reheat on the stove.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Just keep in mind it may not be as rich, but still delicious.
What can I serve with No Bean Chili?
Cornbread, garlic bread, or even a side salad make perfect pairings.
Can I make this in a slow cooker?
Yes—brown the meat and sauté veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
Conclusion
This No Bean Chili has become one of my family’s most requested recipes for good reason—it’s hearty, flavorful, and so simple to make. Whether you’re serving it at a tailgate, family dinner, or freezing a batch for later, this bean-free version will keep everyone coming back for seconds.
If you loved this, you’ll also enjoy my cozy soups like Cowboy Soup Recipe or Beef and Barley Soup.
So grab your pot and let this chili bring warmth (and happy bellies) to your table tonight!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
No Bean Chili Recipe: Hearty, Easy, and Family-Approved
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty No Bean Chili is a rich, meaty dish perfect for chili lovers who prefer their bowls without beans. Packed with lean ground beef, tomatoes, and a flavorful blend of spices, it’s slow-simmered to perfection.
Ingredients
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 46 ounces tomato juice
- 12 ounces tomato paste
- 1 cup water
- 1 Tablespoon chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (omit if you don’t like spicy chili)
- 1/2 teaspoon white sugar
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
Instructions
1. Brown the 2 pounds of lean ground beef in a deep skillet over medium heat. Drain excess fat once the meat is cooked.
2. Chop 1 medium bell pepper and 1 medium onion using a food processor or by hand.
3. Add the chopped onion and bell pepper to the skillet and cook with the meat for 2 minutes, or until softened.
4. Add the tomato juice, tomato paste, water, chili powder, cumin, black pepper, red pepper flakes, sugar, oregano, and cayenne pepper to the skillet. Stir until well combined.
5. Increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for two hours, stirring occasionally.
6. Scoop into bowls and serve with your favorite toppings.
Notes
1 cup serving contains 28 grams of protein.
Omit or reduce red pepper flakes for a milder chili.
Allow chili to simmer slowly to develop a richer flavor.
For smoky flavor, grill beef before adding to skillet.
Store in fridge up to 4 days or freeze for up to 1 month after cooling completely.
