Whether you’re avoiding beans or just don’t have them on hand, chili can still be delicious! This chili recipe without beans will satisfy every hungry belly at your table.
Why This Recipe Works
If you’re a long-time reader, you may know that my famous classic chili recipe is a top 3 most popular dinner on this blog. I have a handful of other versions I make with unique spins, but that one is a favorite. It is ridiculously, perfectly perfect.
A while back I had the thought that certain people might be seeking a beanless chili recipe, so here I am to deliver. I derived it from my favorite version, but made some tweaks that make it just perfect.
This chili recipe without beans is a great option if you cannot or do not want to consume the protein-packed food or if you simply don’t have them on hand. You’re going to love this one. It will quickly become a family favorite and can also feed a large crowd!
Delicious Dinners
Recipe Ingredients
Ground beef – To keep this delicious chili on the leaner side, use ground turkey, chicken instead or lean ground beef. To add a delicious flavor, replace 1 pound of ground beef with 1 pound of ground sausage.
Jalapeno peppers – Although the end result is not “spicy,” omit the jalapenos to ensure a totally mild soup.
Tomato juice – For a thicker chili, use half the amount of tomato juice called for in the recipe.
Tomato sauce and tomato paste – These two ingredients can be used interchangeably. 6 oz paste = 15 oz sauce.
Favorite toppings – Shredded cheddar cheese, sour cream, sliced green onions, crushed saltine crackers.
How to Make Chili Without Beans
Step 1
In a large skillet or large Dutch oven, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess fat from skillet, but do not clean.
Add the olive oil to the skillet. Add the onion, 4 cloves garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, Italian seasoning, salt and pepper. Stir until combined.
Step 2
If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce and tomato paste to either the skillet or slow cooker, depending on which you are using.
On the stove top, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In slow cooker, cook on low heat for 7 to 8 hours. Serve warm with cheese and sour cream.
Recipe Notes
- Serve warm with cheese and sour cream! Other great topping options include sliced green onions or crushed crackers.
- For a spicy chili, add extra jalapenos, green chiles, hot sauce and/or a pinch of cayenne pepper.
- To thicken, replace the diced tomatoes with crushed tomatoes and reduce the amount of tomato juice by half.
- Make a double batch and freeze some for later. This mixture freezes extremely well.
- Looking for a thinner consistency? Add extra tomato juice, beef broth, beef stock, chicken broth or water 1 cup at a time until desired consistency is reached.
- If you’d like to add texture, throw some chopped green bell pepper or red bell pepper in with the onion mixture.
- One of the best things about this delicious meal is that it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 5 days.
- Looking for a flavor boost? Add a bay leaf or two, an extra garlic clove, oregano or top with bacon crumbles.
More Chili Recipes
Chili Dinner Ideas – Recipes and Sides!
Click over for chili dinner recipe ideas with a variety of recipes and side dish recommendations, as well. Or use this post as your guide for dinner ideas using leftover chili so nothing goes to waste.
FAQ About Chili
If you prefer thick chili, it is easy enough to transform any version to fit your liking. Decrease the amount of tomatoes (juice and diced) used by half (or more) and simmer for 30 additional minutes.
The ingredients in chili that typically make it spicy are chili powder, peppers and pepper (or cayenne pepper). To decrease the amount of heat in the recipe, reduce the amount of chili powder used and omit peppers (aside from bell peppers, which are very mild) and cayenne or black pepper.
A bowl of chili is the perfect template for delicious toppings! Consider any or all of the following: shredded cheddar cheese, sour cream, sliced green onions or oyster or saltine crackers.
Serve chili warm with a bit of shredded cheddar cheese and a dollop of sour cream. A few good options to serve alongside it include chopped salad, dinner rolls and cornbread.
Chili lasts up to 5 days in the fridge after it has been cooked and cooled. Beyond this timeframe, chili will keep in the freezer for up to 6 months. Store in an airtight container or double-bagged freezer bags.
What To Do With Chili Leftovers
If you have leftovers (and it’s very possible that you will because this makes a large batch), please check out these delicious recipes to help use them up:
How To Make Hot Dog Chili Sauce
Don’t use any old chili recipe to pile on top of hot dogs. This delicious recipe details how to make hot dog chili sauce so the consistency is just right!
Mac and Cheese Recipes for Thanksgiving – 13 Delicious Ideas!
Mac and cheese is a Thanksgiving staple! Read on for some scrumptious mac and cheese recipes for Thanksgiving that you can make this year! You’ll find a ton of options to choose from in this roundup.
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Chili Recipe Without Beans
Equipment
- Slow Cooker
Ingredients
- 2 lbs ground beef
- 1/4 cup olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1/4 cup Italian parsley chopped
- 2 jalapeno peppers (optional), finely chopped
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 4 cups tomato juice
- 29 oz diced tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
Instructions
- In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
- Add the olive oil to the skillet. Add the onion, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, Italian seasoning, salt and pepper. Stir until combined.
- If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce and tomato paste to either the skillet or slow cooker, depending on which you are using.
- On the stove top, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In slow cooker, cook on low heat for 7 to 8 hours. Serve warm with cheese and sour cream.
Notes
- Serve warm with cheese and sour cream! Other great topping options include sliced green onions or crushed crackers.
- For a spicy chili, add extra jalapenos, green chiles, hot sauce and/or a pinch of cayenne pepper.
- To thicken, replace the diced tomatoes with crushed tomatoes and reduce the amount of tomato juice by half.
- Make a double batch and freeze some for later. This mixture freezes extremely well.
- Looking for a thinner consistency? Add extra tomato juice, beef broth, beef stock, chicken broth or water 1 cup at a time until desired consistency is reached.
- If you’d like to add texture, throw some chopped green bell pepper or red bell pepper in with the onion mixture.
- One of the best things about this delicious meal is that it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 5 days.
- Looking for a flavor boost? Add a bay leaf or two, an extra garlic clove, oregano or top with bacon crumbles.
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