No Bean Chili
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Homemade chili is a beloved classic that is pretty much perfect for any season. It is so versatile and can be served in so many different ways. This No Bean Chili can be made on the stovetop and crockpot. If you are also short on time, chili is the perfect meal prep option. Make a big batch on Sunday and use it throughout the week for different meals. If you are a fan of this recipe, be sure to check out my other favorites such as Chicken Zoodle Soup or my Loaded Baked Potato Soup.
Ingredient Notes
- Ground Beef: If you want more flavor use 85/15 ground beef, however, if you want less fat use 90/10 ground beef. You can also use ground turkey in place of beef.
- Tomato Sauce:
- Diced Tomatoes: I prefer using petite diced tomatoes.
- Tomato Paste:
- Spices: Chili powder, cumin, salt, pepper, onion powder, garlic powder, cayenne pepper/red pepper flakes (optional),
- Garlic Cloves: You can mince fresh garlic cloves or use minced garlic from a jar.
- Olive Oil: You can also use avocado oil or regular butter if preferred.
- Beef Broth: You can also use beef bone broth.
Step by Step
- Heat a 5- or 6-quart Dutch oven or large pot over medium-high. Add the olive oil, onion, and minced garlic and cook until translucent, 2 minutes. Add the beef and cook until brown, 5-6 minutes.
- Add the broth, canned diced tomatoes (with liquid), tomato paste, tomato sauce, and taco seasoning.
- Bring to a boil, then reduce the heat and simmer for 30-60 minutes. The longer it simmers the better the flavor.
- Divide among bowls and enjoy!
Chili Topping Ideas
Dairy-Free or Regular Cheese: Feel free to use whatever shredded cheese you like. I prefer dairy-free cheddar.
Green Onions or Chives: Either of these will serve as a perfect garnish.
Tortilla Chips or Fritos: These will add a perfect crunch to the soup.
Jalapenos: If you want to add a little heat add some freshly sliced jalapenos.
Leftover Meal Ideas
Stuffed Baked Potatoes: Stuff either regular or sweet potatoes with leftover chili and top with jalapenos, cheese, and sour cream.
Taco Salads: Grab a bag of lettuce and build a salad using your favorite veggies, crushed chips, and chili to top. Drizzles with homemade ranch dressing.
Nachos: Heat leftover chili and add over tortilla chips along with your favorite toppings.
Yes! Store in an airtight, freezer-safe container for up to 3 months in the freezer. Thaw overnight in the fridge before reheating in the microwave or stovetop.
You can add a can of beans. However, you may need to add a little extra beef broth if it becomes too thick.
For sure. I have cayenne pepper and red pepper flakes in the ingredients. However, if you want a little extra heat, add a couple of tablespoons of your favorite hot sauce.
Want More Healthy Soup Recipes?
- Creamy White Chicken Chili
- Creamy Chicken Fajita Soup
- Loaded Baked Potato Soup
- Hearty Hamburger Soup
- Jalapeno Popper Soup
No Bean Chili
This No Bean Chili is cozy and filled with so much savory flavor. It’s loaded with juicy ground beef, diced tomatoes, tomato sauce, onion, and the most delicious homemade chili seasoning. Make it in the crockpot, stovetop, or Instant Pot.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Chili
- 2 pounds ground beef
- 3 14.5 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 3 tbsp tomato paste
- 1 cup beef broth
- l tablespoon light olive oil
- 3 cloves garlic (minced)
- 1 large sweet onion, chopped
- OPTIONAL: 2 tablespoons Frank’s Hot Sauce
- Garnish with parsley, green onions, cheese, and sour cream (sub dairy-free if needed)
Chili Seasoning
- 2 tbsp chili powder
- 2 teaspoon cumin
- 1 tsp crushed red pepper flakes (optional)
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/4 teaspoon coarse salt
- 1/2 tsp ground black pepper
Instructions
Stovetop:
- Heat a 5- or 6-quart Dutch oven or large pot over medium-high. Add the olive oil, onion and minced garlic and cook until translucent, 2 minutes. Add the beef and cook until brown, 5-6 minutes. Strain the beef to remove any excess grease.
- Add the broth, canned diced tomatoes (with liquid), tomato paste, tomato sauce, and taco seasoning.
- Bring to a boil, then reduce the heat and simmer for 30-60 minutes. The longer it simmers the better the flavor.
- Taste and add any additional salt and pepper to taste. Divide among bowls and enjoy!
Crockpot:
- Heat the olive oil in a large skillet over medium-high. Add the tablespoon of olive oil with the garlic and onion. Cook 1-2 minutes. Next, add the ground beef and cook for 5-6 minutes.
- Transfer to the slow cooker and add the broth, canned diced tomatoes (with liquid), tomato paste, tomato sauce, and taco seasoning.
- Cover and cook on LOW for 6 to 8 hours or high for 2-3 hours.
- Divide among bowls and enjoy!
Instant Pot
- Turn on the Instant Pot and set it to sauté and allow time to heat up
- Add olive oil and place the minced garlic, onions, and ground beef, around 3-4 minutes
- Turn the settings on the instant pot to high pressure. Once this setting is on, add the rest of the ingredients for the chili.
- Lock the lid making sure the top vent is sealed. Cook on high pressure for 10 minutes. Once the cook time is over,do a quick release to remove the pressure.
- Stir together with a wooden spoon and divide among bowls and enjoy!
Notes
Spicy: If you are not a spicy fan, I would recommend omitting the red pepper flakes, cayenne and hot sauce. However, if you want even more spice, add 2 tablespoons of your favorite hot sauce.
Make Ahead: This recipe is perfect for meal prep or to make ahead. Make it 2-3 days in advance and simply heat it before serving. If you need a little more thickness, add a tablespoon of tomato paste.
Consistency: If you like your chili to have a more soupy consistency, add a little more beef broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Dish
- Cuisine: Soup
- Diet: Gluten Free
Do you drain your tomatoes? Also when does the broth and water go in
I make this chili EVERY WEEK during the cooler months! So yummy! I eat it for lunch almost every day (plus 2 hard boiled eggs – not eaten together!). Thanks for sharing such amazing meals!
This is the ONLY CHILI I make! It is delicious! I have never mad it with bison, only grass fed beef from Aldi’s – but it is the B-O-M-B! I make it in my insta pot and have 7 lunches! To get a little more veggies in, I add a bag of frozen cauliflower. It is the BEST! Ashley’s recipes are the BEST
This was amazing and it was wonderful on a cold raining day.
So happy to hear you enjoyed it. Thank you