No Bean Chili (Dairy-Free & Spicy Version)
Published Oct 04, 2022 Updated Nov 02, 2024
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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.
What Makes This Recipe Great
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 Beef Tortellini Soup or my Low Carb Creamy Taco 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 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!
Mac’s Pro Tip
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.
FAQs
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.
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No Bean Chili
Ingredients
Chili
- 2 pounds ground beef
- 3 14.5 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 3 tablespoons tomato paste
- 1 1/4 cup beef broth
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 large sweet onion chopped
Chili Seasoning
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons coarse salt (more or less to taste)
- 1/2 teaspoon ground black pepper
Spicy Version (Add to regular chili recipe above)
- 1/4-1/3 cup chopped pickled jalapenos
- 3 tablespoons Franks Hot Sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
Garnish
- parsley
- chopped green onions
- shredded regular or dairy-free cheese
- chopped jalapenos (for spicy version)
- dairy-free sour cream or Greek yogurt if not dairy-free
Instructions
Stovetop:
- In a 5- or 6-quart Dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, minced garlic, and chopped jalapeños (if making a spicy version). Sauté for about 2 minutes, or until the onion is translucent. Add the ground beef, breaking it up with a spoon. Cook for 5–6 minutes, until browned. Drain off any excess grease from the beef.
- Stir in the tomato paste and seasonings, mixing well to coat the beef evenly. Pour in the broth, canned diced tomatoes (with liquid), and tomato sauce. For a spicy version, add hot sauce at this step. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30–60 minutes, stirring occasionally. The longer it simmers, the deeper the flavor will be.
- Taste and add additional salt and pepper if needed. Divide among bowls and garnish with your favorite toppings. Enjoy!
Crockpot:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, and minced garlic, and chopped jalapeños (if making a spicy version). Sauté for 1–2 minutes until fragrant. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 5–6 minutes, until browned.
- Transfer the cooked beef mixture to the slow cooker. Add the broth, canned diced tomatoes (with liquid), tomato paste, tomato sauce, and seasonings to the slow cooker. For a spicy version, add hot sauce at this step.
- Cover and cook on LOW for 6 to 8 hours or high for 2-3 hours.
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,jalapenos for spicy version 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing! I grew up eating beans in chili and still love it that way. But, this is a great variation to that. And its be honest, sometimes beans do not sit will with everyone, me included. I made the spicy version and will definitely make it again. Thank you Ashley for sharing your recipes with us!
We are hardcore chili lovers and have a recipe we have used and loved for years. My daughter can’t have beans so I decided to try this one instead of just leave beans out of our recipe. Everyone loved it. It’s balanced and we didn’t miss the beans or feel like we were eating meat sauce! Making it again today!
I’m so happy to hear y’all loved it! Thank you so much for sharing!