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.
Servings: 6 servings
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
Spicy: If you are not a spicy fan, I 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 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 more beef broth.
Nutrition
Serving: 1g | Calories: 269kcal | Carbohydrates: 8g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1078mg | Potassium: 772mg | Fiber: 2g | Sugar: 4g | Vitamin A: 959IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 5mg