What can I use in chili instead of beans?

For no bean chili, we like to make up the bulk with lots of meat and extra veggies. You can also add gluten-free noodles! We kept the recipe fairly low-carb, but if you want more carbohydrates, sweet potatoes make a great addition, too!

Why do Texans say no beans in chili?

Texas chili is actually an abbreviation for chili con carne, which translates to peppers with meat. Therefore, there are no beans! Texas is believed to have been the birthplace of chili con carne , a dish meant to be enjoyed more like a stew than a traditional chili.

How long should I cook a beanless chili recipe?

For this recipe, we’ve found that once all the ingredients are added, about 25 minutes of cooking time should do the trick!

Can I make this recipe in the slow cooker?

We haven't tested it, but it should work! You'll just want to brown the meat and cook the onion first. Then, add everything to the slow cooker, and simmer on low.

No Bean Chili Recipe (Quick + Easy)

Description

No Bean Chili is a thick, chunky beanless chili recipe loaded with meat, veggies, and flavor! Made on the stovetop in under an hour, it’s a warm, comforting meal that tastes even better the next day.

Ingredients

Units Scale

2 teaspoons light olive oil (adding oil is optional, but recommended for better browning)
1 lb lean ground beef or turkey
1 small onion, diced (about 1 cup)
2 tablespoons dried oregano
1 teaspoon kosher salt
1 to 2 teaspoons ground cumin
2 stalks celery, diced (about 1 cup)
1 large bell pepper, diced
1 jalapeno pepper, deseeded and diced
2 teaspoon minced garlic (1 to 2 cloves)
4.5 ounce can chopped green chile peppers, drained (about 1/3 cup chopped if buying canned whole peppers)
1 (28 ounce) can crushed tomatoes
2 Tablespoons tomato paste (for thicker chili)
2 Tablespoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika (can omit, but highly recommended if using leaner meat like ground turkey)
1 bay leaf
Optional Garnishes: lime wedges, chopped fresh cilantro, avocado slices and/or shredded cheese

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Instructions

In a large pot, heat the olive oil over medium heat. Add the ground meat and brown for 4 to 5 minutes or until the meat is cooked. With a slotted spoon, remove the ground meat from the pot, and place in a bowl. (There should be a small amount of oil/grease left in the pot to cook vegetables, if not, add 1 Tablespoon light olive oil.)
Add the onion to the pot and season with oregano, salt, and cumin. Cook, stirring often, about 1 to 2 minutes or until tender and fragrant.
Mix the celery, green bell peppers, jalapeños, and garlic in with the onion and seasoning. Add the drained green chile peppers and cooked ground meat and cook over medium to medium-low heat for 4 to 5 minutes.
Stir in canned tomatoes, tomato paste, chili powder, black pepper and optional paprika.
Bring the pot to a quick boil to thicken sauces, then reduce heat to low. Add the bay leaf then cover the pot and simmer for 25 minutes.
When done cooking, remove the bay leaf. Taste and adjust seasoning, if desired.
Serve with optional garnishes. Store cooked and cooled chili in the fridge for up to 4 days.

Notes

Substitute Tips – If using ground turkey or ground chicken, use a higher fat 85/15 or a ground dark meat for a more flavorful taste. Vegetarian option – Brown tempeh instead of meat or use or vegan taco meat in place of meat and add to pot at the end before simmering.

Storage Tips – Store cooked and cooled chili in an airtight container in the freezer for up to 6 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: dinner
Method: stove top
Cuisine: American

Nutrition

Serving Size:
Calories: 242
Sugar: 5.7 g
Sodium: 551.3 mg
Fat: 12.8 g
Saturated Fat: 4.1 g
Carbohydrates: 12.3 g
Fiber: 4.3 g
Protein: 20.6 g
Cholesterol: 58.8 mg