18 Quick Easy No Bean Chili Recipes Spicy

Hungry for a hearty meal that’s both quick to make and packed with flavor? Look no further! Our roundup of 18 Quick & Easy No Bean Chili Recipes is here to spice up your dinner routine. Perfect for those chilly evenings or when you’re craving something bold and comforting, these recipes promise maximum taste with minimal fuss. Dive in and discover your next favorite chili!

Classic No Bean Beef Chili

Amidst the crisp embrace of autumn evenings, a steaming bowl of Classic No Bean Beef Chili emerges as the epitome of comfort, its rich flavors and hearty texture offering solace and warmth. This dish, a testament to the simplicity of ingredients harmonizing into something profoundly satisfying, is a staple for gatherings or a quiet night in.

Ingredients

• 2 lbs grass-fed ground beef, 80/20 blend
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 3 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 28-oz can crushed San Marzano tomatoes
• 2 cups beef bone broth
• 1 tbsp apple cider vinegar
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Incorporate the minced garlic, stirring constantly for 30 seconds until fragrant, being careful not to burn.
4. Increase the heat to medium-high and add the grass-fed ground beef, breaking it apart with a wooden spoon. Cook until evenly browned, about 7 minutes.
5. Reduce the heat to medium and stir in the ancho chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, coating the beef and onions evenly. Toast the spices for 1 minute to unlock their flavors.
6. Pour in the crushed San Marzano tomatoes and beef bone broth, stirring to combine. Bring the mixture to a gentle simmer.
7. Add the apple cider vinegar, then season with sea salt and freshly ground black pepper to taste. Simmer uncovered for 45 minutes, stirring occasionally, until the chili thickens to your desired consistency.
8. For a deeper flavor, let the chili rest off the heat for 10 minutes before serving.

Zesty and robust, this chili boasts a velvety texture with layers of smoky, spicy, and slightly sweet notes. Serve it topped with a dollop of crème fraîche and a sprinkle of fresh cilantro for a contrast of coolness and brightness, or alongside a slice of cornbread for a comforting meal.

Spicy Turkey No Bean Chili

Venturing into the realm of hearty, spice-laden dishes, this Spicy Turkey No Bean Chili stands as a testament to the art of balancing heat with depth. Crafted for those who cherish a robust flavor profile, it promises a culinary journey that’s both invigorating and satisfying.

Ingredients

• 1.5 lbs ground turkey, preferably dark meat for richness
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper, adjust for heat preference
• 1 cup chicken stock, low-sodium
• 1 14.5-oz can fire-roasted diced tomatoes
• 1 tbsp apple cider vinegar
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Incorporate the minced garlic, stirring constantly for 30 seconds to release its aroma without burning.
4. Introduce the ground turkey to the pot, breaking it apart with a wooden spoon, and cook until no pink remains, about 6 minutes.
5. Stir in the tomato paste, ground cumin, smoked paprika, and cayenne pepper, coating the turkey evenly, and cook for 2 minutes to toast the spices.
6. Pour in the chicken stock and fire-roasted diced tomatoes, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let the chili simmer for 25 minutes, allowing the flavors to meld.
8. Finish with apple cider vinegar, stirring well, and season with salt to achieve a balanced flavor profile.

Delightfully rich and complex, this chili boasts a velvety texture with a kick that lingers pleasantly. Serve it garnished with avocado slices or a dollop of sour cream to complement its fiery nature.

Slow Cooker No Bean Chili

On a brisk evening, nothing comforts the soul quite like a hearty bowl of Slow Cooker No Bean Chili, a dish that marries simplicity with depth of flavor, perfect for gathering around the table with loved ones.

Ingredients

• 2 lbs grass-fed ground beef
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1 cup organic beef broth
• 1 can (28 oz) crushed San Marzano tomatoes
• 3 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper

Instructions

1. In a large skillet over medium-high heat, warm the extra-virgin olive oil until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the skillet, cooking for 1 minute until fragrant, ensuring it does not brown.
4. Increase the heat to high and add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 7 minutes.
5. Transfer the beef mixture to a slow cooker, then pour in the organic beef broth and crushed San Marzano tomatoes, stirring to combine.
6. Season the mixture with ancho chili powder, ground cumin, smoked paprika, sea salt, freshly ground black pepper, and cayenne pepper, stirring well to ensure even distribution of spices.
7. Cover and cook on low for 6 hours, allowing the flavors to meld beautifully. Tip: For a thicker consistency, remove the lid during the last 30 minutes of cooking.
8. Before serving, taste and adjust seasoning if necessary. Tip: A splash of apple cider vinegar can brighten the flavors if the chili tastes too heavy.
9. Ladle the chili into bowls and serve hot. Tip: Garnish with fresh cilantro and a dollop of sour cream for added freshness and creaminess.

Exquisitely rich and velvety, this chili boasts a robust flavor profile with a gentle heat that lingers pleasantly. Serve it alongside a slice of crusty artisan bread for dipping, or over a bed of steamed quinoa for a wholesome twist.

Vegetarian No Bean Chili with Lentils

Just when you thought chili couldn’t get any heartier, this Vegetarian No Bean Chili with Lentils comes along to redefine comfort food. Crafted with a symphony of spices and textures, it’s a dish that promises to warm the soul without weighing you down.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 cup green lentils, rinsed and drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, sliced, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until fragrant.
4. Incorporate the rinsed green lentils, chili powder, ground cumin, smoked paprika, ground coriander, and cayenne pepper, toasting the spices for 1 minute to unlock their flavors.
5. Pour in the crushed tomatoes and vegetable broth, stirring to combine all ingredients thoroughly.
6. Season with sea salt and freshly ground black pepper, then bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender but not mushy.
8. Stir in the chopped fresh cilantro just before serving.
9. Ladle the chili into bowls and garnish with sliced avocado for a creamy contrast.

Rich in texture and bursting with depth, this chili boasts a velvety consistency that clings to the spoon, while the lentils provide a satisfying bite. Serve it alongside a crisp, green salad or over a bed of quinoa for an extra protein boost.

Keto-Friendly No Bean Chili

Zesty and robust, this Keto-Friendly No Bean Chili redefines comfort food with its rich layers of flavor and satisfying texture, perfect for those seeking a low-carb alternative without sacrificing depth or heartiness.

Ingredients

• 1.5 lbs ground beef, 80/20 blend
• 1 tbsp avocado oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, finely diced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup beef broth, low-sodium
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: For deeper flavor, allow the beef to develop a slight crust before stirring.
3. Transfer the cooked beef to a plate, leaving the drippings in the pot.
4. In the same pot, add diced onion and red bell pepper, sautéing until softened, about 4 minutes.
5. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper, cooking until fragrant, 30 seconds. Tip: Blooming the spices in the fat enhances their aroma and taste.
6. Return the beef to the pot, adding beef broth, diced tomatoes, tomato paste, sea salt, and black pepper. Stir to combine.
7. Bring the mixture to a simmer, then reduce heat to low, covering and cooking for 25 minutes, stirring occasionally. Tip: A slow simmer melds the flavors beautifully without reducing the liquid too quickly.
8. Remove from heat and stir in fresh cilantro before serving.

Exquisitely balanced, this chili boasts a velvety texture with a kick of heat, ideal for topping with avocado slices or a dollop of sour cream for a creamy contrast.

Paleo No Bean Chili

Unveiling a dish that marries the heartiness of traditional chili with the clean, nutrient-dense principles of the Paleo diet, this No Bean Chili is a testament to the power of simple, quality ingredients. Its rich, layered flavors and satisfying texture make it a standout meal that’s both nourishing and indulgent.

Ingredients

• 2 lbs grass-fed ground beef
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup beef bone broth
• 1 tbsp apple cider vinegar
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic and diced red bell pepper to the pot, cooking for an additional 3 minutes until fragrant.
4. Increase the heat to medium-high and add the grass-fed ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 7 minutes.
5. Stir in the smoked paprika, ground cumin, chili powder, and cayenne pepper, coating the beef and vegetables evenly for about 1 minute to toast the spices.
6. Pour in the fire-roasted diced tomatoes and beef bone broth, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally to meld the flavors.
8. Finish with apple cider vinegar, then season with sea salt and freshly ground black pepper to your preference.

Exemplifying the essence of comfort food, this Paleo No Bean Chili boasts a robust texture and a depth of flavor that’s both smoky and slightly tangy. Serve it garnished with avocado slices and a sprinkle of fresh cilantro for a vibrant contrast.

Instant Pot No Bean Chili

Rustling up a comforting bowl of chili has never been more effortless or elegant than with this Instant Pot No Bean Chili. Perfect for those brisk evenings when time is of the essence but flavor is non-negotiable, this dish marries the richness of premium ground beef with a symphony of spices, all under the pressure of modern convenience.

Ingredients

• 1.5 lbs grass-fed ground beef, 85% lean
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, seeded and finely diced
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 cup beef stock, low-sodium
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For deeper flavor, allow the beef to develop a slight crust before stirring.
3. Stir in the onion, garlic, and red bell pepper, sautéing until the vegetables are softened, about 3 minutes.
4. Incorporate the tomato paste, smoked paprika, cumin, oregano, and cayenne pepper, stirring constantly for 1 minute to toast the spices. Tip: Toasting spices unlocks their aromatic oils, enhancing the chili’s depth.
5. Pour in the beef stock and diced tomatoes, scraping the bottom of the pot to deglaze. Season with salt and black pepper.
6. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 15 minutes. Tip: Natural pressure release for 10 minutes ensures the flavors meld beautifully.
7. Carefully quick-release any remaining pressure before opening the lid.

Lusciously thick and brimming with smoky warmth, this chili boasts a velvety texture that clings to the spoon. Serve it crowned with a dollop of crème fraîche and a sprinkle of chives for a touch of sophistication, or alongside a slice of crusty artisan bread to soak up every last drop.

Smoky Chipotle No Bean Chili

Hearty and robust, this Smoky Chipotle No Bean Chili is a symphony of deep, complex flavors, perfect for those who cherish a meat-centric dish with a smoky kick. Crafted with premium ingredients and a blend of spices, it promises a comforting yet sophisticated dining experience.

Ingredients

• 2 lbs ground beef, 80/20 blend
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 cup beef stock, low-sodium
• 1 14.5-oz can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 7 minutes.
5. Stir in the chipotle peppers, smoked paprika, ground cumin, dried oregano, and cayenne pepper, coating the beef evenly. Toast the spices for 1 minute to unlock their aromas.
6. Pour in the beef stock, crushed tomatoes, and tomato paste, stirring to combine. Bring the mixture to a simmer.
7. Reduce the heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
8. Season with kosher salt and freshly ground black pepper, then simmer uncovered for an additional 15 minutes to thicken.
9. Tip: For a deeper flavor, let the chili rest for 10 minutes off the heat before serving. Tip: Garnish with fresh cilantro and a dollop of sour cream for added freshness. Tip: Serve with warm cornbread to complement the smoky notes.

Juxtaposing tender beef with a velvety, spice-infused sauce, this chili boasts a luxurious texture and a smoky depth that lingers. Elevate it by serving in hollowed-out bread bowls or alongside a crisp, green salad for contrast.

Ground Chicken No Bean Chili

Delightfully hearty and brimming with warmth, this Ground Chicken No Bean Chili is a modern twist on a classic comfort dish, offering a lighter yet equally satisfying alternative. Its rich, aromatic spices meld beautifully with the lean protein, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1.5 lbs ground chicken, preferably thigh meat for richness
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 (28-oz) can crushed tomatoes
• 2 cups chicken stock, homemade preferred
• 1 tbsp apple cider vinegar
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Incorporate the minced garlic, stirring constantly for 30 seconds until fragrant to avoid burning.
4. Increase the heat to medium-high, add the ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, about 6 minutes.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper, toasting the spices with the chicken for 1 minute to unlock their flavors.
6. Pour in the crushed tomatoes and chicken stock, stirring to combine, then bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover partially, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
8. Finish with apple cider vinegar, then season with sea salt and freshly ground black pepper to taste.

Perfectly balanced, this chili boasts a velvety texture and a deep, complex flavor profile that’s both spicy and subtly sweet. Serve it garnished with avocado slices and a dollop of crème fraîche for an elegant touch, or alongside a crisp, green salad for a lighter meal.

Low-Carb No Bean Chili

This sophisticated twist on a classic comfort dish marries the heartiness of traditional chili with a modern, health-conscious approach. The absence of beans is cleverly compensated by a rich tapestry of ground meats and a symphony of spices, creating a dish that’s both indulgent and mindful.

Ingredients

• 1.5 lbs grass-fed ground beef
• 1 lb pasture-raised ground pork
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups beef bone broth
• 1 tbsp apple cider vinegar
• Sea salt and freshly ground black pepper, to precise taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic, smoked paprika, ground cumin, and cayenne pepper, stirring constantly for 1 minute to awaken the spices.
4. Introduce the grass-fed ground beef and pasture-raised ground pork to the pot, breaking apart with a wooden spoon until no pink remains, approximately 8 minutes.
5. Pour in the fire-roasted diced tomatoes and beef bone broth, bringing the mixture to a gentle boil before reducing to a simmer.
6. Stir in the apple cider vinegar, then season meticulously with sea salt and freshly ground black pepper.
7. Cover and simmer on low heat for 45 minutes, allowing the flavors to meld beautifully.
8. Uncover and continue to simmer for an additional 15 minutes to slightly thicken the chili.
9. Garnish with freshly chopped cilantro before serving.

Ample in flavor, this chili boasts a velvety texture that clings lovingly to the spoon, with a smoky depth that’s perfectly balanced by the brightness of cilantro. Serve it over a bed of cauliflower rice for a complete low-carb meal, or alongside a crisp, green salad for contrast.

Spicy Sausage No Bean Chili

Savory and robust, this Spicy Sausage No Bean Chili is a masterful blend of heat and heartiness, perfect for those who appreciate depth in their comfort food. Crafted with premium ingredients, it promises a symphony of flavors that dance on the palate.

Ingredients

• 1 lb high-quality ground spicy Italian sausage
• 1 lb grass-fed ground beef
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1 28-oz can crushed San Marzano tomatoes
• 2 cups homemade beef stock
• 1 tbsp apple cider vinegar
• Sea salt, to season
• Freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Incorporate the minced garlic, smoked paprika, ground cumin, and cayenne pepper, stirring constantly for 1 minute to bloom the spices.
4. Add the ground spicy Italian sausage and grass-fed ground beef, breaking apart with a wooden spoon, and cook until no pink remains, about 7 minutes.
5. Pour in the crushed San Marzano tomatoes and homemade beef stock, stirring to combine. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
7. Stir in the apple cider vinegar, then season with sea salt and freshly ground black pepper to taste. Simmer uncovered for an additional 15 minutes to thicken.

Lusciously thick and brimming with smoky, spicy notes, this chili is a testament to simplicity meeting sophistication. Serve it crowned with a dollop of crème fraîche and a sprinkle of chives for an elegant twist.

Five-Ingredient No Bean Chili

Lusciously simple yet profoundly flavorful, this Five-Ingredient No Bean Chili redefines comfort food with its minimalist approach and robust depth. Perfect for a cozy evening, it promises a hearty meal without the hassle, blending premium ingredients into a symphony of taste.

Ingredients

• 1.5 lbs ground grass-fed beef
• 2 tbsp cold-pressed extra virgin olive oil
• 1 cup organic tomato paste
• 2 tbsp smoked paprika
• 1 tsp finely ground Himalayan pink salt

Instructions

1. Heat the cold-pressed extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add the ground grass-fed beef to the pot, breaking it apart with a wooden spoon, and cook until evenly browned, approximately 5 minutes.
3. Stir in the organic tomato paste and smoked paprika, ensuring the beef is fully coated, and cook for another 2 minutes to meld the flavors.
4. Reduce the heat to low, cover the pot, and let the chili simmer gently for 20 minutes, stirring occasionally to prevent sticking.
5. Season with finely ground Himalayan pink salt, adjusting as necessary, and cook uncovered for an additional 5 minutes to thicken the sauce.

Every spoonful of this chili offers a velvety texture and a smoky, rich flavor profile that’s both comforting and sophisticated. Serve it over a bed of creamy polenta or alongside crusty artisan bread for a meal that’s as nourishing as it is indulgent.

Zesty Lime No Bean Chili

Kickstarting your culinary adventure with a dish that marries the boldness of chili with the refreshing zest of lime, this recipe promises a symphony of flavors that dance on the palate. Perfect for those who cherish depth in their meals without the heaviness of beans, it’s a modern twist on a classic comfort food.

Ingredients

• 2 lbs ground grass-fed beef
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup organic beef broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tbsp tomato paste
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground grass-fed beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 7 minutes.
5. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper, coating the beef evenly. Toast the spices for 1 minute to unlock their flavors.
6. Pour in the organic beef broth, scraping the bottom of the pot to deglaze and incorporate any browned bits.
7. Add the fire-roasted diced tomatoes and tomato paste, stirring to combine. Bring the mixture to a simmer.
8. Reduce the heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
9. After simmering, remove from heat and stir in the lime juice and chopped cilantro. Season with sea salt to taste.

Unveiling a chili that’s robust yet bright, the absence of beans allows the spices and lime to shine, offering a lighter take on the traditional. Serve it topped with avocado slices or a dollop of crème fraîche for an extra layer of richness.

BBQ-Inspired No Bean Chili

Savory and smoky, this BBQ-Inspired No Bean Chili marries the deep flavors of slow-cooked meats with the tangy sweetness of barbecue sauce, creating a dish that’s both hearty and sophisticated. Perfect for those who appreciate the art of chili without the beans, it’s a testament to the power of simplicity and quality ingredients.

Ingredients

• 2 lbs grass-fed ground beef
• 1 lb pasture-raised ground pork
• 1 cup homemade BBQ sauce
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 4 cups beef bone broth
• 1 tbsp apple cider vinegar
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking until fragrant, about 1 minute.
4. Increase the heat to medium-high and add the grass-fed ground beef and pasture-raised ground pork, breaking apart with a wooden spoon until browned, about 8 minutes.
5. Pour in the beef bone broth and homemade BBQ sauce, stirring to combine. Bring to a simmer.
6. Reduce heat to low, cover, and let the chili simmer gently for 1.5 hours, stirring occasionally to prevent sticking.
7. Uncover, stir in the apple cider vinegar, and season with sea salt and freshly ground black pepper to taste. Simmer for an additional 30 minutes to thicken.
8. Remove from heat and let stand for 10 minutes before serving to allow the flavors to meld further.

Mouthwateringly rich, this chili boasts a velvety texture and a complex flavor profile that’s both smoky and slightly sweet. Serve it over a bed of creamy polenta or alongside a crisp, green salad for a contrast in textures.

Bacon Lover’s No Bean Chili

Whisper the name ‘Bacon Lover’s No Bean Chili’ among culinary enthusiasts, and watch their eyes light up with anticipation. This dish, a harmonious blend of smoky bacon and rich spices, offers a comforting embrace with every spoonful, perfect for those chilly evenings when only something deeply satisfying will do.

Ingredients

• 1 lb thick-cut, applewood-smoked bacon, diced
• 2 lbs ground chuck (80/20 blend)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chipotle powder
• 1 cup beef stock, preferably homemade
• 1 28-oz can crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving the fat in the pot.
2. Increase heat to medium-high. Add the ground chuck to the pot, breaking it apart with a wooden spoon. Cook until well-browned, about 6 minutes. Tip: For deeper flavor, allow the meat to develop a fond on the bottom of the pot.
3. Reduce heat to medium. Add the clarified butter, followed by the onion and garlic. Sauté until translucent, about 5 minutes, scraping up the fond.
4. Stir in the smoked paprika, cumin, and chipotle powder, toasting the spices for 1 minute until fragrant.
5. Pour in the beef stock, using it to deglaze the pot completely. Add the crushed tomatoes, tomato paste, Worcestershire sauce, sea salt, and black pepper. Bring to a simmer.
6. Lower heat to maintain a gentle simmer. Partially cover and cook for 45 minutes, stirring occasionally. Tip: The chili should thicken slightly but remain saucy.
7. Return the crisped bacon to the pot, stirring to combine. Simmer uncovered for an additional 15 minutes. Tip: Taste and adjust seasoning if necessary, but remember the flavors will concentrate as it cooks.
8. Remove from heat and let stand for 10 minutes before serving.

Just as the first bite promises, this chili is a masterful balance of smoky, spicy, and savory notes, with the bacon adding a delightful crunch. Serve it over a bed of creamy polenta or alongside a crisp, green salad for a contrast in textures that elevates the entire meal.

Sweet Potato No Bean Chili

Zesty and vibrant, this Sweet Potato No Bean Chili redefines comfort food with its rich layers of flavor and velvety texture, perfect for those seeking a hearty yet health-conscious meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, finely diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed into 1/2-inch pieces
• 1 red bell pepper, diced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle powder
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced, for garnish

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced sweet onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Add the cubed sweet potatoes and diced red bell pepper to the pot, cooking for 5 minutes to slightly soften the vegetables.
5. Sprinkle the smoked paprika, ground cumin, and chipotle powder over the vegetables, stirring well to coat evenly and toast the spices for 1 minute.
6. Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil before reducing to a simmer.
7. Stir in the maple syrup, sea salt, and freshly ground black pepper, then cover and simmer for 25 minutes, or until the sweet potatoes are tender.
8. Remove from heat and let stand for 5 minutes to thicken slightly before serving.
9. Garnish each bowl with chopped fresh cilantro and sliced avocado for a fresh contrast to the rich chili.

Uniquely satisfying, this chili boasts a creamy texture from the sweet potatoes, balanced by the smoky depth of spices. Serve it over a bed of quinoa or with a side of crusty artisan bread to soak up every last drop of its flavorful sauce.

White Chicken No Bean Chili

Amidst the crisp embrace of autumn evenings, a bowl of White Chicken No Bean Chili emerges as a comforting yet sophisticated choice, blending tender poultry with a creamy, spice-infused broth that promises warmth with every spoonful.

Ingredients

• 2 lbs boneless, skinless chicken breasts, pasture-raised, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to precise measurement (1 tsp)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic, stirring constantly for 30 seconds until fragrant, ensuring it does not brown.
4. Add the cubed chicken breasts, browning on all sides for about 4 minutes, turning pieces gently to achieve an even sear.
5. Sprinkle the all-purpose flour over the chicken and onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
6. Gradually pour in the chicken stock, stirring continuously to prevent lumps, followed by the heavy cream, ensuring a smooth incorporation.
7. Season the mixture with ground cumin, smoked paprika, cayenne pepper, and the precise measurement of salt, stirring to blend the spices thoroughly.
8. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld and the chicken to become tender.
9. Uncover and simmer for an additional 5 minutes to slightly thicken the chili, stirring occasionally.
10. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a bright, acidic contrast.

Zesty lime and fresh cilantro elevate this chili, offering a creamy texture with a subtle heat that lingers pleasantly. For an elegant presentation, serve in hollowed-out bread bowls or alongside a crisp, green salad.

Mexican-Style No Bean Chili

On a crisp evening, nothing warms the soul quite like a bowl of Mexican-Style No Bean Chili, a dish that marries the robust flavors of high-quality ground beef with a symphony of spices, offering a comforting yet sophisticated take on a classic.

Ingredients

• 1.5 lbs grass-fed ground beef
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup organic beef broth
• 1 14.5-oz can fire-roasted diced tomatoes
• 1 tbsp tomato paste
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the minced garlic, stirring constantly for 30 seconds until fragrant, being careful not to let it brown.
4. Increase the heat to medium-high and add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 7 minutes.
5. Stir in the ancho chili powder, ground cumin, smoked paprika, and cayenne pepper, coating the beef evenly, and cook for 1 minute to toast the spices.
6. Pour in the organic beef broth, scraping the bottom of the pot to deglaze and incorporate any browned bits for added depth of flavor.
7. Add the fire-roasted diced tomatoes, tomato paste, sea salt, and freshly ground black pepper, stirring to combine.
8. Reduce the heat to low, cover, and simmer for 25 minutes, allowing the flavors to meld together beautifully.
9. Uncover and simmer for an additional 10 minutes to slightly thicken the chili, stirring occasionally.

Perfectly balanced, this chili boasts a velvety texture with a harmonious blend of smoky, spicy, and savory notes. Serve it garnished with avocado slices and a drizzle of crema for an elegant presentation that elevates the humble chili to gourmet status.

Summary

Deliciously simple, these 18 no-bean chili recipes offer a spicy twist to your meal planning without the fuss. Perfect for busy weeknights or cozy weekends, each recipe promises flavor-packed ease. We’d love to hear which one becomes your go-to! Share your favorites in the comments and don’t forget to pin this roundup for your next culinary adventure. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.