You’re craving a hearty, comforting bowl of chili but short on time? Perfect! We’ve gathered 18 delicious, easy no-bean chili recipes that are ideal for busy weeknights. From classic beef to creative turkey and veggie options, these quick dinners deliver maximum flavor with minimal fuss. Get ready to find your new favorite cozy meal—let’s dive into these satisfying recipes!
Classic Beef No Bean Chili
As the winter light fades on this quiet Christmas afternoon, I find myself drawn to the kitchen, where the slow simmer of a pot promises warmth and comfort. There’s something deeply grounding about preparing a classic beef chili—no beans to complicate its pure, meaty essence—a dish that feels like a gentle exhale at the end of the year.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 2 pounds grass-fed ground beef (85% lean)
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon ground coriander
– ¼ teaspoon cayenne pepper
– 2 cups beef bone broth
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh cilantro
– ½ cup shredded sharp cheddar cheese
– ½ cup sour cream
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 grass-fed ground beef, breaking it apart with a wooden spoon, and cook until browned thoroughly, approximately 8–10 minutes, draining any excess fat.
3. Stir in the finely diced yellow onion and cook until translucent and softened, about 5 minutes, scraping the bottom to incorporate fond.
4. Add the minced garlic and cook until fragrant, 1 minute, being careful not to burn it.
5. Sprinkle in the ancho chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Pour in the beef bone broth, using it to deglaze the pot by scraping up any browned bits with a spatula.
7. Stir in the crushed San Marzano tomatoes, tomato paste, Worcestershire sauce, fine sea salt, and freshly ground black pepper until fully combined.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer for 2 hours, stirring occasionally to prevent sticking.
9. After simmering, uncover and cook for an additional 15 minutes to thicken the chili to a rich, spoon-coating consistency.
10. Remove from heat and let rest for 10 minutes to allow the flavors to meld.
11. Ladle the chili into bowls and garnish each serving with chopped fresh cilantro, shredded sharp cheddar cheese, and a dollop of sour cream.
Here, the chili reveals its soul—a velvety, deep-red base cradling tender beef, with layers of smoky heat from the ancho and a subtle brightness from the tomatoes. For a creative twist, try serving it over a baked sweet potato or alongside crusty sourdough to soak up every last drop, letting its warmth linger long after the bowl is empty.
Spicy Turkey No Bean Chili
Today, as the winter light slants low through the kitchen window, I find myself drawn to the deep, grounding comfort of a simmering pot, a simple ritual that feels like a quiet conversation with the season. This chili, with its rich, unctuous texture and layered warmth, is a gentle embrace on a cold afternoon, a reminder that the most satisfying meals often come from patient, unhurried cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1.5 pounds ground dark-meat turkey
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
– 4 cups rich turkey or chicken stock
– 2 tablespoons tomato paste
– 1 tablespoon apple cider vinegar
– Kosher salt
– Freshly cracked black pepper
– For serving: sour cream, thinly sliced scallions, shredded sharp cheddar cheese
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, approximately 8 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until its aroma is released but before it browns.
4. Increase the heat to medium-high and add the ground dark-meat turkey, using a wooden spoon to break it into small crumbles as it cooks for 6-8 minutes until no pink remains. Tip: Breaking the turkey into small, even pieces ensures it browns properly and integrates seamlessly into the chili.
5. Sprinkle the ancho chili powder, ground cumin, smoked paprika, and cayenne pepper over the turkey, stirring constantly to toast the spices for 1 minute until deeply fragrant.
6. Add the tomato paste and cook, stirring, for 2 minutes to caramelize it slightly and deepen its flavor.
7. Pour in the hand-crushed San Marzano tomatoes and the rich turkey stock, stirring to combine and scrape any browned bits from the bottom of the pot.
8. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot partially, and simmer for 30 minutes, stirring occasionally. Tip: A partial cover allows for slight reduction while maintaining enough liquid for a stew-like consistency.
9. After 30 minutes, stir in the apple cider vinegar, then season with kosher salt and freshly cracked black pepper. Simmer uncovered for an additional 5 minutes. Tip: Adding acid like vinegar at the end brightens the overall flavor profile without cooking it out.
10. Remove the pot from the heat and let the chili rest for 10 minutes before serving to allow the flavors to meld.
Here, the chili achieves a velvety, cohesive texture where the tender turkey is fully enveloped in a deeply spiced, brick-red broth. The heat from the cayenne builds slowly, balanced by the sweet acidity of the tomatoes, making it perfect ladled over a mound of creamy polenta or into a hollowed-out sourdough boule for a truly immersive experience.
Slow Cooker No Bean Chili
Sometimes, the simplest meals are the ones that settle deepest into the soul, like this slow-simmered chili that fills the kitchen with a warm, earthy aroma as it cooks quietly through the afternoon.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 pounds ground beef (85% lean)
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 (6-ounce) can tomato paste
– 2 cups low-sodium beef broth
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and softened, approximately 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 8–10 minutes; drain any excess fat for a cleaner flavor.
5. Transfer the beef mixture to a 6-quart slow cooker.
6. Pour in the crushed San Marzano tomatoes, tomato paste, and low-sodium beef broth, stirring to combine thoroughly.
7. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, mixing well to distribute the spices evenly.
8. Season with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and adjusting later as needed.
9. Cover the slow cooker and cook on low heat for 6 hours, stirring once halfway through to prevent sticking at the bottom.
10. After 6 hours, taste and adjust seasoning if desired, then let it rest uncovered for 10 minutes to allow the flavors to meld further.
Zesty and rich, this chili develops a velvety, thick texture that clings to a spoon, with deep, smoky notes from the paprika balancing the bright acidity of the tomatoes. Serve it over a baked potato or with a dollop of sour cream and sharp cheddar for a comforting twist.
Vegetarian No Bean Chili with Lentils
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the warmth of a simmering pot, a comforting ritual that transforms simple ingredients into a nourishing meal. This vegetarian chili, rich with earthy lentils and vibrant vegetables, offers a hearty embrace without the heaviness of beans, a gentle reminder that simplicity often yields the most satisfying flavors.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 medium carrots, peeled and finely diced
– 2 stalks celery, finely diced
– 1 red bell pepper, seeded and finely diced
– 1 ½ cups dried brown lentils, rinsed and drained
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups vegetable broth
– 2 tablespoons tomato paste
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon dried oregano
– ¼ teaspoon cayenne pepper
– 1 ½ teaspoons fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh cilantro, for garnish
– 1 avocado, diced, for garnish
– ½ cup sour cream, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the finely diced carrots, celery, and red bell pepper to the pot, cooking until the vegetables begin to soften, 8–10 minutes.
5. Incorporate the rinsed brown lentils, stirring to coat them in the oil and vegetable mixture for 1 minute.
6. Pour in the crushed San Marzano tomatoes, vegetable broth, and tomato paste, stirring until the tomato paste is fully dissolved.
7. Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, fine sea salt, and freshly ground black pepper, stirring to combine evenly.
8. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 30–35 minutes, until the lentils are tender but not mushy.
9. Uncover the pot and continue simmering for an additional 10 minutes to allow the chili to thicken slightly, stirring occasionally to prevent sticking.
10. Taste and adjust seasoning if necessary, then remove from heat.
11. Ladle the chili into bowls and garnish each serving with chopped fresh cilantro, diced avocado, and a dollop of sour cream.
Gently spooning this chili into a bowl reveals a thick, velvety texture where the lentils have softened just enough to hold their shape, mingling with the tender vegetables in a rich, tomato-based broth. The smoky depth from the paprika and cumin balances the subtle heat of the cayenne, creating a complex flavor profile that deepens with each bite. For a creative twist, try serving it over a bed of creamy polenta or alongside warm cornbread, allowing the chili to soak into every crumb for a comforting, complete meal.
Keto-Friendly No Bean Chili
Perhaps it’s the quiet chill of a December afternoon that makes a simmering pot feel like such a gentle comfort. This version, a keto-friendly chili that forgoes beans entirely, builds its heartiness on rich, savory foundations, creating a deeply satisfying bowl that warms from the inside out.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 1 large red bell pepper, finely diced
– 4 cloves garlic, minced
– 1.5 pounds 85/15 grass-fed ground beef
– 2 tablespoons tomato paste
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon chipotle powder
– 4 cups beef bone broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 1/4 cup nutritional yeast
– 1 tablespoon apple cider vinegar
– Fine sea salt and freshly cracked black pepper
– For garnish: 1/2 cup full-fat sour cream, 1/4 cup fresh cilantro leaves, 1 avocado, sliced
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the avocado oil, allowing it to shimmer for 30 seconds.
2. Add the finely diced yellow onion and red bell pepper, sautéing while stirring occasionally until the vegetables are softened and the onion turns translucent, about 8-10 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Increase the heat to medium-high and add the grass-fed ground beef, using a wooden spoon to break it into small crumbles as it cooks until no pink remains, approximately 7-8 minutes.
5. Push the beef mixture to the sides of the pot, creating a clear space in the center. Add the tomato paste to the center and cook for 1 minute to deepen its flavor, then stir it into the meat.
6. Sprinkle the ground cumin, smoked paprika, dried oregano, and chipotle powder over the mixture, stirring constantly for 30 seconds to toast the spices.
7. Pour in the beef bone broth and the can of fire-roasted diced tomatoes with their juices, using the spoon to scrape any browned bits from the bottom of the pot.
8. Bring the chili to a gentle boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and simmer for 30 minutes, stirring occasionally.
9. After 30 minutes, stir in the nutritional yeast and apple cider vinegar, then season with fine sea salt and freshly cracked black pepper to your preference.
10. Simmer uncovered for an additional 5 minutes to allow the flavors to meld and the chili to thicken slightly.
11. Ladle the hot chili into bowls and garnish each serving with a dollop of full-fat sour cream, a few fresh cilantro leaves, and slices of avocado.
But the true magic lies in its texture—thick and substantial without a single bean, each spoonful is a complex layering of smoky warmth from the paprika and a subtle tang from the vinegar. Consider serving it over a bed of cauliflower rice for a complete meal, or spooning it into crisp lettuce cups for a refreshing, low-carb twist.
Instant Pot No Bean Chili
A quiet afternoon like this, with the chill settling in outside, calls for something warm and comforting to simmer slowly on the stove—or in this case, within the gentle, pressurized embrace of an Instant Pot. This no-bean chili is a rich, deeply savory stew that comes together with minimal fuss, its flavors melding into a hearty, spoon-coating meal perfect for a solitary winter’s day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 1 large red bell pepper, seeded and finely diced
– 4 cloves garlic, minced
– 2 pounds 85% lean ground beef
– 3 tablespoons chili powder
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 1/2 teaspoons fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh cilantro, for garnish
– 1/2 cup sour cream, for serving
Instructions
1. Select the “Sauté” function on your Instant Pot and allow it to preheat until the display reads “Hot,” about 3 minutes.
2. Add the extra-virgin olive oil to the pot, followed immediately by the finely diced yellow onion and red bell pepper.
3. Sauté the vegetables, stirring occasionally, until the onion turns translucent and the pepper softens, approximately 5 minutes.
4. Add the minced garlic to the pot and cook, stirring constantly, until fragrant, about 30 seconds.
5. Incorporate the ground beef into the pot, using a wooden spoon to break it into small crumbles.
6. Cook the beef, undisturbed for the first 2 minutes to develop fond, then stir occasionally until no pink remains, about 6-7 minutes total.
7. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper directly over the meat.
8. Stir the spice mixture into the beef and vegetables, toasting the spices for 1 full minute until deeply aromatic.
9. Pour in the crushed tomatoes, beef broth, and tomato paste, using the spoon to scrape any browned bits from the bottom of the pot.
10. Season the mixture with the fine sea salt and freshly ground black pepper, stirring thoroughly to combine.
11. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
12. Cancel the “Sauté” function and select the “Pressure Cook” or “Manual” setting; set the timer for 15 minutes at High pressure.
13. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
14. Carefully remove the lid, tilting it away from you to avoid the steam.
15. Let the chili rest, uncovered, for 5-10 minutes to allow the flavors to settle and the texture to thicken slightly.
16. Ladle the chili into bowls and garnish each serving with chopped fresh cilantro and a dollop of sour cream.
Ladling this chili reveals a luxuriously thick, almost velvety texture that clings to the spoon, a result of the slow-cooked tomatoes and rendered beef fat. The flavor is a complex, smoky-savory melody, with the heat from the cayenne building gently in the background. For a creative twist, try serving it over a baked sweet potato or with a side of sharp cheddar cornbread to soak up every last bit.
Smoky Chipotle No Bean Chili
Sometimes, on a quiet afternoon like this, I find myself craving something deeply comforting yet invigorating—a dish that simmers slowly, filling the kitchen with a promise of warmth. This smoky chipotle chili, intentionally crafted without beans, offers a rich, concentrated celebration of peppers and spices, perfect for a reflective moment alone or a simple gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1.5 pounds ground chuck (80/20 blend)
– 3 tablespoons chipotle peppers in adobo sauce, finely minced
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon dried Mexican oregano
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups beef bone broth
– 1 tablespoon apple cider vinegar
– Kosher salt
– Freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– ½ cup crumbled Cotija cheese
– ¼ cup sour cream
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 1 minute.
4. Increase the heat to medium-high and add the ground chuck, breaking it apart with a wooden spoon until no pink remains, 5–7 minutes. Tip: For deeper flavor, allow the meat to develop a light brown crust before breaking it up fully.
5. Add the minced chipotle peppers in adobo sauce, ancho chili powder, ground cumin, and dried Mexican oregano, stirring to coat the meat and toast the spices for 1 minute.
6. Pour in the crushed San Marzano tomatoes and beef bone broth, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer for 30 minutes, stirring occasionally. Tip: A partial cover allows the chili to reduce slightly while retaining moisture.
8. Stir in the apple cider vinegar and season with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and adjusting as needed after simmering 5 more minutes.
9. Remove from heat and let rest, uncovered, for 10 minutes to allow the flavors to meld. Tip: This resting period helps the chili thicken to a velvety consistency.
10. Ladle into bowls and garnish with chopped fresh cilantro, crumbled Cotija cheese, and a dollop of sour cream.
Mellow and velvety, this chili boasts a deep, smoky heat from the chipotles that mellows into a rich, tangy finish. Serve it over a bed of creamy polenta or alongside warm cornbread for a textural contrast that highlights its robust, bean-free purity.
Paleo No Bean Chili
Kindly, as winter settles in, I find myself craving something deeply nourishing—a chili that warms from the inside out without weighing you down. This version skips the beans entirely, letting the rich, savory notes of meat and vegetables shine through.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound grass-fed ground beef
– 1 pound pasture-raised ground pork
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef bone broth
– 1 large red bell pepper, finely diced
– 1 large green bell pepper, finely diced
– 2 tablespoons tomato paste
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the avocado oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, approximately 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Increase the heat to medium-high and add the grass-fed ground beef and pasture-raised ground pork, breaking them apart with a wooden spoon until no pink remains, about 8 minutes.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the meat, stirring to coat evenly and toast the spices for 1 minute to deepen their flavor.
6. Pour in the crushed tomatoes and beef bone broth, scraping the bottom of the pot to incorporate any browned bits for added depth.
7. Add the finely diced red and green bell peppers, tomato paste, sea salt, and freshly ground black pepper, stirring until fully combined.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
9. After simmering, remove the lid and cook uncovered for an additional 10 minutes to allow the chili to thicken slightly.
10. Stir in the chopped fresh cilantro just before serving to preserve its bright, herbal notes.
Zestfully, this chili emerges with a thick, spoon-coating texture and a complex, smoky-savory flavor profile that mellows beautifully as it rests. Serve it topped with sliced avocado or a dollop of dairy-free cashew cream for a creamy contrast, or enjoy it simply as is, letting its hearty warmth fill your bowl and your home.
Ground Chicken No Bean Chili
Dusk settles softly outside the window, the kind of quiet evening that calls for a gentle, simmering pot on the stove, a meal that feels like a warm embrace after a long day. This ground chicken chili, intentionally crafted without beans, offers a deeply savory and concentrated flavor profile, a comforting bowl that feels both nourishing and light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ pounds ground chicken (preferably dark meat)
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 large red bell pepper, finely diced
– 2 tablespoons tomato paste
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups low-sodium chicken stock
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon dried oregano
– Kosher salt
– Freshly ground black pepper
– ¼ cup chopped fresh cilantro, for garnish
– ½ cup crumbled queso fresco, for garnish
– 1 ripe avocado, sliced, for garnish
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the extra-virgin olive oil, allowing it to shimmer for 30 seconds.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Add the ground chicken to the pot, using a wooden spoon to break it into small crumbles, and cook until no pink remains, approximately 8-10 minutes.
5. Incorporate the finely diced red bell pepper and cook for 4 minutes until slightly softened.
6. Push the mixture to the sides of the pot, creating a clear space in the center, and add the tomato paste, toasting it for 1 minute to deepen its flavor.
7. Stir the tomato paste into the chicken and vegetable mixture until fully incorporated.
8. Pour in the crushed San Marzano tomatoes and low-sodium chicken stock, stirring to combine.
9. Add the chili powder, ground cumin, smoked paprika, and dried oregano, stirring well to distribute the spices evenly.
10. Season the chili generously with kosher salt and freshly ground black pepper.
11. Bring the mixture to a gentle boil, then immediately reduce the heat to low, allowing it to simmer uncovered.
12. Let the chili simmer gently for 30 minutes, stirring occasionally, until the liquid has reduced slightly and the flavors have melded.
13. Taste and adjust the seasoning with additional kosher salt if necessary.
14. Ladle the hot chili into serving bowls.
15. Garnish each bowl with chopped fresh cilantro, crumbled queso fresco, and sliced avocado.
Ladling this chili into a bowl reveals a rich, velvety texture that clings to a spoon, with the tender ground chicken providing a satisfying heartiness. The deep, smoky notes from the paprika and cumin are brightened by the fresh, creamy garnishes, creating a complex yet comforting balance. For a creative twist, serve it over a baked sweet potato or alongside warm, buttered cornbread to soak up every last bit of the savory sauce.
Sweet Potato No Bean Chili
Cradling a warm bowl on a quiet evening, there’s a certain comfort in a chili that forgoes the usual beans, letting the humble sweet potato take center stage. It’s a gentle, simmering pot of deep, earthy flavors that feels like a quiet conversation with the kitchen. This version is a cozy embrace, perfect for when you crave something hearty yet uncomplicated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound ground chuck (80/20 blend)
– 2 large sweet potatoes, peeled and cut into ½-inch cubes
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 cups low-sodium beef stock
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon ground cinnamon
– Kosher salt
– Freshly cracked black pepper
– ¼ cup fresh cilantro leaves, for garnish
– ½ cup full-fat sour cream, for serving
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 6 to 8 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until aromatic, being careful not to let it brown.
4. Add the ground chuck to the pot, breaking it apart with a wooden spoon, and cook until no pink remains, 7 to 8 minutes.
5. Tip: For a richer flavor, allow the meat to develop a light fond on the bottom of the pot before proceeding.
6. Incorporate the sweet potato cubes, crushed San Marzano tomatoes, low-sodium beef stock, ancho chili powder, ground cumin, smoked paprika, and ground cinnamon.
7. Season generously with kosher salt and freshly cracked black pepper, then stir to combine all ingredients thoroughly.
8. Bring the mixture to a gentle boil, then immediately reduce the heat to low, covering the pot with a lid slightly ajar.
9. Simmer the chili for 30 to 35 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork but still hold their shape.
10. Tip: For optimal texture, avoid overcooking the sweet potatoes; they should be soft but not mushy.
11. Taste and adjust the seasoning with additional salt or pepper if desired, remembering the flavors will concentrate slightly as it rests.
12. Tip: Let the chili rest, covered, off the heat for 10 minutes before serving to allow the flavors to meld beautifully.
13. Ladle the chili into bowls and garnish each serving with fresh cilantro leaves and a dollop of full-fat sour cream.
What emerges is a chili with a velvety, thick broth clinging to tender sweet potatoes and savory beef, each spoonful layered with warm spices and a subtle sweetness. The sour cream melts into the heat, creating creamy ribbons that balance the dish perfectly. For a creative twist, try serving it over a bed of creamy polenta or scooping it up with thick, toasted slices of crusty bread to savor every last bit.
Mexican-Inspired No Bean Chili
A quiet afternoon like this, with the light fading gently outside the window, calls for something warm and deeply comforting to simmer on the stove. This chili, inspired by the rich, earthy flavors of Mexican cuisine, forgoes beans for a focus on tender meat and a complex, layered sauce. It’s a simple, soulful dish that fills the kitchen with an inviting aroma, perfect for a reflective evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tablespoons avocado oil
– 2 pounds grass-fed beef chuck, cut into ½-inch cubes
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon dried Mexican oregano
– ¼ cup tomato paste
– 4 cups beef bone broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 2 tablespoons apple cider vinegar
– 1½ teaspoons fine sea salt
Instructions
1. Pat the grass-fed beef chuck cubes completely dry with paper towels to ensure a proper sear.
2. In a large Dutch oven or heavy-bottomed pot, heat the avocado oil over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid overcrowding, sear the beef cubes until deeply browned on all sides, about 4-5 minutes per batch; transfer seared meat to a clean plate.
4. Reduce the heat to medium and add the finely diced yellow onion to the pot; sauté, stirring occasionally, until translucent and lightly golden, about 8 minutes.
5. Add the minced garlic and sauté for 1 minute, just until fragrant.
6. Stir in the ancho chili powder, ground cumin, and dried Mexican oregano, toasting the spices for 30 seconds to unlock their oils and aroma.
7. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly and coats the aromatics.
8. Pour in the beef bone broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot for added flavor.
9. Return the seared beef and any accumulated juices to the pot, along with the fire-roasted diced tomatoes and their juices, apple cider vinegar, and fine sea salt.
10. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a bare simmer.
11. Partially cover the pot and simmer gently for 1 hour and 15 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
12. After simmering, let the chili rest, uncovered and off the heat, for 10 minutes to allow the flavors to meld further.
Velvety and rich, the finished chili boasts a deeply layered sauce where the smokiness of ancho chili and the brightness of tomato and vinegar perfectly complement the succulent, tender beef. Serve it in deep bowls, perhaps topped with a dollop of crema fresca and a sprinkle of fresh cilantro, or spoon it over a baked sweet potato for a hearty, complete meal that feels both rustic and refined.
BBQ No Bean Chili
Remembering how the chill of December settles into the bones, I find myself drawn to the stove, to the slow alchemy of transforming simple things into warmth. This chili, with its deep, smoky whispers and rich texture, is less a recipe and more a quiet meditation—a pot that simmers patiently while the world outside grows still.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1.5 pounds ground chuck (80/20 blend)
– 2 tablespoons smoked paprika
– 1 tablespoon ground cumin
– 1 teaspoon chipotle powder
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups beef bone broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon dark brown sugar
– 1 tablespoon apple cider vinegar
– Kosher salt, to season
– Freshly cracked black pepper, to season
– ¼ cup chopped fresh cilantro, for garnish
– ½ cup shredded sharp cheddar cheese, for garnish
– 1 avocado, diced, for garnish
Instructions
1. In a large Dutch oven over medium heat, warm the extra-virgin olive oil until it shimmers, about 90 seconds.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 6–8 minutes.
3. Stir in the minced garlic and cook until just aromatic, 45–60 seconds, being careful not to let it brown.
4. Increase the heat to medium-high and add the ground chuck, breaking it apart with a wooden spoon until no pink remains, 7–9 minutes.
5. Sprinkle the smoked paprika, ground cumin, and chipotle powder evenly over the meat, stirring to coat and toast the spices for 1 minute until fragrant.
6. Pour in the crushed San Marzano tomatoes, beef bone broth, Worcestershire sauce, dark brown sugar, and apple cider vinegar, stirring to combine.
7. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover partially, and simmer for 2 hours, stirring every 30 minutes to prevent sticking.
8. After 2 hours, uncover and continue simmering for an additional 30 minutes to thicken the chili to a rich, spoon-coating consistency.
9. Season with kosher salt and freshly cracked black pepper, adjusting gradually until the flavors are balanced and deep.
10. Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded sharp cheddar cheese, and diced avocado.
The chili emerges thick and velvety, with the smokiness of the paprika and chipotle weaving through the savory beef and sweet-tart tomatoes. Serve it over a baked potato for a hearty twist, or with crusty bread to soak up every last drop of the deeply developed broth.
White Chicken No Bean Chili
Yesterday, as the first snowflakes dusted the windowpane, I found myself craving the kind of warmth that settles deep in the bones—a gentle, creamy chili without the usual heft of beans, where tender chicken and subtle spices tell the whole story.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 pounds boneless, skinless chicken thighs, cut into ½-inch cubes
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon ground coriander
– ¼ teaspoon cayenne pepper
– 4 cups low-sodium chicken stock
– 1 (4-ounce) can diced green chiles
– 1 cup heavy cream
– ½ cup sour cream
– ¼ cup fresh cilantro, chopped
– Kosher salt
– Freshly ground black pepper
Instructions
1. In a large Dutch oven over medium heat, warm the extra-virgin olive oil until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 6 to 8 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until aromatic.
4. Increase the heat to medium-high and add the cubed chicken thighs in a single layer; sear until golden brown on all sides, 5 to 7 minutes.
5. Sprinkle the ground cumin, smoked paprika, ground coriander, and cayenne pepper over the chicken, stirring to coat evenly and toast the spices for 1 minute.
6. Pour in the low-sodium chicken stock and diced green chiles, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes to allow the flavors to meld and the chicken to become fork-tender.
8. Stir in the heavy cream and sour cream until fully incorporated and the chili is creamy and smooth.
9. Season with kosher salt and freshly ground black pepper to your preference, then simmer uncovered for an additional 5 minutes to slightly thicken.
10. Remove from heat and fold in the chopped fresh cilantro just before serving.
Silky and rich, this chili cradles tender morsels of chicken in a velvety, spiced broth that whispers rather than shouts. Serve it in shallow bowls with a dollop of extra sour cream and a sprinkle of cilantro, or ladle it over a bed of fluffy jasmine rice for a comforting twist that soothes from the inside out.
Low-Carb No Bean Chili
Yesterday, as the first snowflakes dusted the windowpane, I found myself craving the deep, soulful warmth of chili—but without the heaviness of beans. This low-carb version, rich with savory meat and aromatic spices, simmers into a comforting, velvety stew that feels like a quiet hug on a cold afternoon. It’s a simple, thoughtful dish for when you need nourishment without compromise.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1.5 pounds 85% lean ground beef
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef bone broth
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup fresh cilantro, chopped
– 1/2 cup full-fat sour cream, for serving
– 1 avocado, sliced, for serving
Instructions
1. Heat the avocado oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until no pink remains, 8–10 minutes.
5. Pour in the crushed tomatoes and beef bone broth, scraping the bottom of the pot to incorporate any browned bits for deeper flavor.
6. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper, stirring to combine evenly.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
8. After simmering, remove the lid and cook uncovered for an additional 10 minutes to allow the chili to thicken slightly.
9. Stir in the chopped fresh cilantro just before serving to preserve its bright, herbal notes.
10. Ladle the chili into bowls and garnish each serving with a dollop of full-fat sour cream and slices of avocado.
The chili emerges thick and luxurious, with the beef melting into a tender, savory base that’s subtly spiced and fragrant from the cumin and smoked paprika. For a creative twist, try serving it over a bed of roasted cauliflower rice or topping it with a sprinkle of sharp cheddar cheese for an extra layer of richness.
Zesty Lime No Bean Chili
Now, as the afternoon light slants through the kitchen window, I find myself drawn to the quiet rhythm of preparing something deeply comforting yet unexpectedly bright—a chili that forgoes the usual beans for a cleaner, more focused warmth, where the sharpness of lime cuts through the rich, savory base like a clear note in a soft melody.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 pound ground beef (85% lean)
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 teaspoons kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 limes, zested and juiced
– 1/4 cup fresh cilantro, chopped
– Sour cream, for garnish
– Shredded sharp cheddar cheese, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 5-7 minutes; for deeper flavor, allow some fond to develop on the pot bottom.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the beef, stirring to coat evenly and toast the spices for 1 minute until aromatic.
6. Pour in the crushed tomatoes, beef broth, tomato paste, and Worcestershire sauce, stirring to combine and scrape up any browned bits from the pot.
7. Season with kosher salt and freshly ground black pepper, then bring the mixture to a gentle simmer.
8. Reduce the heat to low, cover partially, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking and meld the flavors.
9. After simmering, stir in the lime zest and lime juice, then remove from heat; for optimal brightness, add the lime just before serving to preserve its fresh acidity.
10. Fold in the chopped fresh cilantro until evenly distributed.
11. Ladle the chili into bowls and garnish with a dollop of sour cream and a sprinkle of shredded sharp cheddar cheese.
After simmering, the chili achieves a thick, velvety texture that clings to a spoon, with the lime cutting through the rich tomato and beef base to offer a clean, zesty finish. Serve it over a bed of crispy tortilla chips for added crunch, or alongside warm cornbread to soak up every last drop of the savory broth.
Bacon and Beef No Bean Chili
Here in the quiet kitchen, with winter light filtering through the window, I find myself drawn to the deep, savory comfort of a chili that forgoes the usual beans for a richer, meatier heart. It’s a slow-simmered embrace of beef and bacon, a dish that feels less like a recipe and more like a quiet afternoon’s intention, building layers of flavor with patient care.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 ½ pounds grass-fed beef chuck, cut into ½-inch cubes
– 8 ounces thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 2 tablespoons ancho chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon dried oregano
– 4 cups beef stock
– 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
– 2 tablespoons clarified butter
– Kosher salt
– Freshly cracked black pepper
– For garnish: sour cream, shredded sharp cheddar cheese, thinly sliced scallions
Instructions
1. In a large Dutch oven over medium-low heat, render the diced bacon until crisp and the fat is fully liquefied, about 8-10 minutes.
2. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Increase the heat to medium-high and add the cubed beef chuck to the hot bacon fat in a single layer, seasoning generously with kosher salt and black pepper. Sear until deeply browned on all sides, about 8 minutes total, working in batches if necessary to avoid crowding the pan.
4. Transfer the seared beef to a separate bowl, again leaving the fond and fat in the pot.
5. Reduce the heat to medium and add the clarified butter to the pot. Add the finely diced onion and cook, stirring occasionally, until translucent and just beginning to caramelize at the edges, about 7 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and coat the aromatics, which will deepen its flavor.
8. Add the ancho chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Toast the spices with the onion mixture for 1 minute until very fragrant.
9. Pour in the beef stock, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this is where immense flavor resides.
10. Add the hand-crushed San Marzano tomatoes and their juices, along with the reserved seared beef and its accumulated juices. Bring the mixture to a gentle simmer.
11. Reduce the heat to low, cover the pot partially, and simmer gently for 1 hour and 15 minutes, stirring occasionally. The long, slow simmer is key for tender meat and a cohesive sauce.
12. Stir the reserved crisp bacon back into the chili. Continue to simmer, uncovered, for an additional 15 minutes to allow the flavors to fully marry and the chili to thicken to a rich, spoon-coating consistency. Season with additional salt and pepper only at this final stage, after the liquid has reduced.
13. Remove the pot from the heat and let the chili rest, covered, for 10 minutes before serving to allow the flavors to settle.
Keeping this chili warm on the stove, its aroma promises a deeply satisfying meal. The texture is luxuriously thick and velvety, clinging to a spoon, with the tender beef and crisp bacon offering a delightful contrast. The flavor is a complex, smoky-savory melody, perfect ladled over a baked potato or served in a shallow bowl with a dollop of cool sour cream, a sprinkle of sharp cheddar, and a confetti of fresh scallions for brightness.
Vegan No Bean Chili with Quinoa
A quiet afternoon like this, with the winter light softening the edges of the day, calls for a meal that simmers slowly and fills the kitchen with a comforting warmth. This chili, built without beans, finds its heartiness in tender vegetables and nutty quinoa, creating a rich tapestry of flavor that feels both nourishing and deeply satisfying. It’s a gentle reminder that simplicity, when given time and care, can yield something profoundly comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 1 large red bell pepper, finely diced
– 3 cloves garlic, minced
– 12 ounces cremini mushrooms, finely chopped
– 1 cup uncooked quinoa, rinsed
– 3 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (28-ounce) can crushed tomatoes
– 4 cups vegetable broth
– 1 tablespoon tamari
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup nutritional yeast
– Fresh cilantro leaves, for garnish
– 1 ripe avocado, sliced, for garnish
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and red bell pepper, sautéing until the onion is translucent and the pepper softens, approximately 8 minutes, stirring occasionally to prevent sticking.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the finely chopped cremini mushrooms and cook for 10 minutes, until they have released their liquid and browned slightly, which deepens the umami base of the chili.
5. Mix in the rinsed quinoa, chili powder, ground cumin, and smoked paprika, toasting the spices with the vegetables for 2 minutes to unlock their aromatic oils.
6. Pour in the crushed tomatoes and vegetable broth, then add the tamari, fine sea salt, and freshly ground black pepper, stirring to combine all ingredients.
7. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer, covering the pot partially with a lid.
8. Simmer gently for 25 minutes, stirring every 10 minutes to ensure the quinoa cooks evenly and doesn’t stick to the bottom.
9. After 25 minutes, check that the quinoa is tender and has absorbed most of the liquid; if it appears too thick, add a splash of broth or water.
10. Remove the pot from the heat and stir in the nutritional yeast until fully incorporated, which adds a subtle cheesy depth without dairy.
11. Let the chili rest, covered, for 5 minutes off the heat to allow the flavors to meld further and the texture to thicken slightly.
12. Ladle the chili into bowls and garnish with fresh cilantro leaves and sliced ripe avocado.
Mellow and velvety, this chili boasts a thick, stew-like consistency where the quinoa provides a pleasing, slight bite against the soft vegetables. The smokiness from the paprika and the earthy cumin create a warm, layered flavor profile that is both robust and surprisingly light. For a creative twist, serve it over roasted sweet potato halves or with a dollop of cashew cream swirled on top for added richness.
Five-Ingredient No Bean Chili
Under the quiet hum of a winter afternoon, when the world outside seems to slow, there is a simple comfort in gathering just a few humble ingredients to build something deeply satisfying. This no-bean chili, with its minimalist approach, coaxes rich, layered flavor from the careful cooking of each component, creating a bowl that feels both rustic and refined. It’s a quiet celebration of warmth, perfect for a solitary moment of reflection or a simple shared meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ lbs 85% lean ground beef
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 tbsp chili powder blend
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
– 1 cup low-sodium beef broth
Instructions
1. Place a large, heavy-bottomed Dutch oven over medium heat and add 2 tablespoons of extra virgin olive oil, allowing it to shimmer for 30 seconds.
2. Add 1 ½ pounds of 85% lean ground beef, breaking it apart with a wooden spoon, and cook undisturbed for 4 minutes to develop a deep, caramelized crust on one side.
3. Stir the beef, continuing to cook for 3 more minutes until no pink remains, then transfer it to a clean bowl using a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 finely diced large yellow onion to the hot fat and cook, stirring occasionally, for 6-8 minutes until the onion is translucent and the edges begin to turn a light golden brown.
5. Stir in 3 minced cloves of garlic and cook for 45 seconds, just until fragrant, being careful not to let it burn.
6. Sprinkle in 2 tablespoons of chili powder blend, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper, toasting the spices with the onions for 1 minute to unlock their aromatic oils.
7. Return the cooked ground beef to the pot, stirring to coat it evenly with the spiced onion mixture.
8. Pour in 1 (28 oz) can of crushed tomatoes and 1 cup of low-sodium beef broth, stirring to combine all ingredients thoroughly.
9. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot partially, and let it cook undisturbed for 20 minutes to allow the flavors to meld and the liquid to reduce slightly.
10. After 20 minutes, remove the lid and simmer uncovered for 5 final minutes to achieve a rich, cohesive texture that coats the back of a spoon.
The finished chili boasts a velvety, thick texture where the tender beef is enveloped in a deeply spiced, tomato-rich sauce with subtle smoky undertones. For a creative presentation, serve it in shallow bowls topped with a dollop of tangy crème fraîche and a sprinkle of finely chopped fresh chives, or spoon it over a baked russet potato for a hearty, complete meal.
Summary
Excitingly, these 18 no-bean chili recipes prove that quick, hearty meals are totally doable on busy nights. I hope you find a new family favorite! Give one a try this week, then drop a comment below telling me which one you loved. If you enjoyed this roundup, I’d be so grateful if you’d share it on Pinterest to help other busy cooks. Happy simmering!
