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Welcome, fellow food lovers! Get ready to discover your new favorite comfort food with this incredibly simple hearty stovetop chili recipe. Perfect for chilly evenings or a game day feast, this dish delivers maximum flavor with minimal fuss. It’s designed to be quick, easy, and satisfying, making it ideal for busy parents and beginners alike. You’ll love how a few simple ingredients transform into a rich, hearty meal that everyone will adore.
Why You’ll Love This No Bean Chili Recipe
This incredible no bean chili recipe is a game-changer for many reasons. It offers a robust flavor profile without the traditional legumes, making it a hit for diverse tastes.
- Rich & Satisfying: Every spoonful is packed with deep, savory flavors from perfectly seasoned ground beef and tomatoes.
- Naturally Gluten-Free: This recipe is naturally free of gluten, catering to various dietary needs without compromise.
- Quick 30-Minute Prep: From start to finish, you can have this delicious meal ready in under an hour, perfect for busy weeknights.
- Customizable Spice Levels: Easily adjust the chili powder and other spices to suit your preferred level of heat.
- Great for Many Diets: It’s a fantastic option for those avoiding beans or following a low-carb, keto-friendly lifestyle.
- Perfect for Meal Prep: It tastes even better the next day, making it an excellent choice for batch cooking and future meals.
Ingredients for No Bean Chili
Crafting this delicious chili requires a simple list of fresh ingredients. These components come together to create a deeply satisfying flavor. You’ll be surprised at the richness achieved with such straightforward items for this fantastic no bean chili recipe.
- 2 pounds lean ground beef (93/7 suggested for less fat)
- 1 green bell pepper, finely chopped
- 1 large white or yellow onion, finely chopped
- 30 ounces canned diced tomatoes (fire-roasted if available for extra depth)
- 6 ounces tomato paste
- 2 cups beef stock or broth
- 4 tablespoons garlic, minced
- 1½ tablespoon chili powder
- 1½ teaspoon paprika
- 1½ teaspoon onion powder
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
Notes & Substitutions
You can easily adapt this chili to your pantry or preferences.
- Use ground turkey or pork for a different flavor profile or leaner option.
- Substitute fire-roasted tomatoes for regular diced tomatoes to add smoky notes.
- Adjust the amount of chili powder to control the heat; add more for spicier chili.
- Swap beef broth for chicken broth if that is what you have on hand.
- Add a dash of cayenne pepper for an extra kick of heat.
Equipment
Gathering your tools before you start makes cooking a breeze. This simple no bean chili recipe requires only a few basic kitchen items.
- A large stockpot or Dutch oven will be your main cooking vessel.
- A wooden spoon or spatula is essential for stirring and browning meat.
- Measuring cups and spoons ensure precise ingredient amounts.
- A sharp knife and cutting board are needed for preparing vegetables.
How to Make Your No Bean Chili Recipe
Follow these easy steps to create a truly delicious and hearty chili. This beginner-friendly guide ensures perfect results every time. You’ll love how quickly this flavorful no bean chili recipe comes together.
- Brown the Meat: Add your ground beef to a large stockpot. Use your spatula to crumble the beef thoroughly. Add in your finely chopped green pepper and onion. Cook on medium-high heat, stirring occasionally, until the beef is fully browned and the vegetables are softened. Drain any excess fat from the pot.
- Add Aromatics: Return the pot to the stove. Stir in the minced garlic with the browned beef and vegetables. Cook for about 1 minute until the garlic becomes fragrant, being careful not to burn it. This step builds a foundational layer of flavor for your no bean chili.
- Introduce Tomatoes: Next, add the canned diced tomatoes and tomato paste to the pot. Stir well to combine these ingredients with the meat mixture. The tomato paste will add richness and help thicken the chili.
- Pour Broth: Carefully pour in the beef stock or broth. Stir everything together until all ingredients are well incorporated. This liquid will form the base of your hearty chili.
- Season Generously: Now it’s time to add all the spices. Sprinkle in the chili powder, paprika, onion powder, salt, garlic powder, ground cumin, and black pepper. Stir vigorously to ensure the spices are evenly distributed throughout the mixture. This seasoning blend is crucial for developing the classic chili taste.
- Simmer & Thicken: Bring the chili mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Simmering allows the flavors to meld and the chili to thicken to a perfect consistency. Stir occasionally to prevent sticking.
- Taste & Adjust: After simmering, taste your no bean chili recipe. Add extra salt or pepper as desired to suit your personal preference. You can also add more chili powder if you prefer a spicier kick. Serve hot and enjoy!
Pro Tips for the Best No Bean Chili
Elevate your chili with these expert tips. These small adjustments make a big difference in flavor and texture, ensuring your no bean chili recipe is absolutely fantastic.
- Brown Meat Thoroughly: Ensure your ground beef is well-browned before adding other ingredients. This creates a rich, caramelized flavor base.
- Don’t Rush Simmer: Allow the chili to simmer for the full recommended time. This develops a deeper, more complex taste as the flavors meld.
- Layer Spices: Add the spices at different stages if desired, for a more nuanced flavor, though mixing them at once works well too.
- Use Quality Ingredients: Fresh vegetables and good quality beef broth can significantly enhance the overall taste of your chili.
- Adjust Consistency: If your chili is too thick, add a little more beef broth until it reaches your desired consistency.
- Let it Rest: If possible, let the chili sit for 10-15 minutes off the heat before serving. The flavors will deepen beautifully.
Serving, Storage, and Variations
This versatile chili offers numerous ways to enjoy it, store it, and even customize it. Make this delicious no bean chili recipe a staple in your meal rotation.
Serving Suggestions
Elevate your chili experience with these delightful toppings and pairings.
- Top with shredded cheddar cheese, a dollop of sour cream, or fresh cilantro for added richness.
- Serve alongside warm cornbread or crusty bread to soak up all the flavorful sauce.
- Use it as a hearty topping for hot dogs, nachos, or even loaded baked potatoes.
- Enjoy it simply in a bowl, perhaps with some sliced green onions for a fresh crunch.
Storage & Reheating
Proper storage ensures you can enjoy this chili for days or even months.
- Refrigerate leftover chili in an airtight container for up to 4 days.
- Freeze portions in freezer-safe containers for up to 3 months.
- Thaw frozen chili overnight in the refrigerator before reheating.
- Reheat on the stovetop over medium-low heat until warmed through, or in the microwave.
Recipe Variations
Get creative with your no bean chili recipe using these simple tweaks.
- Spicy Chili: Add a diced jalapeño or serrano pepper with the onions, or a pinch of cayenne pepper with the other spices.
- Smoky Flavor: Incorporate a teaspoon of smoked paprika alongside the regular paprika for a deeper, smoky aroma.
- Vegetable Boost: Stir in corn kernels or diced zucchini during the last 10 minutes of simmering for added texture and nutrients.
- Keto Friendly: This chili is naturally low in carbs; just ensure your diced tomatoes and broth have no added sugars.
Nutrition Information
(Disclaimer: These are approximate estimates provided for informational purposes only. Nutritional values can vary based on specific ingredients and preparation methods.)
This hearty no bean chili recipe provides substantial protein and flavor.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 420-480 kcal |
| Total Fat | 25-30g |
| Saturated Fat | 10-12g |
| Cholesterol | 90-110mg |
| Sodium | 800-950mg |
| Total Carbs | 12-15g |
| Dietary Fiber | 3-4g |
| Sugars | 6-8g |
| Protein | 35-40g |
No Bean Chili Recipe FAQ
Have questions about making this delicious bean-free dish? We have answers! This section covers common inquiries about your no bean chili recipe.
- Why no beans? Many people prefer chili without beans due to personal preference, dietary restrictions, or to maintain a lower carbohydrate count.
- How can I thicken my chili? Simmer your chili for a longer duration uncovered, or stir in a slurry of cornstarch and water during the last few minutes.
- Can I make this chili ahead of time? Absolutely! The flavors of this chili actually improve after a day or two in the refrigerator, making it perfect for meal prep.
- Is this chili freezer friendly? Yes, this no bean chili freezes exceptionally well. Portion it into airtight containers for quick and easy future meals.
- Is this chili keto-friendly? This recipe is naturally low in carbohydrates and fits a keto diet. Just ensure no sugars are added to your diced tomatoes or broth.
- What if my chili is too spicy? You can mellow out the heat by adding a dollop of sour cream or plain Greek yogurt, or by stirring in more diced tomatoes.
Conclusion
You now have the ultimate no bean chili recipe at your fingertips! This hearty and flavorful dish proves that you don’t need beans to create an incredibly satisfying and delicious chili. It’s a quick, easy, and beginner-friendly meal that is sure to become a family favorite. We hope you enjoy making and sharing this wonderful chili creation with your loved ones.
For food safety, the USDA recommends cooking ground beef to an internal temperature of 160°F. Learn more about safe ground beef temperatures from FoodSafety.gov.
Ultimate No Bean Chili Recipe: Hearty & Flavorful
Equipment
- Large stockpot or Dutch oven
- Wooden spoon or spatula
- measuring cups and spoons
- Sharp knife
- Cutting board
Ingredients
- 2 lb lean ground beef (93/7)
- 1 green bell pepper, finely chopped
- 1 large white or yellow onion, finely chopped
- 30 oz canned diced tomatoes (fire-roasted if available)
- 6 oz tomato paste
- 2 cups beef stock or broth
- 4 tbsp garlic, minced
- 1 1/2 tbsp chili powder
- 1 1/2 tsp paprika
- 1 1/2 tsp onion powder
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp black pepper
Instructions
- In a large stockpot over medium-high heat, brown ground beef with chopped green pepper and onion until beef is cooked and vegetables are soft. Drain excess fat.
- Return pot to heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
- Add diced tomatoes and tomato paste. Stir to combine thoroughly with the beef mixture.
- Pour in beef stock. Mix everything well to create the chili base.
- Add chili powder, paprika, onion powder, salt, garlic powder, cumin, and black pepper. Stir well to evenly distribute the spices.
- Bring chili to a boil over medium-high heat. Reduce to low, cover, and simmer for 20–25 minutes. Stir occasionally.
- Taste and adjust seasoning if needed. Let rest 10–15 minutes before serving for best flavor.
