This no bean chili is thick, creamy, and hearty! This family favorite recipe is the perfect comfort food. We make it once a week in the fall and winter months. The flavors are so warm and cozy. Kids love it too! Make it for family dinners, holidays, potlucks, meal prep, and more.
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Why You’ll Love This Recipe
- This no bean chili is easy to make and can be prepared in under an hour.
- Everything just simmers away!
- This recipe is made in one skillet.
- The flavors are a little spicy, hearty, and savory.
- It is perfect for a cold day.
- Check out these healthy Ground Beef Recipes!
- This beanless chili is a great source of protein and fiber.
- It is gluten-free and dairy-free, making it a good option for people with dietary restrictions.
- The leftovers are even better! Warm this up the next day for an easy meal.
- This recipe is also Paleo, nut-free, and sugar-free.
- Check out this Dutch Oven Chili or this Chicken Chili for another delicious chili recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for this no bean chili recipe. Scroll down to the recipe card below for the entire recipe.
Olive oil helps cook the ground meat and veggies. Feel free to use avocado oil instead.
Any ground meat works well. We love beef and turkey. Pork, chicken, and lamb work as well.
Yellow onion adds a subtle sweetness.
Salt and pepper season the meat.
Use any color of bell pepper. Dice finely.
Diced sweet potatoes add more natural sweetness. Regular potatoes can be used, but sweet potatoes add a great flavor.
Oregano, chili powder, cumin, and paprika add so much flavor! For a spicier flavor, increase the chili powder and cumin.
Cinnamon adds a delicious flavor! It may sound strange, but it is our secret ingredient.
Garlic powder and onion powder add a hearty flavor.
Pumpkin purée adds so much creaminess. Use pumpkin purée, not pumpkin pie filling.
Tomato purée adds moisture and flavor. Feel free to replace with fire roasted tomatoes for a spicy flavor.
Lastly, use chicken broth or beef broth. If desired, use vegetable broth.
Taste & Texture
This no bean chili has a rich and flavorful taste, with a bit of a kick.
The ground meat gives the chili a hearty texture, while the vegetables add sweetness and nutrients.
This chili is not overly spicy. It is hearty, savory, and meaty.
How to Make
Step 1
First, add the olive oil, ground meat, diced onion, sea salt, black pepper, and diced green pepper to a large skillet over medium heat. Cook for 4 to 5 minutes, breaking up the ground meat until it is cooked through. Discard any excess grease.
Step 2
Then, add in all of the remaining ingredients. Bring the mixture to a light boil.
Step 3
Next, turn the heat down to a simmer. Simmer uncovered for 30 to 45 minutes, until the sweet potatoes are soft.
Step 4
Add more chicken broth as needed to reach your desired consistency.
Step 5
Finally, ladle into bowls. Serve!
Expert Tips for Success
Follow these tips for making the best no bean chili recipe.
Dice the onion and pepper finely.
Chop the sweet potatoes into evenly sized cubes.
Adjust the spices to your liking. If you want a spicier chili, add more chili powder or cayenne pepper.
If you want a thicker chili, mash some of the sweet potatoes against the side of the pot with a spoon.
Let the chili simmer for at least 30 minutes to allow the flavors to meld.
If needed, add more broth to the skillet.
Flavor Variations & Add-Ins
Consider these flavor variations for this no bean chili recipe.
For a Southwestern-inspired chili, add corn, black beans, and diced green chilies.
For a smoky chili, add a chipotle pepper in adobo sauce.
For a vegetarian chili, omit the ground meat and add more vegetables, such as lentils, mushrooms, or zucchini.
How to Serve & Store
Serve this no bean chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped onions.
It can also be served over brown rice or quinoa.
Frequently Asked Questions (FAQs)
You can use any type of ground meat that you prefer. For a leaner chili, use ground turkey or chicken. Beef, pork, and lamb are other great options.
Yes. To make this chili in a slow cooker, simply brown the ground beef and cook the vegetables in a skillet on the stovetop. Then, add all of the ingredients to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Yes. Chili can be frozen for up to 3 months. To freeze chili, simply let it cool completely and then transfer it to a freezer-safe container. Thaw the chili overnight in the refrigerator before reheating.
Chili without beans is called Texas chili or chili con carne. The term “chili con carne” is Spanish for “chilies with meat,” and it is the original name for the dish. It is thought to have originated in the state of Texas in the early 1800s. It is still considered to be the most authentic type of chili by many Texans.
Texans believe that beans mask the pure flavor of the meat and chili peppers and make the chili too thick and starchy.
Equipment Needed
Large Nonstick Skillet: This skillet is great for making this no bean chili.
You May Also Enjoy
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No Bean Chili
Ingredients
- ½ tbsp olive oil
- 1 pound ground meat (turkey, beef, or chicken)
- ½ cup diced yellow onion
- 1 tsp black pepper
- 1 tsp sea salt
- 1 green bell pepper (diced)
- 1 cup diced sweet potatoes
- 1 tbsp oregano
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 15 ounces pumpkin purée
- 10.75 ounces tomato purée (or fire roasted tomatoes)
- 3 cups chicken broth
Instructions
- First, add the olive oil, ground meat, diced onion, sea salt, black pepper, and diced green pepper to a large skillet over medium heat. Cook for 4 to 5 minutes, breaking up the ground meat until it is cooked through. Discard any excess grease.
- Then, add in all remaining ingredients. Bring the mixture to a light boil.
- Turn the heat down to a simmer. Simmer uncovered for 30 to 45 minutes, until the sweet potatoes are tender.
- Add more chicken broth as needed to reach your desired consistency.
- Finally, ladle this no bean chili into bowls. Serve!
Notes
- Feel free to use any ground meat.
- Allow the chili to continue to simmer. This helps cook the sweet potatoes and allows the flavors to meld together.
- Store leftovers in the fridge for up to 5 days.
