No Bean Chili
Everything you love about chili, just without the beans.
Table of Contents
For some, a bowl of hearty chili is the perfect comfort food. Of course, most of us have probably spent our entire lives believing that proper chili has beans in it. But as it turns out, that’s not always the case, at least in the state of Texas. In the Lone Star State, real chili is made without beans of any kind in it. For traditionalists, that might take some getting used to. But there’s nothing wrong with giving no bean chili a try.
To be frank, this idea isn’t as drastic or crazy as you might think. All of the other ingredients you typically put in a pot of chili are there. The only difference is you don’t have to worry about opening a can of beans. Surprisingly, the lack of beans doesn’t have that great of an impact on the flavor. You still have beef, tomatoes, onion, garlic, and plenty of spices. The chili still comes out with great texture and flavor, as hearty as any bowl of chili you’ve ever had.
Is No Bean Chili Healthy?
No bean chili should be considered a reasonably healthy recipe because the vegetables and spices present all have some nutritional value. The meat in the chili makes it a good source of protein, potassium, and iron too.
On the other hand, with 28 grams of fat and 9 grams of saturated fat, there are some downsides to this recipe. It may not be a perfect fit for all diets, but it does have a decent nutritional profile.
How to Dial up the Vegetables
Since there are no beans in this recipe to take up space in the pot, you should feel free to add more vegetables to this chili. This can be a good way to add extra vitamins and nutrients to the dish. In addition to the onions and tomatoes, both shallots and green peppers are good additions to this chili. They can be added to the pot at the same time as the onions. For a spicy kick, jalapeño is also an option for this recipe and you may also consider using fire-roasted diced tomatoes to give the chili an extra smoky flavor.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds ground beef, 85/15
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) tomato sauce
- 1 cup beef broth
- Salt and pepper to taste
INSTRUCTIONS
Sauté
Cook onions and garlic in oil.
Brown
Brown the ground beef and drain the fat.
Spice
Add spices and cook until fragrant.
Simmer
Combine with tomatoes and broth; simmer.
Serve
Adjust seasoning and serve with toppings.
Devour!
FAQs & Tips
There is nothing wrong with eating leftover chili. Just place the leftovers in an airtight container and keep them in the fridge for up to 3 or 4 days.
If you want a bean substitute in this recipe, other legumes, vegetables, and gluten-free grains are all good options.
Serving Suggestions
If you want a side dish for your no bean chili, I’d recommend a vegetable like instant pot spaghetti squash or perhaps a serving of air fryer vegetables.
You could also consider pouring the chili over cilantro lime instant pot rice. Last but not least, there might be no better side dish for chili than sweet vegan cornbread.
No Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1.5 pounds ground beef 85/15
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional for heat
- 1 can 28 ounces crushed tomatoes
- 1 can 14 ounces tomato sauce
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Increase heat to medium-high and add ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 2 minutes to allow the spices to become fragrant.
- Pour in crushed tomatoes, tomato sauce, and beef broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with your choice of toppings such as shredded cheese, diced onions, or sour cream.
Nutrition
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