Get the Recipe: No Bean Chili (Beanless Chili)
This no bean chili is rich, saucy, and thick! It is easy to make and can be made in a Dutch oven on the stovetop, or in an Instant Pot or slow cooker. This beanless chili is easy, healthy and delicious!
Ingredients
- 3 pounds ground beef, or ground turkey
- 1 sweet onion, chopped
- ¼ cup chopped poblano pepper, about 1 medium pepper
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tsp cayenne powder
- salt, to taste
- ground pepper, to taste
- 28 ounces fire roasted diced tomatoes, do not drain
- 28 ounces tomato sauce
Instructions
Stovetop Method
- First, add ground beef to a Dutch oven or large pot over medium heat. Cook until brown and crumbly, breaking apart with spatula.
- Drain all grease from pot and remove beef to a plate. Add in chopped onion and pepper and all spices. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
- Add cooked ground beef, fire roasted diced tomatoes and tomato sauce to pot. Stir to combine.
- Bring chili to a boil. Boil for 2 minutes. Then reduce heat to medium and simmer for at least 20 minutes, up to 3 hours. Stir occasionally. If chili becomes too dry, add in water, chicken broth or more tomato sauce.
- Finally, ladle into bowls and serve!
Instant Pot Method
- Press sauté. Add ground beef to Instant Pot. Cook until brown and crumbly, breaking apart with spatula.
- Press cancel. Drain all grease from pot and remove beef to a plate. Add in chopped onion and pepper and all spices.
- Press sauté. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
- Press cancel. Add cooked ground beef, fire roasted diced tomatoes and tomato sauce to pot. Stir to combine.
- Secure lid. Press pressure cook and set timer for 15 minutes. Once the timer goes off, allow pressure to naturally release for 10 minutes. Then manually release any remaining pressure.
- Finally, ladle into bowls and serve!
Slow Cooker Method
- First, add ground beef to a skillet over medium heat. Cook until brown and crumbly, breaking apart with spatula.
- Drain all grease from skillet and transfer beef to slow cooker.
- Add in chopped onion, pepper and all spices to skillet. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
- Then, add veggies, fire roasted diced tomatoes and tomato sauce to the beef in slow cooker. Stir to combine.
- Cook on low for 5 to 6 hours or low for 3 to 4 hours.
- Finally, ladle into bowls and serve!
Notes
- Ground turkey or ground pork can replace the beef.
- I used 85% lean beef. I recommend using 85% lean or 90% lean.
- Drain off all grease from pot, Instant Pot or skillet.
- This chili can be simmered on the stovetop for as little as 20 minutes, but I highly recommend at least an hour for best results.
- These spices are a great starting point! Feel free to taste and adjust as you go.
- I would classify this chili as medium heat.
- This freezes well!
Calories: 581kcal, Carbohydrates: 20g, Protein: 46g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 154mg, Sodium: 1097mg, Potassium: 1263mg, Fiber: 5g, Sugar: 12g, Vitamin A: 2116IU, Vitamin C: 22mg, Calcium: 121mg, Iron: 8mg