4.95 20 Published Oct 05, 2022, Updated Jan 27, 2023 To be honest, we don’t cook with beef often, but last fall I was inspired by a friend (thanks Bryan!) to try making a beef chili recipe without beans. I shared it on my Instagram stories and so many of you asked for me to share the recipe. So here I am, a year later, sharing this no-bean chili (beef chili) recipe with you all! I apologize it took so dang long because this recipe is good! Whenever I make chili I typically make my vegetarian chili or opt for ground turkey if I’m adding meat (like with this healthy turkey chili), but this no bean chili recipe might have converted me to using ground beef more often. The grass-fed ground beef adds so much flavor and when you compare lean ground beef with ground turkey there isn’t that much difference nutritionally. This article was enlightening to me because it shows that although lean beef has a bit more saturated fat it has less calories and more protein, zinc, iron and B vitamins! Even though there are no beans in this chili recipe it’s still super hearty and filling with extra veggies like corn and sweet potatoes. While I totally love beans and eat them often, I find this chili a bit easier on the digestive system than a chili that is loaded with beans.
Why You’ll Love This Recipe
It’s a one-pot meal, which means fewer dishes to clean up!Makes a big batch, so it’s the perfect recipe for serving a crowd. It’s also great for meal prep! It’s hearty and filling – say hello to comfort food in a bowl!There are no beans so if you’re not a bean fan or don’t digest beans well, this chili recipe is for you!
Ingredients Needed
olive oil – for sautéing the veggies. You can also use avocado oil.onion and garlic – these two ingredients help make the perfect savory base!red bell pepper – for a touch of sweetness. Feel free to use green bell pepper instead. ground beef – ideally you want to look for lean grass-fed ground beef, as this will contain more nutrients than grain-fed beef. I buy Nature’s Rancher 85/15 organic grass-fed beef. Studies have found that grass-fed beef contains two to six times more omega-3 fatty acids than feed-lot beef. That said if you’re not a beef person feel free to use ground turkey instead. sweet potato – since we’re not adding beans, the sweet potato adds veggies and volume to this chili. It also adds a little sweetness and plenty of nutritious benefits.frozen sweet corn – no need to thaw the corn first, just throw it in and let it cook with the chili. Canned sweet corn works just as well.fire roasted tomatoes – I used canned fire-roasted crushed & diced tomatoes which add a pleasant smoky flavor to this chili. That said, feel free to use plain crushed and diced tomatoes. If you don’t have crushed tomatoes on hand, tomato sauce would be a good substitute. broth – chicken, beef, vegetable or bone broth are all excellent options for this recipe. I prefer to use low sodium broth so I can control the amount of salt. spices and seasonings – chili powder, cumin, paprika, oregano, salt, black pepper and just a pinch of cinnamon. If you want some more heat add a dash of cayenne pepper or red pepper flakes. toppings – feel free to add your favorite toppings, but my faves are shredded cheddar cheese, cilantro, avocado, jalapeño and Greek yogurt or sour cream!
How to Make (Stove Top or Slow Cooker)
Stove Top
Slow Cooker
Topping Ideas
Toppings are key for a flavorful chili. Here are some of my favorite chili toppings:
Greek yogurt: I like using plain full fat Greek yogurt in place of sour cream for a cool, tangy topping, but sour cream is a great option as well. Shredded cheese: Can’t go wrong with shredded cheese! Use freshly grated cheddar for the best flavor. Of course you can skip the cheese or use a dairy-free option to keep this chili dairy-free. Nutritional yeast: A great option for anybody who wants a cheesy flavor without the dairy.Avocado: I love adding sliced avocado to my chili for some healthy fats.Tortilla chips: Adds some crunch and can be used to scoop up chili! Fresh herbs: Parsley and cilantro would be my top choices for fresh herbs. Peppers: If you’re looking to add some heat you could top your chili with sliced jalapeños. Seeds: for some crunch add some pumpkin seeds (aka pepitas). Onions: Chopped fresh yellow onion or green onions add great flavor as a topping. Lime juice: Serve your bowl of chili with a squeeze of fresh lime juice to brighten up the dish.
How to Serve
This chili is hearty enough to be enjoyed as a meal on its own, but it’s also delicious served with some sides. Here are some serving ideas:
Over grains – if you want more volume, you can serve this chili over quinoa or brown rice. I find that when I serve over a grain, I need less chili overall to feel full. You could also add cauliflower rice for more veggies.With bread – I love eating chili with my pumpkin cornbread muffins or vegan cornbread. It’s also delicious served with crusty bread (like sourdough bread), crackers (I love my almond flour crackers) or even tortilla chips.Alongside a salad – add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad or spinach salad would be perfect.
Storing & Reheating Leftovers
Let the chili cool completely before storing in an airtight container. The chili will last 3-4 days when stored in the refrigerator and can also be stored in the freezer for up to 3 months. If freezing, make sure to thaw in the fridge overnight before serving. You can reheat in a pot on the stove over medium-high heat for about 5 minutes or in the microwave for 1-2 minutes if you’re in a rush.
More Chili Recipes to Try
Turkey ChiliWhite Bean Chicken ChiliSweet Potato Black Bean ChiliVegetarian ChiliButternut Squash and Turkey ChiliVegetarian Green Chili
More Soup Recipes to Try
Chicken Fajita SoupVegetable SoupChicken Wild Rice SoupBroccoli Cheddar SoupBlack Bean SoupChicken Tortilla SoupQuinoa Vegetable SoupTaco Soup
Be sure to check out all of the soup recipes as well as the full collection of dinner recipes on EBF!
