Beanless Chili (Gluten-Free, Whole30, Paleo)

This beanless chili recipe is a quick and easy stovetop meal that cooks in just 30 minutes! It’s Whole30, paleo, low carb and gluten-free, so it’s a no bean chili that everyone can enjoy! Made with hearty vegetables like tomatoes, peppers, onions and mushrooms it’s super filling without beans and makes delicious leftovers for meal prep or freezing.

This post is in partnership with Primal Kitchen. They’re giving you 10% off any of their products using the code “PALEOBAILEY” at checkout! I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Primal Kitchen!

Why This Recipe Works:

• Chili made with no beans is Whole30, paleo, low carb, gluten free and dairy free! Without beans, the chili is made hearty by lots of extra veggies so it’s still wholesome and filling!
• It’s versatile! You can add so many different vegetables that you prefer or may have on hand. You can also use different types of ground meat if you prefer something other than beef.
• Beanless chili is quick when cooked on the stovetop. It only needs one pot and 30 minutes to cook, but it’s also great because you could also let it simmer on the stove for much longer and the chili flavor will only get deeper, richer and more flavorful.
• This recipe makes amazing leftovers for workweek lunches, and it freezes really well so you can store individual portions or the entire pot for another dinner later!

Hungry for more chili? Check out our recipes for slow cooker sweet potato chili, chorizo and butternut squash chili and slow cooker white chicken chili!

Beanless Chili Ingredients

There are two categories of ingredients you’ll need to make beanless chili; pantry items and fresh items. For the fresh ingredients, you’ll need a large yellow or white onion, 2 pounds of ground beef, 3 bell peppers, mushrooms and of course whatever you’d like to use for toppings. The vegetables will all need to be diced prior to starting the cooking process.

For the pantry items, you’ll need minced garlic, beef broth, extra virgin olive oil, canned tomato paste, canned diced tomatoes, and canned green chiles. The chili also calls for a few common chili spices, and those are chili powder, onion powder, cumin, salt and pepper.

For the oil, I recommend using Primal Kitchen Extra Virgin Olive Oil for cooking with. Having a quality cooking fat makes a huge difference and adds a depth of flavor where it counts, which is what everyone loves about a good chili recipe! Primal Kitchen Extra Virgin Olive Oil is Non-GMO Project Verified and NAOOA Certified for quality and purity, Whole30 Approved, Keto Certified and Certified Organic as well. It’s an easy choice for what cooking fats to keep handy next to the stove!

Ingredient Substitutions and Alternative Options:

As mentioned, chili with no beans is a really flexible and versatile recipe. Making chili without beans leaves a lot of room to add in additional vegetables, or change out veggies for ones you like better.

Vegetables:

For the vegetables, you can add in additional mushrooms and reduce the quantity of meat. You can swap or add veggies like green beans, zucchini or squash such as summer squash or butternut squash, celery, carrots or corn.

Proteins:

If you want a leaner meat option for your beanless chili, you can use 2 pounds of ground chicken or ground turkey. In addition to that, you can swap the ground beef for ground bison or ground pork. Or, do a combination of any of these by using 1 pound of one type of meat and 1 pound of another.

Canned items:

If you don’t have tomato paste you can use 1 (15 ounce) can of tomato sauce in it’s place. Crushed tomatoes can be used in place of canned diced tomatoes.

How to Make Beanless Chili

There are only 4 easy steps to make your chili, so this recipe really couldn’t be easier or less complicated to throw together! Once the vegetable prep is done, you’ll only need about 10 minutes of hands on cooking time to get the chili started on the stovetop. The whole thing comes together quickly.

Step 1

The first step in making beanless chili is to add the Primal Kitchen Extra Virgin Olive Oil to a large stock pot or dutch oven on medium-high heat. Once the oil and pot are hot, you will add in the onion and garlic, let it cook for about a minute, and then add in the ground beef.

Step 2

Begin browning the ground beef and then add in the diced peppers. Saute everything together, mixing the vegetables in with the beef as it browns. Then add in the tomato paste, canned green chiles, mushrooms and all of the spices.

Step 3

The next step is to stir everything together to combine the tomato paste and spices with the vegetables and ground beef. It should all be fully incorporated and the spices mixed well into the beef.

Step 4

Once the tomato paste and spices are incorporated, pour in the diced tomatoes, with the liquid, along with the broth. Give everything a good stir and allow it to come to a boil. Once boiling, reduce the heat down to medium so the beanless chili is at a simmer. Cover your chili and let it simmer for about 30 minutes prior to serving to heat everything and fully cook the vegetables.

Serving Instructions

There are so many variations and combinations of toppings you can use for serving chili with no beans. You can also serve the chili over baked potatoes or sweet potatoes!

Ideas for chili toppings:

• Diced or sliced avocado
• Sliced jalapenos
• Dairy free sour cream
• Shredded cheese
• Grain free crackers
• Diced white or red onions
• Cilantro

How to Store Leftover Beanless Chili

To store leftover chili you can either keep it all together and store in a large container, or divide it out into indvidual portions and use for lunches throughout the week. Either way, you will want to let it cool completely prior to storing and then keep the chili in an airtight container. It will be good in the fridge for up to 5 days.

If you want to freeze chili, make sure to let it cool completely first, and then place it in airtight, freezer safe containers. You will want to leave about 1 inch of space between the beanless chili and the top of the container to allow room for it to expand when frozen. Store in the freezer for up to 4 months, and let thaw in the refrigerator overnight prior to reheating.

FAQ

Can you cook beanless chili in a slow cooker? Yes, you can use a crock pot to cook beanless chili! If you want to make this chili recipe in a slow cooker, you should first saute the onions and garlic together, and then brown the ground beef with the onions. Once the beef is cooked, you will add all of the ingredients into a slow cooker, stir to combine, and cover with a lid. Cook on low for 6-8 hours, or on high for 3-4 hours.

Can you freeze beanless chili? Yes! Beanless chili is a great recipe for freezing. It thaws and reheats well and lasts in the freezer for 4 months when stored in an airtight container.

Is beanless chili keto? This chili is low carb, and depending on what carb count you go by for the day, it can fit into a keto meal template. Beans have a much higher carb count than the vegetables included here, so beanless chili is easier to fit into lower carb eating.

Is beanless chili spicy? No, this recipe is not spicy. You can make your chili hotter or increase the spice level by making a few easy changes. Use fire roasted diced tomatoes or chili ready diced tomatoes instead of regular canned diced tomatoes. Use canned hot green chiles instead of mild. Add 1 or more diced jalapeno into the chili with the other peppers. And/or add 1-2 teaspoons cayenne with the spices. You can make one or all of these changes depending on your preferences.

Other Soups and Stews You’ll Love:

• Slow Cooker Beef Stew
• Shipwreck Stew
• Whole30 Slow Cooker Cheeseburger Soup
• Instant Pot Lasagna Soup
• Best Chicken Soup
• Ground Beef and Vegetable Soup

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