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This homemade chili is thick, hearty, and ready in only 30 minutes! It tastes like a classic chili recipe but has no beans. This is one comfort food recipe the entire family will love.

Update: This recipe was originally published in 2017 and has been republished with all new photos.

I love chili. I know it’s traditionally a cold weather dish but I don’t care if it’s 100 degrees outside. I’ll still crave it. My husband has never understood this but we can agree to disagree.

I will happily eat any and all kinds of chili which you’ll notice if you check out some of the chili recipes on my website. Want to use chicken? I have a Slow Cooker White Chicken Chili for you. Prefer to use ground turkey? Have a look at my The Best No Bean Turkey Chili. Interested in a meat free option? My Easy Vegan Bean Chili has the flavor of classic chili without the meat. I even have a Spicy Chipotle Chicken Chili for those wanting a non traditional chili with some heat. Take your pick of what sounds best to you.

The beef chili recipe I’m sharing here is my most popular though and loaded with simple ingredients. I heard from so many people who were looking for a chili without beans that still tasted like a classic chili. Many beanless chilis out there are thin and full of veggies. No thank you, zucchini. While I’m a big fan of vegetables I’m not making vegetable soup here.

The best part of this beanless chili? It’s ready in just 30 minutes! Of course if you want to cook it low and slow for 100 hours that’s on you. Me? I like to cook fast whenever possible.

Enjoy as is or add some of the delicious toppings you’ll find listed below. You can also serve this chili over hot dogs to create chili dogs. No matter how you enjoy, you’ll have a hearty dinner fast.

No Bean 30 Minute Chili Ingredients

  • Lean ground beef: I use 93% lean ground beef in this chili. You can also use ground turkey if you like or try my The Best No Bean Turkey Chili instead. That recipe is tested for ground turkey and the seasonings have been adjusted to account for the difference in flavor.
  • Green bell pepper: Green bell peppers are the most popular of the bell peppers. They have a slightly bitter taste and aren’t as sweet as red or orange bell peppers.
  • Onion: White onion or yellow onion both work well.
  • Canned diced tomatoes: I recommend fire-roasted diced tomatoes if it’s available in your grocery store.
  • Tomato paste: Tomato paste packs a lot of concentrated tomato flavor.
  • Beef stock or broth: Both beef stock and beef broth can be used in this chili. Stock is typically made by simmering the bones for hours. Broth is made by simmering the meat instead of only the bones.
  • Minced garlic: You can mince your own garlic or use a jarred variety.
  • Seasonings: We’re using plenty of spices to beautifully flavor this beanless chili recipe. This seasoning blend is what makes this chili standout from other chili options. The seasonings include chili powder, paprika, onion powder, garlic powder, cumin, salt, and black pepper.

So let’s dig in to this beanless chili recipe.

Start by crumbling your lean ground meat in a large pot. Then add the diced onion and bell pepper. Sauté on medium-high heat until your beef is browned and the onion and pepper are tender. (You can also sauté the green pepper and onion in a little olive oil separately but I’ve found that the fat in the beef works well and no oil is necessary.) Once the meat is browned, add the remaining ingredients. Now cover and simmer everything together for 20 to 25 minutes.

It’s done! I told you it was fast!

This yummy chili is thick. It’s hearty. It’s dark. It doesn’t have beans but you’re not going to notice. It’s a chili you’re going to want to make on a regular basis.

Why so much garlic?

Because garlic is delicious. What kind of silly question is that?

Can you add beans?

Well of course you can. If you want beans, add beans. Two cans of kidney beans, drained and rinsed, will do the trick.

Can you use ground turkey instead of beef?

Sure! Go right ahead! However, I do have a ground turkey chili recipe too. You might prefer The Best No Bean Turkey Chili instead.

Favorite Chili Toppings

I love loading up my chili with all kinds of toppings! Whether you’re enjoying this on a busy weeknight or a game day, the fun toppings add to the overall chili experience! Here are some favorite toppings I suggest to dress up your bowl of chili.

  • Sliced avocado
  • Chopped green onion
  • Diced red onions
  • Sour cream
  • Shredded cheddar
  • Chopped fresh cilantro
  • Sliced jalapeno
  • Hot sauce
  • Frito chips
  • Tortilla chips
  • Salty kettle chips
  • Homemade Croutons

How to Make No Bean Chili in the Slow Cooker

Simply brown your ground beef, onion, and pepper on the stovetop. Then add all your ingredients to your slow cooker. Cook on high for 4 to 5 hours or low for 6 to 8 hours.

How to Make No Bean Chili in the Instant Pot

Turn your Instant Pot to the sauté setting. When it’s hot, add your ground beef. Use a spatula to crumble the beef. Then add the diced onion and bell pepper. Sauté until beef is browned and onion is tender, stirring frequently. Once done press the cancel button to stop sautéing.

Now add the rest of the ingredients. Everything goes in!

Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 15 minutes.

Once cooking is complete, natural release pressure for at least 10 minutes.

Can you freeze leftover chili?

This chili freezes, thaws, and reheats beautifully. In fact its one of my favorite freezer meals. Let the chili cool and then store in a freezer safe container. I like freezer bags because then the chili can lay flat to occupy less space in the freezer. To reheat, just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.

How to Store Leftover Chili

Want to enjoy this chili the next day or later in the week? Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop on low to medium-low heat until warmed through.

4.89 from 98 votes

No Bean 30 Minute Chili

By Christina
This No Bean Chili is thick, hearty, and ready in only 30 minutes! It tastes like a classic chili recipe but it's actually beanless. This is one comfort food recipe the entire family will love.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 8 (1 cup) servings


  • 2 pounds lean ground beef, I use 93/7
  • 1 green bell pepper, finely chopped
  • 1 large white or yellow onion, finely chopped
  • 30 ounces canned diced tomatoes, I prefer fired-roasted when available
  • 6 ounces tomato paste
  • 2 cups beef stock or broth
  • 4 tablespoons garlic, minced
  • tablespoon chili powder
  • teaspoon paprika
  • teaspoon onion powder
  • teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
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  • Add your ground beef to a large stock pot. Use your spatula to crumble the beef. Add in your chopped green pepper and onion. Cook on medium high, stirring occasionally, until beef is browned.
  • Once your ground beef is cooked it's time to add the other ingredients to the pot. Stir. Cover and let simmer for 20 – 25 minutes.
  • Taste. Add extra salt or pepper as desired.


You can substitute ground turkey if you prefer that to beef.
If you prefer to use the stove top or Instant Pot you’ll find directions for both above this recipe card.


Serving: 1cup, Calories: 217kcal, Carbohydrates: 12g, Protein: 27g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 936mg, Potassium: 973mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1130IU, Vitamin C: 25.1mg, Calcium: 63mg, Iron: 4.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Missy says:

    perfect balance of flavors, we make this chili all the time in the colder months!

  2. Claudia says:

    This was a great chili. Perfect seasoning without being spicy (unfortunately can’t do spicy anymore).