This no bean chili recipe is a gut-friendly take on the cozy comfort meal. This chili is gluten free, dairy free, and paleo. Perfect for game day or a cozy winter night!
Prepare for this No Bean Chili to be the star of your game day feast! Or just another cozy winter night.
Meat, vegetables, and tomato sauce with a unique blend of chili spices is a classic comfort dish that is typically naturally gluten free and dairy free. In recent years however, I've developed what I think is an intolerance to legumes and beans.
But beans are a staple in chili?! You might think.
Insert my No Bean Chili! All the flavours and textures of the classic dish, but none of the bloating legumes.
Whether its football Sunday or you're looking for a healthy and hearty family meal, this recipe is for you. Want to lean how to make chili without the beans? Keep on reading!
Love cozy comfort soups? Try my gluten-free minestrone soup, dairy-free broccoli cheddar soup, or gluten-free tomato soup.
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Why No Bean Chili?
Beans are probably the most iconic ingredient in chili, so why no beans?, you might ask.
Beans are part of the legume family, including chickpeas, lentils, and even peanuts. They contain high amounts of protein and fibre, which is great, but can lead to uncomfortable bloating in some people. I found the bloating to be even more noticeable once I started my gluten-free diet. I just feel better without them!
If you avoid beans and legumes, this no bean chili recipe is for you!
Ingredient Notes
This recipe combines all of the classic ingredients and flavours of chili—just without the beans. Here is everything you'll need to make this beanless chili:
- Ground beef: This is not a vegetarian chili, but you could use a plant based alternative if you wish, or ground turkey or chicken.
- Onion, celery, bell peppers: Since there's no beans in this recipe, we're definitely bulking up the rest of the veggies! These ones are chili classics and lend a variety of textures to the chili which is key.
- Cayenne pepper & spices: Adjust the spice level to your preference.
- Crushed tomatoes: You could use a can of crushed tomatoes or a jar of strained tomatoes like above.
- Beef broth: Use store bought, homemade, or powdered broth rehydrated with some water.
- Bay leaf: It just adds a little umph to the flavours of this chili.
- Garnish with jalapeños, green onion, cheese, or sour cream: Use what you have and enjoy!
Substitutions
There are a few ways to change up this chili recipe depending on your preferences. Here are some substitution suggestions:
- Use a different ground meat: Ground turkey, chicken, or a plant-based alternative will all work in this recipe.
- Change up the vegetables: Add your favourite veggies or ones that you have on-hand. You could even add beans if you can tolerate them (though you probably wouldn't be reading this recipe then!)
- Tomatoes: You can use crushed tomatoes, strained tomatoes, or even chopped tomatoes if you enjoy them a little chunky.
- Garnish: Use sour cream, shredded cheese, green onions, jalapeños, or whatever you like. Keep the toppings dairy-free and this whole recipe will be dairy-free.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make this no bean chili.
(1) Heat 1 tablespoon olive oil in a large pot over medium heat. Once warm, add the ground beef and sauté until brown, about 6-7 minutes. Remove the ground beef to a bowl.
(2) Drizzle another tablespoon of olive oil into the pan. Place the diced onion, celery, and peppers into the pot. Cook until soft, about 6-7 minutes.
Then add the tomato paste and all spices. Toast for 2 minutes.
(3) Add the meat back into the pot along with the crushed tomatoes, beef broth, and bay leaf. Stir to combine everything.
(4) Bring the chili to a boil over high heat. Once it's boiling, reduce to medium-low heat.
Simmer for 60 minutes covered, stirring occasionally, followed by 30 minutes partially covered (have the lid on but not all the way). This will help thicken the chili.
Take off the heat, remove the bay leaf, and serve. Garnish with your favourite toppings such as jalapeños, chopped green onion, cheese, or sour cream. Enjoy!
How to Serve
There are many ways to enjoy this chili. It is best served hot, fresh off the stove, and garnished with your favourite toppings. It is hearty enough to be enjoyed as the main dish, or a side. Here are some great gluten-free dishes to go with it:
- Gluten-Free Garlic Bread or Gluten-Free Focaccia Bread —both perfect for dunking in chili!
- Roasted Potatoes and Broccoli
- Air Fryer Potato Wedges
- Gluten-Free Cheese Scones
- Beet and Goat Cheese Salad or Gluten-Free Pasta Salad —chili and salad combo?
- and more!
Enjoy as part of a game day football spread with some gluten-free jalapeño poppers, gluten-free mozzarella sticks, and gluten-free air fried pickles.
Make Ahead
This chili can be cooked and stored in the fridge to up to 5 days. Reheat in a large pot on the stove over medium-high heat, or in the microwave for 2-3 minutes.
Storage & Freezing
Storage: Store chili in an airtight container in the fridge for up to 5 days.
Freezing: Chili can be frozen in freezer-safe, serving-size containers or bags. Freeze for up to 3 months. Defrost in the fridge overnight, or in a microwave safe bowl until hot, or in a pot on the stove over medium-high heat.
Expert Tips
Here are some of my top tips and tricks for successful chili:
- Caramelize the tomato paste and spices. Cooking these for just a few minutes before adding the liquids will add so much flavour to the chili.
- Taste as you go. Edit the spices to taste. You may prefer more salt, heat, spice, etc.
- Let it simmer! 60 minutes with the lid on will concentrate the flavours, and 30 minutes with the lid partially on will allow the texture to thicken nicely.
- Top it up. I love to eat chili with toppings and dippers. Jazz it up with toppings like cheese, onions, jalapeños, cashew cream, or a nice slice of gluten-free garlic bread.
- Make ahead & store. Chili stores great in the fridge or freezer and reheats easily on the stove or in the microwave.
Frequently Asked Questions
Yes! Texas classic chili con carne does not contain beans. It may use slightly different veggies or spices depending on the recipe, but the concepts are largely similar.
We load lots of veggies into this chili to replace the bulk of the beans. You could add additional veggies such as mushrooms, carrots, or corn.
I'm sure you can, but I haven't tried it! I cannot give exact cooking times for these methods. If you try it, please leave a comment below!
This gluten free, dairy free, and paleo no bean chili recipe is sure to be a hit at the next game day party or cozy winter night! It's cozy and comforting, yet easy on the tummy. Perfect for anyone and everyone to enjoy!
More Gluten-Free Soups
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Have you made this no bean chili recipe? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
No Bean Chili
Ingredients
- 2 tablespoon olive oil
- 1 lb ground beef
- ½ white onion, diced
- 3 stalks celery, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon each: cumin, paprika, and salt
- ½ teaspoon each: garlic powder and onion powder
- ¼ teaspoon cayenne pepper and black pepper
- 15 oz. can crushed tomatoes
- 1½ cups beef broth
- 1 bay leaf
- Garnish with jalapeños, green onion, cheese, or sour cream (use dairy-free if preferred)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Once warm, add the ground beef and sauté until brown, about 6-7 minutes. Remove the ground beef to a bowl.
- Drizzle another tablespoon of olive oil into the pan. Place the diced onion, celery, and peppers into the pot. Cook until soft, about 6-7 minutes.
- Then add the tomato paste and all spices. Toast for 2 minutes.
- Add the meat back into the pot along with the crushed tomatoes, beef broth, and bay leaf. Stir to combine everything.
- Bring the chili to a boil over high heat. Once it's boiling, reduce to medium-low heat. Simmer for 60 minutes covered, stirring occasionally, followed by 30 minutes partially covered (have the lid on but not all the way). This will help thicken the chili.
- Take off the heat, remove the bay leaf, and serve. Garnish with your favourite toppings such as jalapeños, chopped green onion, cheese, or sour cream. Enjoy!
Notes
- Dairy-free: This chili is naturally dairy-free, so top with dairy-free sour cream, cashew cream, and/or dairy-free cheese if desired.
- Spice: Add more or less cayenne according to your spice preference. You could also add some jalapeño slices while sautéing the vegetables.
- Make ahead: This chili can be cooked and stored in the fridge to up to 5 days. Reheat in a large pot on the stove over medium-high heat, or in the microwave for 2-3 minutes.
- Storage: Store chili in an airtight container in the fridge for up to 5 days.
- Freezing: Chili can be frozen in freezer-safe, serving-size containers or bags. Freeze for up to 3 months. Defrost in the fridge overnight, or in a microwave safe bowl until hot, or in a pot on the stove over medium-high heat.
Let us know what you think!