The Best No Bean Chili Recipe (Easy Crock Pot & Low Carb!)

There are few topics in the food world as fiercely debated as this one: Do beans belong in chili? For a huge number of chili purists and those following a low-carb lifestyle, the answer is a resounding “no!” If you fall into that camp, or if you’re simply looking for a hearty, meaty, and incredibly flavourful chili recipe, you have come to the right place.

This is not just a standard chili with the beans omitted; this is a rich, savory, and perfectly spiced no bean chili that stands proudly on its own. It’s packed with ground beef, tender vegetables, and a deep, complex blend of seasonings. Best of all, we’re giving you two easy ways to make it: a “set it and forget it” Crock-Pot method for all-day flavour, and a quicker stovetop version. Get ready to make a bowl of chili so good, you’ll never miss the beans.

What You’ll Need: Ingredients

This recipe uses a classic blend of chili spices and simple, wholesome ingredients to create a rich and satisfying meal.

this now & bake later ❤️

Timing

This versatile recipe offers two cooking methods to fit your schedule. The slow cooker provides all-day, low-effort cooking, while the stovetop version is ready in about an hour.

• Preparation Time: 15 minutes
• Crock-Pot Cook Time: 4 hours (High) or 6-8 hours (Low)
• Stovetop Cook Time: 1 hour
• Total Time: Varies from 1 hour 15 minutes to 8 hours 15 minutes

How to Make the Best No Bean Chili

Whether you prefer the convenience of a slow cooker or the speed of the stovetop, we’ve got you covered. Both methods yield a rich, delicious, and hearty chili.

For the Crock-Pot (Slow Cooker) Method

Step 1: Brown the Beef

In a large skillet over medium-high heat, cook the ground beef until it is no longer pink and is cooked through, breaking it apart with a spoon as it cooks. Thoroughly drain all of the excess grease from the skillet. This is a crucial step for a rich, not greasy, chili.

Step 2: Load the Crock-Pot

Transfer the cooked ground beef into the basin of your Crock-Pot. Add all the remaining ingredients: the diced onions, chopped bell pepper, the can of green chilis, diced tomatoes, tomato sauce, and all of the seasonings (chili powder, cayenne, oregano, cumin, paprika, pepper, salt, and the optional bay leaves). Stir everything together until it’s well combined.

Step 3: Slow Cook to Perfection

Place the lid on the Crock-Pot and set it to cook. For a deep, slow-melded flavour, cook on the Low setting for 6-8 hours. If you’re shorter on time, you can cook on the High setting for 4 hours. Your house will smell absolutely incredible!

For the Stovetop Method

Step 1: Brown the Beef and Sauté the Veggies

In a large pot or Dutch oven over medium-high heat, cook the ground beef until it’s no longer pink. Drain most of the grease, leaving about 1 tablespoon behind in the pot. Remove the cooked ground beef and set it aside. Add the chopped onion and diced bell pepper to the pot and cook them in the reserved beef fat until they have softened, which will take about 6-7 minutes. Add the minced garlic and cook for one more minute until it’s fragrant.

Step 2: Build the Chili and Simmer

Stir in the green chilis, diced tomatoes, tomato sauce, and all of the seasonings. Add the cooked ground beef back to the pot and stir to combine all the ingredients. Bring the mixture to a bubble, then reduce the heat to low, cover, and let it simmer. For the best flavour, allow the chili to simmer for at least 30 minutes, but an hour is even better if you have the time!

Serving Your Delicious No Bean Chili

Once your chili is ready, remove the bay leaves (if you used them). Ladle the hot chili into bowls and top with your favorite garnishes. A generous sprinkle of shredded cheddar cheese, a cool dollop of sour cream, and some fresh sliced green onions are the classic and perfect finishing touches.

Nutritional Information

This no bean chili is a fantastic high-protein, low-carb meal. Here is an estimated nutritional breakdown per serving, assuming the recipe makes 10 servings (garnishes not included).

• Calories: ~280 kcal
• Protein: 25 g
• Carbohydrates: 9 g (Net Carbs: 7g)
• Fat: 16 g (Saturated Fat: 7 g)

Healthier Alternatives

This recipe is already a great low-carb and keto-friendly option, but here are a few more ways to customize it:

• Leaner Protein: Use 93/7 lean ground turkey or ground chicken, as suggested in the ingredients, to reduce the overall fat content.
• Add More Veggies: Bulk up the chili with more low-carb vegetables. Finely chopped mushrooms, zucchini, or celery would all be delicious additions.
• Lower Sodium: Use a low-sodium canned tomato product and be sure to use a no-salt-added seasoning blend if you have one.

Serving Suggestions

Without beans, this meaty chili is the perfect canvas for a variety of low-carb and keto-friendly serving styles.

• Classic Bowl: Serve it straight up in a bowl with classic toppings like shredded cheese, sour cream, avocado, and jalapeños.
• Over Cauliflower Rice: For a hearty, complete meal, serve the chili over a bed of fluffy cauliflower rice.
• Keto Chili Dogs: Spoon the chili over grilled, all-beef hot dogs (in a low-carb bun or on its own).
• With a Salad: Pair a bowl of this rich chili with a simple, crisp green salad for a perfectly balanced dinner.

Common Mistakes to Avoid

Follow these simple tips to ensure your chili is perfect every time.

• A Greasy Chili: This is the most common issue with ground beef chilis and is easily avoidable.
  • Solution: After browning your ground beef, always take the time to thoroughly drain off the excess fat before adding it to the Crock-Pot or continuing with the recipe.
• A Watery Chili: Because this chili doesn’t have the starchy beans to thicken it, it can sometimes seem a bit thin.
  • Solution (Stovetop): If your chili is too thin, simply let it simmer with the lid off for the last 15-20 minutes of cooking to allow it to reduce and thicken.
  • Solution (Crock-Pot): You can remove the lid for the last 30 minutes of cooking on the High setting to help it thicken.
• A Bland Chili: The flavour of chili depends heavily on its spices and simmering time.
  • Solution: Use fresh, high-quality spices. Most importantly, give the chili enough time to simmer! The longer the flavours have to meld, the more delicious your chili will be.

Storing and Reheating Tips

Chili is one of those magical dishes that often tastes even better the next day!

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: This no bean chili freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. It’s a fantastic meal to prep in advance.
• Reheating: Reheat the chili gently in a saucepan on the stove over low heat, or in the microwave, until it’s warmed through.

Conclusion

This incredible No Bean Chili is proof that you don’t need beans to create a rich, hearty, and deeply satisfying bowl of comfort. It’s a flavour-packed, meaty chili that’s perfect for game day, a cozy family dinner, or as a staple in your low-carb meal plan. With both a super-easy Crock-Pot method and a quick stovetop version, this recipe is as versatile as it is delicious.

We are so excited for you to try this amazing no bean chili. Give this recipe a go and let us know what you think in the comments below! We love hearing from you. Don’t forget to rate the recipe and subscribe for more easy and delicious low-carb recipes.

FAQs

Q1. Can I add beans to this chili?

You certainly can! If you’re not following a low-carb diet and you enjoy beans, you can add one or two cans of drained and rinsed kidney, pinto, or black beans. Just be aware that it will no longer be a “no bean chili.”

Q2. Can I use a different kind of meat in this recipe?

Yes, this recipe is very flexible. You could use ground chicken or even ground bison. For a chunkier, more Texas-style chili, you could substitute the ground beef with 2 pounds of cubed chuck roast.

Q3. How can I make this chili spicier?

The heat level is easy to adjust. For a spicier chili, you can increase the amount of cayenne pepper, use a can of hot green chilis instead of mild, or add a finely diced jalapeño or serrano pepper along with the onions and bell peppers.

The Best No Bean Chili Recipe (Easy Crock Pot & Low Carb!)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 4 hours 15 minutes
• Yield: 10 servings 1x

Print Recipe

Pin Recipe

Description

What You’ll Need: Ingredients. This beanless chili layers classic spices with tomatoes, green chiles, peppers, and garlic for a rich, satisfying low‑carb meal—made hands‑off in the slow cooker or quick on the stovetop.

---

Ingredients

Units USM Scale 1x2x3x

Chili (No Beans)

• 2 lb ground beef or ground turkey (85/15 recommended)
• 1 small yellow onion, chopped
• 1 large bell pepper, seeded and diced
• 4 oz can canned green chiles (mild or spicy)
• 5 cloves fresh garlic, minced
• 15 oz can canned diced tomatoes (no sugar added)
• 14.5 oz can canned tomato sauce (no sugar added)
• 1 1/2 Tbsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 3/4 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1/4–1/2 tsp black pepper (to taste)
• 1 tsp fine sea salt
• 2 dried bay leaves (optional)

Garnish

• shredded cheddar cheese, sour cream, sliced green onions (to your liking)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crock-Pot Method — Brown the beef: In a large skillet over medium-high heat, cook ground meat until no longer pink, breaking apart with a spoon. Drain all excess grease.
2. Load the Crock-Pot: Add browned meat to slow cooker. Stir in onion, bell pepper, green chiles, diced tomatoes, tomato sauce, chili powder, cayenne, oregano, cumin, paprika, black pepper, salt, and bay leaves (if using).
3. Slow cook to perfection: Cover and cook on LOW 6–8 hours for deepest flavor, or on HIGH 4 hours.
4. Stovetop Method — Brown & sauté: In a large pot/Dutch oven over medium-high heat, brown meat. Drain most grease, leaving about 1 Tbsp. Sauté onion and bell pepper until soft (6–7 min). Add garlic and cook 1 min.
5. Build & simmer: Stir in green chiles, diced tomatoes, tomato sauce, and spices. Return meat to pot. Bring to a bubble, reduce to low, cover, and simmer at least 30 minutes (up to 60 for richer flavor).
6. Finish & serve: Discard bay leaves. Ladle into bowls and garnish with cheddar, sour cream, and green onions.

Notes

Timing options: Slow cooker HIGH 4 hrs / LOW 6–8 hrs; stovetop ~60 mins after browning. For thicker chili, simmer uncovered the last 15 minutes or add 1 Tbsp tomato paste. Adjust salt to taste if using salt-free canned tomatoes.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Chili, Main Course
• Cuisine: American, Low-Carb

Nutrition

• Calories: 280
• Fat: 16
• Saturated Fat: 7
• Carbohydrates: 9
• Fiber: 2
• Protein: 25