No-Bean Chili (Beef Chili)
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Published Oct 05, 2022, Updated Jan 15, 2025
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This no-bean chili combines sweet potatoes, grass-fed ground beef, corn, tomatoes and a robust blend of spices. It’s thick, hearty, super flavorful and perfect for meal prep.
Yes, you read the title of this post correctly… I’m sharing a beef recipe for the first time.
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.
Table of Contents
Why You’ll Love This Recipe
- Less mess – It’s a one-pot meal, which means fewer dishes to clean up!
- Meal prep magic – Makes a big batch, so it’s the perfect recipe for serving a crowd. It’s also great for meal prep!
- Comforting – It’s hearty and filling – say hello to comfort food in a bowl!
- No beans here – 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.
- 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.
- 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.
- fire roasted tomatoes – I used canned fire-roasted crushed & diced tomatoes which add a pleasant smoky flavor to this chili.
- 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.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Olive oil: You can swap olive oil for avocado oil if that’s what you have on hand. Both are great for sautéing the veggies!
- Ground beef: Lean, grass-fed ground beef is ideal for a healthier option, but ground turkey works just as well if you’re looking for a lighter alternative. You could even try ground chicken for a more delicate flavor.
- Sweet potato: If you’re not a fan of sweet potato, try regular potatoes or even butternut squash for a similar effect!
- Fire roasted tomatoes: Swap for plain crushed or diced tomatoes. Tomato sauce is also a great substitute if you’re in a pinch.
- Frozen sweet corn: If you don’t have frozen corn, use canned corn or skip it entirely for a less sweet variation.
How to Make No Bean Chili
This no-bean chili is simple to make, packed with flavor, and perfect for a cozy meal any night! Here’s how to make it:
Step 1: Heat oil in a large pot over medium-high heat. Add onion, bell pepper, and garlic, and sauté for 5-7 minutes until tender.
Step 2: Add ground beef and cook until browned, breaking it into crumbles as it cooks, about 8 minutes.
Step 3: Stir in the remaining ingredients, bring to a boil, then reduce to a simmer. Cook uncovered for 30-35 minutes until the sweet potatoes are tender.
Step 4: Taste and adjust seasonings. Serve warm and top with shredded cheese, cilantro, avocado, jalapeños, and sour cream or Greek yogurt.
Brittany’s Tip
- Make ahead: This chili actually gets better after a day or two as the flavors continue to meld. Make a big batch and enjoy leftovers for the rest of the week!
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.
- Toppings – I love using shredded cheddar, Greek yogurt, avocado, fresh cilantro, and a squeeze of lime juice. Other great ideas are nutritional yeast, tortilla chips, sliced jalapeños, pumpkin seeds, green onions, and chopped yellow onion.
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.
Frequently Asked Questions
Yes, you can! Find the full instructions for making this chili in the slow cooker in the recipe card below. It’s super easy—just follow the steps and let the slow cooker work its magic.
Yes, definitely! Simply skip the cheese and sour cream toppings and use a dairy-free option like coconut yogurt or avocado. For the shredded cheese, try dairy-free cheese or sprinkle with nutritional yeast for a cheesy vibe.
This chili has a mild to moderate level of heat thanks to the jalapeño and chili powder, but it’s definitely not overpowering. If you prefer a milder version, you can skip the jalapeño or remove the seeds. For those who like it spicy, feel free to add extra cayenne pepper or red pepper flakes!
More Chili Recipes to Try
- Turkey Chili
- White Bean Chicken Chili
- Sweet Potato Black Bean Chili
- Vegetarian Chili
- Vegetarian Green Chili
More Soup Recipes to Try
Be sure to check out all of the soup recipes as well as the full collection of dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
No-Bean Chili (Beef Chili)
Ingredients
- 1 Tablespoon olive or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves fresh garlic, minced
- 1 pound grass-fed ground beef
- 1 medium sweet potato, peeled and diced
- 1 ½ cups frozen corn
- 1 28 ounce can fire-roasted crushed tomatoes
- 1 14 ounce can fire roasted diced tomatoes
- 1-2 cups low sodium chicken or beef broth, bone broth works great
- 3 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- ½ Tablespoon ground cumin
- 1-2 teaspoons sea salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- Toppings: shredded cheddar cheese, cilantro, avocado, jalapeno (optional) and sour cream or Greek yogurt
Instructions
Stove Top
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often until tender, about 5-7 minutes.
- Add ground beef and cook until browned, breaking beef into crumbles as it cooks, about 8 minutes.
- Add sweet potato, corn, crushed tomatoes, diced tomatoes, broth, chili powder, smoked paprika, cumin, salt, oregano, pepper and cinnamon.
- Increase heat to high and bring mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered, stirring occasionally until sweet potatoes are fork tender, about 30-35 minutes. Taste and season with additional salt and pepper if needed.
- Serve warm with and top with shredded cheese, cilantro, avocado, jalapeno and sour cream or Greek yogurt.
Slow Cooker
- Begin by heating oil in a large pot, or Dutch oven, over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground beef and cook until browned while breaking the beef into crumbles as it cooks with a wooden spoon, about 8 minutes.
- Add all your ingredients, including the cooked beef, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until sweet potatoes are cooked through and tender.
- Taste the chili when ready and add any additional salt and pepper if needed. Serve warm and add your favorite toppings.
Video
Notes
- Storage: Let the chili cool completely before storing it in an airtight container. It will last 3-4 days in the fridge or up to 3 months in the freezer. If freezing, thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So, so good! Your recipes never disappoint. Thank you!
Aww thank you so much, JP. I am so glad you are loving my recipes. Thanks so much for your review + star rating, I really appreciate it!
We were super impressed by this recipe. My husband does not like beans in his chili, so that’s how it caught my eye. I just made it tonight and it was awesome. The flavor is incredible and it’s super easy to make.
WOO! I am so glad you found this recipe and it is a hit, Lisa. Thank you for your review + star rating, I really appreciate it!
Very good!! Definitely make again! I love beans in my chili but this is great if you don’t want them or can’t eat them. I will add a cab of black beans next time just to play bit other than that I’d leave everything as is.
Yay! I am so glad that you are loving this recipe, Tracy. Thank you so much for coming back and sharing your review & star rating, I appreciate it!
This dish is sooo delicious! I used ground turkey instead of beef. I was hesitant to make it first, as
I never used cinnamon in a savory dish before, but Oh My Goodness! So good! Will be making this again! 👩🏻🍳😘
WOO! I am so glad that you are loving this recipe, Stephanie. Thanks for giving it a try and for coming back and sharing your review & star rating, it means so much to me!
This was so delicious! Didn’t add the potatoes because of being on a low carb diet. You don’t even miss the beans. Really good recipe!
Yay! I am so excited to hear that you are loving this recipe, Marissa. Thank you so much for your review & star rating, I truly appreciate it.
I was so excited so find this recipe! I can’t eat beans so I gave this a go tonight. It was SO delicious! I have missed chili and this hit the spot!
Woo! I am so glad that you are loving this recipe and are able to enjoy chili again, Taylor. Thank you for sharing your review + star rating, I really appreciate it!
Made this last night and the whole fam loved it! Made it with beef bone broth which I think really added to the flavor. Great recipe!
Yay! I am so glad this recipe is a hit for the whole family, Tiffany. Thank you so much for sharing your review + star rating, I really appreciate it!
My mom made this for me and we both enjoyed it! So yummy! Didn’t miss the beans and I loved the fall flavor the cinnamon added.
WOO! I am so happy that this recipe is a hit, Tiffany. Thank you so much for sharing your review + star rating, I really appreciate it!
We are not usually a chili loving family but this was so, so delish!! I served your pumpkin cornbread muffins on the side for a huge win for Sunday lunch!
Ah this is great, I am excited that you and your family enjoyed this chili recipe. Thank you so much for coming back and leaving your review & star rating, I so appreciate you being here!
I tend to go the other way – all beans and no meat – but my BF always asks “where’s the meat?” I’ll make this one for him.
Yes! I have a vegetarian chili with all beans and no meat and I love that version as well! Just depends on my mood and what I’m craving!