This no bean chili recipe is veggie-packed and loaded with texture! The balanced spicing goes excellent with ground beef or ground turkey. It's a low maintenance recipe that's perfect for meal prep or batch cooking. This recipe uses 11 gluten-free ingredients plus spices and is beginner-friendly.
This chili also has more vegetables than most, making it the perfect one-pot meal rather than one requiring a side salad or vegetable side dishes. It's also a great "sneaky veggie" recipe for kids because you hardly notice they're in there!
Cold winter months beg for a cozy chili recipe! This chili recipe without beans is super comforting while being loaded with satisfying ingredients. I love making it the day before serving, since the flavor is even better the next day after the spices have time to meld together.
It's a great relaxed dinner party recipe and I frequently serve chili with a gluten-free baguette or Gluten-Free Artisan Bread when friends are over for dinner during the cool winter months. There really is nothing more comforting after playing outside on a snow day.
For more gluten-free soup and stew recipes, check out my Savory Pumpkin Stew, Dairy-Free Zuppa Toscana, Italian Minestrone Soup, and Thai Chicken Soup.
For vegetable side dishes that go well with chili, check out my Crispy Roasted Brussels Sprouts and Baked Cottage Fries.
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Why make it bean-free?
Traditional American chili, sometimes called chili con carne (chili with meat), is a spicy stew made with ground meat, vegetables, and beans in a tomato based broth or sauce. It's often topped with southwestern favorites like grated cheddar cheese, avocado slices, sour cream, and corn chips.
This version skips the beans and focuses on lean ground meat, vegetables, and bold spices for a rich, classic chili flavor with a satisfying texture.
Bean-free chili is a popular option for anyone who prefers a meat-forward chili or wants a version that highlights the savory, slow-simmered flavor without the beans. This recipe delivers all the comfort and depth of traditional chili, no substitutions or compromises required!
How to make it (with photos)
Ingredients Notes + Substitutions
Check out all the delicious and colorful ingredients in this no bean chili recipe:
- red onion - Red onion is traditional for chili and Southwestern recipes, but you can use yellow or white onion as a substitute if that's what you have on hand.
- diced tomatoes - I love using fire roasted diced tomatoes for extra heat and flavor in all of my Southwestern recipes. Regular diced tomatoes will work fine, and even tomato puree works for an extra saucy chili recipe.
- lean ground meat - I most commonly make this recipe with lean ground beef (85/15 is my preferred protein to fat ratio) for the most traditional taste. I also made this recipe with ground buffalo when my daughter had a beef intolerance, and with ground turkey when I had it on hand.
- starch - Use potato starch or cornstarch interchangeably for the best taste and texture.
Spices
- chili powder - Regular chili powder is often a mix of several different spices, including dried onion, garlic, and hot peppers. I recommend using ancho chili powder since it's a pure spice with only ground Ancho Chiles. It has a smoky flavor and is more authentic to Mexican cuisine.
- smoked paprika - Regular paprika will work fine too, but I personally prefer the extra smoky flavor of smoked paprika when I have it on hand.
You also need oil, carrots, red bell pepper, celery, garlic, potatoes, broth, ground cumin, and salt to make this recipe.
See the recipe card for a full list of ingredients and quantities.
Step-by-Step Instructions
Sautéing the vegetables first gives a really nice flavor base to this no bean chili recipe. There are only 6 easy steps, and they are beginner-friendly.
- Saute: In a large pot over medium high heat, add the oil, onion, celery, and carrot. Cook, stirring frequently, until the onion softens and begins to turn translucent (about 7 minutes). Add splashes of broth as needed to deglaze the pan and prevent sticking. Then add the garlic and stir continuously for 1 minute to prevent burning.
- Meat: Add the ground meat and break it apart into chunks as it cooks. Stir frequently and cook until the pieces of meat are brown on the outside. Add the spices and stir in.
- Boil: Add all the other ingredients except for the starch and bring to a low boil for 15-20 minutes until the vegetables are tender but not totally soft (al dente).
- Starch: Add starch to a small jar and mix or whisk with 2-3 tablespoons of cold broth or water. Add the starch mixture to the pot of chili and stir to mix well. Bring the temperature back to a low boil for a few minutes until the chili has nearly thickened to your desired consistency. Then turn off the heat and allow to cool for 10 minutes.
- Blend: Use an immersion blender to blend the meat and vegetables to your desired consistency. The chili should be thicker than soup and just like a traditional chili. If you do not have an immersion blender, wait for the mixture to cool and then use a traditional blender or food processor on the pulse setting. This chili tastes best on the second day after the flavors have a chance to meld together overnight.
Best Toppings
Since this no bean chili recipe is made for sensitive stomachs, I included plenty of dairy-free alternatives as well as the traditional chili toppings.
- grated cheese or dairy-free cheese shreds
- sliced avocado
- sour cream
- chopped green onions
- cilantro
- lime wedges or fresh squeezed lime juice
- corn chips or grain-free tortilla chips
- sliced fresh jalapeno peppers
Expert tips
Make excellent traditional no bean chili on the first try with these expert tips!
Cook the vegetables to an al dente texture.
At the end of this recipe, the chili is pulsed in a blender or food processor to mix the hidden veggies into the chili for a "hidden veggie" twist. The vegetables don't need to be cooked to mush, and this whole process works better and has the nicest texture when the vegetables are tender but with a little bite to them.
Use Ancho Chili Powder.
This is a great way to elevate any chili recipe! Ancho Chili powder is a pure, authentic Mexican spice. Many American "chili powders" have filler spices like onion powder. I wrote more about this in the ingredients section. But the gist is to use Ancho Chili powder to elevate your chili with no extra effort!
Add beans after blending.
If you choose to add beans to this recipe (which is 100% not necessary), add cooked or canned and drained beans after blending for the best texture experience. If I add beans, I use canned black beans.
Recipe FAQs
Here I answered some frequently asked questions about this no bean chili recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover no bean chili in an airtight container in the refrigerator for up to 4 days. Freeze in individual servings for up to 3 months. I like to use these souper cubes to easily freeze individual portions.
Chopped potatoes, broccoli, cauliflower, mushrooms, and other favorite vegetables make an excellent addition to chili instead of beans.
Related soup and stew recipes to consider...
Looking for more easy and one-pot dinner recipes like this no bean chili? Check out these other favorites:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
No Bean Chili (gluten-free)
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 medium red onion , diced
- 2 medium carrots , peeled and diced
- 1 large red bell pepper , seeds removed and diced
- 1 large celery stalk , diced
- 4 cloves garlic , minced
- 1 14-ounce can diced tomatoes , use fire roasted for extra heat and flavor
- 2 medium russet potatoes , diced
- 2 pounds lean ground meat , beef, turkey, or even buffalo work here
- 1 ½ - 2 cups broth , vegetable, chicken, or beef broth all work. Use less for a thicker chili and more for a thinner (more soup like) chili.
- 2 tablespoons potato starch or cornstarch
Spices
- 2 tablespoons chili powder , ancho chili powder preferred
- ½ tablespoon smoked paprika
- ½ tablespoon ground cumin
- 1 teaspoon salt , plus more to taste
Instructions
- Saute: In a large pot over medium high heat, add the oil, onion, celery, and carrot. Cook, stirring frequently, until the onion softens and begins to turn translucent (about 7 minutes). Add splashes of broth as needed to deglaze the pan and prevent sticking. Then add the garlic and stir continuously for 1 minute to prevent burning.
- Meat: Add the ground meat and break it apart into chunks as it cooks. Stir frequently and cook until the pieces of meat are brown on the outside. Add the spices and stir in.
- Boil: Add all the other ingredients except for the starch and bring to a low boil for 15-20 minutes until the vegetables are tender but not totally soft (al dente).
- Starch: Add starch to a small jar and mix or whisk with 2-3 tablespoons of cold broth or water. Add the starch mixture to the pot of chili and stir to mix well. Bring the temperature back to a low boil for a few minutes until the chili has nearly thickened to your desired consistency. Then turn off the heat and allow to cool for 10 minutes.
- Blend: Use an immersion blender to blend the meat and vegetables to your desired consistency. The chili should be thicker than soup and just like a traditional chili. If you do not have an immersion blender, wait for the mixture to cool and then use a traditional blender or food processor on the pulse setting. This chili tastes best on the second day after the flavors have a chance to meld together overnight.
Jules says
This is so flavorful! The whole family loved it.
Becky says
This recipe is incredible! I was a little skeptical about the blending but my kids LOVED it and gobbled up all the veggies. I was so excited I told our pediatrician about it. If you’re looking for a sneaky veggie recipe, this is it! I used 85/15 ground beef.