This easy no bean chile recipe came into being for a couple of reasons. First of all, I will go on the record right now to say I don’t like beans. Never have, never will. Except for jelly beans – I love and adore jelly beans. But no thanks to any other variety of beans in the world except for peanuts, which I recently found out belong to the legume family. So if there was going to be any chili-making going on in my kitchen, it was not going to involve beans…but it still needed to please the other chili-lovers in my house. And I’m happy to say that this easy, spicy version passed with flying colors!
[Tweet “This easy no bean chili recipe is a snap to whip up on chilly evenings!”]
The other reason this recipe was created was to build up my ever-growing list of Whole 30-compliant recipes (click here to find out what that’s all about). While I will never, ever, EVER desert my beloved recipes for brownie cookies and beef stroganoff casserole and anything made with ricotta cheese, every once in a while it’s prudent to take a step back from the bacon. Especially when you start dressing like this.
Please note Pizza Rat to my immediate right. It fits my theme.
Anyway, one of the things you are not allowed to have on the Whole 30 is legumes, aka beans, so this was the perfect time to spring this chili recipe on the Southern husband, because yes, he is doing it along with me as we get in shape before the holidays. I do have to say that our grocery store haul while we are in the midst of this looks pretty dang healthy.
This chili is easy enough for a weeknight, since it simmers up in under an hour. It’s full of all the spicy goodness you expect from a good chili, and you can go to town in terms of the toppings. We scattered it with scallions for a little extra bite and served it over hash, but you could also break out the sour cream, guacamole, shredded cheese or any of those other delightful toppings that I am pretending do not exist. Except for the guacamole. I am totally allowed to have guacamole.
So whether you are Whole-30-ing or just like your chili sans beans (or both, like me!) here’s an easy, good and good for you chili. Such a perfect supper for these chilly fall nights. (See what I did there??)
PrintEasy No Bean Chili
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, peeled and chopped
- 2 pounds ground chuck beef
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons oregano
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups canned chopped tomato with their juices
- 1 6 ounce can tomato paste
- 1 cup beef broth, plus extra to loosen if needed
Instructions
- Heat the oil in a large deep skillet. Add onions and saute until just tender, about 3 minutes.
- Add beef and break up with a wooden spoon. Saute until browned.
- Add all spices and stir. Add tomato paste, tomatoes and beef broth and stir again.
- Simmer for about 45 minutes, adding additional beef broth if needed to loosen it up and stirring occasionally.
- Serve with your choice of toppings!
Find it online: https://www.framedcooks.com/easy-no-bean-chili/
Mir says
Kate, you and are are totally simpatico. I do NOT like beans, not even a tiny bit. And I’ve never been a chili girl because of all the beans. You can bet that I am totally making this chili!!
Kate says
Hurray, a fellow bean-non-lover! :) :)
Patty Wagner says
Can’t wait to make this yummy chili but could you tell me what size cans are the tomatoes and tomato paste. Thanks
Kate says
Of course (and I will add to the recipe) – 14 ounces for the tomatoes and 6 ounce can of the tomato paste. Thanks for catching that!
hibz says
Cocoa powder on ground Beef?! Never thought or heard of that before …. I’m intrigued lol. So excited to try it!!!!
Kate says
Yes!! The unsweetened kind adds a lovely rich flavor!
Cheyanne @ No Spoon Necessary says
Ohhhh, the great chili and bean debate! My hubs is like you, beans in chili are like culinary blasphemy. As for me, I’m on the fence. I could eat my chili with or without the magical fruit. I think it’s because my mother made hers WITH beans and my father made it WITHOUT. So I turned out as a chili-Switzerland. ;) Your chili looks fabulous! Super hearty and ultimately delicious! I LOVE that you served yours over hash!! I have never had it like that, but OMG, I am DYING to try it!! So YUM! Pinned! Cheers, my dear … Or should I say Cheers, my bacon slab? lol. LOVE LOVE LOVE your costume!! <3
Kate says
Chili Switzerland – I love it!! And yes, I am devoted to my bacon costume. It’s the third time around though, so I may have to think up another beloved food item for next year. Chocolate bar, maybe? :)
grace says
you don’t like beans!?!?!?! i’m stunned! i love ’em and can’t imagine chili without them, but you’ve done a good job of making a pretty appealing batch. :)
Kate says
I don’t!! Please still like me anyway. :)
Gayle @ Pumpkin 'N Spice says
Mmm chili is one of my favorite fall foods! My husband doesn’t like beans in his chili, so I always make a beanless version every year. This looks delicious, Kate! Such a hearty dish!
Kate says
Isn’t it funny how strongly people feel about the whole beans in the chili question? It IS an important issue. :)
Nancy Stern says
Years ago I entered a chili cookoff in a national contest.
The rules specified NO beans. I modified to what you have but added beer …don’t think that is whole 30 but it combined with the cocoa to give a very rich flavor.
Keep up the good work. By the way, just crushed graham crackers, chopped hazelnuts and candied bacon. Dipped Apple slices in homemade caramel and then into the crumb mix. One slice of apple satisfies every whim as dessert.
Kate says
Definitely trying this with the beer added after the Whole 30 is over!
Mike says
That REALLY looks good and easy to make; it’s enough to make an old bachelor like me to make it instead of opening up a can of Wolf Brand like I normally do.
I’ve seen some horrible, contentious arguments on the ‘net, mostly about politics or religion, but following closely behind is whether one should put beans in their chili. I personally don’t like beans in chili, but I put a can of chili in my beans, go figger.
The second biggest “food fight” I’ve seen is over goulash and if it’s “authentic” or not or what to call it if it’s not true Hungarian goulash. I don’t care what anyone calls it, but if you make it, don’t forget to call me for dinner!
Kate says
Hey Mike! Yes, I knew I was walking into controversial territory with the beans/no beans thing! Sounds like I need to figure out goulash next – I’ll be back to you with that! :)