This No Bean Chili Recipe delivers all the rich, savory flavor of a classic chili—without the beans. Loaded with seasoned ground beef, vegetables, and a hint of cacao for depth, this beanless chili is hearty, healthy, and compatible with Whole30, Paleo, and Keto eating plans.
What Makes This Recipe Great
I enjoy chili year-round, and this beanless version satisfies that craving any season. It’s easy to customize with toppings, works with multiple cooking methods (Instant Pot or slow cooker), and comes together with minimal prep. The combination of savory beef, vegetables, and warming spices makes it a go-to comfort meal that’s still nutrient-dense and flexible for many diets.
One special trick I use is a small amount of raw cacao powder to deepen the flavor. Cacao adds a rounded, slightly bitter note that intensifies the chili spices without sweetness—giving the finished dish a richer, more complex profile.
Recipe Highlights
- Works in an Instant Pot or slow cooker.
- Minimal hands-on prep and easy to double.
- Suitable for Keto, Whole30, Paleo, and Gluten-Free plans when you choose compliant toppings.
- Ready in about 30 minutes in the Instant Pot.
- Hearty, healthy comfort food with many topping options.
Ingredient Notes
Ground beef: I use 80/20 or 85/15 for good flavor and richness. You can substitute half ground pork or ground turkey if preferred.
Vegetables: Carrots, celery, red bell pepper, onion, and garlic add texture, sweetness, and depth.
Coconut aminos: A savory, slightly sweet soy-free alternative that keeps this recipe Whole30-friendly. If you don’t have them, use a splash of tamari or low-sodium soy sauce (not Whole30).
Hot sauce: Use your favorite hot sauce to taste. It brightens and balances the tomato base.
Spices: Chili powder, cumin, paprika, sea salt, and black pepper form the backbone of the chili seasoning.
Raw cacao powder: Adds depth and complexity—different from unsweetened cocoa. Use a small amount (about 1 tablespoon) to elevate the flavor without making it chocolaty.
Recipe Step by Step
Instant Pot Beanless Chili
- Turn the Instant Pot to “saute” mode and add the oil. When hot, add the ground beef and diced onion. Cook 5–7 minutes, breaking up the meat with a spoon, until mostly browned.
- Add the remaining ingredients (diced celery, carrots, red pepper, garlic, diced green chilies, tomato paste, diced tomatoes, tomato sauce, broth, coconut aminos, hot sauce, spices, cacao, salt, and pepper). Stir to combine.
- Seal and cook on manual high pressure for 12 minutes. Allow a natural release for 10 minutes, then release remaining pressure. Stir and serve with your favorite toppings.
Slow Cooker No Bean Chili
- Heat oil in a large skillet over medium heat. Add the ground beef and onions and sauté 5–7 minutes until the beef is mostly browned.
- Transfer beef and onions to the slow cooker. Add the remaining ingredients and stir to combine.
- Cook on high for 4–5 hours or low for 8–10 hours. Taste and adjust seasoning before serving.
The Best Toppings
Pick a few favorites to personalize your bowl:
- Jalapeños
- Sour cream or a dairy-free alternative
- Cornbread or a grain-free bread if preferred
- Diced green onions or sliced red onions
- Avocado
- Crumbled tortilla chips (or grain-free chips)
- Bacon bits
- Shredded cheese or dairy-free shredded cheese
Mary’s Tips & Tricks
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
Adding beans: If you prefer a traditional chili with beans, stir in two cups of rinsed, canned kidney, pinto, or navy beans toward the end of cooking and heat through.
Thickness: For a thicker chili, after pressure cooking, switch to sauté and simmer uncovered for 8–10 minutes to reduce excess liquid. In the slow cooker, remove the lid for the last 20–30 minutes on high to thicken slightly.
Recipe FAQs
Yes. Swap in ground turkey in the same quantity for a lighter version. You may want to add a touch more oil for moisture and flavor.
Yes. Made without beans and using low-carb toppings, this recipe fits low-carb and keto approaches. Net carbs will vary based on your specific ingredients and portions.
Yes. Freeze in airtight, freezer-safe containers for up to three months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave. You can also place frozen chili directly into a slow cooker and heat on low until warmed through.
Absolutely. If you add beans, remember that nutrition values will change. Rinse canned beans before adding and warm them through during the final cook stage.
More Chili Recipes
- Whole30 Sweet Potato Chili
- Slow Cooker Tortilla Chicken Chili (dairy-free)
- Classic Slow Cooker Turkey Chili (gluten-free)
No Bean Chili Recipe
By: Mary Smith
Prep: 10 mins | Cook: 22 mins (Instant Pot) | Total: 32 mins | Yield: 4 servings
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb ground beef
- ½ onion, diced
- ¼ cup diced celery
- 2 carrots, diced
- ½ red bell pepper, diced
- 4 cloves garlic, minced
- 1 (4.5 oz) can diced green chilies
- 1 tbsp tomato paste
- 1 (15 oz) can diced tomatoes, with juices
- 1 (15 oz) can tomato sauce
- 1½ cups beef or chicken broth
- 2 tbsp coconut aminos (or substitute)
- 1 tbsp hot sauce
- 1½ tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tbsp raw cacao powder
- 1 tsp sea salt
- Black pepper, to taste
Instructions (Instant Pot)
- Set Instant Pot to sauté and heat oil. Add ground beef and onion; cook 5–7 minutes until beef is mostly browned.
- Add remaining ingredients, stir, and seal. Cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then release remaining pressure. Stir and serve.
Slow Cooker Instructions
- Brown beef and onions in a skillet over medium heat for 5–7 minutes. Transfer to the slow cooker and add remaining ingredients.
- Cook on high 4–5 hours or low 8–10 hours. Taste and adjust seasoning before serving.
Notes
Storage: Refrigerate up to 5 days. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Adding beans: Add up to 2 cups of rinsed canned beans if desired.
To thicken: Reduce liquid by simmering uncovered after pressure cooking, or remove the slow cooker lid near the end of the cook time.
Nutrition (estimate per serving)
Calories: 380 kcal | Carbohydrates: 12 g | Protein: 22 g | Fat: 27 g
All nutrition facts are estimates and will vary depending on exact ingredients used.
If you try this no bean chili, leave a rating and a short review—your feedback helps others find their new favorite comfort meal. Enjoy a warm bowl and customize the toppings to make it your own.