Beanless Chili (High Protein Option)
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When the craving for chili hits but you don’t want the heaviness of beans, this Beanless Chili recipe is the answer. It’s a hearty dinner that feels classic and comforting with just the right amount of kick.
This isn’t just any chili. Leaving out the beans means the focus is all on the meat, veggies, and spices, which makes for a chili that’s thick and flavorful, in the style of Texas chili.
Italian sausage adds a twist to the traditional flavor of the dish with just a hint of spice, while the long simmer ensures a pot of chili that’s flavorful, cozy, and satisfying.
So, if you’re looking to make no bean chili for game day, meal prep, or just want something to warm you up on a chilly evening, this is a recipe you’ll come back to again and again. It’s so good on its own or you can use it as a topping for hot dogs or even potato skins.
Happy Kitchen Secrets
Here are my most important mom tested cooking tips for making tilapia in your air fryer! We’ve made this countless times to save you from a failed attempt.
- Build flavor at the start. Don’t rush sauteing the onions, peppers, and garlic! This step lays the foundation of flavor for the whole pot.
- Simmer low and slow. Letting the chili bubble gently for close to an hour thickens the sauce and deepens the flavor.
- Taste as you go. Chili seasonings and individual taste can vary, so be sure to adjust chili powder, cayenne, or salt as needed before serving.
Ingredients
This delicious chili without beans requires just a few ingredients. Check out the recipe card below for the amounts needed!
- Ground beef: Lean ground beef gives the chili its hearty base.
- Italian sausage: Mild sausage adds richness and extra flavor.
- Aromatics: Use onion, green bell pepper, and garlic for a little bit of sweetness and depth.
- Canned tomatoes: Provide the sauce and a little acidity.
- Spices: Chili powder, cumin, garlic powder, cayenne, salt, and pepper for a bold, layered flavor.
- Olive oil: Helps saute the veggies and get the flavors started.
- Collagen powder (optional): Boosts protein and makes the broth a little richer.
Substitutions and Variations
Different ground meat: Swap the ground beef for ground turkey or ground pork. You can also use a combination of different ground meats!
Tomato paste: If you’d like your chili to have more tomato flavor, add a few tablespoons of tomato paste after the aromatics have cooked.
Different peppers: Rather than using green peppers, you can use orange bell peppers or red bell peppers for a slightly sweeter dish.
How to Make Beanless Chili
Start by heating olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, bell pepper, and garlic, then saute until soft and fragrant. This is the flavor foundation of your chili.
Next, add the ground beef and sausage. Break the meat apart with your spoon and cook until fully browned. Don’t worry about little browned bits on the bottom of the pot, they’ll add extra flavor to the chili once you stir in the other ingredients!
Now it’s time for the tomatoes, spices, and optional collagen. Stir everything together, bring it to a gentle simmer, and let it cook uncovered for about 45–50 minutes, stirring occasionally. The beef chili will thicken as it simmers, and the flavors will meld into one rich, hearty dish.
How to Serve
This no bean chili recipe is hearty enough to stand on its own, but we love it with:
- A grain: A scoop of rice or cauliflower rice is something we enjoy adding to make this classic chili a bit more substantial.
- Bread: We love chili with a slice of cornbread or soda bread for dipping!
- Toppings: Fresh toppings like corn salsa, sour cream, shredded cheese, green onions, or cilantro are always a welcome addition.
- Chili dogs: Beanless chili is the perfect topping for hot dogs.
Make it kid friendly: If your kids aren’t big on spice, skip the cayenne and use a mild sausage instead of spicy. You can always serve hot sauce on the side for the adults!
FAQ
Yes! Leftover chili tastes even better the next day as the flavors have time to develop. Store in the fridge for up to 4 days and reheat gently on the stove.
Definitely. Let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
You sure can. For the slow cooker, brown the meat and saute the veggies first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
For the Instant Pot, after browning, add the tomatoes, spices, and remaining ingredients directly to the pot. Seal and cook on high pressure for 20 minutes, then allow a 10-minute natural release before carefully releasing the rest of the pressure.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Beanless Chili
Ingredients
- 1 lb. ground beef
- ½ lb. mild italian sausage
- 1 tablespoon olive oil
- 1 large red bell pepper
- 1 large onion
- 3 cloves garlic
- 6 tablespoons collagen optional
- 29 ounces diced tomatoes
- 1 ½ tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoons garlic powder
- 1 teaspoons salt
- ½ teaspoons black pepper
- ⅛-¼ teaspoons cayenne pepper optional
Instructions
- Dice the onion, bell pepper, and garlic. Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally for about 5 minutes.
- Add in the ground beef and sausage. Cook it all together for 5-7 minutes, mixing and breaking the meat apart.
- Add the tomatoes, seasonings, and collagen, if using. Bring the chili to a simmer and cook uncovered, stirring occasionally, for about 45-50 minutes.
Notes
- Store in the fridge for up to 4 days and reheat on the stove.
- To freeze, let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- For the slow cooker, brown the meat and saute the veggies first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- For the Instant Pot, after browning, add the tomatoes, spices, and remaining ingredients directly to the pot. Seal and cook on high pressure for 20 minutes, then allow a 10-minute natural release before carefully releasing the rest of the pressure.
Made this and it’s now my go to nacho partner.