If you’re looking for a hearty, flavor-packed dish that comes together with ease, this No Beans Chili Made in One Pot Recipe is about to become your new favorite go-to. Forget the beans, this chili focuses all its smoky, spicy goodness on tender ground beef, aromatic veggies, and a perfect blend of spices, all cooked in one pot for an effortless cleanup. It’s comfort food at its best—rich, satisfying, and bursting with bold flavors that’ll warm you up from the inside out. Whether it’s a family dinner or a crowd-pleaser at your next gathering, this chili is sure to impress with every spoonful.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create deep, complex flavors and a satisfying texture. Each one plays an essential role in making this chili truly special, from the savory beef to the smoky spices and bright acidity of the tomatoes.
- 2 pounds ground beef: I prefer 80/20 for the perfect balance of flavor and juiciness, but ground turkey works too if you want a leaner option.
- 1 medium onion, finely diced: Adds sweetness and enhances the overall depth of the chili base.
- 1 medium green bell pepper, finely diced: Brings subtle crunch and a touch of earthiness to brighten the flavor.
- 2 teaspoons kosher salt: Essential for seasoning and bringing out the natural flavors in your ingredients.
- 3 teaspoons chili powder: This is your chili’s signature spice, delivering warmth and mild heat.
- 3 teaspoons ground cumin: Adds a nutty, fragrant earthiness that deepens the flavor profile.
- 3 teaspoons dried oregano: Offers a herbal, slightly peppery note that complements the other spices.
- 3 teaspoons smoked paprika: Gives your chili a gorgeous smoky depth and a hint of sweetness.
- 6 cloves garlic, minced: Garlic amps up the aroma and taste with its bold, savory punch.
- ¼ cup tomato paste: Thickens the chili while intensifying the tomato flavor for richness.
- 28 ounces crushed tomatoes: The base that adds brightness and acidic balance to the dish.
- 2 cups beef broth: Adds moisture and depth, making sure the chili stays luscious and not dry.
- 2 bay leaves: Infuse subtle herbal notes during the simmering process, tying the flavors together.
How to Make No Beans Chili Made in One Pot Recipe
Step 1: Brown the Beef
Start by heating a heavy bottomed Dutch oven over medium-high heat. Add the ground beef and brown it for about three minutes, stirring often to break it apart evenly. Once browned, scoop the beef out with a slotted spoon into a bowl and set aside. Don’t worry about the leftover grease in the pot—it’s packed with flavor and will be perfect for cooking your veggies next.
Step 2: Sauté the Aromatics
Lower the heat to medium and add the finely diced onion and green bell pepper to the pot. Cook them for about 4 to 5 minutes, stirring often until they soften and become fragrant. This step builds a wonderful flavor base and adds a gentle sweetness and texture to the chili.
Step 3: Add Spices
Sprinkle in the kosher salt, chili powder, ground cumin, dried oregano, and smoked paprika. Stir constantly for about a minute so the spices toast slightly and release their full aroma and vibrant colors. This simple step is what makes the chili truly sing with flavor.
Step 4: Garlic and Tomato Paste Magic
Turn the heat down to medium-low and stir in the minced garlic and tomato paste. Let this cook for another minute while stirring often—this melts the paste into the veggies and intensifies the tomato richness. Then add the browned ground beef back into the pot along with the crushed tomatoes, beef broth, and bay leaves to start building the chili sauce.
Step 5: Simmer to Perfection
Bring everything to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 minutes. This slow simmer melds all the flavors, tenderizes the meat, and creates that thick, hearty texture you crave from a chili.
Step 6: Final Taste and Seasoning
Once cooked, turn off the heat and remove the bay leaves. Give your chili a good stir and taste it, adjusting the seasoning as needed—add more salt or spices if you want to pump up the flavor. This final step makes sure the chili is perfectly balanced.
Step 7: Serve and Enjoy
Now your No Beans Chili Made in One Pot Recipe is ready to be served. Ladle it into bowls and get ready for some serious comfort food indulgence!
How to Serve No Beans Chili Made in One Pot Recipe
Garnishes
Garnishes are what make your bowl of chili feel extra special. I love topping mine with a dollop of cool sour cream to balance the spices, a sprinkle of sharp cheddar cheese that melts into every bite, slices of creamy avocado, fresh cilantro leaves for brightness, and a handful of crunchy chips or a piece of buttery cornbread on the side. These little touches bring different textures and flavors that take the chili beyond delicious.
Side Dishes
While the chili is a complete meal on its own, pairing it with sides like cornbread, tortilla chips, or even a simple green salad can round out the meal. Cornbread’s sweetness complements the smoky chili spices beautifully, and chips add a fun crunch that’s just irresistible for dipping.
Creative Ways to Present
Feeling adventurous? Try serving your chili over baked sweet potatoes or stuffed in bell peppers for a twist. You can also turn leftovers into a chili-topped nacho platter or use it as a filling for tacos or burritos. The versatility of this No Beans Chili Made in One Pot Recipe means you can keep mealtime exciting with creative presentations.
Make Ahead and Storage
Storing Leftovers
Once your chili has cooled to room temperature, transfer it to an airtight container and pop it in the fridge. It will keep wonderfully for up to four days, and the flavors only deepen with time, making your leftovers taste even better.
Freezing
This recipe freezes beautifully. Portion the chili into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. You can freeze it for up to three months. It’s a perfect make-ahead meal for busy days.
Reheating
To reheat, thaw the frozen chili overnight in the fridge if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of broth or water if it has thickened too much. You can also microwave individual servings for convenience.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option that works wonderfully in this recipe. Just keep in mind it may be slightly less juicy, so don’t skip the step of cooking it well and adding flavorful broth and spices.
Why no beans in this chili?
This chili highlights the meat and rich spices without beans, which makes it thicker and more robust in flavor. It’s perfect if you want a classic chili without the texture or taste of beans.
Can I make this recipe in a slow cooker?
Yes, start by browning the beef and softening the veggies on the stove, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally for best results.
How spicy is this chili?
The spice level is moderate thanks to the chili powder and smoked paprika. You can adjust the heat by adding cayenne pepper or hot sauce if you prefer a spicier kick.
What toppings go best with No Beans Chili Made in One Pot Recipe?
Sour cream, shredded cheese, avocado slices, fresh cilantro, and crunchy chips or cornbread are classic and tasty toppings. Feel free to get creative with jalapeños, green onions, or even a squeeze of lime for extra zing!
Final Thoughts
There’s something truly comforting and rewarding about a warm bowl of chili, especially when it’s as easy and flavorful as this No Beans Chili Made in One Pot Recipe. Whether you’re feeding a big family or meal prepping for the week, this dish offers bold taste with minimal fuss—and cleanup. I can’t wait for you to try it and savor the blend of smoky spices, rich beef, and vibrant tomatoes all mingling perfectly in one pot. Enjoy every delicious spoonful!
Print
No Beans Chili Made in One Pot Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This hearty No Beans Chili recipe is a flavorful one-pot dish that combines ground beef, aromatic spices, and rich tomato flavors without the addition of beans. Perfect for chili lovers seeking a low-carb option, this savory chili simmers to perfection in a single Dutch oven, making it both easy and satisfying for weeknight meals or casual gatherings.
Ingredients
Meat
- 2 pounds ground beef (80/20 preferred, or substitute ground turkey)
Vegetables
- 1 medium onion (finely diced)
- 1 medium green bell pepper (finely diced)
- 6 cloves garlic (minced)
Spices & Seasonings
- 2 teaspoons kosher salt (or more to taste)
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 3 teaspoons dried oregano
- 3 teaspoons smoked paprika
Other Ingredients
- ¼ cup tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
Instructions
- Brown the Ground Beef: Heat a heavy bottomed Dutch oven over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring frequently to brown evenly. Use a slotted spoon to transfer the cooked beef to a bowl and set aside, leaving the grease in the pot to cook the vegetables.
- Sauté Vegetables: Reduce heat to medium. Add the finely diced onion and green bell pepper to the Dutch oven. Cook for 4-5 minutes, stirring often, until the vegetables soften.
- Add Spices: Stir in kosher salt, chili powder, ground cumin, dried oregano, and smoked paprika. Cook for 1 minute while stirring frequently to toast the spices and release their aromas.
- Add Garlic and Tomato Paste: Lower the heat to medium-low. Add the minced garlic and tomato paste to the pot, cooking for 1 minute with frequent stirring to combine and enhance flavors.
- Combine Ingredients and Simmer: Return the browned ground beef to the pot. Add crushed tomatoes, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the chili simmer gently for 25 minutes.
- Finish and Adjust Seasonings: Turn off the heat and remove the bay leaves. Stir the chili and taste to adjust seasonings as needed to suit your preference.
- Serve and Store: Serve the chili hot, garnished with your favorite toppings such as sour cream, shredded cheddar cheese, avocado, fresh cilantro, and tortilla chips or cornbread. Store any cooked and cooled chili in the refrigerator for up to 4 days.
Notes
- For a leaner version, substitute ground turkey for ground beef.
- Adjust chili powder and smoked paprika to increase or decrease the heat and smokiness level.
- Do not drain the grease after browning the meat as it adds flavor when cooking vegetables.
- Simmering the chili on low heat helps meld all the flavors and tenderize the ingredients.
- Leftover chili can also be frozen for up to 3 months.
