Looking for a hearty, comforting chili that skips the beans? This smoky, chipotle-infused version delivers all the rich, meaty flavor you crave—without a legume in sight. It’s perfect for game days, family get-togethers, or anytime you need a big bowl of warming comfort.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground beef (or turkey)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon chipotle peppers in adobo sauce (finely chopped)
- 1 (14-ounce) can diced tomatoes
- 1 cup beef or chicken broth
Instructions
Begin by warming your slow cooker on the low setting. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, cooking for about 5 minutes until they begin to soften. Toss in the garlic, stirring for another minute so it becomes fragrant but doesn’t burn.
Crumble in the ground beef and cook until browned, breaking up any larger chunks with a spoon. Drain off any excess fat. Season the meat and vegetables with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir in the tomato paste and chipotle peppers until everything is well coated.
Transfer the mixture to your slow cooker. Add the diced tomatoes and broth, then stir gently. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The flavors will meld into a deliciously smoky, comforting chili that has just the right amount of spice.
After cooking, taste and adjust seasonings as needed. Serve hot, topped with shredded cheese, chopped green onions, or a dollop of sour cream.
This no-bean chili is a wonderful option if you’re looking for a lower-carb version, or if you simply prefer a beanless bowl. It’s perfect for anyone craving robust, savory flavor without extra fillers. If you do love beans, feel free to toss in a can of drained black beans or kidney beans. You can also swap ground beef for turkey or chicken to lighten things up. No matter how you enjoy it, this chili will keep you cozy, satisfied, and coming back for seconds.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
