Make Ahead

Make-It-Your-Own Beanless Chili

January  7, 2014
1 Ratings
  • Serves 4
Author Notes

This is a new take on chili as it does not contain beans. Gasp! It still has the hearty elements, familiar ingredients, and chili-spice flavor of the traditional version. For a more modern twist, we recommend serving over cauliflower rice or sweet potato. Top it with your garnishes of choice. We like it spicy! —zestandzeal

What You'll Need
  • 1-1.5 pounds ground beef
  • 28 ounces stewed tomatoes, undrained
  • 8 ounces tomato sauce
  • 1 small white onion, chopped
  • 1 medium green pepper, chopped
  • 4 ounces canned, chopped green chiles
  • 1 tablespoon chili powder
  • 1 garlic clove, minced
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • Toppings of choice: shredded cheddar cheese, sour cream, sliced green onions, and jalapenos slices.
  1. Crumble beef into slow-cooker.
  2. Add the next ten ingredients and mix well.
  3. Cover and cook on high for 4-6 hours or until meat is no longer pink.
  4. Serve with toppings of your choice.
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1 Review

cburr January 19, 2022
This was great!! I can't eat beans, so chili in our house was occasional take-out for my husband. I decided to go for this recipe and guess what?!? Mikey likes it!!! My husband was happy, and I was happy. I used fire roasted tomatoes rather than stewed, and added a squirt of tomato paste. I also didn't use a slow cooker. I browned the hamburger, took it back out of the pot, browned the onion, garlic and green paper, then threw in the rest of the ingredients (including the meat). I simmered for around 30 minutes. Mexican shredded cheese and sour cream on top. YUM!!