Back to No-Bean Chili

Print Options


Card Sizes

No-Bean Chili Recipe

No-Bean Chili Recipe

I often combine the ingredients for this zesty chili the night before. In the morning I load up the slow cooker and let it go! It's so easy to prepare. —Molly Butt, Granville, Ohio
TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD:6 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup minced fresh parsley
  • 1 tablespoon chili powder
  • 1 garlic clove, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Hot cooked rice or pasta
  • Optional toppings: shredded cheddar cheese, sour cream and sliced green onions


  • 1. Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice. Yield: 6 servings.

Nutritional Facts

1 serving (calculated without optional top: 225 calories, 10g fat (4g saturated fat), 71mg cholesterol, 940mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 24g protein

Reviews for No-Bean Chili

Sort By :
Reviewed Feb. 9, 2016

"Question: How many oz in one serving?"

Reviewed Oct. 19, 2015

"I was really looking forward to trying a new crockpot beanless chili. My husband likes no bean chili and asked for it. It was horrible. I followed the recipe exactly, not even a small change. My husband took 2 bites and wouldn't eat it. The beef turned into like a minced meat with a horrible texture and I couldn't taste the spices, pretty much just tomato and minced meat. Very disappointed"

Reviewed Oct. 13, 2015

"I made this as directed. It was super easy and the meat was tender. However, I found this to be lacking of flavor and spice, not necessarily heat. I enjoy depth of flavor in my chili."

Reviewed Sep. 15, 2014

"I love this recipe! I follow the recipe exactly and it was great. I love chili in the fall and winter. I'm a person that can't have beans, so it's perfect for me."

Reviewed Jul. 16, 2014

"I made this but used a can of Rotel instead of the tomatoes. We loved it. I probably will add another can of tomato sauce the next time simply because we like our chili to be a little bit more liquid, especially since I only used 1 pound of ground beef instead of the 1-1/2 pounds. We used it as a topping for tamales and it was excellent. We're very particular about our chili for hot dogs and this would be very good. I'll probably make a big bunch to freeze so we'll have it."

Reviewed Jan. 12, 2013

"Excellent flavor, but just a bit salty for our taste. Will cut back on the salt next time and/or use low-sodium tomatoes and sauce."

Reviewed Apr. 3, 2012

"This is very good and low in carbs. I also add tomato juice. We eat it without rice or pasta."

Reviewed Nov. 3, 2011


Reviewed Oct. 5, 2011

"Followed the directions, not much flavor you expect from chili. Tasted like spaghetti sauce."

Reviewed Oct. 3, 2011

"Made a double batch, and it still fit into my crock pot. Loved it on the rice. I added a couple of banana peppers to give it a little more kick. I still felt it needed something else....not sure just what."

Reviewed Jun. 16, 2011

"Very good recipe. I made it on the stove top in my dutch oven rather than in the slow cooker. I saute'd the onions, bell pepper, and galric in a tablespoon of olive oil then added the rest of the ingredients and simmered on low for abot 30 minutes. I like my chili a little spicy so I used about 1 1/2-2 tablespoon of chili powder. Follwed all other ingredients as given. My son loved it with cheese and cornchips."

Reviewed Mar. 9, 2011

"This is my new favorite chili recipe! I was running short on time, so I made it on the stovetop. It was simple and fantastic."

Reviewed Feb. 21, 2011

"Very good! -And very easy. Will definitely make again!!"

Reviewed Nov. 16, 2009

"We loved this easy and delicious recipe! I omitted the parsley and served shredded cheese as a topping. The ground beef was melt-in-your mouth tender. It was so nice to have this chili all ready to serve when we got home from a busy morning at church (it was just right even though it cooked nearly five hours). This is a keeper!"

Reviewed Sep. 29, 2009

"I made this tonight and my son said, "Is this a new recipe?" He liked it better than my old one. Our kids don't like a lot of beans but I did add one can of chili beans for those of us that like them. Turned out great."

Loading Image