Beanless Chili

This Beanless Chili is such a delicious, easy dinner. It’s loaded with the best flavors of any chili, however, it is totally bean free. This chili is great on a cool fall day, but no one is judging you if you want this in the middle of summer. This recipe requires less less than 15 minutes of prep time and can be on the time within an hour. 

What Makes This Recipe So Good?

• This is a classic dinner that your family will love. 
• With only 15 minutes of hands-on time, this chili basically “cooks itself” on the stove. 
• Chili can easily be customized, with toppings, meat substitutions, or vegetable substitutions. 
• This recipe is naturally gluten free, grain free, dairy free, flourless, cassava free, paleo, soy free, keto, low carb and refined sugar free. 
• This is a great dish to bring to a tailgate or holiday party. One of my favorite dishes to pair it with is my Vegan Taco Dip.
• This recipe is freezer friendly too which means that you can batch cook it and freeze it so you can enjoy it all Fall and Winter long. 
• If you live in the Pittsburgh area and want someone to make this chili for you check out my weekly meal prep menu. Our menu changes every week and we deliver right to your doorstep.

Beanless Chili Ingredients

• Ground turkey- I love a ground turkey-based chili. I prefer it over ground beef, but you can adjust to your preference. I love getting my meat from Butcher Box. Every month they send me a monthly supply of all of my favorite meats and seafoods. It is the BEST quality. Use my Butcher Box link and you can save on your monthly meat order. 
• Yellow onion, Red pepper, & Celery- Veggies are an important part of any chili. These are my favorite ones to use. You can adjust onion and peppers to your preference. 
• Onion powder, garlic powder, paprika, chili powder- The essential spices for making the best chili. 
• Diced tomatoes- An important building block of chili. Diced tomatoes go so well with the tomato paste and brings the whole dish together. I used canned tomatoes, but you can always use fresh ones if you have extra. 
• Tomato paste- One of the main flavor profiles of a chili! This complements the meat and veggies so well. This also helps thicken the chili so it isn’t too watery. 
• Ghee– To saute the veggies. You can also use avocado oil in place of ghee if you desire.

How To Make

• Step 1

  • Chop onion, pepper, and celery. 

• Step 2

  • Add ghee to a large pot and saute onion, peppers, and celery for 5-10 minutes.

• Step 3

  • Add the ground turkey, onion powder, garlic powder, paprika, and chili powder. Cook until the meat is almost fully cooked. 

• Step 4

  • Add the diced tomatoes and tomato paste. Stir well. 

• Step 5

  • Let simmer for 30 minutes on medium heat. 

Recipe FAQ’s

• Can I Save Leftovers? 

  • Absolutely, store leftovers in an air-tight container in the fridge. It will last for up to 5 days. This chili could also be made in bulk and frozen. To freeze it I suggest putting it in an airtight glass container. 

• What Can I Serve This With? 

  • There are so many great possibilities. A salad is always a great side dish. I have so many great salad recipes on my website!

• What Kind Of Pot Do You Use? 

  • These are my favorite non-toxic pots and pans. They are the best. 

• Can I Make This Recipe With Beef?

  • Absolutely! You could even make it with ground chicken. 

• How Can I Make This No Bean Chili Spicy?

• You can add 1 tsp of cayenne pepper until your chili reaches the desired level of spiciness. 

Whole30 Chili Chef’s Tips

• I highly recommend checking out Butcher Box for your meat. It is my go-to for all of my meat and seafood items. It’s the BEST quality! Use my link to get free stuff.

If you like this recipe you will LOVE my other favorite crowd pleasing appetizers: 

• Chili Lime Wings
• Vegan Taco Dip 
• Keto Stuffed Cabbage
• Air Fryer Turkey Burgers
• Turkey Asian Meatballs

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Beanless Chili

Course Dinner, Meals

Cuisine Mexican

Keyword easy, keto, winter

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 servings

Author Allianna Moximchalk

339kcal

Cost $8

Print Recipe Pin Recipe

Equipment

• ▢
  large soup pot

Ingredients

• ▢ 1 pound ground turkey I love Butcher Box. Use my link and get free meat!
• ▢ 1 whole yellow onion chopped
• ▢ 1 cup celery diced
• ▢ 1 whole red pepper diced
• ▢ 3 tbsp onion powder
• ▢ 3 tbsp garlic powder
• ▢ 3 tbsp paprika
• ▢ 3 tbsp chili powder
• ▢ 60 oz diced tomatoes
• ▢ 8 oz tomato paste
• ▢ 1 tbsp ghee

Instructions

• Chop onion, bell pepper, and celery.
• Add ghee to a large pot and sauté onion, bell pepper, and celery for 5-10 minutes.
• Add the ground turkey, onion powder, garlic powder, paprika and chili powder. Cook until the meat is almost fully cooked.
• Add the diced tomatoes and tomato paste. Stir well.
• Let simmer for 30 minutes, on medium heat.

Notes

*If you like your chili thinner, add 1 cup of bone broth when you add the tomatoes. If you like it thick, skip the bone broth.

Creamy paleo chili that is full of flavor.

Calories: 339kcal | Carbohydrates: 40g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 675mg | Potassium: 2030mg | Fiber: 11g | Sugar: 19g | Vitamin A: 3509IU | Vitamin C: 63mg | Calcium: 211mg | Iron: 8mg

Tried this recipe?Tag me on instagram @alliannaskitchen!