Bean-Free Chili Recipe (Paleo & Keto Friendly)

Bean free chili recipe

This fast bean-free chili recipe is a simple and filling meal on a cool day. It can be made as spicy (or not) as you like and even kids will gobble it up.

We generally avoid lectins, so I make my chili without beans. Give it a try, and let me know how you like it!

Fast and Tasty Bean-Free Chili

We all have our favorite versions, but chili usually consists of a simple stew of ground meat, diced tomatoes, bell peppers, onions, and chili spices. My recipe has a little heat, but if you like your chili a bit spicier, feel free to add additional chili powder or some cayenne pepper.

This is a fast recipe that’s ready in about half an hour. If you have a little more time, simmering the chili longer will really deepen the flavors. It also reheats really well, and in fact tastes even better the next day. Chili is also a meal that freezes perfectly. This recipe makes about 6 cups of chili, so try batch cooking and freezing some.

If you want to work in a larger serving of veggies (and have fewer dishes!) I love the idea of serving the chili in a baked acorn squash bowl.

Sneaky Nutrition Tip

Another trick that I always try is pureeing raw liver in the blender and adding it to this recipe to sneak in the nutrients of liver without my husband or kids knowing (don’t tell them!). We buy grass-fed liver here.

Other Variations

A Note on Chili Seasoning

To make things easy, I pre-make many of my most frequently used seasonings. I store them in jars in my cupboard and they’re always ready for easy use when I’m making dinner on a busy night.

Some of my favorite blends are my taco seasoning and chili seasoning.  If you’re using homemade chili seasoning, use about 2-3 tablespoons for this recipe instead of the spices listed below.

Here is a list of my most frequently used spice blends.

Bean free chili recipe
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4.67 from 3 votes

Bean-Free Chili Recipe

This hearty bean-free chili is packed with protein, vegetables, and the perfect amount of spice.
Course Main
Cuisine Tex Mex
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 cups
Calories 415kcal
Author Katie Wells



  • In a large pot, brown the meat.
  • While the meat is cooking dice the onions and bell pepper and mince the garlic.
  • When the meat is nearly cooked, add the onion and bell pepper and saute 5 minutes. 
  • Add the minced garlic and cook an additional 2 minutes.
  • Stir in the diced tomatoes, tomato sauce, tomato paste, and all the spices.
  • Simmer 15-20 minutes until well warmed.
  • Serve with sour cream, shredded cheese, and chopped green onion if desired.


  • If you like your chili a little thinner or if it's a little too tomatoey for you, try adding about 1 cup of beef stock.
  • If you like your chili a little spicier, try adding a little cayenne pepper.


Serving: 1½ cups | Calories: 415kcal | Carbohydrates: 25.4g | Protein: 49.4g | Fat: 12.8g | Saturated Fat: 5.5g | Cholesterol: 137mg | Sodium: 882mg | Fiber: 6g | Sugar: 14.3g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite way to make chili? Ever put cinnamon and chocolate in yours?

Easy Chili recipe

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