No Bean Chili

Make this NO bean chili and listen to the compliments come pouring in. Not only that, but it's so easy to change up this recipe from a soup to a sauce. Magnificent!

OR add a couple of cans of kidney beans (red or white) or your favourite types. Then, of course, this is no longer a "NO" bean version of chili, but a rather wonderful bowl of 'regular' chili!

I call this my 'chili soup recipe' and found that it's the best way for someone to learn how to make chili. I've altered it. I've experimented with it. We all love it!

no bean chili

No Bean Chili


  • 1 1/2 lb lean ground beef
  • 1 - 2 tbsp olive oil
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped mushrooms
  • 1 package (1 1/2 oz) hot and spicy chili seasoning mix
  • 28-oz can crushed or ground tomatoes
  • 28-oz can diced tomatoes
  • 6-oz can tomato paste
  • 1 tsp salt
  • salt and pepper as needed


  • Brown ground beef in olive oil in a large saucepan.
  • Add remaining ingredients. Stir well and bring to simmer. If needed, add a bit of water (about 1 cup) if the chili is too thick. Cover and let simmer about 1 to 1 1/2 hours or until veggies are tender, stirring occasionally.
  • Season with extra salt and pepper if needed. Want it spicier? Add about 1/2 tsp crushed red pepper flakes.
  • Makes 8 servings

A bit of this and a bit of that ...

  1. The original recipe called for 1 lb extra lean ground beef and 1/2 lb cubed chicken breast. Tastes great as well. 
  2. I've used a mixture of lean ground beef, lean ground pork, and/or lean ground chicken. All work fantastic.
  3. Add more or less of the veggies. You choose. Use various colours of peppers. Looks great with yellow and orange peppers.
  4. Omit mushrooms (my hubby's favourite).
  5. Use it just the way it is as a spaghetti meat sauce. 

I usually make a double batch of this bean-less chili and serve it all week. Thankfully, my hubby loves leftovers and this chili seems to taste better the longer it stands. :-)

I had unexpected company drop in one day and needed a quick dinner. I cooked some spaghetti and used this chili (thankful leftovers from the day before) as the sauce. Along with a salad, it was a meal fit for a king!

The origin of this recipe comes from the Formula Diet (40-30-30) by Joyce & Gene Daust. My husband and I loved this so much, it has become one of my best ground beef recipes that I use.


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Anne C. says, “Nothing better than home made chicken soup. I use a lot of chives just before serving. We all love it at least once a week.” 

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