12 Real-Deal No-Bean Chili Recipes

By Emily Goldman
Updated March 09, 2020
John Kernick
These chili recipes are so big on flavor you won't miss the beans.
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Are you the kind of person who always eats around the beans in a bowl of chili? If you are, you're not alone. In fact, for many Texans it's practically sacrilegious to add beans to chili, which originated in San Antonio and is the state's official food. Whether you're a Texan or simply legume-averse, you're going to love these hearty no-bean chili recipes.

Thanks to cheese, sour cream, and even almond slices, as is the case with one of our delicious renditions, we're updating the classic dish in a number of unique ways. From the traditional Texas Red Chili pictured here to spicy Green Chili, which features poblanos and jalapeños for an extra kick, there's a bean-free recipe for everyone at the dinner table. Trust us, you won't miss the beans. Instead of adding bulk to each recipe in the form of fiber-packed legumes, our chilis all feature creative alternatives. For example, our Picadillo-Style Chili dishes out the unexpected with briny manzanilla olives and tasty raisins for a sweet and savory choice. Meanwhile, aptly named, our Chili with Bacon pairs the breakfast meat favorite with masa harina—a fine cornmeal—for a thick, rich stew-like option that's sure to satisfy. For a simple melt in your mouth meal, look no further than our Slow-Cooker Chili. Smoky pork and potatoes come together for a tender, flavorful bite.

A one-pot favorite, chili is the ideal option for weeknight dinners, or even a make-ahead lunch. And it's versatile—you can use any leftovers you may have to create burritos, salads, and more. Simply put, these no-bean chili recipes are so good, everyone will be asking for seconds.

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Picadillo-Style Chili

Yuki Sugiura
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We love the unexpected addition of briny manzanilla olives and sweet raisins in this take on the classic Cuban dish picadillo. Serve over rice for a flavorful, wholesome meal.

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Slow-Cooker Chili

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You can make this smoky, robust pork-and-potatoes chili in the Crock-Pot or oven. Either way, you'll be rewarded with a rich, satisfying meal. The best part? The leftovers make incredible burritos.

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Stovetop Chili Mac

John Kernick
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Love mac and cheese and can't get enough of chili? Combine them in this one-pot wonder for an explosion of cheesy, beefy flavor.

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Green Chili

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Poblanos, jalapeños, and tomatillos give this chili its bright taste and spicy-smoky kick while tender pork shoulder adds deep flavor.

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Chili Con Carne

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Open three bottles of beer—two for this dense, satisfying chili con carne and one for you to drink. Sounds like your Sunday afternoon football fix.

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Chili Verde

Johnny Miller
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Using store-bought green tomatillo salsa is a huge timesaver in this recipe. In fact, you only need 10 minutes to get the pork stew on the stove.

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Brisket Chili

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Mild Anaheim chiles are paired with a scorching Scotch Bonnet in this deliciously spicy chili. Tomato paste, fresh oregano, and plenty of chili powder and cumin add incredible depth of flavor.

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Pork Chili

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Tomatillos, canned green chiles, jalapeños, and cilantro cut the richness of country-style pork ribs in this hearty green chili that will warm you up all winter long.

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Chili with Bacon

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Bacon makes everything better, and this Southwestern beef chili is no exception. Use masa harina (fine cornmeal) to thicken the stew, and let your guests help themselves to toppings such as chopped jalapeño, chopped onion or scallion, grated cheddar cheese, lime wedges, and sour cream.

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Chili with Polenta and Vegetables

Justin Walker
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Our mouthwatering beef chili sits atop a filling bed of creamy polenta and vegetables for an enticing meal.

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Pressure-Cooker Chile Verde

Justin Walker
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Salsa, pork shoulder, onion, and green chilis combine for a spicy, filling chili. Serve alongside your favorite tortilla chips.

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