This no-bean chili is just as satisfying as the classic version—without the beans. Made with savory ground beef, plenty of vegetables, and bold spices (plus a touch of raw cacao for depth), it’s a comforting, protein-packed meal that’s Whole30, Paleo, and Keto-friendly.
What Makes This Recipe Great
I love chili year-round, and this beanless version satisfies a craving for cozy comfort food any season. It’s full of flavor, simple to prepare (works in the Instant Pot or slow cooker), and easy to customize with toppings. The addition of raw cacao powder gives the chili an unexpectedly rich, rounded taste—try it and you’ll see why I include it.
Recipe Highlights
- Choice of Instant Pot or slow cooker.
- Quick prep and easy instructions.
- Compatible with Keto, Whole30, Paleo, and gluten-free diets.
- Ready in about 30 minutes in the Instant Pot.
- Healthy, comforting, and versatile.
- Loads of topping options to personalize each bowl.
Ingredient Notes
Ground beef: Use ground pork or turkey as an alternative if you prefer.
Vegetables: This recipe uses carrots, celery, red bell pepper, onion, and garlic for a flavorful base.
Coconut aminos: Adds savory depth while keeping the recipe Whole30-compliant. Available at many grocery stores.
Hot sauce: Use your favorite brand—Frank’s RedHot is used here.
Spices: Chili powder, cumin, paprika, and salt build the chili’s warm, smoky profile.
Raw cacao powder: Not the same as unsweetened cocoa—raw cacao adds rich, earthy notes and depth without sweetness. Look for pure cacao powder at grocery stores or natural-food markets.
Recipe Step by Step
Instant Pot Beanless Chili
- Set the Instant Pot to “saute.” Heat the olive oil, then add ground beef and diced onion. Cook 5–7 minutes, breaking the meat up with a spoon until mostly browned.
- Add the remaining ingredients and stir to combine. Seal and cook on high manual pressure for 12 minutes. Allow a natural release for 10 minutes, then release remaining pressure, stir, and serve with your favorite toppings.
Slow Cooker No Bean Chili
- Heat oil in a large skillet over medium heat. Sauté ground beef and onions for 5–7 minutes until mostly browned.
- Transfer the beef and onions to the slow cooker. Add the remaining ingredients, stir well, and cook on high for 4–5 hours or low for 8–10 hours. Serve and enjoy.
Best Toppings
Top this chili however you like. Popular choices include:
Jalapeños
Sour cream or a dairy-free alternative
Cornbread
Sliced green onions or red onions
Avocado
Crumbled tortilla chips
Bacon
Cheese or dairy-free shredded cheese
Tips & Tricks
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.
Adding beans: If you prefer beans, add rinsed canned kidney, navy, or pinto beans—about 2 cups total works well.
To thicken: For a thicker chili after pressure cooking, switch the Instant Pot to sauté and simmer uncovered for 10 minutes to reduce excess liquid.
Recipe FAQs
Yes. Ground turkey works as a one-to-one substitute for ground beef in this recipe.
Yes. The recipe is low in carbs and suitable for a ketogenic plan—just choose keto-friendly toppings.
Yes. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a slow cooker on low until heated through.
Yes—you can add canned beans if you like. Rinse them before adding and adjust nutrition information accordingly.
More Chili Recipes
Whole30 Sweet Potato Chili
Slow Cooker Tortilla Chicken Chili
Classic Slow Cooker Turkey Chili
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Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb ground beef
- ½ onion, diced
- ¼ cup diced celery
- 2 carrots, diced
- ½ red bell pepper, diced
- 4 cloves garlic, minced
- 1 (4.5 oz) can diced green chilies
- 1 tbsp tomato paste
- 1 (15 oz) can diced tomatoes with juices
- 1 (15 oz) can tomato sauce
- 1.5 cups beef or chicken broth
- 2 tbsp coconut aminos
- 1 tbsp hot sauce (Frank’s or preferred)
- 1.5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tbsp raw cacao powder
- 1 tsp sea salt
- Black pepper, to taste
Instant Pot Instructions
- Turn the Instant Pot to “saute.” Heat the oil. Add ground beef and onion and cook 5–7 minutes, breaking up the meat.
- Add remaining ingredients, stir, and cook on high manual pressure for 12 minutes. Let natural release for 10 minutes, then release remaining pressure, stir, and serve with toppings.
Slow Cooker Instructions
- Sauté oil, ground beef, and onions in a skillet until mostly browned (5–7 minutes). Transfer to slow cooker.
- Add remaining ingredients, stir, and cook on high 4–5 hours or low 8–10 hours. Serve and enjoy.
Notes
Storage: Refrigerate leftovers in an airtight container up to 5 days.
Beans: To add beans, use about 2 cups of rinsed canned kidney, navy, or pinto beans.
Thickness: To thicken, simmer on sauté mode for 10 minutes after pressure cooking to reduce liquid.
Nutrition (per serving, estimate)
Calories: 380 | Carbs: 12 g | Protein: 22 g | Fat: 27 g | Fiber: 3 g
This post was originally published on April 6, 2020 and updated with new photos and copy on July 21, 2022.