Craving a hearty, deeply satisfying bowl of chili that fits your healthy lifestyle? Look no further than this incredibly easy and unbelievably delicious Instant Pot No Bean Chili! Crafted with succulent ground beef, vibrant tomatoes, and a robust blend of warming spices, this recipe delivers maximum flavor with minimal effort. It’s not just tasty; it’s also remarkably versatile, perfectly aligning with paleo, keto, low-carb, and Whole30-friendly dietary guidelines. Get ready to transform your weeknights with a truly unforgettable comfort food experience!
Table of Contents
- Why This is the Best Whole30 No Bean Chili!
- Versatile Cooking Methods: Instant Pot, Slow Cooker, Stovetop
- Instant Pot Method for Speed and Flavor
- How to Cook Ground Beef Chili in a Slow Cooker/Crock-Pot?
- How to Cook Ground Beef Chili on the Stove Top?
- Essential Ingredients for Your Perfect No-Bean Chili
- Ground Beef Chili Base
- Optional Toppings
- Step-by-Step Guide: How to Make Instant Pot No Bean Chili
- What Can You Serve It With? Creative Serving Ideas
- How Do You Store Leftovers? Meal Prep & Freezer Friendly
- More Instant Pot Beef Recipes to Explore
- Full Recipe Card: Instant Pot No Bean Chili
Why This is the Best Whole30 No Bean Chili!
Chili is a dish that sparks passionate debates, with everyone having strong opinions on what makes a “true” chili. Some insist on beans, while others swear by chunks of beef stew meat. While I appreciate all variations, this particular Instant Pot Ground Beef Chili stands out for its incredible flavor, ease of preparation, and remarkable dietary versatility. Yes, it embraces tomatoes and even includes a secret ingredient – fish sauce – while confidently omitting beans. If you’re a purist, feel free to call it a “ground beef stew” or “savory beef concoction,” but I promise, its taste will win you over.
What truly makes this recipe exceptional is its deeply savory, umami-packed profile. It hits all the right notes for my family, making it a reliable and cherished weeknight meal. The ingredients are simple, wholesome, and typically found in any well-stocked kitchen, making spontaneous cooking a breeze. Trust me on this one; I wouldn’t lead you astray! Fun fact: My husband, Henry, and I even won a college chili cook-off back in the day. Whether it was our superior culinary skills or our friends stuffing the ballot box, the legend lives on!
And if you need further convincing, even comedian Ronny Chieng gave this chili his seal of approval on The Daily Show: Ears Edition podcast! Skip to around the 25-minute mark to hear his glowing review – it’s that good!
Versatile Cooking Methods: Instant Pot, Slow Cooker, Stovetop
One of the best features of this ground beef chili recipe is its adaptability across various cooking appliances. Whether you’re short on time and need the speed of a pressure cooker, prefer the low-and-slow approach of a slow cooker, or enjoy the hands-on feel of stovetop cooking, this recipe can be easily adjusted to suit your preference. Each method yields a delicious, flavorful chili, perfect for any occasion.
Instant Pot Method for Speed and Flavor
The Instant Pot is truly a game-changer for this chili, allowing you to achieve rich, slow-simmered flavors in a fraction of the time. Its sauté function makes browning the meat and softening the aromatics incredibly convenient, all in one pot. Pressure cooking ensures the ground beef becomes tender and the spices meld perfectly, creating a deeply complex chili that tastes like it cooked all day. This is the ideal method for busy weeknights when you need a comforting meal on the table fast.
How to Cook Ground Beef Chili in a Slow Cooker/Crock-Pot?
For those days when you want to set it and forget it, adapting this chili for your slow cooker or Crock-Pot is incredibly simple. You’ll still build the foundational flavors by sautéing the aromatics and browning the ground beef, which is crucial for depth, but then the slow cooker takes over, gently simmering the chili to perfection. The long, slow cook time allows the flavors to intensify beautifully, resulting in an exceptionally tender and aromatic chili that’s ready when you are.
- Prep Work First: Begin by performing all the sautéing steps (onions, bell peppers, garlic, tomato paste, and browning the ground beef) in a separate pot on your stovetop. This vital step builds the foundational flavor of your chili.
- Transfer and Cook: Once the sautéing and browning are complete, transfer all the ingredients from your stovetop pot into your slow cooker. Add the remaining liquids and spices as per the recipe.
- Low and Slow: Secure the lid on your slow cooker, set it to the “low” setting, and cook for approximately 6 to 8 hours. Alternatively, if you need it sooner, you can cook it on “high” for 3-4 hours, though “low” often yields a more developed flavor.
How to Cook Ground Beef Chili on the Stove Top?
Embracing the traditional method of stovetop cooking for this Ground Beef Chili allows you to monitor and adjust the flavors as it simmers. While it requires a bit more active time than an Instant Pot, the process of slow simmering creates an incredibly rich and comforting dish, perfect for a cozy evening. The key is to allow ample time for the ingredients to meld and deepen their flavors.
- Initial Sautéing & Browning: Follow the initial steps of the Instant Pot recipe precisely, using a large, heavy-bottomed stockpot or Dutch oven over medium heat. Sauté your vegetables, add tomato paste and garlic, then brown the ground beef thoroughly.
- Adjust Liquid: Instead of using ½ cup of chicken or bone broth as specified for the Instant Pot, increase the liquid to 1 full cup of broth. This extra liquid accounts for evaporation during the longer simmering process.
- Simmer to Perfection: After adding all ingredients and ensuring they are well combined, bring the chili to a gentle simmer. Reduce the heat to medium-low, cover the pot partially (allowing some steam to escape), and let it simmer for at least 1 hour. Stir occasionally to prevent sticking and allow the rich flavors to fully develop and meld. Cook until the chili reaches your desired consistency and flavor depth.
Essential Ingredients for Your Perfect No-Bean Chili
Crafting an outstanding chili begins with selecting high-quality ingredients. Each component in this no-bean chili plays a vital role in building its complex and comforting flavor profile. From the savory ground beef to the aromatic spices and the secret umami booster, here’s what you’ll need to create this culinary masterpiece.
Ground Beef Chili Base
- Avocado oil, ghee, or cooking fat of choice: These fats are excellent for sautéing due to their high smoke point and neutral flavor, allowing the true flavors of the vegetables and meat to shine.
- Yellow onion: A foundational aromatic that provides a sweet and pungent base for the chili. Dicing it finely ensures it softens and integrates seamlessly.
- Red or green bell pepper: Adds a touch of sweetness and a vibrant color, contributing to the overall complexity of the vegetable base.
- Diamond Crystal kosher salt: My preferred salt for its consistent seasoning and ability to enhance all the flavors without overpowering them. Adjust to your taste, remembering you can always add more.
- Tomato paste: This concentrated burst of tomato flavor is essential for a rich, deep red color and an incredible umami foundation. Don’t skip the step of cooking it briefly to deepen its sweetness.
- Garlic cloves: Freshly minced garlic provides an indispensable aromatic depth that complements the beef and spices perfectly.
- Lean ground beef (85% lean, 15% fat): This fat ratio is ideal as it provides enough flavor without being overly greasy. While ground beef is a staple, feel free to experiment with other ground meats like ground turkey, ground chicken thighs, ground pork, goat, lamb, elk, or bison. Just avoid super lean (e.g., 99% fat-free) options, as some fat is key for flavor and moisture.
- Chili powder: The star spice, a blend that typically includes cumin, oregano, and various chili peppers, delivering that classic chili taste.
- Dried oregano: Adds an earthy, slightly minty note that pairs wonderfully with tomatoes and beef.
- Ground cumin: Essential for a warm, earthy, and slightly smoky flavor that is characteristic of great chili.
- Cayenne pepper (optional): For those who love a little heat! Adjust the amount based on your spice preference, or omit it entirely for a super mild chili. You can also use a pinch of black pepper for a subtle kick or smoked paprika for an extra layer of smokiness without much heat.
- Fire-roasted canned diced tomatoes: These tomatoes bring a fantastic depth of flavor with a subtle smoky sweetness that regular diced tomatoes simply can’t match. Be sure to drain them to avoid excess liquid.
- Chicken broth, beef broth, or bone broth: The liquid base that helps tie all the flavors together. High-quality broth enriches the chili’s taste and nutritional value.
- Fish sauce: This is the unexpected, yet magical, ingredient! While it sounds unusual, fish sauce adds an incredible layer of umami and savoriness without making the chili taste distinctly fishy. It simply deepens the overall flavor profile, making it more complex and satisfying. Trust me on this one!
- Apple cider vinegar (optional): A splash of apple cider vinegar at the end can brighten the flavors and add a subtle tang, balancing the richness of the chili.
Optional Toppings for a Personalized Touch
Chili is inherently customizable, and toppings are where you can truly make it your own. Here are some fantastic paleo, keto, and Whole30-friendly options to elevate your bowl:
- Sliced avocado: Adds a creamy texture and healthy fats, providing a cooling contrast to the chili’s warmth.
- Slivered scallions or green onions: A fresh, mild oniony bite that brightens the dish.
- Finely diced white onions + minced fresh cilantro: This classic combination offers a pungent crunch from the onions and a burst of herbaceous freshness from the cilantro.
- Unsweetened coconut yogurt or dairy-free sour cream: For a creamy, cooling element similar to traditional sour cream, ensuring it remains Whole30 compliant.
- Lime wedges: A squeeze of fresh lime juice just before eating adds a zing that brightens all the flavors and cuts through the richness.
- Jalapeño slices: For an extra kick of heat and fresh, spicy flavor.
Step-by-Step Guide: How to Make Instant Pot No Bean Chili
Making this hearty, no-bean chili in your Instant Pot is incredibly straightforward, allowing you to achieve rich, complex flavors in record time. Follow these detailed steps for a perfect batch every time:
Step 1: Prepare the Instant Pot. Begin by pressing the “Sauté” button on your Instant Pot. Allow the metal insert to heat up for a few minutes. You’ll know it’s ready when a small amount of water sizzles instantly upon contact. Once hot, add 1 tablespoon of your chosen cooking fat (avocado oil, ghee, or other) and swirl it around to coat the bottom of the pot.
Step 2: Sauté the aromatics. As soon as the oil is shimmering and hot, carefully add the diced yellow onions and bell peppers to the Instant Pot. Sprinkle them with a pinch of Diamond Crystal kosher salt. The salt helps to draw out moisture, allowing the vegetables to soften and sweeten.
Step 3: Continue sautéing. Cook the onions and bell peppers for approximately 3 minutes, stirring frequently with a wooden spoon or spatula. The goal is for the vegetables to become softened and slightly translucent, but not browned. This initial sautéing step is crucial for building a flavorful base for your chili.
Step 4: Add tomato paste and garlic. Stir in the tomato paste and the minced garlic into the softened vegetables. Continue to cook for about 30 seconds, stirring constantly. This brief cooking period helps to deepen the flavor of the tomato paste, making it sweeter and less acidic, and allows the garlic to become fragrant without burning.
Step 5: Brown the ground beef. Now, add the ground beef to the Instant Pot. Break it up with your wooden spoon or spatula as you add it. If you’re using a generous amount of beef, you might need to brown it in two batches to avoid overcrowding the pot, which can lead to steaming instead of browning.
Step 6: Season and brown further. Along with the ground beef, add 1 teaspoon of Diamond Crystal brand kosher salt. Continue to brown the meat, breaking it into smaller pieces, until most of it is no longer pink. This process typically takes about 5 to 7 minutes. Proper browning is key for developing deep, savory flavors.
Step 7: Stir in the spices. Once the ground beef is mostly browned, stir in the chili powder, dried oregano, ground cumin, and the optional cayenne pepper (if you prefer a spicier chili). For a milder flavor, you can omit the cayenne or replace it with a pinch of freshly ground black pepper or smoked paprika.
Step 8: Combine well. Mix all the ingredients thoroughly, ensuring the fragrant spices are evenly distributed and coat all the meat and vegetables. Cook for another minute, allowing the spices to bloom and release their aromas. This quick step enhances their flavor significantly.
Step 9: Add liquids and final ingredients. Toss in the drained fire-roasted diced tomatoes, your choice of chicken, beef, or bone broth, and the secret ingredient – fish sauce. Stir everything well, taking care to scrape the bottom of the insert to ensure no bits are stuck. This prevents the “Burn” error on the Instant Pot and ensures all flavors integrate.
Step 10: Prepare for pressure cooking. Make sure the liquid reaches the bottom of the insert and all ingredients are submerged as much as possible. This ensures even cooking under pressure and helps build a rich, cohesive chili.
Step 11: Pressure cook. Lock the lid securely onto your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Press the “Manual” or “Pressure Cook” button (depending on your model) and set the cooking time for 15 minutes under high pressure. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
Step 12: Release pressure. Once the cooking cycle is complete, you have two options for releasing the pressure. If you’re eager to eat, you can manually release the pressure by carefully turning the vent knob to “Venting” (Quick Release). Be cautious of the hot steam. Alternatively, for slightly more tender results, you can allow the pressure to release naturally (Natural Pressure Release), which takes about 10-15 minutes, and then open the lid when the float valve drops.
Step 13: Adjust seasoning. Carefully open the lid. The chili will be hot and fragrant! Give it a good stir and taste a small spoonful. Now is the time to adjust the seasoning to your preference. You might find it needs a little more salt to truly make the flavors sing.
Step 14: Finish with apple cider vinegar (optional). Sprinkle on some extra salt if needed, and stir in the apple cider vinegar, if desired. This adds a bright, tangy note that can beautifully balance the richness of the chili. Taste again to ensure the flavors are perfectly punched up to your liking.
Step 15: Serve and enjoy! Ladle the steaming hot chili into bowls and get creative with your favorite toppings. A generous helping of sliced avocado, finely diced white onions, and fresh cilantro is a classic and delicious combination!
What Can You Serve It With? Creative Serving Ideas
This versatile no-bean chili is fantastic on its own, but it also serves as an incredible base for a variety of meals. Unleash your creativity with toppings and serving styles to keep things exciting!
- Toppings Galore: Beyond the suggested sliced avocado, white onion, and cilantro, consider a dollop of dairy-free sour cream or unsweetened coconut yogurt for creaminess. For those not adhering to strict paleo/keto/Whole30 guidelines, a sprinkle of shredded cheddar cheese is always a crowd-pleaser. Fresh jalapeño slices add a fiery kick, while a squeeze of lime juice brightens all the flavors.
- Chili Dogs (Healthy Style!): Ladle a generous scoop over your favorite grass-fed hot dogs for a delicious, healthier take on classic chili dogs. Serve in lettuce wraps or almond flour tortillas for a low-carb version.
- Hearty Baked Potatoes: Spoon the chili over a fluffy baked potato or a nutrient-rich baked sweet potato for a comforting and complete meal. The contrasting textures and flavors are simply divine.
- Noodle Alternatives: For a lighter meal, serve the chili over zoodles (zucchini noodles) or spaghetti squash. The chili’s richness pairs wonderfully with the fresh, delicate texture of the vegetable “noodles.”
- Omelet or Scramble Booster: Looking for a savory breakfast or brunch? Incorporate leftover chili into an omelet or a scrambled egg dish for an unexpected burst of flavor and protein.
- Stuffed Bell Peppers: Halve bell peppers, fill them with chili, and bake until tender for a wholesome and satisfying meal.
- Low-Carb Nachos: Use almond flour crackers or baked cheese crisps as a base, top with chili, and a generous amount of your favorite dairy-free (or regular) cheese and other fresh toppings for a guilt-free “nacho” experience.
How Do You Store Leftovers? Meal Prep & Freezer Friendly
This Instant Pot no-bean chili isn’t just a delicious dinner; it’s also a phenomenal meal prep staple! Its flavors only deepen over time, and it freezes beautifully, making it perfect to have on hand for busy days or unexpected cravings. Think of it as your emergency gourmet entrée!
- Refrigerator Storage: Leftover ground beef chili can be stored in a sealed, airtight container in the refrigerator for up to 4 days. It’s perfect for packing in lunches or enjoying for quick dinners.
- Freezer Storage: For longer storage, this chili is an excellent freezer candidate. Portion it into individual servings in freezer-safe containers or bags, and it will keep well for up to 6 months. Thaw overnight in the refrigerator before reheating for best results.
- Effortless Reheating: Reheating is a breeze! You can warm it gently on the stovetop over medium-low heat until heated through, or simply microwave individual portions. For a speedy Instant Pot reheat, transfer the thawed chili back into the pot, add a splash of broth if it seems too thick, and program it for 2 minutes under high pressure, followed by a quick release.
- Versatile Usage: Don’t limit your leftovers! Beyond simply eating it as-is, this chili can be used in countless ways: spooned over zoodles, used as a topping for grass-fed hot dogs, mixed into an omelet, or even as a flavorful filling for stuffed bell peppers. The possibilities are endless!
More Instant Pot Beef Recipes to Explore
If you love the convenience and rich flavors of Instant Pot cooking, especially with beef, you’ll be thrilled to discover more recipes that make weeknight meals a delight. Here are some of our other favorite beef-based Instant Pot dishes:
- Hamburger Soup: A comforting, vegetable-packed soup that’s surprisingly hearty.
- Instant Pot Beef Stew: Classic, tender beef stew made quick and easy.
- Instant Pot Chinese Beef Stew: An aromatic and savory twist on traditional beef stew.
- Instant Pot Cowboy Chili: Another robust chili option, often featuring chunks of beef and a different spice profile.
- Instant Pot Magic Short Ribs: Fall-off-the-bone short ribs with minimal effort.
- Instant Pot Korean Short Ribs: Sweet and savory, perfectly tender Korean-style short ribs.
- Instant Pot Mexican Beef: Versatile shredded beef perfect for tacos, bowls, or salads.
- Instant Pot Thai Beef Curry: A flavorful and fragrant curry that comes together quickly.
- Chinese Beef Noodle Soup: A deeply comforting and rich broth-based noodle soup.
- Instant Pot Vietnamese Beef Stew (Bo Kho): A fragrant and vibrant Vietnamese beef stew with warming spices.
Looking for even more incredible recipe ideas and culinary inspiration? Head on over to my comprehensive Recipe Index, where you’ll find a treasure trove of delicious, healthy dishes. You’ll also discover exclusive recipes and cooking tips within my bestselling cookbooks: Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and my latest, Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022). Happy cooking!
Full Recipe Card: Instant Pot No Bean Chili
Get ready to cook up the best Instant Pot No Bean Chili! This recipe is lauded for its rich flavors and adaptability to various dietary needs. Below is the complete recipe card, ready for your kitchen.
Instant Pot No Bean Chili
User Rating: 4.90 from 46 votes
5 mins
30 mins
45 mins
6 servings
Michelle Tam
Print Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 1 small red bell pepper diced
- Diamond Crystal kosher salt
- 2 tablespoons tomato paste
- 4 garlic cloves minced
- 2 pounds ground beef 85% lean, 15% fat
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper optional
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- ½ cup chicken broth
- 2 teaspoons Red Boat fish sauce
- 1 tablespoon apple cider vinegar optional
Optional Toppings:
- Sliced avocado
- Sliced scallions
- Finely diced white onions + minced cilantro
- Unsweetened coconut yogurt (Coyo brand recommended)
- Lime wedges
Instructions
- Press the sauté button on the Instant Pot and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.
- As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
- Cook for 3 minutes, stirring frequently, until the vegetables are softened.
- Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
- Add in the ground beef, along with 1 teaspoon Diamond Crystal brand kosher salt. Brown the meat and break it up with a spatula.
- When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional). Combine well to distribute the fragrant spices.
- Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well, making sure the liquid reaches the bottom of the insert.
- Lock the lid and cook under high pressure for 15 minutes. (Press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)
- When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally.
- Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
- Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
- You can store the chili in the fridge for up to 4 days or up to 6 months in the freezer.
Notes
This chili is a fantastic emergency entrée to stock in your fridge and freezer. You can eat it as-is, throw it on zoodles, spoon it over some grass-fed hot dogs, stuff it in an omelet—you name it!
STOVETOP VERSION:
To make my Ground Beef Chili on the stovetop, just follow the same instructions as presented in this Instant Pot Ground Beef Chili recipe, EXCEPT:
- Instead of using ½ cup chicken broth or bone broth, use 1 cup; and
- Instead of cooking it under pressure, simmer it in a partially-covered stockpot or Dutch oven over medium-low heat for 1 hour or until the flavors meld.
SLOW COOKER VERSION:
Prefer to make it in a slow cooker? Then refer to the instructions in this Instant Pot Ground Beef Chili Recipe, EXCEPT:
- Do all the sautéing in a pot on the stove before transferring everything to the slow cooker.
- Set the slow cooker on low and cook for 6-8 hours.
Nutrition
Carbohydrates: 8g |
Protein: 28g |
Fat: 34g |
Fiber: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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