Welcome to my Easy No Bean Chili Recipe! This dish is perfect for those who want a hearty meal without the beans. I remember when my son Jake was little, he would always ask for chili night because he loved how it warmed him up after playing outside. This chili is not only delicious but also a great vegetarian chili crock pot option that everyone in the family will enjoy.
Table of Contents
Why You’ll Love It
- It’s a quick and easy recipe that you can whip up in no time.
- Perfect for chilly nights or game day gatherings.
- You can customize it to your taste with various toppings.
Pure Comfort
This chili is pure comfort food that warms the soul. It’s thick, spicy, and packed with flavor, making it a great choice for those cozy family dinners. Plus, it pairs wonderfully with chili cheese dogs for an extra treat.
What You Need
- 2 tbsp olive oil – for sautéing
- 1 medium onion – chopped
- 1 medium bell pepper – chopped
- 3 cloves garlic – minced
- 2 tsp ground cumin – for flavor
- 1 tsp smoked paprika – adds smokiness
- 2 tbsp chili powder – for heat
- 28 oz diced tomatoes – canned
- 2 cups vegetable broth – or water
- 1 cup corn – frozen or canned
- 1 medium zucchini – diced
- to taste salt – for seasoning
- to taste black pepper – for seasoning
Time to Cook
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: easy | Make-Ahead: yes
Steps to Make It
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another minute.
- Add the diced tomatoes and vegetable broth. Stir well to combine.
- Mix in the corn and zucchini. Bring the chili to a simmer.
- Reduce the heat to low and let it cook for 20 minutes, stirring occasionally.
- Season with salt and black pepper to taste before serving.
Make It Perfect
- For a spicier kick, add some diced jalapeños or a dash of hot sauce.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to top your chili with shredded cheese, sour cream, or green onions for extra flavor.
Mix It Up
- Add cooked ground beef or turkey for a meat chili version.
- Swap out the zucchini for other veggies like carrots or bell peppers.
- Make it a low carb chili by using cauliflower instead of corn.
Perfect Partners
- Serve with cornbread for a classic pairing.
- Enjoy with tortilla chips for a crunchy side.
- Top with avocado slices for a creamy finish.
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FAQs
Can I freeze this chili?
Yes, it freezes well for up to 3 months.
How can I make it less spicy?
Reduce the chili powder and skip the jalapeños.
What can I serve with this chili?
Chili cheese dogs or rice are great options.
Conclusion
This Easy No Bean Chili Recipe is a delightful twist on traditional chili without beans. It's perfect for family dinners or gatherings. I hope you enjoy making it as much as we do. Give it a try, and you might just find your new favorite chili recipe.
Easy No Bean Chili Recipe
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tbsp olive oil for sautéing
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 3 cloves garlic minced
- 2 tsp ground cumin for flavor
- 1 tsp smoked paprika adds smokiness
- 2 tbsp chili powder for heat
- 28 oz diced tomatoes canned
- 2 cups vegetable broth or water
- 1 cup corn frozen or canned
- 1 medium zucchini diced
- to taste salt for seasoning
- to taste black pepper for seasoning
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for another minute.
- Add the diced tomatoes and vegetable broth. Stir well to combine.
- Mix in the corn and zucchini. Bring the chili to a simmer.
- Reduce the heat to low and let it cook for 20 minutes, stirring occasionally.
- Season with salt and black pepper to taste before serving.