Simple, comforting Whole30 beanless chili made with ground beef and pork, a rainbow of vegetables, and warming spices. This hearty, paleo- and gluten-free chili is easy to prepare, family-friendly, and perfect for cozy weeknights.

Whole30 Beanless Chili – Dairy Free!

This recipe is a bean-free version of a favorite chili I’ve made for years, now packed with extra vegetables and still full of rich, layered flavor. It’s Whole30 compatible, naturally paleo and gluten free, and versatile enough to serve the whole family whether they’re following a specific eating plan or not.

Why you’ll love this bean-free chili

This chili delivers everything you want in a comforting bowl: robust flavor, substantial texture, and lots of vegetables for extra nutrients and bulk. It’s:

• Hearty and satisfying
• Full of bold, savory flavor
• Packed with vegetables
• Comforting and warming
• Perfectly spiced but easy to adjust
• Simple to make on weeknights
• Family friendly

Ingredients and substitutions

Rather than beans, this chili uses a generous amount of vegetables with ground beef and pork for depth and texture. Below are the ingredients with simple substitution ideas so you can adapt based on what you have.

Ingredients

• 2 tablespoons olive oil (or other cooking oil)
• 1 medium onion, diced
• 2 medium bell peppers, any color, diced
• 4 cloves garlic, chopped
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 pound ground beef
• 1/2 pound ground pork (or an additional 1/2 pound ground beef)
• 1 1/2 teaspoons salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/3 cup tomato paste
• 1 teaspoon ground cumin
• 1 1/2 tablespoons chili powder (adjust to taste)
• 1 1/2 teaspoons dried oregano
• 3 cups broth (use 2–2 1/2 cups for a thicker chili)
• 1 (14.5 oz) can diced tomatoes (regular or fire-roasted)
• 1 bay leaf
• Juice of one lime

Substitutions and notes: use ground turkey or chicken for a lighter option (a darker meat blend adds richness). Fire-roasted tomatoes add a smoky note. Adjust chili powder if you prefer milder or spicier heat.

Where to buy pantry staples

You can find the ingredients for this recipe at most grocery stores. Look for quality olive oil, good-quality canned tomatoes, and a flavorful broth to build the base of the chili.

Can you add more veggies?

Absolutely. Diced sweet potato, butternut squash, zucchini, or hearty greens like kale or chard make great additions. Add heartier vegetables (sweet potato, butternut) with the other veggies in step 1. Add delicate items (zucchini, greens) in the last 15–20 minutes of cooking so they stay tender but not mushy.

Adjusting the spice level

The chili powder is the primary driver of heat in this recipe. For milder chili, reduce the chili powder or replace part of it with smoked paprika. For more heat, add a chopped jalapeño with the vegetables, a pinch of cayenne, or spicy diced green chiles.

How to make

Chopping the vegetables takes the most time. Once everything is prepped, the steps are straightforward and suitable for a weeknight meal.

Step-by-step:

1. Cook the vegetables: Heat a large soup pot over medium-high heat with the oil. Add onion, celery, carrots, bell peppers, and garlic. Sauté 10–12 minutes, stirring occasionally, until vegetables are tender and onions are translucent.
2. Brown the meat: Add ground pork and ground beef, plus salt and pepper. Break up the meat and cook, stirring occasionally, until nicely browned. Drain excess fat if desired, leaving a little for flavor.
3. Add spices and tomato paste: Stir in tomato paste, chili powder, cumin, and oregano. Cook for about 2 minutes until the spices are fragrant.
4. Add liquids and simmer: Add diced tomatoes, broth, and the bay leaf, scraping up brown bits from the bottom of the pot. Bring to a boil, then reduce to a simmer and cook 30–45 minutes, stirring occasionally, until the vegetables are soft and the chili has reduced slightly. Longer simmering deepens the flavor.
5. Finish and season: Remove the bay leaf and stir in lime juice. Taste and adjust salt and pepper to preference.
6. Serve: Top with cilantro, diced red onion, sliced jalapeño, avocado, and lime wedges if desired.

How to make in the crockpot

This chili adapts well to slow cooking for busy days.

• Sauté steps 1–3 on the stovetop, then transfer everything to a 6-quart crock pot.
• Add the broth, diced tomatoes, and bay leaf.
• Cook on high for 3–4 hours or on low for 6–8 hours.
• Season with salt, pepper, and lime juice before serving.

Thickness and consistency

This chili can be made thick without beans. Start with 2–2 1/2 cups of broth for a thicker texture and add more if you prefer. If the chili becomes too thin, simmer uncovered until it reduces to your desired consistency.

Favorite toppings

Whole30-safe topping ideas that add texture and contrast:

• Diced avocado
• Fresh cilantro
• Thinly sliced jalapeño
• Finely diced red onion or quick-pickled red onions
• Toasted pumpkin seeds
• Lime wedges

For non-Whole30 diners, sour cream and shredded cheese are tasty additions.

Storage and reheating

To reheat: Warm gently on the stove over low heat or in the microwave until heated through.

To refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 5 days.

To freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.

Other soups to try

• Creamy Roasted Cauliflower and Mushroom Soup
• Dairy-Free, Gluten-Free Lasagna Soup
• Homemade Cream of Mushroom Soup
• Super Creamy Carrot Soup
• Dairy-Free Chicken Pot Pie Soup
• Ultra Creamy Vegan Corn Chowder

If you enjoyed this recipe, please consider leaving a review and sharing any modifications you tried — it helps others and is greatly appreciated.

Did you make this recipe? I’d love to hear how it turned out. Leave a comment or share a photo on social channels with the tag @nyssaskitchen. Thank you for cooking with me!

Author: Nyssa Tanner

Total Time: 1 hour 15 minutes

Yield: about 6 servings

Diet: Gluten Free, Paleo, Whole30 compatible