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No Bean Chili

No Bean Chili

According to my research, people get very opinionated about the way chili should be made.  I personally feel very strongly that it should be without beans. There are a ton of people who are also squarely in this camp and many who think the more beans the better.  Whichever camp you are in, I challenge you to try my no bean chili and see if you even miss them!

Start with a BIG ASS POT! I mean the biggest one you have in your cabinet, this makes a TON of no bean chili! Ok now that we have that out of the way, really start by chopping two large onions and sautéing them with 1/4 cup of water until they are soft, about 5 minutes. 

Watch out, if they're not sweet onions they will get ya!

Next add 2lbs of ground beef and 1lb of ground turkey to the onions.

Cook and stir until the meat is browned and crumbly.  Sprinkle the meat with salt and black pepper, 3 tsp of oregano 4 tsp of cumin and stir.  After the meat is fully cooked, drain the excess grease.

While the meat is draining, heat 1TB of olive oil in the pot over medium heat. Cook and stir 2 large, chopped bell peppers and two cloves of minced garlic. Cook until soft, about 5 minutes.

Next, add the meat back into the pot with the bell peppers and garlic. All of this can be done in two separate pans if you would like, in the end just make sure everything ends up in the same pot 🙂

Now, add in 4 cups of vegetable juice cocktail, three 14oz cans of garlic diced tomatoes, one 23oz can of tomato soup (read the labels if you need this to be dairy free, they like to sneak milk/cheese into what should just be tomato soup), `two 14oz cans of sweet corn, one 7oz can of diced green chilis, 3 TB of chili powder, and 3 TB of Adobo seasoning. 

Stir until everything is combined.

Bring chili to a boil, reduce the heat and then simmer until thickened.  This should take a bout 30 minutes.  Finally, cover and continue simmering for about 20 minutes more to combine the flavors. Once the flavors are combined, give the no bean chili another good stir and taste.  Add salt and pepper to taste.

Serve and garnish with your favorite chili toppings.

I always have dairy and non-dairy cheddar cheese and sour cream, jalapeños, and tortilla chips! Enjoy!

No Bean Chili

  • Yield: 20 Servings
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes


  • 2 large onions (chopped)
  • 1/4 cup water
  • 2 lbs lean ground beef
  • 1 lbs ground turkey
  • 3 tsp cumin
  • 3 tsp oregano
  • 2 large bell peppers (chopped)
  • 2 cloves garlic(minced)
  • 2 cans sweet corn
  • 7 oz diced green chilis
  • 1, 23oz can of tomato soup
  • 3, 14oz cans garlic diced tomatoes
  • 4 cups vegetable juice cocktail (V8 or similar)
  • 3 TB chili powder
  • 3 TB adobo seasoning
  • salt and pepper


  1. Bring water to a boil in a large soup pot, reduce heat to low, and cook onions in the simmering water until translucent, 5 to 8 minutes. Add ground beef and turkey to onions; cook and stir until ground beef is browned and crumbly, about 10 more minutes. Sprinkle beef with salt and black pepper, oregano and cumin as it cooks. Drain excess grease.

  2. Heat olive oil in a large skillet over medium heat; cook and stir bell peppers and garlic in the hot oil until softened, about 5 minutes. Add peppers to meat mixture. Stir vegetable juice cocktail, diced tomatoes, tomato soup, corn, green chiles, chili powder, and adobo seasoning into mixture until combined.

  3. Bring chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.


This recipe freezes really well, I typically freeze at least half and save for a later time!