Beef and Mushroom Chili Without Beans
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If you’re in the mood for a hearty and flavorful meal, try our beef and mushroom chili without beans! Packed with tender ground beef, earthy mushrooms, and a blend of spices, this chili is a satisfying and delicious choice any day of the year.
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Chili Without Beans
As a kid, I would always pick the beans out of my mum’s chili con carne (although I love them now!), so if you’re one of those people or your family is, this chili without beans recipe is for you!
Whilst there may be some disagreement about the origins of chili, you can’t deny that it is a deliciously satisfying dish. (I always thought that it was a Tex-Mex recipe.)
Loaded with tender beef and meaty Portobello mushrooms, this recipe features a perfect blend of herbs and spices including oregano, cumin, chili pepper, and cayenne.
These ingredients create a rich, spicy, and flavorful dish that is sure to excite your taste buds.
As well as great flavor, this beef and mushroom chili without beans recipe is quick and easy and can be on the table in under an hour.
Serve the chili with or without rice with the addition of toppings like cheese, sour cream, avocado, or pickled onions for a tasty meal any day of the week.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Beef & Mushroom Chili
- Fresh Produce – Onion, Carrots, Celery, Red Bell Peppers, Portobello Mushrooms, Jalapeño Pepper, Garlic, Avocado, Cilantro (Fresh Coriander).
- Protein – Ground Beef (Beef Mince)
- Pantry – Extra Virgin Olive Oil, Sea Salt, Black Pepper
- Dried Oregano
- Ground Cumin
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference.
- Cayenne Pepper – a fiery spice, which you can also adjust to your preference.
- Tomato Paste – also known as Tomato Purée.
- Canned Crushed Tomatoes – crushed tomatoes are somewhere between tomato sauce (passata) and chopped tomatoes. In the UK look for Passata Rustica which is essentially the same thing as crushed tomatoes. It amazes me how even some simple ingredients are different the world over, and a problem I run into as an international blog!
- Beef Broth/Stock
- Pickled Jalapeño Peppers and Red Onions – for serving, optional
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Ground Beef
One of the hero ingredients in this dish is ground beef (or beef mince), so here are some more recipes using the same:
- Super Juicy Grilled Burgers with Blue Cheese, Avocado & Bacon
- Southwestern Ranchero Burger Platter With Homemade Salsa Fresca
- Mexican Sopes Recipe – An Alternative To Tacos!
- The Absolute Best Five-Cheese Lasagna Recipe
- Indian Keema Matar Pie with Bombay Potato Topping
How Do I Make Beef Chili without Beans?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Cook Vegetables: Heat the olive oil in a large high-sided skillet or pan over medium-high heat.
Add the onion, carrots, celery, bell peppers, mushrooms, and jalapeño pepper to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Step 2 – Cook Ground Beef: Add the ground beef and garlic to the pan, and generously season with salt and black pepper, to taste.
Cook for 5-6 minutes, breaking up the meat with a wooden spoon, until the beef is browned.
Step 3 – Add Herbs & Spices: Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste to the pan. Stir everything together and cook for another minute or two, or until the spices become fragrant.
Step 4 – Add Tomatoes: Add the crushed tomatoes and stock/broth to the pan and bring to a boil. Once boiling, reduce to medium heat and simmer for 15-20 minutes, stirring occasionally.
Step 5 – Finish & Serve: Remove the chili from the heat and add extra salt and pepper if necessary.
Serve the chili immediately, topped with pickled jalapeño pepper and red onion, diced avocado, and/or cilantro, if desired. Enjoy!
More Chili Recipes
Here are some different chili recipes to try out:
- Slow Cooker Sausage Chili – A Classic Recipe with a Twist!
- Delicious Instant Pot Pulled Pork Chili Recipe
- Simple Chicken Chilli
- Lower Fat Chilli Con Carne
- Slow Cooker Beef, Bean & Pumpkin Chilli Con Carne
Storing Leftovers & Freezing
- Storing Leftovers:
- Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for 3-4 days.
- Freezing Instructions:
- Prepare the chili to step 5 in the recipe card.
- Cool completely and transfer to an airtight, freezer-safe container and place in the freezer. To save space you could also transfer to a freezer-safe food bag, and press flat. Ensure that the bag is sealed well, and placed on an even surface in the freezer.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- The chili without beans will last in the freezer for 4-6 months.
- To defrost the chili, place it in the fridge to thaw overnight (or at least 12 hours).
- Reheat in a saucepan on the stovetop or in the microwave until piping hot throughout. You may need to add additional stock/broth to adjust consistency.
- With all leftovers, make sure the food looks and smells okay before consuming.
- Safe Minimum Internal Temperature Chart for Cooking
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Beef & Mushroom Chili without Beans Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Beef and Mushroom Chili Without Beans
Spice up your dinner tonight with a bowl of hearty and flavorful Beef and Mushroom Chili.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 medium celery stalks, diced
- 2 medium red bell peppers, diced
- 1 lb (450g) Portobello mushrooms, chopped
- 1 medium jalapeño pepper, minced
- 1½ lbs (700g) ground beef
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 tsp dried oregano
- 1 Tbsp ground cumin
- 2 tsp chili powder
- 1 tsp cayenne pepper
- 2 Tbsp tomato paste
- 1 (24-oz/2x400g) can crushed tomatoes, undrained
- 1 cup beef stock/broth
Optional Toppings
- Pickled jalapeno peppers and red onion
- Avocado, diced
- Fresh cilantro (coriander) leaves, chopped
Instructions
- Heat the olive oil in a large high-sided skillet or pan over medium-high heat. Add the onion, carrots, celery, bell peppers, mushrooms, and jalapeño pepper to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the ground beef and garlic to the pan, and generously season with salt and black pepper, to taste. Cook for 5-6 minutes, breaking up the meat with a wooden spoon, until the beef is browned.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste to the pan. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and stock/broth to the pan and bring to a boil. Once boiling, reduce to medium heat and simmer for 15-20 minutes, stirring occasionally.
- Remove the chili from the heat and add extra salt and pepper if necessary.
- Serve the chili immediately, topped with pickled jalapeño pepper and red onion, diced avocado, and/or cilantro, if desired. Enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 509Total Fat: 31gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 101mgSodium: 488mgCarbohydrates: 25gFiber: 9gSugar: 12gProtein: 37g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make A Special Dinner
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Crispy Taco Cheese Cups
- Soup: Chilled Cucumber Avocado Soup Recipe
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Side Dish: Instant Pot Cilantro Lime Rice
- Beverage: Frozen Mixed Berry Margaritas
- Dessert: Sweet & Tangy Gluten-Free Lemon Bars
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.