Hearty Beef and Mushroom Chili (No Bean Chili)

This beef and mushroom chili swaps beans for chunky Portobello mushrooms. Ground beef, vegetables, and bold spices simmer into thick, hearty chili ready in 30 minutes.

You won’t miss the beans. Portobello mushrooms add meaty texture and bulk, while ground beef, peppers, carrots, and celery make it chunky and satisfying. Cumin, chili powder, oregano, and cayenne bring the heat. Thirty minutes from start to finish and you’ve got chili that’s naturally paleo, keto-friendly, and packed with vegetables.

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Top with pickled jalapeños and red onion, avocado, and fresh cilantro. Serve with cornbread or eat it straight from the bowl.

Why You’ll Love This

• No Beans – Paleo and keto-friendly
• 30 Minutes – Faster than traditional chili
• Portobello Mushrooms – Add meaty texture
• Loaded with Vegetables – Peppers, carrots, celery, onions
• Bold Spices – Cumin, chili powder, cayenne
• One Pot – Minimal cleanup

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To make this Chili, you’ll need:

• Large Soup Pot – 6+ quarts
• Portobello Mushrooms – 1 pound (adds bulk without beans)
• Ground Beef – 1½ pounds
• Crushed Tomatoes – 24-oz can

Greta

Hearty Beef and Mushroom Chili (No Bean Chili)

Hearty beef chili with Portobello mushrooms instead of beans. Ground beef, vegetables, and bold spices. Paleo and keto-friendly, ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Main Course, Side Dish, Soup

Ingredients Method

Ingredients

  

• 2 T. 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. Portobello mushrooms chopped
• 1 medium jalapeño pepper minced
• 1½ lbs. ground beef
• 2-3 garlic cloves minced
• Sea salt and black pepper to taste
• 2 t. dried oregano
• 1 T. ground cumin
• 2 t. chili powder
• 1 t. cayenne pepper
• 2 T. tomato paste
• 1 24- oz. can crushed tomatoes undrained
• 1 c. beef or chicken broth preferably organic

Optional toppings:

• Pickled jalapeños and red onion
• Diced avocado
• Fresh cilantro leaves chopped

Method

 

1. Heat olive oil in large soup pot over medium-high heat. Add onion, carrots, celery, bell peppers, mushrooms, and jalapeño. Cook, stirring occasionally, until vegetables are soft and fragrant, 5-7 minutes.
2. Add ground beef and garlic. Season generously with salt and pepper. Cook, breaking up meat with wooden spoon, until beef is browned, 5-6 minutes.
3. Add oregano, cumin, chili powder, cayenne, and tomato paste. Stir together and cook 1-2 minutes until spices become fragrant.
4. Add crushed tomatoes and broth. Bring to a boil.
5. Reduce heat to medium and simmer 15-20 minutes, stirring occasionally.
6. Remove from heat and adjust seasonings. Top with pickled jalapeños, avocado, and cilantro if desired. Serve immediately.

Tips & Variations

Supper & Sage Tip: Don’t skip sautéing the vegetables first! Seven minutes of cooking down the onions, peppers, carrots, and celery before adding the beef builds a flavor base that makes this chili taste like it simmered all day. Those caramelized vegetables = depth of flavor.

For best chili:

• Dice vegetables uniformly for even cooking
• Brown the beef well (don’t move it too much)
• Toast spices for 1-2 minutes (releases oils and flavor)
• Simmer to thicken and meld flavors
• Better the next day!

Mushroom tips:

• Portobello = meaty texture, absorbs flavors
• Chop into bite-sized chunks
• Can use baby bellas instead
• Mushrooms replace bulk that beans would provide

Heat level:

• Mild: Reduce cayenne to ½ teaspoon, skip jalapeño
• Medium (as written): 1 teaspoon cayenne
• Spicy: Increase cayenne to 2 teaspoons, add seeds from jalapeño
• Top with hot sauce for extra kick

Variations:

• Add diced zucchini with vegetables
• Use ground turkey for leaner version
• Include diced poblano peppers
• Add cocoa powder (1 tablespoon) for depth

Serving suggestions:

• Over cauliflower rice (keto)
• With cornbread (not paleo/keto but delicious)
• Topped with cheese (not paleo but keto-friendly)
• In lettuce cups for low-carb wraps

Frequently Asked Questions

Q: Can I add beans?
A: Absolutely! Add 1-2 cans drained beans in step 4. Won’t be paleo anymore but still delicious.

Q: This is too thick. What do I do?
A: Add more broth or water until you reach desired consistency.

Q: Can I make this in a slow cooker?
A: Yes! Brown beef and sauté vegetables first, then transfer to slow cooker with remaining ingredients. Cook on low 4-6 hours.

Q: My chili is too spicy. Help!
A: Add a dollop of sour cream or Greek yogurt to each bowl. The dairy cuts the heat.

More Recipes You’ll Love

• Crispy Kale Chips – Light, crispy kale chips add a salty crunch that pairs surprisingly well with a hearty bowl of chili.
• Air Fryer Garlic Rosemary Potatoes (pictured) – Crispy potatoes seasoned with garlic and rosemary make a satisfying side alongside rich, slow-simmered chili.
• Cucumber Tomato Salad – A fresh cucumber and tomato salad adds brightness and balances the bold flavors of this savory chili.
• Crispy Broccoli Slaw – This crunchy slaw adds a little tang and texture that complements the deep, comforting flavor of chili.

Ten minutes of chopping, thirty minutes of simmering, and you’ve got chili that proves you don’t need beans to make it hearty. This beef and mushroom chili is the paleo comfort food that satisfies everyone.