This simple, hearty Slow Cooker Chili without Beans is perfect for families who prefer their chili bean-free. Cozy and flavorful with minimal prep, it simmers slowly to develop deep spice and rich taste. It’s freezer-friendly, makes excellent leftovers, and quickly becomes a weeknight favorite.
Not everyone wants beans in their chili — and that’s okay. Sometimes it’s simpler to make a classic beef chili without them. This version focuses on good-quality ground beef, bell peppers, tomatoes and a balanced spice mix so you still get all the comforting chili flavors without the beans.
If you usually enjoy beans in soups and chilis, consider this a lighter swap when you want a smoother, meat-forward bowl. The recipe is easy to adapt: swap proteins, change peppers, or add a can of rotel for extra heat and flavor.
Why You Will Love This Slow Cooker Chili Without Beans:
- Quick, simple prep — toss ingredients in the slow cooker after browning the beef.
- Tastes even better the next day — ideal for leftovers.
- Freezer friendly — makes great make-ahead meals.
- Easy to customize for heat and texture.
- Perfect base for your favorite chili toppings like cheddar, sour cream, or jalapeños.
Ingredient Notes:
- Lean ground beef (such as ground sirloin) yields a meaty texture; any ground beef will work.
- Use any bell pepper combination you like — red and green add color and mild sweetness.
- For more zip, substitute one or both cans of diced tomatoes with Rotel (diced tomatoes with green chiles).
- If you want extra heat, add crushed red pepper flakes, diced jalapeño, or a splash of hot sauce before serving.
Ways To Vary This Recipe:
- Change the protein: Try ground turkey, chicken, or bison for a different flavor and lower fat content.
- Swap or add vegetables: Use poblano peppers, add diced carrots, or include sweet potato for added body.
- Add beans if desired: If you decide later that you want beans, stir in rinsed kidney, black, or pinto beans for extra fiber and bulk.
Step-By-Step Instructions:
Step 1: Heat a large skillet over medium-high heat and add olive oil. Sauté diced onion until translucent, 3–4 minutes. Add the ground beef, break it into pieces, and cook until browned and no longer pink. Drain excess grease and transfer beef and onions to the slow cooker.
Step 2: While the beef cooks, chop the bell peppers and measure spices. Add the peppers, diced tomatoes (with their juices), tomato sauce, chili powder, cumin, paprika, oregano, Worcestershire, salt and pepper to the slow cooker. Stir to combine, leaving out the tomato paste for now.
Step 3: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the peppers are tender and flavors have melded.
Step 4: About 30 minutes before serving, stir in the tomato paste to thicken the chili slightly. Taste and adjust seasonings. Serve hot with toppings like shredded cheddar, sour cream, chopped green onions, or sliced jalapeños.
Recipe Tips
- Avoid overcooking: Try not to exceed the recommended cook time by too much; extended cooking can dry out the beef and reduce liquid.
- Adjust thickness easily: If the chili is too thin, add more tomato paste or simmer uncovered briefly to reduce liquid. To thin, stir in a splash of beef broth.
Storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop, in the microwave, or in the slow cooker set to warm.
To freeze, cool the chili completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Common Questions:
Browning the beef is recommended. It improves texture and flavor and reduces excess grease in the finished chili.
Using frozen ground beef in a slow cooker is not ideal for safety or even cooking. Thaw first so the meat cooks evenly and reaches a safe temperature.
To replace beans, add more meat or include diced sweet potato, rice, carrots, or tofu for bulk and texture.
Other Slow Cooker Recipes:
Grilling Recipes
Honey Mustard Chicken Drumsticks
Pasta Salads
Pesto Chicken Pasta Salad
Desserts
Creamy Lemon Bars with Graham Cracker Crust
Summer Favorites
Our Favorite Lemon Recipes
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Slow Cooker Chili (No Beans!)
Ingredients
- 2 lb lean ground beef
- 1 small onion, diced
- 1 T olive oil
- 3–4 garlic cloves, minced
- 2 bell peppers, diced (color of choice)
- 2 cans diced tomatoes, not drained (approx. 15 oz. each) — can use Rotel
- 2 cans tomato sauce (approx. 15 oz. each)
- 2 T chili powder
- 1/2 T cumin
- 1 tsp paprika
- 1 1/2 tsp oregano
- 1 tsp Worcestershire sauce
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 T tomato paste, more as needed
Instructions
- Heat a large skillet to medium-high. Add olive oil and sauté diced onion 3–4 minutes until translucent. Add ground beef, break into pieces, and cook until browned. Drain excess grease.
- Transfer beef and onions to the slow cooker. Add bell peppers, diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, Worcestershire, salt and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until peppers are tender.
- About 30 minutes before serving, stir in tomato paste to thicken. Adjust seasonings and serve with desired toppings.
Notes
Storage: Refrigerate leftovers for 3–4 days in an airtight container. Freeze cooled chili in freezer-safe containers up to 3 months; thaw overnight in the refrigerator before reheating.
Timing: Avoid cooking well past the maximum recommended time to prevent the beef from drying out.
Texture adjustments: Thicken with extra tomato paste or reduce liquid by simmering uncovered. Thin with beef broth if needed.
Nutrition
Carbohydrates: 16 g
Protein: 26 g
Fat: 14 g
Nutrition information is an approximation.
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