Slow Cooker No Bean Chili

Sharing is caring!

If you’re not a fan of beans, this Slow Cooker No Bean Chili recipe is just what you’ve been looking for! But if you love beans, no worries—simply toss in a can of your favorites, and you’ll still end up with a hearty, flavorful bowl of homemade chili that everyone will devour.

Here’s the thing: not everyone around here likes beans, and I get it. It can make making chili tricky, but after lots of testing with different ingredients, I found that this chili doesn’t need beans at all! It’s super simple to make and, honestly, so delicious.

I love serving chili straight from the crockpot, especially on game days or during busy weeknights. It stays warm, and everyone can help themselves whenever they’re ready for a comforting bowl. I love to serve the chili with crackers, cornbread, and garlic bread.

If you are a big fan of beans in your chili, no worries! You can try my Sweet Potato Black Bean Chili—it’s actually won some awards at a couple of Super Bowl events.

Why you’ll love the recipe

• Hearty and Filling – No-bean chili focuses on rich, flavorful ground beef, making it incredibly satisfying without needing the added bulk of beans.
• Keto-Friendly – This chili is the perfect fit for those on a low-carb or keto diet. It’s packed with protein and flavor while keeping the carb count low.
• Perfect for Picky Eaters – This chili is a perfect solution if someone in the family isn’t a fan of beans! It’s still hearty and filling without any unwanted ingredients.
• Great for Game Days or Gatherings – A pot of no-bean chili is easy to serve at parties, potlucks, or game day events. It stays warm in the slow cooker and lets everyone dig in when they’re ready.
• Quick and Simple –Just let the slow cooker do it’s thing!

Ingredients

• Ground Beef – I always go for 80/20 ground beef when making chili or soup. The extra fat adds a rich depth of flavor, and let’s be honest—we all want that bold, beefy taste when making a hearty, no-bean chili.
• Onion – If you have picky eaters, you can grate the onion or substitute onion powder.
• Bell Pepper – I always have a red bell pepper in the fridge. I use them for so many recipes, but you can definitely use green pepper here. I love the flavor slow-cooked peppers give a dish.
• Garlic – If you’re short on time or don’t have fresh garlic on hand, jarred minced garlic is a convenient option, but it might not have the same intensity as fresh cloves.
• Chili Powder
• Smoked Paprika
• Spices: Smoked Paprika, Cumin, Oregano, Salt, Black Pepper, and Red Pepper Flakes
• Diced Petite Tomatoes – I personally prefer using petite diced tomatoes, but that’s just my go-to. Honestly, whatever kind of tomatoes you have in the pantry will work just fine!
• Tomato Sauce
• Tomato Paste – Roll any leftover tomato paste into 2-tablespoon portions and freeze them. They’ll be ready to use the next time you only need a small amount!
• Sugar – Helps to cut the acidity from the tomatoes.
• Beef Broth

How to make no bean chili in the slow cooker

Step 1: Brown the ground beef

In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up as it cooks (about 5-7 minutes). Drain any excess fat.

Step 2: Sauté the vegetables

In the same skillet, add the diced onion and red bell pepper. Cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.

Step 3: Combine in the slow cooker.

Transfer the cooked ground beef, onions, red bell pepper, and garlic into your slow cooker.

Add the sugar, chili powder, smoked paprika, cumin, oregano, salt, black pepper, and red pepper flakes. Stir to combine.

Step 4: Add in the liquid

Pour in the diced tomatoes (with their juices), tomato sauce, tomato paste, and beef broth. Stir everything together until well combined.

Step 5: Slow cook

• Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Step 6: Serve

• Ladle the no-bean chili into bowls and enjoy it with your favorite toppings, such as shredded cheese, sour cream, diced onions, or sliced jalapeños!

Stove-top directions

• Brown the ground beef: Over medium heat, cook the ground beef in a large pot or Dutch oven until browned and fully cooked, breaking it up as it cooks (about 5-7 minutes). Drain any excess fat.
• Sauté the vegetables: Add the diced onion and red bell pepper to the pot with the beef. Cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
• Add the spices: Stir in the chili powder, smoked paprika, cumin, oregano, salt, black pepper, and red pepper flakes. Let the spices cook with the beef and vegetables for 1-2 minutes, stirring to distribute the flavors evenly.
• Add the liquids: Pour in the diced tomatoes (with their juices), tomato sauce, tomato paste, and beef broth. Stir everything together until well combined.
• Simmer the chili: Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let the chili cook for 45 minutes to 1 hour, stirring occasionally. This allows the flavors to develop.
• Serve: Serve with your favorite toppings like shredded cheese, sour cream, diced onions, or sliced jalapeños!

My favorite chili toppings

When I serve chili to a crowd, I like to offer lots of different toppings. Here’s some great options:

• Cilantro
• Fritos
• Sour Cream
• Avocado 
• Cheddar Cheese
• Tortilla Chips

Storage

Leftover chili should be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I’ll often make a double batch to throw in the freezer for later in the month.

To reheat, add a little water to loosen the chili and heat over medium-low until hot.  You can also microwave the chili in 30-second increments until it is warmed through.

Ways to use chili the next day

Chili Dogs– Spoon a generous helping of chili over hot dogs, and the kids will go crazy for it!

Baked Potatoes – Top a baked potato with chili and all your favorite toppings, like cheese, sour cream, and green onions.

Chili Nachos – Use leftover chili to make loaded nachos with a mix of cheddar and Monterey Jack cheeses for extra deliciousness.

Chili Fries – Swap out the tortilla chips for fries and enjoy cheesy, beefy chili fries that everyone will love!

More football favorite foods

Taco Soup

Honey Bourbon Wings

Pigs in a Blanket

Chicken Chili

Sharing is caring!