For years, chili night in our house was… complicated. My husband loves a hearty, bean-filled chili, the kind that sticks to your ribs and warms you from the inside out. My daughter, on the other hand, has always been less enthusiastic about beans. Let’s just say, bean-related digestive issues were not uncommon after chili dinners. Then, I stumbled upon the magic of no-bean chili, and specifically, this slow cooker no-bean chili recipe. It was a revelation! The rich, meaty flavor, simmered to perfection in the slow cooker, won over even the staunchest bean enthusiast (my husband admitted he barely missed them!). My daughter could finally enjoy chili night without any tummy troubles, and I, the busy mom, loved the set-it-and-forget-it convenience of the slow cooker. This recipe has become a staple in our fall and winter meal rotation, and I’m thrilled to share it with you. Get ready for a chili that’s packed with flavor, incredibly easy to make, and guaranteed to please everyone around your table – bean lovers or not!

Ingredients

This slow cooker no bean chili recipe relies on simple, wholesome ingredients to create a deeply flavorful and satisfying meal. Here’s what you’ll need:

Ground Beef: 2 pounds, 80/20 blend recommended for flavor and moisture. You can also use ground turkey or a combination for a leaner option.
Onion: 1 large, yellow or white onion, diced. Onions form the aromatic base of the chili, adding sweetness and depth.
Bell Peppers: 2 bell peppers (any color combination – green, red, yellow, orange), diced. Bell peppers contribute sweetness, a slight tang, and vibrant color to the chili.
Canned Diced Tomatoes: 2 (14.5 ounce) cans, undrained. Diced tomatoes provide the essential tomato base for chili, adding acidity and liquid. Look for fire-roasted diced tomatoes for an extra layer of smoky flavor.
Tomato Sauce: 1 (15 ounce) can. Tomato sauce thickens the chili and intensifies the tomato flavor.
Tomato Paste: 6 ounces (one small can). Tomato paste is a powerhouse of concentrated tomato flavor, adding richness and depth to the chili.
Beef Broth: 1 cup. Beef broth provides the necessary liquid for slow cooking and enhances the savory beef flavor of the chili. Low sodium is recommended to control salt levels.
Chili Powder: 3 tablespoons. Chili powder is the quintessential chili spice blend, providing a warm, earthy, and slightly spicy flavor. Adjust to your spice preference.
Cumin: 2 tablespoons. Cumin adds a warm, earthy, and slightly citrusy note that complements the chili powder beautifully.
Smoked Paprika: 1 tablespoon. Smoked paprika brings a delightful smoky depth and complexity to the chili, enhancing its overall flavor profile.
Garlic Powder: 2 teaspoons. Garlic powder adds a savory garlic flavor that blends seamlessly into the chili.
Onion Powder: 2 teaspoons. Onion powder intensifies the onion flavor and adds another layer of savory depth.
Dried Oregano: 1 teaspoon. Oregano contributes a slightly peppery and earthy herbal note that enhances the chili’s complexity.
Cayenne Pepper (Optional): ¼ to ½ teaspoon, or to taste. Cayenne pepper adds a kick of heat. Omit or reduce if you prefer a milder chili.
Salt: 1 ½ teaspoons, or to taste. Salt enhances all the flavors in the chili. Adjust to your preference.
Black Pepper: 1 teaspoon, or to taste. Black pepper adds a subtle spice and rounds out the flavors.
Olive Oil: 2 tablespoons. Olive oil is used for sautéing the ground beef and vegetables, adding flavor and preventing sticking. You can substitute with another cooking oil like vegetable or avocado oil.
Optional Toppings: Shredded cheese (cheddar, Monterey Jack, pepper jack), sour cream or Greek yogurt, chopped cilantro, diced avocado, sliced jalapenos, tortilla chips, cornbread. Toppings are crucial for customizing your chili and adding extra flavor and texture!

Instructions

Making this slow cooker no bean chili is incredibly straightforward. Here’s a step-by-step guide to chili perfection:

Brown the Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Browning the beef is a crucial step for developing rich, deep flavor in your chili. Don’t skip this!
Sauté Vegetables (Optional but Recommended): Add diced onion and bell peppers to the skillet with the browned beef. Sauté for 5-7 minutes, or until the onions are softened and translucent and the bell peppers are slightly tender. Sautéing the vegetables before slow cooking helps to release their flavors and adds another layer of depth to the chili.
Transfer to Slow Cooker: Transfer the browned beef and sautéed vegetables (if using) to a 6-quart or larger slow cooker.
Add Remaining Ingredients: Add diced tomatoes (undrained), tomato sauce, tomato paste, beef broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper to the slow cooker.
Stir to Combine: Stir all ingredients together well to ensure everything is evenly distributed and the spices are incorporated.
Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Low and slow cooking is key to developing the rich, complex flavors of this chili. The longer it simmers, the better it will taste!
Shred Beef (Optional for Texture): After slow cooking, you can shred the ground beef for a more tender texture. Use two forks to pull apart the beef directly in the slow cooker. This step is optional but enhances the overall mouthfeel.
Taste and Adjust Seasoning: Taste the chili and adjust seasoning as needed. You might want to add more salt, pepper, chili powder, or cayenne pepper to reach your desired flavor profile. This is a critical step! Every palate is different, so adjust the seasoning to your liking.
Serve and Enjoy: Serve hot, garnished with your favorite toppings. See the “How to Serve” section below for delicious serving suggestions.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. It’s always best to calculate nutritional information based on the exact brands and quantities you use.)

Serving Size: Approximately 1.5 cups (350 grams)
Servings Per Recipe: Approximately 8-10 servings

Estimated Nutritional Information per Serving (Approximate):

Calories: 350-400
Protein: 30-35 grams
Fat: 20-25 grams
Saturated Fat: 8-10 grams
Cholesterol: 90-100 mg
Sodium: 600-700 mg (can vary based on broth and salt used)
Carbohydrates: 15-20 grams
Fiber: 4-5 grams
Sugar: 5-7 grams

To get a more precise nutritional breakdown, use a nutrition calculator app or website and input the specific ingredients and quantities you used.

Preparation Time

Prep Time: 20-25 minutes (includes chopping vegetables and browning beef)
Cook Time: 6-8 hours on low, or 3-4 hours on high in the slow cooker.

This recipe is perfect for busy weeknights or weekend gatherings. The active prep time is minimal, and the slow cooker does most of the work!

How to Serve

This slow cooker no bean chili is incredibly versatile and can be served in countless delicious ways! Here are some popular serving suggestions:

Classic Chili Bowl:
- Serve in bowls as a hearty main course.
- Top generously with shredded cheese, sour cream or Greek yogurt, chopped green onions or cilantro, and a dollop of guacamole or avocado.
- Offer a side of tortilla chips, oyster crackers, or cornbread for dipping and scooping.
Chili Cheese Fries/Nachos:
- Spoon chili over a bed of crispy French fries or tortilla chips.
- Drizzle with melted cheese (cheddar, nacho cheese sauce), sour cream, and jalapenos for an indulgent treat.
Chili Dogs/Chili Burgers:
- Use the chili as a flavorful topping for hot dogs or hamburgers.
- Add shredded cheese, onions, and mustard for a classic chili dog or burger experience.
Chili Baked Potatoes/Sweet Potatoes:
- Top baked potatoes or sweet potatoes with a generous ladle of chili.
- Add a dollop of sour cream, cheese, and green onions for a satisfying and healthy meal.
Chili Mac and Cheese:
- Stir chili into your favorite macaroni and cheese recipe for a comforting and flavorful twist.
- Top with extra cheese and breadcrumbs and bake for a cheesy chili mac casserole.
Chili Stuffed Peppers:
- Use the chili as a filling for bell peppers or poblano peppers.
- Top with cheese and bake until peppers are tender and cheese is melted for a healthy and delicious stuffed pepper meal.
Breakfast Chili Scramble:
- Incorporate leftover chili into a breakfast scramble with eggs, cheese, and your favorite breakfast vegetables.
Chili Soup with Crusty Bread:
- Serve the chili as a hearty soup with a side of crusty bread for dipping.
- Garnish with fresh herbs like parsley or cilantro.

No matter how you choose to serve it, this slow cooker no bean chili is sure to be a crowd-pleaser!

Additional Tips for Chili Perfection

Want to take your slow cooker no bean chili to the next level? Here are five helpful tips:

Don’t Skimp on Browning the Beef: As mentioned earlier, browning the ground beef is crucial for developing rich, meaty flavor. Take the time to brown it properly until it’s nicely browned and slightly crispy. This step significantly enhances the overall taste of the chili.
Experiment with Different Meats: While ground beef is classic, feel free to experiment with other meats. Ground turkey, ground chicken, or even diced beef chuck (for a chunkier chili) can be used. For a richer flavor, consider using a combination of ground beef and Italian sausage (remove sausage casings and brown the sausage).
Boost the Flavor with Coffee or Chocolate: For an even deeper and more complex flavor, try adding a tablespoon of instant coffee granules or a square of unsweetened dark chocolate (about ½ ounce) to the slow cooker along with the other ingredients. These seemingly unusual additions enhance the richness and depth of the chili without making it taste like coffee or chocolate.
Customize the Spice Level: This recipe is moderately spiced. Adjust the amount of chili powder and cayenne pepper (or add a pinch of red pepper flakes) to control the heat level. For a milder chili, reduce or omit the cayenne pepper. For a spicier chili, add more cayenne or a chopped jalapeno pepper (remove seeds for less heat).
Make it Ahead and Freeze: Slow cooker chili is perfect for meal prepping and freezes beautifully. Make a big batch and divide it into freezer-safe containers for easy weeknight meals. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. The flavors often deepen and improve even more after freezing and reheating!

Frequently Asked Questions (FAQ)

Q1: Can I make this chili on the stovetop instead of in a slow cooker?
A: Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to a large pot or Dutch oven. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1-2 hours, or longer for deeper flavor. Stir occasionally and ensure it doesn’t stick to the bottom of the pot.

Q2: Can I add beans to this recipe if I want to?
A: Absolutely! If you want to add beans, kidney beans, pinto beans, or black beans would all work well. Rinse and drain 1-2 cans of beans and add them to the slow cooker along with the other ingredients. Keep in mind that adding beans will change the texture and nutritional profile of the chili.

Q3: What if I don’t have smoked paprika? Can I substitute regular paprika?
A: While smoked paprika adds a wonderful smoky depth, you can substitute regular paprika if needed. However, the chili will be missing that distinct smoky flavor. If you have liquid smoke on hand, you could add a few drops to compensate for the lack of smoked paprika.

Q4: Can I use diced tomatoes with green chilies instead of plain diced tomatoes?
A: Yes, using diced tomatoes with green chilies is a great way to add a bit of extra flavor and mild heat to the chili. Just be mindful of the overall spice level if you are also using cayenne pepper.

Q5: How long can I store leftover chili in the refrigerator?
A: Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. Ensure it is cooled down completely before refrigerating. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.

Enjoy making and savoring this delicious and easy slow cooker no bean chili! It’s a guaranteed crowd-pleaser that’s perfect for any occasion.