Slow Cooker No Bean Chili Recipe
When I think of comfort food, my mind often drifts toward a bowl of hearty, slow-cooked chili. There’s just something magical about coming home to the rich aromas wafting from the slow cooker after a long day. For those of us who love chili but could do without the beans, this Slow Cooker No-Bean Chili is the perfect solution. Packed with flavor, a touch of heat, and the kind of savory richness that makes you want to curl up with a big bowl, this recipe is a game-changer. The best part? It’s so simple to make, and your slow cooker does all the heavy lifting. No rushing to the stove, no constant stirring—just dump, cook, and enjoy.
A chilly fall day memory 🌶️
I remember the first time I made this no-bean chili, it was a cold, drizzly fall day. You know, the kind where the damp chill just lingers in the air and you can’t seem to get warm no matter how many layers you throw on. I had just gotten a slow cooker and was itching to use it, so I figured, why not make some chili? The aroma that filled the house by midday was nothing short of amazing. The rich scent of cumin, garlic, and simmering tomatoes was enough to lure everyone to the kitchen, noses in the air, asking when it would be ready. By the time the eight hours were up, we couldn’t wait any longer. Ladled into bowls, topped with a generous handful of shredded cheddar, and a dollop of sour cream—perfection. That day, I learned that chili without beans could be just as satisfying, if not more so, and this version became a go-to in my fall and winter recipe rotation.
The origins of no-bean chili
While most people associate chili with beans, there’s actually a long-standing tradition of beanless chili, especially in Texas. Texas chili, or “chili con carne” (which literally means “chili with meat”), is all about the beef and spices. The chili purists in the Lone Star State will tell you that beans have no place in real chili, and their version usually involves a blend of meats like ground beef or chunks of chuck, cooked low and slow with tomatoes, peppers, and a fiery blend of spices. Over the years, this no-bean version has spread beyond Texas, offering a hearty, meaty alternative to those who either can’t eat beans or just prefer their chili without them.
Let’s talk ingredients: the stars of the show
- Ground beef and ground chuck: The combination of lean ground beef and ground chuck gives the chili a nice balance of flavor and texture. The lean beef keeps things light, while the chuck brings in some fat for richness. If you’re in a pinch, you can substitute ground turkey, though it will change the flavor profile slightly.
- Tomato sauce, diced tomatoes, and tomato paste: The tomato trifecta here adds depth and tanginess. Tomato paste is especially key for that concentrated tomato flavor that really clings to the meat. If you only have crushed tomatoes, feel free to swap them in for the diced tomatoes.
- Chili powder and cumin: These are your flavor workhorses. The chili powder gives that classic chili warmth, while the cumin adds an earthy, smoky note. Feel free to tweak the chili powder to your heat tolerance—5 tablespoons for a milder version, 6 for a kick.
- Onion and green bell pepper: These veggies soften and melt into the chili, offering a subtle sweetness that balances out the heat and acidity. If you’re out of green bell pepper, you could use red or yellow, or even add in a diced poblano for an extra smoky twist.
- Cayenne pepper: Just a pinch here adds a subtle back-of-the-throat heat that makes this chili warming without being overwhelmingly spicy. Adjust according to your preference!
- Oregano, garlic, and sugar: These little guys may seem like supporting players, but don’t skip them! Oregano adds a slightly herbaceous flavor that pairs beautifully with the spices, and the sugar balances out the acidity from the tomatoes. As for the garlic, if you’re using garlic powder instead of fresh, just bump it up to 2 teaspoons.

Kitchen gear: what you need (and what you can totally skip)
Aside from the obvious, you’ll need a slow cooker for this recipe. It’s the hero that brings it all together, simmering everything into a rich, flavorful chili. I use a 6-quart slow cooker, which leaves plenty of room for stirring and makes sure nothing overflows.
A large skillet will also come in handy for browning the meat. This step is essential, so don’t be tempted to skip it—browning the meat helps build a deeper flavor. If you’re short on time, you can pre-brown the beef the night before, then refrigerate it until you’re ready to throw everything into the slow cooker the next day.
Step-by-step: my foolproof method (and a few hard-learned lessons)
- Brown the beef: Start by heating your large skillet over medium-high heat and add the ground beef and ground chuck. Break it up with a wooden spoon and cook until it’s browned and crumbled. You want to make sure all the pink is gone before transferring the meat to your slow cooker. (Once, I rushed through this and ended up with pale, steamed beef chunks—not ideal.)
- Layer in the flavor: Now that your beef is in the slow cooker, it’s time to add the rest. Pour in the tomato sauce, diced tomatoes, and tomato paste. Then add the diced onion, green bell pepper, minced garlic (or garlic powder), chili powder, cumin, oregano, cayenne, and sugar. Give everything a good stir to make sure the flavors are well combined.
- Cook low and slow: Set your slow cooker to low for 8 hours, or if you’re short on time, high for 4 hours. I’ve done both, but I find the longer, slower cook time really lets the flavors meld beautifully. Your house will start smelling amazing within a couple of hours, and it only gets better from there.
- Taste and tweak: About 30 minutes before you’re ready to eat, give the chili a taste. This is your chance to adjust the seasoning. Need more salt? A dash of extra chili powder? A little more sugar to balance things out? Now’s the time to tweak it to your liking.

Variations: make it your own
- Keto-friendly: If you’re following a low-carb or keto diet, this chili is already a great option since it’s naturally bean-free. You can even up the fat content by using fattier cuts of beef or adding in some bacon for a smoky twist.
- Vegetarian version: I’ve tried making a vegetarian variation of this by swapping the beef for crumbled tempeh or a meat substitute like Beyond Meat. It worked surprisingly well! I also added some diced mushrooms for that earthy, meaty texture.
- Spice it up: For those who love their chili fiery, feel free to add a chopped jalapeño or two when you’re sautéing the onions and peppers. You can also sprinkle in some chipotle powder for a smoky heat that’ll linger.
- Seasonal swaps: If you want to play around with seasonal flavors, you could swap out the green bell pepper for roasted red peppers or even a diced sweet potato for a fall-inspired twist.
Serving suggestions: let’s get creative
When it comes to serving this chili, you’ve got options. I love topping it with shredded cheddar cheese and a dollop of sour cream. A sprinkle of fresh cilantro or sliced green onions adds a nice pop of color and freshness. Serve it up with some crusty bread, warm cornbread, or even over a bed of rice for a heartier meal. If you’re feeling adventurous, spoon it over a baked potato or pile it onto nachos for a game-day treat!
Drinks to pair with your chili
For drink pairings, a cold, crisp beer is always a classic with chili. Something like a pale ale or a lager balances out the heat without overpowering the flavors. If beer isn’t your thing, try a dry red wine like a Cabernet Sauvignon or Zinfandel. For a non-alcoholic option, a nice sparkling water with a slice of lime adds a refreshing contrast to the richness of the dish.
Storing and reheating
This chili stores beautifully! Once it’s cooled, transfer leftovers to an airtight container and keep it in the fridge for up to four days. It also freezes like a dream—just portion it out into freezer-safe containers, and you’ll have a quick meal ready to go for those busy nights. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen it up.
Adjusting for different serving sizes
This recipe makes enough for about 6-8 servings, but if you need more (or less), it’s super easy to adjust. I’ve doubled this recipe for a crowd before, and the only thing you’ll need to adjust is the slow cooker size—make sure you have enough room for everything to simmer comfortably. On the flip side, if you’re cooking for one or two, just halve the recipe, and you’re good to go!
Troubleshooting: avoid these chili pitfalls
If your chili tastes too acidic from the tomatoes, add a pinch more sugar to balance it out. If it’s too thick, you can thin it out with a bit of beef broth or water. And if it’s too spicy, a squeeze of lime juice or an extra dollop of sour cream can help cool things down.
Give it a try!
This Slow Cooker No-Bean Chili is one of those recipes that’s worth adding to your regular rotation, especially when the weather cools down. It’s flavorful, hearty, and endlessly adaptable, so you can make it your own. Give it a try, and don’t be afraid to experiment with different spices and toppings. After all, that’s the best part of cooking—making something delicious that’s uniquely yours.

FAQ
- Can I use a different type of meat? Yes! You can substitute ground turkey, chicken, or even pork. Just be aware that different meats will slightly change the flavor profile.
- How spicy is this chili? It’s mildly spicy as written, but you can adjust the heat by adding more or less chili powder and cayenne pepper.
- Can I make this chili ahead of time? Absolutely! This chili actually tastes even better the next day after the flavors have had time to meld.
- What if I don’t have a slow cooker? No problem! You can make this on the stovetop by simmering the ingredients in a large pot for about 1-2 hours.
- Can I add beans if I want to? Of course! While this is a no-bean chili, feel free to add a can of kidney or black beans if you prefer.

Slow Cooker No Bean Chili Recipe
Try this easy Slow Cooker No-Bean Chili recipe for a flavorful, beanless twist on classic chili. Perfect for busy weeknights or game days!
- Total Time: 8 hours 20 minutes
- Yield: 6-8 1x
Ingredients
- 1 pound lean ground beef
- 1 pound ground chuck
- 2 (15 ounce) cans tomato sauce, see note below
- 2 (15 ounce) cans diced tomatoes, drained
- 1 (6 ounce) can tomato paste
- 1 small white onion, diced
- 1 green bell pepper, diced
- 5–6 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon minced garlic, (or 2 teaspoons garlic powder)
- ¾ teaspoon dried oregano
- ½ teaspoon granulated sugar
- ⅛ teaspoon cayenne pepper
- Salt and pepper, to taste
Instructions
Brown the beef: Start by heating your large skillet over medium-high heat and add the ground beef and ground chuck. Break it up with a wooden spoon and cook until it’s browned and crumbled. You want to make sure all the pink is gone before transferring the meat to your slow cooker. (Once, I rushed through this and ended up with pale, steamed beef chunks—not ideal.)
Layer in the flavor: Now that your beef is in the slow cooker, it’s time to add the rest. Pour in the tomato sauce, diced tomatoes, and tomato paste. Then add the diced onion, green bell pepper, minced garlic (or garlic powder), chili powder, cumin, oregano, cayenne, and sugar. Give everything a good stir to make sure the flavors are well combined.
Cook low and slow: Set your slow cooker to low for 8 hours, or if you’re short on time, high for 4 hours. I’ve done both, but I find the longer, slower cook time really lets the flavors meld beautifully. Your house will start smelling amazing within a couple of hours, and it only gets better from there.
Taste and tweak: About 30 minutes before you’re ready to eat, give the chili a taste. This is your chance to adjust the seasoning. Need more salt? A dash of extra chili powder? A little more sugar to balance things out? Now’s the time to tweak it to your liking.
Notes
Serving suggestions: let’s get creative
When it comes to serving this chili, you’ve got options. I love topping it with shredded cheddar cheese and a dollop of sour cream. A sprinkle of fresh cilantro or sliced green onions adds a nice pop of color and freshness. Serve it up with some crusty bread, warm cornbread, or even over a bed of rice for a heartier meal. If you’re feeling adventurous, spoon it over a baked potato or pile it onto nachos for a game-day treat!
- Prep Time: 20 minutes
- Cook Time: 8 hours (on low)
- Category: Dinner