Slow Cooker No Bean Chili

bowl full of no bean chili topped with shredded cheese, sour cream, jalapeno slice, and slice of avocado.

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This Slow Cooker No Bean Chili is a hearty, flavorful and meaty dish that is easy to prepare and perfect for busy weeknights. There is no better way to warm up on a chilly day than with a filling bowl of chili.

Prep Time20

Cook Time6

Total Time6 20

Course: Soup

Cuisine: American

Servings: Servings

Calories: 546kcal

Author: Wendy

Equipment

large skillet
6 quart slow cooker

Ingredients

2 pounds ground beef
1 large onion diced
1 red bell pepper diced
1 green bell pepper diced
3 cloves garlic minced
28 ounces crushed tomatoes
15 ounces tomato sauce
16 ounces tomato paste
1 cup beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper optional, for extra heat

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Transfer the browned beef to the slow cooker. Add the diced onion, red bell pepper, green bell pepper, and minced garlic.
Stir in the crushed tomatoes, tomato sauce, tomato paste, and beef broth.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
Mix all the ingredients until well combined.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.
Taste and adjust seasonings if necessary before serving.
Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or diced avocado.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition