When football season starts, one recipe that is back in my family's meal rotation is slow cooker chili. My husband is a chili fiend and we are working on turning my son into a fan, but now he prefers to just eat the toppings (my crazy little guy eats sour cream by the spoonfuls).
I prefer to avoid beans as much as possible because I don't feel well after I eat them, so I went on a mission to create a slow cooker beanless chili my entire family would enjoy. Many slow cooker recipes call for browning the meat prior to putting it in the slow cooker. I don't know about you, but when I use a slow cooker I prefer to only have to clean the slow cooker and not another skillet.
I have adapted this No-Bean Chili dish from Taste of Home and it has been a new family favorite this fall/winter. I love chili with lots of tomato chunks. If you prefer chili with very little fat from the meat, make sure you use lean ground beef such as ground sirloin or ground round. I think the fat from the meat gives the chili a great flavor. This chili is thick enough to serve over a sweet potato or cauliflower rice. If you want a thinner chili, you can thin it out with tomato juice. Hope you enjoy my family's new favorite chili recipe!
With Zest & Zeal,
Slow Cooker Beanless Chili (gluten-free, bean-free, dairy-free option)
1 to 1.5 pound ground beef
2 cans (28 ounces total) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 small white onion, chopped
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 T chili powder
1 garlic clove, minced
1 t regular or Himalayan salt
1/2 teaspoon paprika
1/4 teaspoon ground pepper
Toppings of choice such as: shredded cheddar cheese, sour cream, sliced green onions, and pickled jalapenos slices.
- Crumble beef into slow cooker.
- Add the next 10 ingredients and mix well.
- Cover and cook on high for 4-6 hours or until meat is no longer pink.
- Serve with toppings of your choice.
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This post contributed to 125+ Gluten-Free Slow Cooker Recipes