No Bean Slow Cook Chili
Warm, hearty, and packed with robust flavor, this No Bean Slow Cook Chili is a perfect comfort food for low-carb enthusiasts and those craving a rich, meaty dish. Made with two pounds of seasoned ground beef, a medley of sautéed bell peppers and onions, and a spice blend featuring chili powder, cumin, and smoked paprika, this chili is slow-cooked to perfection for deep, savory flavors. The recipe skips the beans, making it keto-friendly and ideal for bean-free diets, while the addition of optional toppings like sharp cheddar, creamy sour cream, and fresh green onions allows for customizable indulgence. With just 20 minutes of prep time and your slow cooker handling the rest, this six-serving recipe is an effortless weeknight dinner or game-day crowd-pleaser that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 3 cloves Minced garlic
- 28 ounces Crushed tomatoes
- 15 ounces Tomato sauce
- 1 cup Beef broth
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Cayenne pepper (optional, for heat)
- 1 cup Grated cheddar cheese (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
- 0.25 cup Chopped green onions (optional, for topping)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until fully browned, about 6-8 minutes. Drain any excess grease and transfer the beef to the slow cooker.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, red bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Transfer the sautéed vegetables to the slow cooker with the ground beef.
Add the crushed tomatoes, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, ground black pepper, and cayenne pepper (if using) to the slow cooker. Stir everything to combine.
Set the slow cooker to low heat and cook for 6-8 hours, or on high heat for 3-4 hours. Stir occasionally if desired.
Once the chili is done, taste and adjust the seasoning if necessary.
Serve hot, optionally topped with grated cheddar cheese, sour cream, and chopped green onions.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 7010 mg | 305% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 49.4 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1313 mg | 101% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
