The BEST Crockpot No-Bean Chili Recipe - Pumpkin 'N Spice (2024)

Made with two types of ground beef and loaded with flavor, you’ll never miss the beans in this Slow Cooker No Bean Chili!

If you love chili, you need to try this turkey white bean chili, this black bean chicken chili, and instant pot no bean chili.

Despite my bitter feelings towards winter (read: it’s been in the negative and single digits here within the past few weeks), I do love that this time of year makes me want to whip up warm and comforting meals.

There’s just something about a hearty dinner that fills me up and keeps me satisfied, even if there is three feet of snow outside (ok, so I’m exaggerating just a little). And nothing screams comfort food more to me than chili.

I’ve been a chili fanatic for as long as I can remember! The spicy flavor and mixture of meats, veggies, and beans fits perfectly with a hunk of cornbread. And while I’ll eat chili any time of the year, I only make it in the winter. It just seems more appropriate, right?

My husband loves chili too, though not as much as myself. However, he doesn’t like it with beans. Yep, you heard that right, friends…no beans!

It must be a texture type thing, because you really can’t taste the beans once they’re cooked. Am I right? I can’t really blame him, though, because I wouldn’t eat those beans just on their own either, though I do love them in chili!

So when we both got a craving for chili years ago, I compromised and made this slow cooker chili recipe with no beans. Made with two types of ground beef and loaded with flavor, you’ll never miss the beans in this chili!In fact, this is my favorite chili and I almost prefer itsans the beans.

I’ve been making this chili recipe without beans for about five years now, as it’s a staple in my household during the winter.Besides being the BEST chili recipe with no beans , it’s also a breeze to whip up!

No-Bean Chili Ingredients

This beanless chili is a cinch to make! Here’s what you’ll need to make it:

Lean ground beef
Ground chuck
Tomato sauce
Diced tomatoes
White onion
Green bell pepper
Spices
Granulated sugar
Salt and pepper

How to Make No-Bean Chili

Never made chili without beans? It’s just as easy as making classic chili. Here’s how I make this chili recipe with no beans:

Brown the two types of ground beef in a skillet.
Drain the beef and add to the slow cooker along with the remaining beanless chili ingredients.
Cook on low for 8 hours or on high for 4 hours.
Serve with your favorite toppings!

How Long to Cook Chili in a Crockpot?

I recommend cooking the no bean chili on low for 8 hours or on high for 4 hours. Cooking chili low and slow helps the flavors develop and makes for a better bowl of chili overall.

Can I make no bean chili on the stovetop?

While you can certainly make this on the stove in a little over an hour, I love whipping out my slow cooker for this dish. The flavors blend together and create such a delectable taste. And it makes your house smell wonderful, too!

Can I make no bean chili in an Instant Pot?

If you’d like to make this chili recipe with no beans in an Instant Pot, I recommend checking out my Instant Pot No Bean Chilirecipe. I give detailed instructions on how to make beanless chili in an Instant Pot in that post.

Does Chili Freeze Well?

Yes! Since this chili is made without beans, it freezes and reheats like a dream. Store in airtight containers for up to three months in the freezer.

My Favorite Chili Toppings

This chili recipe with no beans can be enjoyed as is or you can pile on the toppings.

Here are some of my go-to chili toppings:

Diced jalapeño
Shredded cheese
Sour cream
Crushed tortilla chips
Oyster crackers
Diced avocado

What to Serve with Chili

Serve this no bean homemade chili with a side of my homemade Skillet Honey Cornbread or Skillet Buttermilk Cornbread, and you have yourself a delicious meal, perfect to beat the winter-blahs!

I also love serving no bean Crockpot chili with Cheesy Cornbread Muffins or even Cheddar Biscuits.

Tips for Making Chili Without Beans

Because I omitted the beans for the bean-loathing hubster, I used one pound of ground beef and one pound of ground chuck. This makes the beanless chili extra meaty and definitely makes up for the lack of beans.

Of course, you can definitely add in beans if that’s what you prefer, it’s delicious either way!

It’s very easy to customize this chili based on your preferences. You can add in as much or as little chili powder and spice as you would like. I’ve played around with this recipe a lot over the years and found the perfect combination for me.

Other Ways to Eat No-Bean Chili

My favorite way to eat this beanless chili is straight from the bowl, with some cheese sprinkled on top. However, you can also serve no-bean chili in one of the following ways:

On Frito pies
Atop chili dogs
Over baked potatoes
Over spaghetti

Looking for more slow cooker recipes? I’ve got you covered!

Slow Cooker Chicken Tortilla Soup
Slow Cooker Pizza Chili
Slow Cooker Barbecue Pulled Pork
Slow Cooker Honey Balsamic Pork
Slow Cooker Chicken Noodle Soup

Video Tutorial

Slow Cooker Hearty No-Bean Chili

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 15 minutes mins

Made with two types of ground beef and loaded with flavor, you’ll never miss the beans in this Slow Cooker Hearty No-Bean Chili!

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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

Equipment

▢
Slow Cooker
▢
Measuring Spoons

Instructions

In a large skillet, brown and crumble ground beef and ground chuck until cooked through. Drain and add to slow cooker.
Add tomato sauce, diced tomatoes, tomato paste, onion, pepper, minced garlic, cayenne pepper, ground cumin, chili powder, white sugar, oregano, salt and pepper to slow cooker. Stir to combine. **See note below**
Cover and cook on low for 8 hours or high for 4 hours. Serve with shredded cheddar cheese and sour cream, if desired.

Notes

Chili will look too liquidy but will absorb once it cooks.
After several reader comments about the chili being too watery, I changed the quantity from two (29 ounce) cans to two (15 ounce) cans of tomato sauce.
For instructions on how to make no bean chili in an Instant Pot, check out my Instant Pot No Bean Chili Recipe.

Serving: 1serving, Calories: 350kcal, Carbohydrates: 11g, Protein: 32g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 101mg, Sodium: 411mg, Potassium: 910mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2228IU, Vitamin C: 30mg, Calcium: 94mg, Iron: 6mg

Cuisine: American

Course: Main Course

Author: Gayle

Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.

Photos updated 10/2020

The BEST Crockpot No-Bean Chili Recipe - Pumpkin 'N Spice (2024)

FAQs

What is the secret to amazing chili? ›

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

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Does chili taste better in the crockpot? ›

Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!

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Should chili be thick or soupy? ›

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

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What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

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What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

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How long can you leave chili in a crockpot on low? ›

It is almost impossible to overcook a chili as long as you don't burn it. 6–8 hours. If it is ground beef and beans, 6 hours is good. If it is regular meat then 8 will be more tender.

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What is the most flavorful meat for chili? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

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How do you make chili taste deeper? ›

Coffee. A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

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Does tomato paste thicken chili? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Can you add brown sugar to chili? ›

Mmm! Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

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What is the best ingredient to thicken chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

What is a good thickener for chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

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How do you keep chili from getting watery in a slow cooker? ›

If our chili turns our watery or think, we have tried many ways to thicken it up. You can thicken your chili just by simple taking off the lid of your crock pot. It can also be thicken by adding cornstarch or flour. These thickening agents are pantry staples that your probably already have.

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Why would you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

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Why do you put brown sugar in chili? ›

The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.