Try this smoky, no-bean slow cooker chili that’s hearty, smooth, and full of flavor. Brown the meat, add the ingredients to the slow cooker, and let it simmer for a hands-off, satisfying meal. Serve with cornbread, crackers, or chips for an easy weeknight dinner or a crowd-pleasing dish everyone can enjoy.
What’s To Love About This Recipe
- Perfect for texture-sensitive eaters: this chili omits beans and has a smooth, chunk-free base.
- The combination of tomato sauce and tomato paste creates a thick, hearty chili with consistent texture.
- Using both ground beef and turkey balances flavor and richness while keeping the dish from feeling overly greasy.
- After browning the meat (which can be done ahead of time), this is an easy dump-and-go recipe ideal for all-day simmering.
- It delivers a gentle spicy kick from jalapeños but is simple to adjust for milder family-friendly versions.
- Freezer-friendly and great for meal prep. Leftovers work well for chili dogs, baked potatoes, nachos, or quick chili bowls with chips and crackers.
Ingredients Needed
- Ground beef – Browning deepens the flavor and improves texture. Choose a lean blend or drain excess fat before adding to the slow cooker.
- Ground turkey – Mixed with beef for a lighter profile while keeping good flavor. (You can use all beef if preferred.)
- Onion – Diced onion adds savory depth.
- Jalapeños (optional) – Seed and finely dice 1–2 for heat, or omit for a kid-friendly chili.
- Garlic – Minced garlic enhances overall taste.
- Tomato sauce – Keeps the chili smooth without tomato chunks.
- Tomato paste – Concentrates tomato flavor and helps thicken the sauce.
- Beef broth – Adds a savory base and balances acidity; adjust to desired consistency.
- Chili seasoning – A blend of chili powder, ancho chili powder, cumin, and salt brings warmth and depth.
- Smoked paprika – Optional, for extra smoky flavor.
- Salt and pepper – To taste; adjust after cooking as needed.
How To Make Slow Cooker No-Bean Chili
- In a skillet, brown the ground beef and turkey together over medium heat until cooked through. Drain excess fat to reduce greasiness.
- Add the browned meat to a 6-quart slow cooker along with the diced onion, jalapeños, and minced garlic.
- Stir in the tomato sauce, tomato paste, beef broth, chili seasoning, and smoked paprika until well combined.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until flavors are blended and the chili has thickened.
- Taste and adjust seasoning with extra salt, pepper, or more chili seasoning before serving.
Note: the chili may seem very thick at first, but it will loosen and meld as it cooks.
Pro Tips
- Browning the meat ahead of time improves flavor and texture. (You can add raw meat directly to the slow cooker for a true dump-and-go approach, but the texture won’t be as rich.)
- Tomato sauce plus tomato paste delivers a smooth, heartier texture without chunks.
- To thicken the chili, remove the lid during the last 30 minutes or stir in extra tomato paste.
- To thin the chili, add 1/4 cup of broth at a time until you reach the desired consistency.
- Stirring occasionally helps everything cook evenly, though it’s not required.
- Serve with toppings like shredded cheese, sour cream, diced onions, or avocado.
Recipe Substitutions and Variations
- Use all ground beef or all turkey, or try ground chicken or bison for other lean-protein options.
- For a kid-friendly version, omit the jalapeños.
- For spicier chili, add extra jalapeños, cayenne, chipotle powder, or hot sauce.
- Boost smoky depth with more cumin and smoked paprika.
- Add extra vegetables such as diced bell peppers, zucchini, or mushrooms.
- For a richer, smoky note, stir in 1/2 cup brewed coffee or 1 teaspoon cocoa powder.
- If you prefer beans, add a drained can of kidney, pinto, or black beans during the last hour of cooking.
How To Serve Slow Cooker No-Bean Chili
A steaming bowl of chili is perfect with cornbread, crackers, or corn chips. Pile on toppings and let everyone customize their bowl.
This chili is versatile: spoon it over chili dogs with melted cheese, ladle it onto baked or sweet potatoes, serve over rice or cauliflower rice, or use it to top loaded nachos.
Leftover chili also makes a great layered corn chip casserole—add cheese, sour cream, and jalapeños for a simple comfort-food meal.
No Bean Chili Toppings
Set up a toppings bar or keep it simple. Try:
- Shredded cheddar or pepper jack
- Sour cream or Greek yogurt
- Diced onion or green onion
- Avocado slices
- Jalapeño slices
- Chopped cilantro
- Hot sauce
- Crushed tortilla chips or Fritos
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover chili in an airtight container in the refrigerator for 3–4 days.
Freezer
Freeze chili in a sealed container or freezer bag for up to 3 months. Remove as much air as possible to prevent freezer burn.
How To Best Reheat Leftovers
Reheat on the stovetop over low-to-medium heat, adding a splash of broth if the chili is too thick. In the microwave, reheat in short intervals and stir between heating, covering loosely to prevent splatter. If frozen, defrost in the refrigerator before reheating.
Slow Cooker Chili Recipe (No Beans!)
Jennifer Draper
This smoky no-bean chili is smooth, filling, and simple to make. Brown the meat, add everything to the slow cooker, and let it simmer until thick and flavorful. Perfect served with cornbread, crackers, or chips.
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Prep Time 15
Cook Time 4
Total Time 4 15
Course Main Course
Cuisine American
Servings 8
Calories 198 kcal
Equipment
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Slow Cooker
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Skillet
Ingredients
- 1 pound ground beef
- 1 pound ground turkey or use all beef if preferred
- 1 medium onion diced
- 1 –2 jalapeños seeded and finely diced (optional, for heat)
- 3 cloves garlic minced
- 2 cups tomato sauce no chunks
- 3 tablespoons tomato paste
- 1 cup beef broth add up to ½ cup more if needed for consistency
- 2 tablespoons homemade chili seasoning blend of chili powder, ancho chili powder, cumin, salt
- ½ teaspoon smoked paprika optional, for depth
- Salt and pepper to taste
Instructions
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Brown ground beef and turkey together in a skillet over medium heat, then drain excess fat.
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Add the browned meat to a 6-quart slow cooker with diced onion, jalapeños, and minced garlic.
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Stir in tomato sauce, tomato paste, beef broth, chili seasoning, and smoked paprika until evenly mixed.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours, until flavors are well blended and the chili has thickened.
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Taste and adjust salt, pepper, or spice before serving.
Notes
- Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze in a sealed container or bag for up to 3 months; remove excess air to avoid freezer burn.
- Reheat on the stovetop over low to medium heat, adding a splash of broth to thin if necessary. Microwave in short intervals, stirring between, and cover loosely.
- If reheating from frozen, thaw in the refrigerator first.
- Browning the meat ahead enhances flavor and texture.
- To thicken, remove the lid for the last 30 minutes or add more tomato paste. To thin, add broth 1/4 cup at a time.
- Occasional stirring helps even cooking, but it’s not required.
Nutrition
Calories: 198kcalCarbohydrates: 7gProtein: 27gFat: 7g
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