Beanless Chili Recipe Slow Cooker

I always find myself reaching for a comforting bowl of chili when the evenings get chilly, and this rich, smoky beanless chili recipe slow cooker fills my kitchen with an irresistible aroma that promises a truly satisfying meal. It’s perfect for busy parents and home cooks seeking hearty, no-fuss meals that truly deliver on flavor. Especially on weeknights when juggling schedules, this recipe simplifies dinner without compromising taste, making it a reliable family dinner solution.

Key Ingredients and Flavor Foundations for a Great Beanless Chili

Crafting an amazing slow cooker beanless chili starts with quality ingredients that build layers of flavor. From the robust beef to the warming spices, each component plays a crucial role in creating a deeply satisfying dish. Using fresh aromatics like onion and garlic really elevates the overall taste and aroma.

• Olive oil: 30 ml (2 tablespoons) – for browning the beef.
• Ground beef: 900 g (2 lbs) – provides a hearty, high-protein base (lean ground turkey is a great lighter option).
• Yellow onion: 1 large, finely diced – essential aromatic base.
• Garlic: 4 cloves, minced – adds pungent depth to the chili.
• Tomato paste: 30 g (2 tablespoons) – intensifies the tomato flavor profile.
• Chili powder: 60 g (1/4 cup) – the star spice, opt for a good quality blend for rich warmth.
• Ground cumin: 15 g (1 tablespoon) – adds earthy, savory notes.
• Smoked paprika: 7.5 g (1 1/2 teaspoons), divided – for that signature smoky depth.
• Dried oregano: 5 g (1 teaspoon) – a classic chili herb, adding robust flavor.
• Cayenne pepper: 1.25 g (1/4 teaspoon) (optional) – for an adjustable touch of heat.
• Crushed tomatoes: 800 g (28 oz) can – creates a thick, rich tomato base (fire-roasted crushed tomatoes add extra depth).
• Diced tomatoes: 400 g (14.5 oz) can, undrained – provides texture and a bright tang.
• Beef broth: 500 ml (2 cups) halal-certified – liquid base for simmering (vegetable broth works wonderfully too).
• Apple cider vinegar: 30 ml (2 tablespoons) – brightens and balances the rich flavors.
• Light brown sugar: 15 g (1 tablespoon), packed – softens tomato acidity and rounds out flavors.
• Salt: 5 g (1 teaspoon), or to taste – crucial for seasoning and enhancing taste.
• Black pepper: 2.5 g (1/2 teaspoon), or to taste – for a subtle spicy kick.
• Cream cheese: 170 g (6 oz), full-fat, softened – for the luxurious Gouda cream swirl.
• Smoked Gouda cheese: 170 g (6 oz), grated (ensure microbial rennet used) – delivers creamy, smoky richness to the swirl (sharp cheddar cheese is a great alternative if that’s what you have on hand).
• Whole milk: 60 ml (1/4 cup) – thins the cream swirl to a perfect, pourable consistency.
• Fresh cilantro: 30 g (1/4 cup), chopped, for garnish – adds a vibrant, fresh finish.

Cooking Method Made Simple

Making this hearty beanless chili recipe slow cooker style means minimal effort for maximum flavor. The slow cooker does most of the work, allowing the spices and beef to meld into a rich, comforting stew. This approach makes it ideal for easy dinner ideas and meal prep recipes.

1. In a large 10-inch skillet, heat the olive oil over medium-high heat until shimmering, about 1 minute. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains, about 6-8 minutes. Drain any excess fat, leaving the beef crumbly and ready for the next step.
2. Add the diced onion to the skillet with the browned beef and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, tomato paste, chili powder, ground cumin, 5 grams (1 teaspoon) of smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 2 minutes, stirring constantly, until the spices are fragrant and lightly toasted.
3. Transfer the beef mixture from the skillet to a 5-6 liter (5-6 quart) slow cooker. Stir in the crushed tomatoes, diced tomatoes with their liquid, beef broth, apple cider vinegar, brown sugar, salt, and black pepper. Mix thoroughly to combine all ingredients until the color is uniform.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is rich, the beef is tender, and the flavors have deeply melded. Your kitchen will smell incredibly inviting as it simmers. Stir occasionally if you’d like, but it’s not strictly necessary. If the chili seems too thick near the end, a splash of additional broth can thin it to your desired consistency.
5. About 30-45 minutes before you plan to serve this satisfying slow cooker beanless chili, prepare the Smoky Gouda Cream Swirl. In a medium bowl, combine the softened cream cheese, grated smoked Gouda, and whole milk. Use a fork or a small whisk to mix until the mixture is smooth and well combined; it should be thick but easily spreadable.
6. Remove the lid from the slow cooker. Dollop spoonfuls of the Smoky Gouda Cream Swirl mixture evenly over the surface of the hot chili. Using the back of a spoon or a knife, gently swirl the cream mixture into the top layer of the chili without fully incorporating it. You want to leave visible ribbons and pools of the creamy cheese.
7. Cover the slow cooker again and continue to cook for another 30-45 minutes on high, or until the Gouda cream is melted, bubbly, and glossy, creating a beautiful marbled effect on top of your hearty beanless chili recipe slow cooker. This allows the cheese to fully melt and meld into the top layer.
8. Ladle the chili into warm, dark-colored ceramic bowls. Garnish generously with fresh chopped cilantro and a light dusting of the remaining 2.5 grams (1/2 teaspoon) of smoked paprika over the melted Gouda swirl for enhanced visual contrast and aroma. I always make sure to get a really good brown on the beef in my 10-inch skillet; it makes such a difference to the final flavor of the beanless chili recipe slow cooker.

Ideal Serving Moments and Pairings for Your Hearty Chili

This beanless chili recipe slow cooker is incredibly versatile for various meals and occasions. It truly shines as a centerpiece for many gatherings or simple family dinners.

• Occasions: Perfect for quick weeknight dinners, game day gatherings, cozy potlucks, or easy make-ahead lunches.
• Pairing ideas: Serve with warm cornbread, a generous sprinkle of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced avocado, or crushed tortilla chips for extra crunch.

This slow cooker beanless chili is wonderful for leftovers. Store it in airtight containers in the fridge for 3-4 days.

For longer storage, freeze individual portions for up to 3 months.

Thaw frozen chili overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in the microwave until heated through and steaming.

Nutrition, Wellness & Everyday Benefits of Slow Cooker Beanless Chili

This healthy chili is high in protein from the meat, providing sustained energy for busy days. You can easily boost fiber and vitamins by adding extra vegetables like diced zucchini or corn during the last hour of cooking.

It’s naturally gluten-free and can be a low-carb meal or keto-friendly with thoughtful toppings. This makes it a truly family-friendly meal, ensuring everyone at the table enjoys a satisfying dinner.

Our slow cooker beanless chili is one of the best healthy weeknight meals, making dinner prep a breeze. It offers excellent meal prep ideas and is a truly budget-friendly recipe, cutting down on takeout expenses.

Recipe Advantages for Different Needs

This easy beanless chili recipe slow cooker helps you save money by reducing reliance on expensive takeout options. It supports eating healthier by allowing you complete control over your ingredients.

It offers quick prep time, making busy evenings less stressful. This hearty chili feeds a crowd easily and provides comforting food with minimal active cooking, perfect for a bustling lifestyle.

Expert Tips, Flavor Boosts, and Adaptations

• Tricks for texture and presentation upgrades: Brown the meat well for a richer texture and deeper flavor before adding it to the slow cooker. Garnish with fresh cilantro or thinly sliced green onions for a vibrant presentation and fresh aroma.

Serve milder versions with their favorite toppings like shredded cheese and a side of crackers to make it kid-approved. My kids love dipping crackers into this hearty chili!

For a guest-ready or holiday-special presentation, set up a topping bar with various options like sour cream, different cheeses, chopped red onion, and avocado. This lets guests customize their bowls to perfection.

For dairy-free substitutions, use plant-based sour cream alternatives or simply focus on fresh veggie toppings for a lighter meal. This offers versatility for those with special diets.

Common Questions About Slow Cooker Beanless Chili

Can I make this beanless chili recipe slow cooker ahead for meal prep?

Absolutely! This slow cooker beanless chili is fantastic for making ahead, with flavors deepening overnight. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

What’s the healthiest way to prepare beanless chili?

To prepare a healthy beanless chili, use lean ground meat and load it with extra vegetables like diced carrots. Be mindful of high-fat toppings, opting for a smaller sprinkle of cheese or a dollop of Greek yogurt (a good 1/4 cup swap for sour cream).

Which stores or online shops carry quality ingredients for beanless chili?

Most major grocery stores carry all essential ingredients for this recipe. For an extra flavorful kick, I sometimes seek out specialty spice shops for unique chili powder blends.

Can I use frozen meat in my slow cooker beanless chili?

It’s generally best to thaw and brown your meat first for safety and improved flavor and texture. Browning creates a delicious depth that frozen, unbrowned meat simply can’t achieve in a slow cooker.

How can I make my beanless chili spicier or milder?

For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño. If you prefer it milder, simply reduce the amount of chili powder from the recipe or omit any extra heat-contributing ingredients.

Is beanless chili naturally gluten-free?

Yes, this beanless chili recipe slow cooker is typically gluten-free, as traditional ingredients don’t contain gluten. Always check labels on broths and spice blends to confirm they are certified gluten-free, just to be safe.

Conclusion

Enjoy the rich, robust flavors and effortless convenience of our slow cooker beanless chili, a truly satisfying healthy family dinner. Save this easy meal prep recipe to your Pinterest board for future weeknight inspiration.

beanless chili recipe slow cooker

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• Author: Rachel Morgan
• Total Time: 435 minutes
• Yield: 8 servings 1x
• Diet: Halal

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Description

This beanless chili recipe, made in a slow cooker, offers a rich and smoky flavor, perfect for comforting weeknight meals. It’s designed for busy home cooks, simplifying dinner preparation without sacrificing taste.

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Ingredients

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• 2 tablespoons olive oil
• 2 lbs ground beef (lean ground turkey is a great lighter option)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 0.25 cup chili powder (opt for a good quality blend for rich warmth)
• 1 tablespoon ground cumin
• 1.5 teaspoons smoked paprika, divided
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional)
• 28 oz can crushed tomatoes (fire-roasted crushed tomatoes add extra depth)
• 14.5 oz can diced tomatoes, undrained
• 2 cups beef broth (halal-certified; vegetable broth works wonderfully too)
• 2 tablespoons apple cider vinegar
• 1 tablespoon light brown sugar, packed
• 1 teaspoon salt, or to taste
• 0.5 teaspoon black pepper, or to taste
• 6 oz cream cheese, full-fat, softened (for the luxurious Gouda cream swirl)
• 6 oz smoked Gouda cheese, grated (ensure microbial rennet used; sharp cheddar cheese is a great alternative)
• 0.25 cup whole milk (thins the cream swirl to a perfect, pourable consistency)
• 0.25 cup fresh cilantro, chopped, for garnish

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Instructions

1. Brown the Beef: In a large 10-inch skillet, heat the olive oil over medium-high heat for about 1 minute until shimmering. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains, about 6-8 minutes. Drain any excess fat.
2. Sauté Aromatics and Spices: Add the diced onion to the skillet with the browned beef and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, tomato paste, chili powder, ground cumin, 1 teaspoon of smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 2 minutes, stirring constantly, until the spices are fragrant and lightly toasted.
3. Combine in Slow Cooker: Transfer the beef mixture from the skillet to a 5-6 quart slow cooker. Stir in the crushed tomatoes, diced tomatoes with their liquid, beef broth, apple cider vinegar, brown sugar, salt, and black pepper. Mix thoroughly to combine all ingredients until the color is uniform.
4. Slow Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is rich, the beef is tender, and the flavors have deeply melded. Stir occasionally if desired.
5. Prepare Gouda Cream Swirl: About 30-45 minutes before serving, prepare the Smoky Gouda Cream Swirl. In a medium bowl, combine the softened cream cheese, grated smoked Gouda, and whole milk. Use a fork or whisk to mix until the mixture is smooth and well combined; it should be thick but easily spreadable.
6. Swirl Cream into Chili: Remove the lid from the slow cooker. Dollop spoonfuls of the Smoky Gouda Cream Swirl mixture evenly over the surface of the hot chili. Using the back of a spoon or a knife, gently swirl the cream mixture into the top layer of the chili without fully incorporating it, leaving visible ribbons and pools of the creamy cheese.
7. Melt Gouda Cream: Cover the slow cooker again and continue to cook for another 30-45 minutes on high, or until the Gouda cream is melted, bubbly, and glossy, creating a beautiful marbled effect on top.
8. Serve and Garnish: Ladle the chili into warm, dark-colored ceramic bowls. Garnish generously with fresh chopped cilantro and a light dusting of the remaining 0.5 teaspoon of smoked paprika over the melted Gouda swirl.

Notes

Ensure to get a really good brown on the beef in the skillet; it makes a significant difference to the final flavor. If the chili seems too thick near the end, a splash of additional broth can thin it to your desired consistency.

• Prep Time: 30 minutes
• Cook Time: 405 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups (approx 350-400 g)
• Calories: 550 calories
• Sugar: 12 g
• Sodium: 950 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 100 mg