Slow Cooker No-Bean Chili with Ground Beef and Peppers (Low-Carb)

When the lid comes off, this chili should look thick enough to cling to a spoon, with tender pepper pieces still visible. The first time I made a no-bean version, I expected the slow cooker to do all the work; instead, the beef tasted a little flat and the tomatoes felt like they were carrying the whole pot. Browning the beef and softening the vegetables in a skillet first gives the chili a deeper, more rounded base.

This slow cooker no-bean chili with ground beef and peppers gets its body from two kinds of canned tomatoes, tomato paste, and peppers rather than beans. The crushed tomatoes make a smooth base, while the petite diced tomatoes keep some texture in every spoonful. It’s hearty without beans, and the long, gentle cook gives the spices time to settle into the beef.

Why No-Bean Chili Needs More Than a Long Slow-Cooker Simmer

Beans usually bring soft, starchy bulk to chili. Without them, the beef and tomatoes need to make the pot feel substantial, so the order of the ingredients matters. The beef gets browned before it goes into the slow cooker, and the vegetables soften in that same skillet. That early cooking builds a savory base instead of asking the tomatoes alone to carry the flavor.

The two canned tomato styles also have different jobs. Crushed tomatoes make the sauce cohesive, while petite diced tomatoes leave recognizable pieces throughout. Tomato paste adds concentrated tomato flavor and helps the mixture feel fuller without adding beans. A covered slow cooker holds in moisture, so this isn’t a recipe that relies on an uncovered pot to reduce; the peppers should be tender and the chili thickened by the end of its cook time. If you’ve had bean-free chili turn out like loose meat sauce, this balance of browned beef, vegetables, and tomato textures is what makes the difference.

Why These Peppers and Two Tomato Textures Belong Together

• Ground beef — The 85% lean blend brings enough fat for a savory, substantial chili without leaving the pot as greasy as a fattier grind might. If you buy beef in a grocery-store tray, check that it’s labeled 85% lean; the fat level affects how much you’ll drain from the skillet.
• Bell peppers — They soften during the long cook and give the chili a sweet, tender bite in place of beans. Any color of bell pepper works here; red and orange peppers taste a little sweeter than green ones. Dice them evenly so they soften at a similar pace.
• Crushed and petite diced tomatoes — Keeping both forms gives you a sauce that’s cohesive but not completely smooth. Standard canned tomatoes work well; the texture matters more than buying a premium brand. The petite diced tomatoes go in with their liquid, so don’t drain the can.
• Tomato paste and dried spices — Paste gives the tomato base a concentrated, savory quality, and the chili powder, cumin, smoked paprika, and oregano create the familiar chili character. Use spices that still smell fragrant when you open the jars; old, flat-smelling spices won’t bring as much to a long-cooked pot.

The Skillet Work That Gives the Slow Cooker a Head Start

Brown the Beef Before It Goes in the Cooker

Heat the olive oil in a 12-inch skillet over medium-high heat, then add the ground beef. Break it into smaller pieces as it cooks for 7–9 minutes, until it’s browned and reaches 160°F. If the beef is still in large clumps, keep breaking it up so you get browned pieces throughout rather than one dense layer. Drain excess fat before moving on.

Soften the Vegetables with the Spices

Add the diced onion and bell peppers, minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper to the skillet. Cook for 4–5 minutes, stirring, until the vegetables begin to soften. They don’t need to be fully tender yet; they’ll continue cooking in the slow cooker. Keep stirring so the garlic and spices don’t sit against the hot skillet for too long.

Coat the Beef Mixture with Tomato Paste

Stir in the tomato paste and cook for 1 minute, mixing until it coats the beef and vegetables. A quick minute in the skillet lets the paste blend into the mixture before the canned tomatoes add their liquid. Transfer everything to a 6-quart slow cooker. Stir in the crushed tomatoes and the undrained petite diced tomatoes until the beef mixture is evenly surrounded by sauce.

Let the Peppers Set the Finish Line

Cover the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The timing is a range, so look for peppers that are tender and a chili that has thickened rather than stopping at the first possible minute. Turn off the slow cooker and let the chili stand before serving. The beef and peppers should be easy to scoop, with the tomato base holding together around them.

Three Smart Ways to Change the Pot Without Losing Its Character

Questions That Come Up with No-Bean Slow Cooker Chili

Slow Cooker No-Bean Chili with Ground Beef and Peppers (Low-Carb)

Slow cooker no bean chili with ground beef simmers with bell peppers, tomatoes, and warm spices until thick and tender. Browning the beef first builds flavor before the chili cooks low and slow in a 6-quart slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs 15 minutes mins

Resting 10 minutes mins

Total Time 7 hours hrs 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 2 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 bell peppers medium, diced
• 3 cloves garlic minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) petite diced tomatoes undrained

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. Heat the olive oil in a 12-inch skillet over medium-high heat.
2. Add the ground beef and cook for 7–9 minutes, breaking it up, until browned and it reaches 160°F.
3. Drain excess fat.
4. Add the onion, bell peppers, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet and cook for 4–5 minutes, stirring, until the vegetables begin to soften.
5. Stir in the tomato paste and cook for 1 minute.
6. Transfer the mixture to a 6-quart slow cooker and stir in the crushed tomatoes and diced tomatoes.
7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the peppers are tender and the chili has thickened.
8. Turn off the slow cooker and let the chili stand for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef well before adding it to the slow cooker. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free garnish, use sliced avocado instead of sour cream.