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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.
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Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Resting 10 minutes
Total Time 7 hours 40 minutes
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.