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This beanless chili recipe is an easy, comforting soup. The beef, veggies, and savory chili seasonings are cooked low and slow. It’s beanless, low carb, and an easy freezer meal for weekdays.

Looking for more crockpot chili recipes? Try this sweet potato chili, slow cooker steak chili or slow cooker buffalo chicken chili next.

beanless chili in a white bowl with avocado and cornbread
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Don’t enjoy or can’t eat beans? You don’t need to miss out on all of the goodness that is chili! I’ve got you covered with this beanless chili recipe. Complete with all the classic chili flavors and textures. The best part is it’s made right in the slow cooker for a simple meal.

If you love a simple, slow cooker meal made with ground beef, then you’ll love these healthy sloppy joes.

Ingredient Notes

beanless chili ingredients measured out on a white table
  • Ground beef: a lean ground beef is good here because we’re getting extra fat from the sausage. You could swap this for ground turkey or ground chicken.
  • Italian sausage: casings removed and make sure there isn’t any corn syrup in the ingredients!
  • Onion
  • Beef broth: you can swap this for a bone broth or chicken broth.
  • Diced tomatoes: simple canned diced tomatoes are best, but you can use diced tomatoes with green chiles (rotel).
  • Red or green pepper: dice it into pieces using our guide for how to cut bell peppers.
  • Spices: chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper

I love this recipe because not only is it super healthy, but it’s also so easy to make. Who doesn’t love a hearty, slow cooker recipe in the fall?

ladle scooping beanless chili out of the crockpot

How to Make Beanless Chili

  1. Saute: Heat olive oil in a saute pan over medium-high heat. Add the onion and green bell pepper and cook until soft then brown the beef and sausage until no pink remains.
  2. Crock pot: add the mixture to the slow cooker with the remaining ingredients. Cook on high for 3 hours or on low for 6 hours. Check out the recipe card below for full instructions and a stove top option.

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Beanless Chili: Frequently Asked Questions

How many calories per serving?

This paleo chili recipe has about 320 calories for one serving. It also tons of protein—23 grams to be exact! And if you’re doing a keto or low carb diet, there’s only 7 grams of carbs in a serving!

These calories don’t include all of the toppings. What’s a chili recipe without it being loaded with yummy toppings?! Here are a few of my favorites!

Are chili beans paleo?

Beans are considered a legume and, because of that, they aren’t paleo. Legumes are a recommended food type on the paleo diet to avoid. Other legumes (besides beans) include: peanuts (yep!) and lentils. The paleo diet doesn’t “permit” beans.

Are tomatoes paleo?

Tomatoes are paleo, thank goodness! However, tomatoes are part of the nightshade family and you should avoid them if you’re doing the auto-immune paleo diet.

How to thicken chili?

The two different kinds of protein, onions, tomato and less broth  thicken this paleo chili. A lot of times the beans are what makes chili nice and thick but we aren’t using any in this recipe. Because of that, the ratio of ingredients is crucial so you don’t end up with watery chili!

You might not even realize you’re eating a healthy recipe when you eat this chili! I love to make healthy recipes you actually look forward to making and eating. This recipe is no exception!

a big bowl of beanless chili with a slice of cornbread on top

Our Favorite Toppings

Chili is all about the toppings! Here are a few of my favorite toppings for any chili recipe:

  • sour cream
  • green onions
  • red onion
  • chili flakes (for spice!)
  • corn bread (my hubs is an Iowa boy after all!)
  • cheddar cheese
  • serve it on top of a hot dogs for delicious chili dogs

Storage Instructions

I often think chili is even better the next day! Which is why I love to meal prep chili or make a double batch for extra leftovers. To store, allow the chili to cool completely, then store in an airtight container for up to 5 days.

Freezer instructions: my favorite way to freeze chili, and all soups, is to cool it completely then pour it into a freezer bag. Lay leftover chili flat so it freezers flat, then stand it up to save space. It will last for up to 4 months in the freezer. Thaw overnight in the fridge and heat in a dutch oven on the stove or quickly in the microwave in a microwave safe container.

a big bowl of beanless chili with a slice of cornbread on top

I can’t wait to hear what you think about this paleo chili! If you make it, don’t forget to follow me on Instagram and tag me with @what_mollymade or #WhatMollyMade so I can see it and feature you!

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4.69 from 19 votes

Beanless Chili

Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 20 minutes
Slow cooker beanless chili is an easy, comforting fall soup recipe. This clean eating, easy chili is made with beef and lots of chili seasoning, but it’s beanless and also low carb. It’s the best easy, healthy weeknight meal!

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Servings: 6 bowls


  • 1 pounds ground beef
  • 1 pound Italian sausage casings removed (check ingredients for no corn syrup)
  • ½ tablespoon coconut oil to brown the meat
  • 1 medium yellow onion diced
  • 1 large bell pepper any color diced
  • 3 cloves of garlic minced
  • 1 teaspoon sea salt plus more to taste
  • 1 (28 oz) can diced tomatoes with juice
  • ½ (6 ounce) can tomato paste
  • 1 3/4 cups beef stock or bone broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • Toppings: Cilantro, green onion, extra onion, cashew cream, sour cream, cheese or avocado to top


  • Melt the coconut oil over medium heat in a large pan or cast iron skillet. Once, it's melted, add the onion and pepper and saute a few minutes. Add the ground pork the beef and cook until the beef and pork are browned and no pink remains.
  • Transfer the mixture to the slow cooker with the rest of the ingredients and spices. Stir well and cook on high heat for 3 hours or on low heat for 6 hours.
Last step! If you make this, please leave a review letting us know how it was!


To freeze: allow to cool completely then transfer to a container or ziplock bag for up to 6 months. If using the bag, freeze laying down then stand it upright in the freezer to save space. Thaw overnight and reheat on the stove over medium until warmed all the way through.
Stove top: follow the instructions to cook the veggies and brown the meat, then add all of the ingredients and bring to a boil. Reduce the heat to a simmer and cook, covered for 30 minutes.



  • Slow Cooker


Serving: 1.5cups | Calories: 447kcal | Carbohydrates: 22.5g | Protein: 48g | Fat: 18g | Saturated Fat: 7.5g | Cholesterol: 137mg | Sodium: 345mg | Fiber: 7g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Dawn says:

    Why is there Coconut sugar in the ingredient picture?

  2. Debbie Heilman says:

    Not gut healthy for people with GERD, they are not to have any tomatoes any shape or form.

  3. Ginette says:

    5 stars
    Your print button does not work. I love your chili recipe but I can’t print it.

  4. Noelle says:

    5 stars
    So great! My husband does not like beans, so this recipe was perfect! I especially love the sausage (I used Italian turkey sausage) in combination with the beef. So flavorful, so yummy… and I made mine a little extra spicy 🙃