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beanless chili recipe topped with red onion and avocado

Crock Pot No Bean Chili

4.69 from 19 votes
This slow cooker beanless chili skips the beans but keeps all the flavor. Brown ground beef and sausage with aromatics, then transfer it to your crock pot with tomatoes, broth, and seasonings. Let it cook on low for 6–8 hours or high for 4 hours. The result is a thick, savory chili perfect for anyone following Whole30, paleo, or keto. See full instructions in the recipe card below!
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Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 6 bowls
Author: Molly Thompson

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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 and beef and cook until the beef and pork are browned and no pink remains.
    1 pound Italian sausage, ½ tablespoon coconut oil to brown the meat, 1 pounds ground beef
  • 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.
    1 medium yellow onion, 1 large bell pepper any color, 3 cloves of garlic, 1 teaspoon sea salt, 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

Notes

Cook on the 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.
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.
 

Nutrition

Serving: 1.5cups | Calories: 447kcal | Carbohydrates: 22.5g | Protein: 48g | Fat: 18g | Saturated Fat: 7.5g | Cholesterol: 137mg | Sodium: 345mg | Fiber: 7g | Sugar: 12g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!