This delicious, super flavorful Easy Slow Cooker No Bean Chili is packed with hearty, tender chunks of meat, lots of vegetables, the perfect spices plus some special nourishing ingredients.

this RECIPE

HEALTHY SLOW COOKER CHILI

Chili always reminds me of my mom. She made an amazing chili that we enjoyed year round, but the special part about it was our tradition.

It was a tradition to have her chili on New Year's Day every year. She would make a double batch and bring it to family parties. It was something I always looked forward to as a kid.

My mom usually served it with cornbread (or corn chips). She always bought the packaged Marie Callender's cornbread mix (it was our favorite) and she baked the cornbread in little cast iron molds that looked like ears of corn. Sometimes she made it in mini muffin tins too and she always sprinkled sugar over the top before she baked it.

I did my best to continue my mom’s tradition as I got older and had my own family, but I changed up the recipe a little bit.

My mom used four kinds of beans in her chili and no meat. It was a delicious vegetarian chili that I loved. As an adult, I don’t like feeling bogged down by beans. They almost always make me feel bloated and uncomfortable, it’s just not worth the discomfort.

I came up with a hearty version for my family using all of the extra special additions that my mom would use in hers.

This slow cooker no bean chili is very rustic and has big chunks of tender, falling apart stew meat and big chunks of fresh veggies.

If you’ve never had chili with hearty pieces of meat before, I highly recommend it! It’s a completely different texture experience compared to a ground meat chili or even a chili with beans. It’s seriously good!

WHAT MAKES THIS HEALTHY CHILI RECIPE GREAT

• Simple: This chili is so easy to make and takes a small amount of prep time because you can chop things up rustically and in big chunks. The slow cooker does all of the work for you as you set it and forget it.
• Flavor: The flavor of this chili is out of this world, crazy good! It’s packed with so many layers of flavor and tastes even better on the second day once the ingredients have had time to marry and come together even more.
• Comfort Food: Chili is such a comforting food! It’s perfect for cozy weather during the colder fall and winter months.

SLOW COOKER STEW MEAT CHILI EQUIPMENT

• Measuring Spoons: You’ll need these to measure the spices, cocoa powder or cacao powder, maple sugar or maple syrup, mineral-rich salt, etc.
• Large Measuring Cup: A glass measuring cup or standard measuring cups will be needed to measure the broth. 
• Cutting Board: You’ll need a cutting board to prep the veggies and stew meat. 
• Knife: You’ll need a chef’s knife to do the chopping of the vegetables and the stew meat if your meat hasn’t been trimmed of fat. 
• Large Fry Pan: A fry pan is needed in this recipe for the browning of the beef stew meat and caramelizing of the onions and garlic.
• Slow Cooker: You’ll need a slow cooker for this recipe. If you don’t have a slow cooker, you can use the slow cooker function of an Instant Pot instead.
• Dutch Oven: If you’re not using a slow cooker, you’ll need a large Dutch oven instead.

SLOW COOKER NO BEAN CHILI INGREDIENT NOTES

• Grass-fed Beef Stew Meat: My family loves and uses pasture-raised regenerative beef from U.S. family run farms, delivered straight to your doorstep, at affordable wholesale prices. Get 20% OFF for Life + Free Shipping for Life + $15 OFF your first box here - no code needed. It’s the best meat!
• Grass-fed Butter or Ghee: Use whatever healthy fat of choice you prefer. My preference is using a quality grass-fed brand like Vital Farms - I like their sea salted butter. Kerrygold is another good brand, I prefer their gold wrapper salted butter - this butter brand is easy to find at most grocery stores and you can even find it in bulk at Costco. If you use ghee, my favorite brand is Pure Indian Foods.
• Sea Salt: Salt not only helps enhance the flavor, but it also adds minerals. I only recommend using a mineral-rich salt or sea salt, to season the beef stew meat.
• Organic or Pastured Bacon: You’ll want to prepare the bacon before making the chili. I cook a full 12 ounce pack of bacon until crispy, then chop it into chunks.
• Yellow or Red Onions: When you make chili, onions are a must! They are a classic ingredient plus they help add so much flavor. I cut the onions into 1-inch rustic chunks.
• Fresh Garlic Cloves: Don’t skimp on the garlic in this chili. 7 cloves of garlic help add a ton of delicious flavor to this chili. Like the onions, the garlic can be coarsely chopped - all the produce in this recipe calls for larger, rustic chops.
• Red, Yellow or Orange Bell Peppers: The color of the bell pepper is important for this recipe. Please do not use green bell peppers as they have a completely different flavor and are not the preference for this recipe. Red, yellow and orange bell peppers are delicious and sweet and work the best in this chili recipe.
• Jalapeño: If you like to have a bit of heat and spiciness in chili, then the addition of a jalapeño is perfect! If you like a little spicy heat, but not too much all you need to do is remove and discard the seeds. If you like your chili less spicy, you can omit the jalapeño.
• Celery: This veggie adds a nice little crunchy texture to the chili as well as a little extra layer of flavor. Plus you can’t beat adding a little extra produce to this meat chili.
• Fresh Organic Tomatoes or Crushed Tomatoes: Fresh tomatoes are so delicious in this chili, however, they’re not always available during the colder fall and winter months since they are summer produce. If you can’t find quality fresh tomatoes, use canned organic crushed tomatoes or Italian crushed tomatoes packed in a glass jar instead.
• Bone Broth or Chicken Broth: Use whatever broth you prefer for this chili. I like using Bonafide Provisions frozen chicken bone broth or their shelf stable chicken broth.
• Chili Powder Blend: My favorite chili powder blend is this organic chili powder. If you’re following a particular diet, make sure to check the ingredients to make sure they work for you. This blend has chili powder, cumin, oregano, coriander, garlic, allspice and cloves - but it also has rice concentrate, so if rice is an issue, make sure to choose a different blend. Try to use something that is similar in flavor with the blend spices as the coriander, allspice and cloves are important for the flavor of this chili. Spicely brand has a pure organic chili powder, but it’s not a blend. Siete brand has a paleo taco seasoning that has chile powder, sea salt, ground dates, tomato powder, garlic powder, nutritional yeast, cumin, onion flakes, cassava flour, cream of tartar, black pepper and parsley powder. Primal Palate brand has an organic taco seasoning blend that is somewhat similar and includes chipotle chili powder, pink Himalayan salt, paprika, black pepper, cumin and garlic.
• Cumin: Chili needs cumin for that authentic chili flavor! It’s such an important spice in this beef stew meat chili.
• Dried Oregano: Adding this classic herb to chili is important. It adds a lovely layer of flavor. Notice there are so many layers of flavor in this chili, just like chili should have.
• Dried Thyme: I love adding thyme to this chili. Lots of spices are so important in chili, but I also love to have a few herbs in chili because of the delicious, vibrant flavor that it adds to it.
• Ground Cinnamon: Cinnamon powder is a lovely addition to chili and it adds a delicious sweet spice layer of flavor to the spices as well as pairs really well with the chocolate/cocoa layer. I like using Ceylon cinnamon and love this super flavorful sustainable organic cinnamon that supports the protection of the orangutan.
• Cocoa Powder or Cacao Powder: Unsweetened chocolate or cocoa powder adds richness and deeper flavor to chili. It literally helps enhance the flavor of the other spices. Cocoa powder was one of my mom’s secret ingredients in chili that she always used and I have continued her tradition in this recipe. There are lots of great raw cacao powders and cacao powder brands on the market. Many Costco’s even carry organic cacao powder now. I like to use it since it’s rich in magnesium and considered a superfood. When using cocoa powder, I recommend this fair-trade cocoa powder, it’s my favorite brand.
• Maple Sugar or Maple Syrup: Adding a natural sweetener to chili helps add a lovely layer of sweet flavor. My preference is maple sugar or maple syrup, which is similar in taste to the brown sugar that my mom used in her award-winning chili. If you have a specific diet that you’re following, you can omit the natural sweetener.

THE BEST CHILI TOPPINGS

Make sure to load up on your favorite chili toppings because the toppings is what makes chili such a fun food!

• Shredded Cheese: Hands down, shredded cheese is the most popular, well-loved chili topping. Cheddar cheese is the most classic shredded cheese to serve with chili and you can choose between mild, medium and sharp, but you can also mix it up with pepper jack cheese, Monterey Jack cheese, Colby cheese, Provolone cheese, parmesan cheese or a combo of several cheeses.
• Organic Sour Cream: The second most popular topping for chili is sour cream. Add a dollop or two of sour cream to the top of your chili to help cool down the heat and spiciness if you choose to add more spicy ingredients. It adds a creaminess to the chili and it’s absolutely delicious!
• Chopped Crispy Bacon Pieces: If you’ve never tried homemade crispy bacon bits on top of chili, then you’re in for a real treat! Not only does it add a great crunch and texture, but it adds a delicious flavor that really enhances the chili. 
• Chopped Fresh Cilantro: You either love it or can’t stand it. Cilantro is one of those herbs that there really isn’t a gray area. Some people even have the genetics that make cilantro taste like soap. If you’re in the love category, cilantro adds a lovely, fresh, vibrant flavor to chili. It’s a definite yes for my family, especially because of my husband’s Latino heritage — we love cilantro!
• Lime Wedges: Squeezing a few lime wedges over your chili is a yummy way to add a little citrus pizazz to chili. It truly enhances the flavor!
• Sliced Olives: Black olives might be one of the most popular, fun, family-friendly toppings for chili. Kids typically love to add whole or sliced black olives as a topping. They add a nice texture and boost the flavor with their mild saltiness. 
• Diced Avocado: Another popular chili topping — avocados add a creamy texture and a buttery, slightly nutty, earthy flavor that many people enjoy.
• Chopped Green Onions: Diced, thinly sliced on a bias or a rustic chop - cut them however you like. They add an extra crunch and fresh, mild flavor to chili. I personally am not a fan of raw onions in any form, but my husband loves them and many people love green onions as a chili topping.
• Roasted Cashews: Don’t knock it until you try it! When I was a teenager, I became a vegetarian (and was one, turned vegan, for over 17 years). Cashews were my favorite topping on chili! I learned about this topping idea when I went to a chili dinner party that had tons of toppings to choose. They had cashews and I was a bit shocked since it’s not the typical chili topping. I decided to try them as a topping and oh my goodness, it was so dang delicious! Cashews add a delicious flavor and crunch to chili. Even if you’re making a vegetarian or bean chili, definitely give this a try!
• Sliced Jalapeños: If you want to add some extra spicy heat to your chili, this is a good choice! Slice or dice them and dig in! If you like a little heat but not too much, remove and discard the seeds before chopping them up. 

My family loves to top this easy slow cooker no bean chili with generous amounts of shredded cheddar cheese, dollops of organic sour cream, freshly chopped cilantro, sliced black olives, homemade crispy bacon bits and lime wedges.

Just like my mom did, I always serve my chili with homemade honey butter glazed cornbread. There’s something so cozy about chili plus cornbread — it’s definitely a delicious comfort food.

HOW TO MAKE SLOW COOKER NO BEAN CHILI

Everyone has their own version of the best chili recipe. What makes them the best award-winning chili is all of the spices and layers of flavor. Even though chili has many ingredients, it really is so easy to make!

This slow cooker no bean chili has 18 ingredients, but most of those ingredients are common spices, seasonings and herbs that are usually in most pantries or spice cabinets. The rest of the ingredients are classic vegetables and chili ingredients like beef stew meat and bacon.

For this healthy chili recipe, I highly recommend using organic produce if possible since bell peppers, tomatoes and celery are all listed on the EWG’s Dirty Dozen™ Shopper’s Guide to Pesticides in Produce. Onions are currently listed as #43 and are not at the top of the list, so if needed, these can be conventional, just make sure to remove the outer skin and peel off the first thin outer layer.

Prep the Bacon

Before prepping the chili, make sure to cook the bacon. The bacon can be made ahead of time too - if you’re making some in the morning for breakfast, just set some aside and store the cooked bacon in the refrigerator until ready to use.

This chili recipe calls for crispy bacon, so make sure to pan fry it or bake it until crispy, this usually takes about 20 minutes. When the bacon is crispy and cooked, chop it up then set it aside.

Prep the Beef Stew Meat

Get your slow cooker set up and ready to use, then set it aside.

In a large fry pan, heat 1 tablespoon of butter or healthy fat of choice, over medium-high heat until melted and hot, about 1-2 minutes. Add only HALF of the beef stew meat to the hot pan and season with about ½ teaspoon of sea salt.

Brown the stew meat on all sides - this takes about 5 minutes, then pour the browned meat into the slow cooker. Return the fry pan to the stovetop and add 1 more tablespoon of butter to the pan, then add the remaining stew meat and ½ teaspoon of sea salt and repeat the browning steps. Once the second batch of stew meat is browned, add it to the slow cooker.

Prep the Onions & Garlic

Using the same fry pan, melt 2 tablespoons of butter or healthy fat of choice over medium-high heat. Add the chopped onions and garlic and sauté until they begin to caramelize or turn light brown, about 5-7 minutes. Once cooked, add them to the slow cooker.

Add Chili Ingredients to the Slow Cooker

After cooking the onions and garlic, add the remaining chili ingredients to the slow cooker, then give it a quick stir to combine.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or HIGH for about 4 hours until the meat is fork tender.

Once the chili is cooked, taste the chili and adjust the seasonings to your liking — if you prefer more saltiness, add some sea salt and if you prefer more spicy heat, go ahead and add more now.

Serve the chili piping hot with lots of your favorite toppings. It’s so delicious served with cornbread and tortilla chips too! Enjoy!

RECIPE FAQS: TIPS FOR SLOW COOKER NO BEAN CHILI SUCCESS

• Does this chili have to be cooked in a slow cooker? If you don’t have a slow cooker, there is an option to cook this no bean chili in a Dutch oven. See the recipe card for specific details on cooking it in the slow cooker. You can also cook this chili in the Instant Pot using the slow cooker function.
• Why does chocolate and chili go together? Unsweetened chocolate, cocoa powder or cacao powder adds richness and deeper flavor to chili. It literally helps enhance the flavor of the other spices. It pairs so well with chili!
• How many servings does this slow cooker chili recipe make? This recipe makes about 6-8 servings.
• Can this healthy chili recipe be doubled? Absolutely! You can make a very large batch of this – double it or triple it, depending on how many people you need to serve it to.
• How spicy is this slow cooker beef chili? This chili is on the mild side unless you add the jalapeño. Adding the jalapeño pepper kicks up the spiciness quite a bit. If you’re still concerned about the spicy heat of the chili, you can reduce the chili powder to 1 ½ tablespoons.
• Can you substitute the maple sugar or maple syrup for another sweetener? Yes! My mom always used brown sugar - if using, I would recommend using organic brown sugar or organic sucanat or organic natural raw cane turbinado sugar. You can also use a mild honey (not wildflower honey as it’s too overpowering). If needed, you can also omit the sweetener, however it does add a layer of flavor and enhance the flavor of the chili.
• How should stew meat chili be stored? Store the no bean meat chili in an airtight container in the refrigerator for up to 4 days or freeze for later use. This chili keeps well in the freezer for up to 3 months.
• What’s the best way to serve this easy slow cooker no bean chili? This chili is absolutely delicious reheated the second day! It's great the first day, but chili almost always tastes better on the second day after the flavors have had more time to marry. Serve the chili with homemade cornbread or tortilla chips and lots of your favorite chili toppings. 
  

This comforting, hearty, homemade caveman chili is perfect for lunch or dinner (or breakfast!) during the colder fall and winter months, on special holidays like New Year’s Day, snow days, any night of the week or on weekends when you want a cozy meal!

It’s so delicious and you can make up a batch of this slow cooker beef chili ahead of time and freeze it for meals down the road or enjoy it as leftovers.

IF YOU LIKE THIS NO BEAN CHILI RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS RECIPES FROM RECIPES TO NOURISH:

• Homemade Gluten-Free Honey Butter Glazed Cornbread
• Summer Bolognese Gluten Free Spaghetti
• Instant Pot Meatball Soup {Packed with Vegetables}
• Homemade Gluten Free Apple-Cranberry-Herb Cornbread Stuffing
• Healthy Spinach Artichoke Chicken Casserole
• Healthy Chicken Broccoli Casserole {Grain Free}
• Bacon Green Bean Scalloped Potato Casserole
• Bacon Wrapped Cheese Stuffed Dates
• Sweet + Spicy Stuffed Bacon Wrapped Dates
• Bacon Wrapped Brussels Sprouts
• Low Carb Keto Veggie-Packed Meatloaf
• One Pan Broccoli Cashew Chicken {15 Minute Meal}
• Gluten Free Irish Colcannon
• Healthy Cherry Cranberry Sauce

EASY SLOW COOKER NO BEAN CHILI

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Easy Slow Cooker No Bean Chili

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 8 hours 19 minutes

Total Time: 8 hours 39 minutes

This delicious, super flavorful Easy Slow Cooker No Bean Chili is packed with hearty, tender chunks of meat, lots of vegetables, the perfect spices plus some special nourishing ingredients.

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Ingredients

Slow Cooker No Bean Chili:

• 12 ounces cooked crispy organic or pastured bacon, chopped into chunks
• 4 tablespoons grass-fed butter, ghee, coconut oil or avocado oil, divided
• 2 lbs grass-fed beef stew meat, trimmed & cut into 2-inch cubes
• 1 teaspoon mineral-rich sea salt, divided (this is my favorite salt)
• 2 organic yellow or red onions, cut into 1-inch chunks
• 7 fresh organic garlic cloves, coarsely chopped
• 2 organic red, yellow or orange bell peppers, halved, seeded & cut into 1-inch chunks
• 1 organic jalapeño, halved, seeded & diced - optional (omit for less heat/spiciness)
• ¼ cup organic celery, diced (about 1-2 stalks) - optional
• 4 cups fresh organic tomatoes, diced OR 28.2 ounces canned organic crushed tomatoes
• 1 cup bone broth or chicken broth
• 2 heaping tablespoons chili powder blend
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• ¼ teaspoon ground cinnamon
• 2 tablespoons cacao powder or cocoa powder
• 3 tablespoons maple sugar or maple syrup (omit for Keto)

Optional Toppings:

• shredded cheddar cheese
• organic sour cream
• chopped crispy bacon pieces
• chopped fresh cilantro
• lime wedges
• sliced olives
• diced avocado
• chopped green onions
• roasted cashews (don’t knock it until you try it)
• sliced jalapeños

Instructions

1. Before prepping the chili, cook the bacon until crispy, this takes about 20 minutes - check the package for cooking instructions. Set aside.
2. Get your slow cooker assembled and ready to use. Set aside.
3. In a large fry pan, heat 1 tablespoon of butter or healthy fat of choice, over medium-high heat until melted and hot, about 1-2 minutes. Add HALF of the stew meat to the hot pan and season with about ½ teaspoon of sea salt. Brown the stew meat on all sides, this takes about 5 minutes, then pour the browned meat into the slow cooker. Return the fry pan to the stovetop and add 1 more tablespoon of butter to the pan, then add the remaining stew meat and ½ teaspoon of sea salt and repeat the browning steps. Once the second batch of stew meat is browned, add it to the slow cooker.
4. Using the same fry pan, melt 2 tablespoons of butter or healthy fat of choice over medium-high heat. Add the chopped onions and garlic and sauté until they begin to caramelize or turn light brown, about 5-7 minutes. Once cooked, add them to the slow cooker.
5. Add the remaining ingredients to the slow cooker, then stir to combine.
6. Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or HIGH for about 4 hours until the meat is fork tender.
7. Taste and adjust seasonings to your liking — if you prefer more saltiness, add more sea salt and if you prefer more spicy heat, add more seasonings now.
8. Serve the slow cooker chili piping hot with any of the optional toppings listed above or add your favorite toppings. It’s delicious served with cornbread and tortilla chips too! Enjoy!

Notes

YOU WILL NEED: Cutting Board, Knife, Measuring Spoons, Measuring Cup, Large Fry Pan, Slow Cooker (or a Dutch Oven)

Grass-fed Meat: My family loves and uses pasture-raised regenerative beef (and chicken) from U.S. family run farms, delivered straight to your doorstep, at affordable wholesale prices. Get 20% OFF for Life + Free Shipping for Life + $15 OFF your first box here - no code needed.

Dutch Oven Option: If you don't have a slow cooker, cook the chili in a Dutch oven instead. Follow the same instructions above, except set the browned meat aside on a plate or in a bowl while you cook the onions and garlic, then add everything into the Dutch oven. If your Dutch oven works well for browning meat, skip using a saucepan and brown the meat in the Dutch oven — some Dutch ovens don’t allow you to heat the Dutch oven at a hot enough temperature for a browning sear. Once you’ve added everything to the Dutch oven, cover with the lid, bring it to a boil, then reduce heat to simmer for 2 ½ to 3 hours or until the stew meat is fork tender.

Instant Pot Option: Use the slow cooker function on your Instant Pot.

Storage: Store the chili in an airtight container for up to 4 days or freeze for later use (this chili keeps well stored properly in the freezer for up to 3 months). I love this chili reheated the second day! It's great the first day, but chili almost always tastes better on the second day after the flavors have had more time to marry.

Keto-friendly: If you need this to be Keto, make sure to omit the maple sugar or maple syrup.

EXTRA SPECIAL OPTION: If you want to add an extra special ingredient, try adding 1-2 discs of Taza Mexican-inspired organic chocolate. I love adding the Guajillo Chili chocolate, just know this will increase the heat/spice a bit. It’s also delicious with the Taza Sea Salt or Cinnamon chocolate discs.

Tomatoes: I also like using these Italian crushed tomatoes that come in a glass jar instead of using fresh or canned tomatoes.

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
[Updated Recipe October 2022] Adapted from The Garden of Eden Cookbook

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 74mgSodium: 1345mgCarbohydrates: 22gFiber: 6gSugar: 11gProtein: 24g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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