Easy Crockpot Chili With No Tomatoes offers a rich, hearty, and incredibly satisfying meal, perfect for those seeking a flavorful chili experience without the acidity of tomatoes. This slow cooker recipe simplifies weeknight dinners, delivering a comforting dish with minimal effort.
Key Ingredients for Easy Crockpot Chili With No Tomatoes
- 2 pounds ground beef (or ground turkey for a lighter option)
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (10-ounce) can diced green chilies, undrained
- 1 (4-ounce) can diced jalapeños, undrained (optional, for extra heat)
- 2 cups low-sodium beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for browning meat)
How to Make Easy Crockpot Chili With No Tomatoes
This Easy Crockpot Chili With No Tomatoes is incredibly simple to assemble, making it a lifesaver for busy schedules. It delivers a profoundly savory and thick chili, brimming with tender beans and perfectly seasoned meat. The best part? Nearly all the work happens in your slow cooker! Preparation time is approximately 15-20 minutes, with a cooking time of 6-8 hours on low or 3-4 hours on high.
Step-by-Step Instructions
<1> Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step is crucial for developing a deeper flavor base for your chili.
<2> Sauté Aromatics: Add the chopped yellow onion and bell peppers to the same skillet (no need to wipe it clean). Cook for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
<3> Combine Ingredients in Crockpot: Transfer the browned ground beef, sautéed onion, bell peppers, and garlic into your slow cooker. Add the drained and rinsed kidney beans, black beans, and cannellini beans. Pour in the undrained diced green chilies and the optional diced jalapeños for a little kick.
<4> Add Liquids and Seasonings: Pour in the low-sodium beef broth. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir everything gently to combine all the ingredients evenly.
<5> Season and Cook: Season generously with salt and freshly ground black pepper to your liking. Give everything a final stir. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded beautifully and the chili is heated through. Stir occasionally if possible, though it’s not essential for this recipe.
Why You’ll Love This Easy Crockpot Chili With No Tomatoes
You’ll fall head over heels for this Easy Crockpot Chili With No Tomatoes because it delivers a robust, deeply satisfying flavor profile that’s incredibly hearty and comforting, all without the tang of tomatoes. Imagine a bowl of rich, flavorful chili, packed with tender beans and perfectly seasoned ground beef, creating a texture that’s both substantial and melt-in-your-mouth delicious. Plus, making this chili at home is a fantastic cost-saver compared to buying pre-made chili or dining out, allowing you to enjoy a gourmet-quality meal on a budget.
This chili truly shines with its versatile flavor and the delightful array of toppings you can add, turning a simple meal into a personalized feast – think creamy avocado, a dollop of sour cream, sharp cheddar cheese, or even a sprinkle of fresh cilantro. It’s a warm hug in a bowl that rivals classic chili soups, but with a unique depth and richness you’ll crave. Don’t hesitate to gather your ingredients and start this incredibly simple, incredibly delicious journey in your slow cooker today!
Storing and Reheating Tips
Properly storing and reheating your Easy Crockpot Chili With No Tomatoes ensures you can enjoy its deliciousness for days.
- Refrigeration: Allow the chili to cool completely at room temperature (no longer than 2 hours). Transfer the cooled chili into airtight containers. It will stay fresh in the refrigerator for 3-4 days.
- Freezing: For longer storage, this chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Label with the date. Frozen chili will maintain its best quality for 2-3 months.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if it has thickened too much during storage.
- Microwave: For a quick reheat, portion individual servings into microwave-safe bowls. Cover and microwave on medium power, stirring halfway through, until hot.
Final Thoughts
This Easy Crockpot Chili With No Tomatoes is a comforting, flavorful, and incredibly simple meal solution that proves you don’t need tomatoes for a spectacular chili. Give it a try this week; your taste buds (and your busy schedule) will thank you!
Easy Crockpot Chili With No Tomatoes
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step is crucial for developing a deeper flavor base for your chili.1 tablespoon olive oil, 2 pounds ground beef (or ground turkey for a lighter option)
- Add the chopped yellow onion and bell peppers to the same skillet (no need to wipe it clean). Cook for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 4 cloves garlic, minced
- Transfer the browned ground beef, sautéed onion, bell peppers, and garlic into your slow cooker. Add the drained and rinsed kidney beans, black beans, and cannellini beans. Pour in the undrained diced green chilies and the optional diced jalapeños for a little kick.2 pounds ground beef (or ground turkey for a lighter option), 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 4 cloves garlic, minced, 1 (15-ounce) can kidney beans, drained and rinsed, 1 (15-ounce) can black beans, drained and rinsed, 1 (15-ounce) can cannellini beans, drained and rinsed, 1 (10-ounce) can diced green chilies, undrained, 1 (4-ounce) can diced jalapeños, undrained (optional, for extra heat)
- Pour in the low-sodium beef broth. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir everything gently to combine all the ingredients evenly.2 cups low-sodium beef broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (or more, to taste)
- Season generously with salt and freshly ground black pepper to your liking. Give everything a final stir. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded beautifully and the chili is heated through. Stir occasionally if possible, though it’s not essential for this recipe.to taste salt and freshly ground black pepper