When the air turns crisp and the days grow shorter, there’s something about a bowl of chili that just hits differently. This slow cooker chili no tomatoes offers that comforting warmth without the usual tang of tomatoes, making it ideal for anyone who’s looking for a twist on a classic. It’s a dish that simmers all day, filling your home with aromas that hint at cozy evenings ahead.

I remember the first time I tried making this chili—halfway through the week, the weather had suddenly gone from mild to downright chilly, and I wasn’t in the mood for anything too fussy. I tossed everything into the slow cooker before heading out, although I might have been a bit distracted because I forgot to set the timer right away. No worries though, it turned out just fine. By dinnertime, the house smelled like a warm embrace, with the gentle spice of cumin and smoked paprika mingling in the air. The beans and ground beef melded into a rich, satisfying bowl that felt like a hug from the inside out. I grabbed a spoon, grabbed a blanket, and sat by the window watching the leaves fall, feeling glad I had something hearty waiting for me.

Why You’ll Love It:

This chili offers deep, rich flavor without relying on tomatoes—great if you’re looking for something different or avoiding acidity.
It’s slow cooker simple. You can set it and forget it, which means more time for whatever else you want to do (or nothing at all).
Hearty and filling, thanks to the mix of beans and ground beef, so it’s a meal that satisfies without needing a ton of sides.
It’s simple—and that’s kind of the point. No fancy ingredients, just good spices and comfort food vibes.

If you’re wondering whether it’s weird to skip tomatoes in chili, give this one a try before deciding. The robust spices and the Worcestershire sauce bring enough depth to stand on their own.

Slow Cooker Chili Without Tomatoes

Print Recipe

A hearty and flavorful slow cooker chili recipe that skips tomatoes but still delivers rich, comforting taste with beans, spices, and ground beef.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 1x

Ingredients

Scale

1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups beef broth
1 cup canned kidney beans, drained and rinsed
1 cup canned black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon olive oil

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Transfer the cooked beef, onions, and garlic into the slow cooker.
Add diced green and red bell peppers to the slow cooker.
Add drained kidney beans and black beans to the slow cooker.
Pour in beef broth and Worcestershire sauce.
Add chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning if needed before serving.

Kitchen Notes: You don’t need anything fancy to make this chili; your slow cooker and a skillet for browning the beef will do the trick. I usually serve it with some crusty bread or over rice, but sometimes I just scoop it up with tortilla chips when I’m feeling casual. If you want a little extra, adding a splash of hot sauce or a dollop of sour cream can take it to the next level, but it’s just as good on its own. I haven’t tested this with turkey or other beans, but I imagine it could work—maybe swap one kind of bean for another or try ground turkey for a lighter option, though the flavor might shift a bit.

FAQ:

Can I make this chili without a slow cooker? Yes, you can simmer it on the stovetop—it just takes more attention to keep the heat low and stir occasionally.

Is it spicy? It has a gentle kick from the cayenne and chili powder, but you can always adjust to taste.

Can I freeze leftovers? Absolutely, it freezes well for up to three months.

Does it work without Worcestershire sauce? You can omit it, but it adds a nice umami depth, so consider a splash of soy sauce or a dash of vinegar as a substitute.

Ready for a new chili experience? Give this slow cooker chili no tomatoes a try—you might find it’s your new go-to comfort meal.