Slow Cooker Chili Without Tomatoes
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
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
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.