Made with your choice of ground turkey or ground beef, this crock pot no bean chili is super easy to put together. And since it can be made ahead of time in a slow cooker, it’s the perfect dish for a potluck dinner or football party.
If you’re looking for a no bean chili that you can make ahead of time, tastes delicious, and is super easy to put together, then you’ve come to the right place.
It’s not super spicy (unless you want it to be) and you get to choose whether to make it with ground beef or turkey.
So you can customize it to fit your preferences. The perfect dish when you’re having a lot of people over for a get-together or taking it to a potluck dinner.
And since you cook it in a slow cooker, it’s the kind of set-and-forget dish that I love to make for parties. So much less stressful than trying to finish cooking while guests are arriving.
This crock pot no bean chili is also quite thick which means it works well for serving on top of hot dogs. Great for tailgating or a Super Bowl party.
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This recipe makes enough for about 8 regular-sized bowls. Or to cover about 16 hot dogs.
Here is your shopping list:
- meat – 1½ pounds ground beef or ground turkey. I like to use ground turkey.
- fresh vegetables – 1 cooking onion
- oil – 1 Tablespoon olive or vegetable oil
- spices – 2 Tablespoons chili powder
- seasoning – 1½ teaspoons salt
- canned goods – 1 28-ounce can crushed tomatoes, 1 14-ounce can diced tomatoes, 1 6-ounce can tomato paste. I prefer brands that don’t have added sugar for this.
- flavoring – 1 teaspoon hot sauce. I use Tabasco.
- garnishes (optional) – grated cheese, sour cream, chopped green onions, chopped jalapeno peppers
Substitutions and additions
- This recipe makes a mild chili. If you would like it to be spicier, you can increase the chili powder to 3 or 4 Tablespoons and/or increase the hot sauce to 2 or 3 teaspoons.
- For some extra flavor, add 2 cloves of garlic (minced) in with the onion.
- If you like peppers in your chili, add 1 chopped green pepper (or jalapeno pepper for more heat) in with the tomatoes.
How to make crock pot no bean chili
Chop a cooking onion into small pieces. An electric chopper or food processor will make quick work of this if you don’t want to cut them by hand.
Set up the crock pot. Lining it with a slow cooker liner will make it easier to clean when you’re done.
Cook the meat
Heat 1 Tablespoon olive or vegetable oil in a large frying pan on the stove over medium heat for a minute or two.
Add the chopped onion and cook for 4 to 5 minutes until soft, stirring occasionally to keep it from burning.
Stir in the ground beef or turkey.
Cook until the meat is browned about 5 minutes, stirring occasionally.
Mix in 2 Tablespoons chili powder and 1½ teaspoons salt.
If you’re preparing this ahead of time and aren’t ready to make the rest of the chili yet, the meat mixture can be stored in an airtight container in the refrigerator for up to 3 days. Then continue with the next step.
Add everything to the slow cooker
Add the cooked beef or turkey mixture to the slow cooker.
Pour in the 28-ounce can of crushed tomatoes, 14-ounce can of diced tomatoes, 6-ounce can of tomato paste and 1 teaspoon hot sauce. Do not drain the juice from the tomatoes.
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
Since the meat is already cooked, you can actually cook it for less time than this. But the longer you leave it, the better the flavors will blend.
Once the chili is done, it can be left in the slow cooker on warm for 2 to 3 hours. If it starts to get too thick, stir in ¼ cup water.
While it tastes delicious all on its own, you can serve no bean chili with toppings such as grated cheese, sour cream, chopped green onions, or sliced jalapeno peppers.
Or put it on rolls, bread and crackers.
It also makes great hot dog chili. Which is how I serve it for my annual Super Bowl party.
The chili can be stored in an airtight container in the refrigerator for up to 5 days.
Or in the freezer for up to 3 months. Thaw in the refrigerator over night, or using the Defrost setting on your microwave before reheating.
Other recipes you might like
Crock Pot No Bean Chili
- 1 frying pan
- measuring spoons
- 1 slow cooker
- 1 slow cooker liner (optional, but makes clean-up easier)
- mixing spoon
- 1 Tablespoon olive oil
- 1 medium cooking onion diced
- 1½ pounds ground beef or turkey
- 2 Tablespoons chili powder
- 1½ teaspoons salt
- 1 28-ounce can crushed tomatoes or 10 fresh tomatoes, finely chopped
- 1 14-ounce can diced tomatoes or 5 fresh tomatoes, diced
- 1 6-ounce can tomato paste
- 1 teaspoon hot sauce, such as Tabasco
- In a frying pan over medium heat, saute the onion in the olive oil until softened.
- Add the ground beef or turkey and cook until brown.
- Stir the chili powder and salt into the ground meat mixture.
- Transfer the cooked meat into the slow cooker (lined with a slow cooker liner if desired).
- Stir in the crushed tomatoes, diced tomatoes, tomato paste and hot sauce.
- Cook on high for 3 to 4 hours or low for 7 – 8 hours.
- Serve with grated cheese, sour cream, chopped green onions or sliced jalapeno peppers if desired.
- To make the chili spicier, increase the chili powder to 3 to 4 Tablespoons and/or the hot sauce to 2 to 3 teaspoons.
- After it has finished cooking, the chili can be left in the crock pot on warm for 2 to 3 hours.
- Store the chili in the refrigerator for up to 5 days. Or in an airtight container in the freezer for up to 3 months.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on July 5, 2015 but was updated with new content on February 17, 2023.