This 5 Ingredient No Bean Crockpot Chili recipe is one of my favorites for its simplicity, it has only 5 ingredients: ground beef, onions, diced tomatoes, tomato sauce, and chili seasoning, and comes together quickly.

To make No Bean Chili in your Crockpot, simply toss all the ingredients into the pot, set it on low for 5-6 hours or high for 2-3 hours, and let it do its thing.

Chili is the kind of meal that’s so easy, that you can make it in your sleep—not that I’ve tried! Seriously though, whip this up, leave a comment, and let’s see who loves it more!

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Can I Use Frozen Meat for My No Bean Chili?

Absolutely not! Always start with thawed or fresh meat to ensure even cooking and the best texture. Frozen meat can release too much water and result in a less flavorful chili.

5 Ingredient No Bean Crockpot Chili Ingredients

• 3-4 lbs (1.4-1.8 kg) ground beef, venison, sausage, bison, or ground turkey (choose one or mix)
• 2 onions, finely diced (about 1 cup or 160g)
• 3-4 cans (14.5 oz each or 411g per can) diced tomatoes
• 15 oz (425g) tomato sauce
• ¼ cup (60ml) homemade chili seasoning or a blend of chili powder, black pepper, salt, garlic powder, and cilantro to taste

How To Make 5 Ingredient No Bean Crockpot Chili

1. Prep Your Ingredients: Grab your meat and onions. If you’re using more than one type of meat, mix them together in a bowl. Make sure your onions are finely chopped to release their flavors.
2. Combine in Crock-Pot: Throw your ground meat, onions, diced tomatoes, and tomato sauce into your Crock-Pot. Sprinkle the chili seasoning evenly over the mix.
3. Set Your Crock-Pot: Secure the lid on your Crock-Pot. You’ve got two options here: Set it on low for a slow and gentle cook for about 5-6 hours, or crank it up to high if you’re short on time and cook for 2-3 hours.
4. Check the Chili: Around the end of your cooking time, give the chili a good stir. Make sure the meat is thoroughly cooked and the flavors have mingled nicely. Adjust seasoning if needed.
5. Serve and Enjoy: Once everything looks good and tastes right, ladle your chili into bowls. This dish is great on its own or served over rice or with a side of bread.

What’s the Best Way to Thicken No Bean Chili?

If your chili is looking a bit watery, a quick fix is to mix a tablespoon of cornstarch with a bit of cold water and stir it in during the last 30 minutes of cooking. It’ll thicken up nicely without altering the flavor.

Recipe Tips

• Meat Mix-Up: Don’t hesitate to mix different meats like ground turkey and sausage for a richer, more complex flavor profile—it really amps up the taste!
• Low and Slow Is the Way to Go: Always opt for cooking your chili on low in the Crockpot. This slow process helps develop some deep, bold flavors that you just don’t get on high.
• Spice It Right: If you’re looking to add a bit more kick, throw in some diced jalapeños or a pinch of cayenne pepper. It’s like a flavor party and everyone’s invited!
• Bulk It Up: Feel free to toss in some bell peppers or corn during the last hour of cooking; they’ll add a nice crunch and a pop of sweetness to your hearty chili.

Recipe Variations

• Veggie Lover’s Dream: Swap the meat for a hearty mix of mushrooms, carrots, and celery for a vegetarian version that still packs a punch.
• Beer Chili Magic: Add a cup of your favorite lager into the mix before cooking. It’ll give a subtle malt flavor that’s absolutely killer with the spices.
• Sweet Heat: Mix in a tablespoon of brown sugar and a bit of apple cider vinegar for a sweet and tangy twist that balances out the heat.
• Cheese Please: Stir in some shredded cheddar cheese right before serving. It melts into the chili, creating a creamy texture and adding a layer of cheesy goodness.

What To Serve With No Bean Chili

Serve your No Bean Chili with cornbread, cilantro lime rice, sweet potato fries, zucchini chips, and jalapeño cheddar scones.

You can also pair it with baked plantains or avocado salad to add fresh, lively flavors.

How To Store Leftover No Bean Chili

In The Fridge:

Place the leftover No Bean Chili in an airtight container. Ensure the container is sealed well to maintain freshness. This chili can stay fresh in your fridge for up to 3 to 4 days.

In The Freezer:

No Bean Chili freezes exceptionally well. Pour the cooled chili into freezer-safe bags or containers. Make sure to expel any excess air before sealing to prevent freezer burn. It will remain good for up to 2 months.

How To Reheat Leftover No Bean Chili

Reheat your leftover No Bean Chili by placing it in a saucepan over medium heat. Stir it occasionally until it’s thoroughly heated, which should take about 10 minutes. Or, microwave it in a covered dish, stirring halfway through for even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Elk Chili
• 5 Ingredient Slow Cooker Mac and Cheese
• 4 Ingredients Slow Cooker Pumpkin Soup