Easy Crockpot Chili (No Chili Powder Needed)

A simple, hearty slow cooker chili with ground beef, beans and tomatoes, seasoned with pantry spices. High in protein, budget-friendly and perfect for meal prep.

I don’t make chili often, so when I do, I want it simple.

This easy crockpot chili is exactly that: brown the beef with onion, red pepper and garlic, add everything to the slow cooker, and walk away for 4 hours.

There’s no chili powder in it, which I know sounds strange. Instead I use sweet and smoked paprika, cumin, oregano and a pinch of chili flakes.

It’s warm and smoky, not too spicy, and you probably already have every spice in your cabinet.

We usually eat it plain. My kids prefer it without toppings, and skipping them keeps the calories down.

For my own bowl I just add sliced jalapeño, cilantro and a drizzle of lime juice.

It makes 6 generous servings, so it’s dinner tonight and lunches for the next few days, which is why it’s become one of my favorite cold-weather meal-prep recipes.

Why You’ll Love This Slow Cooker Chili

• 5 minutes of stovetop work. Brown the beef, then the crockpot does everything else.
• No chili powder needed. Made with paprika, cumin and oregano you already have.
• High in protein. Lean ground beef and kidney beans make it filling without anything extra.
• Budget-friendly. The whole pot cost me about €12 here in Bulgaria, roughly €2 a serving. In the US it’s about $15–18 for the pot, or under $3 a serving, much less than takeout chili.
• Meal-prep friendly. It tastes even better the next day and freezes beautifully.
• No stock needed. The tomatoes and passata make all the sauce.

Ingredients for Easy Crockpot Chili

Ground beef: I use lean ground beef. Ground turkey works too.

Onion, garlic and red bell pepper: the flavor base.

Beans: one can of kidney beans and one can of black beans, drained and rinsed. Two cans of either one, or pinto beans, work too.

Tomatoes: a can of chopped tomatoes, passata (or tomato sauce) and, optionally, tomato paste for a richer, thicker chili.

Spices: sweet paprika, smoked paprika, cumin, oregano and chili flakes. Smoked paprika is the one that makes it taste like chili.

Corn: a can of corn, added at the end so it stays sweet and crisp.

How to Make Chili in the Crockpot

• Brown the beef. In a large skillet over medium-high heat, cook the ground beef for 5–6 minutes, breaking it up, until browned. Drain any extra fat.

• Add the vegetables. Add the onion, red bell pepper and garlic and cook for 3–4 minutes, until the onion softens.

• Add everything to the slow cooker. Transfer the beef mixture to the crockpot and add the beans, chopped tomatoes, passata, tomato paste and all the spices. Season with salt and pepper and stir.

• Slow cook. Cover and cook on HIGH for 4 hours or on LOW for 6–7 hours.
• Add the corn. Stir in the drained corn for the last 30 minutes.

• Taste and serve. Adjust the salt and spice, and serve plain or with your favorite toppings.

Chili Toppings

• No toppings needed. It’s flavorful on its own. My kids eat it plain, and skipping toppings keeps it lower in calories.
• Light and fresh (how I eat it): sliced jalapeño, fresh cilantro or parsley, green onion and a drizzle of lime juice. Almost no calories, and the lime brightens the whole bowl.
• If you want more: Greek yogurt (adds protein), sour cream, grated cheddar, green onion or avocado. Just keep in mind these add calories.

What to serve with it: crusty bread, homemade tortilla chips, rice, or a crunchy iceberg salad.

Meal Prep, Storage and Freezing

• Meal prep: divide into 6 containers for lunches. Keep the toppings separate.
• Fridge: up to 4 days in an airtight container.
• Freezer: up to 3 months. Freeze in portions, thaw overnight in the fridge.
• Reheat: on the stovetop or in the microwave, with a splash of water if it has thickened.

Variations

• Ground turkey or chicken: for a leaner chili.
• Extra veggies: add zucchini, carrots or sweet potato.
• Vegetarian: skip the beef and add a third can of beans or lentils. See my Sweet Potato Lentil Chili.
• Spicier: add a chopped jalapeño or a pinch of cayenne.

FAQ

Can I make crockpot chili without chili powder? Yes. Sweet paprika, smoked paprika, cumin, oregano and chili flakes give it the same warm, smoky chili flavor.

Do I have to brown the beef before adding it to the slow cooker? I highly recommend it. Browned beef has much more flavor, and you can drain the extra fat.

Can I put canned beans in at the start? Yes. Canned beans are already cooked, so they hold up fine. Add them in the last hour if you like them firmer.

Do I need to add broth? No. The tomatoes and passata release enough liquid. Add a splash of water only if it’s too thick.

How long does chili take on HIGH vs. LOW? 4 hours on HIGH or 6–7 hours on LOW.

How much protein is in this chili? CONFIRM: about 25 g per serving, from the beef and beans. Check the recipe card for the exact numbers.

More Slow Cooker Recipes

• Crockpot White Bean Soup
• Sweet Potato Lentil Chili
• Easy Barbacoa (Slow Cooker)
• Slow Cooker Pulled Pork Sandwiches
• Easy Kale, Potato and Sausage Soup