Spicy Paleo Slow Cooker Chili

If you like your chili with a little heat, this slow cooker chili definitely delivers. It's bold, spicy, and comforting - the kind of hands-off meal that's perfect for a cold, rainy day or when you want something hearty without babysitting the stove.

This chili is made without beans, focusing instead on ground beef, vegetables, tomatoes, and warming spices. It was originally created as a paleo-friendly recipe, but you don't need to follow any specific diet to enjoy it. If you like beans and they work for you, feel free to add them - this recipe is flexible and forgiving.

Once everything is prepped, the slow cooker does the rest, making this an easy option for game day, casual gatherings, or a cozy night at home.

How to make Spicy Paleo Slow Cooker Chili (Step by Step)

First, gather your ingredients:

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 8 oz baby portobello mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoon chili powder
• 2 tablespoon paprika
• 0-1 tablespoon cayenne pepper (adjust to taste)
• 1 jalapeño, minced (optional)
• 1 lb ground beef
• 2 (28-oz) cans diced tomatoes, undrained
• 2 tablespoon butter or ghee
• Salt and black pepper, to taste

Instructions

Prep the vegetables: chop the onion, green pepper, jalapeño (if using), mushrooms, and garlic. Set aside.

Set your slow cooker to High. Add the diced tomatoes (with juices), paprika, and chili powder. Stir to combine.

In a large skillet over medium heat, melt 1 tablespoon of butter or ghee. Add the ground beef and cook until mostly browned, breaking it into small pieces. Leave a little fat in the pan for the vegetables.

Transfer the cooked beef to the slow cooker.

In the same skillet, add the remaining tablespoon of butter or ghee if needed. Sauté the onion, green pepper, jalapeño (if using), mushrooms, and garlic until the onions are soft and translucent.

Add the vegetable mixture to the slow cooker. Season with salt, black pepper, and cayenne pepper (if using). Stir well.

Reduce the slow cooker to Low and cook for 8 hours, until the chili thickens and flavors deepen.

Taste and adjust seasoning if needed before serving.

Continue to Content

Spicy Beanless Slow Cooker Chili Recipe

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours 30 minutes

This spicy slow cooker chili is bold, hearty, and full of flavor. Made with ground beef, vegetables, tomatoes, and warming spices, it’s a hands-off, comforting meal perfect for cold days, game day, or easy weeknight dinners. Originally created as a beanless chili, but flexible enough to customize to your taste.

Print

Ingredients

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 8 oz baby portobello mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoon chili powder
• 2 tablespoon paprika
• 0–1 tablespoon cayenne pepper (adjust to taste)
• 1 jalapeño, minced (optional)
• 1 lb ground beef
• 2 (28-oz) cans diced tomatoes, undrained
• 2 tablespoon butter or ghee
• Salt and black pepper, to taste

Instructions

1. Prep the vegetables by chopping the onion, green pepper, jalapeño (if using), mushrooms, and garlic.
2. Set the slow cooker to High. Add the diced tomatoes (with juices), paprika, and chili powder. Stir to combine.
3. Heat 1 tablespoon of butter or ghee in a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it into small pieces.
4. Transfer the beef to the slow cooker, leaving some fat in the pan.
5. Add the remaining tablespoon of butter or ghee if needed, then sauté the onion, green pepper, jalapeño (if using), mushrooms, and garlic until the onions are soft and translucent.
6. Add the vegetables to the slow cooker. Season with salt, black pepper, and cayenne pepper (if using). Stir well.
7. Reduce the slow cooker to Low and cook for 8 hours, until thickened and flavorful.
8. Taste and adjust seasoning before serving.

Notes

• This chili is made without beans, but you can add beans if you like! Just stir them in during the last 1–2 hours of cooking.
• For a milder chili, skip the cayenne pepper and jalapeño.
• Chili tastes even better the next day and freezes well for easy leftovers.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for Large Families or Entertaining
• 
  Muir Glen Canned Tomatoes, Organic Diced Tomatoes, No Sugar Added, 28 Ounce Can (Pack of 12)
• 
  Simply Organic Cayenne Pepper Certified Organic, 2.89-Ounce Container
• 
  Hamilton Beach Portable 5-Quart Slow Cooker With Lid Latch Strap for Easy Transport, Dishwasher-Safe Crock, Black (33256)
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  Kerrygold Pure Irish Butter, Salted, 32 oz (Four, 8 oz Bars)
• 
  McCormick Paprika, 18.4 oz

Nutrition Information:

Yield: 6 Serving Size: ⅙th of recipe
Amount Per Serving: Calories: 301Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 11gCholesterol: 78mgSodium: 280mgCarbohydrates: 11gFiber: 5gSugar: 4gProtein: 24g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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