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.
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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.
Spicy Beanless Slow Cooker Chili Recipe
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.
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 by chopping the onion, green pepper, jalapeño (if using), mushrooms, and garlic.
- Set the slow cooker to High. Add the diced tomatoes (with juices), paprika, and chili powder. Stir to combine.
- 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.
- Transfer the beef to the slow cooker, leaving some fat in the pan.
- 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.
- Add the vegetables 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 thickened and flavorful.
- 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.
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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 recipeAmount 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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Donny says
I agree with that other comment - adding mushrooms is such a good idea. Gives it more umami flavor. Definitely have to try this.
ChihYu says
There's nothing better than a hearty and delicious bowl of chili!
Raia Todd says
Love easy comfort food like this. And I love the added spice, too!
Jean Choi says
I love spicy food, and this is totally my jam. I love how easy it is too!
Joni Gomes says
I cannot resist a good chili recipe! Thank you for this and the step by step images!
Erin says
Love the idea of adding mushrooms to your chili!
ethanmiller says
I made it and it is so delicious. I don't like spicy food but this is really good in taste. Thank you soo much for sharing this.
tinatsai says
That's so exciting to hear! Glad you liked it! 😀
Keto Recipes says
I love spicy foods. This recipe is perfect for me, low carb and spicy. Thanks for this.
Taylor Spencer says
How would you suggest turning this into a freezer meal?
Tina T says
Good question! When I make it and there's too much I just divide it up in different containers and freeze it actually. I didn't do anything crazy. Here's a link if you want to see steps: https://www.leaf.tv/articles/how-to-freeze-chili-soup/
E.M. says
Would this be considered 'low carb'?
Tina T says
Hi there! I would say it is low carb. I updated the post with Nutrition Facts in case you want more details! Thanks!
Katy R says
I made this overnight and it turned out amazing! My fiance couldn't wait for dinner and had some for breakfast.
My approximate calorie count fot the whole thing was 1868 TOTAL. I used 96% lean beef, but otherwise followed the recipe. It came out to about 200 calories/bowl, a great amount for a light dinner or lunch.
Tina T says
You're comment is making me crave this spicy slow cooker chili! Glad you liked it!
Carrie says
Thanks for sharing! Making this for the second time for my weeks' lunch.. So easy and so delicious! I didn't have paprika, so just subbed it with some red hot chili flakes and sriracha. Thanks again!
amy says
Canned tomatoes are super bad for you because of the lining http://healyeatsreal.com/why-you-should-never-use-canned-tomatoes/
tsaitina says
Hi Amy! You're right, they're not good for you - but I think once in a while, it won't kill you. If you or anyone out there is still concerned... you can try using jarred tomatoes OR you can even make your own! Here's a link on how: http://www.livestrong.com/article/556709-how-to-substitute-fresh-tomatoes-for-canned-diced-tomatoes/ Thanks!
Meghan says
Just made this tonight. It was AMAZING. I made it a little too spicy for the family but I was being a little selfish for myself =) I have never had mushrooms in chili and I would rate this A+! Thanks for sharing.
Renee Galligher says
This is in my crock pot right now as I type. I'll let you know how it turned out. I plan on this for my lunch tomorrow.