5 Ingredient Crock Pot Chili Recipe

Slowcooker Chili Recipe

Chili is a wonderful and filling easy meal that can be made ahead and tastes great reheated. It is also a meal that can easily be made grain free, bean free, etc. and served to guests who aren’t used to “health food” without anyone even noticing.

5 Ingredient Crock Pot Chili Recipe

This chili recipe is one of my favorites for its simplicity. It has only five ingredients (if you keep homemade chili seasoning on hand) and comes together quickly.

This chili recipe is most easily made in a slow-cooker, but it can also be made stove top more quickly.

We serve crock pot chili with coconut flour biscuits and I add some grated cheese, diced green onions and garlic to the biscuits to make them savory.

Re-heated, this chili is also good in omelets or on top of eggs. A big pot at the beginning of the week also makes enough for plenty of healthy lunches during the week.

3.5 from 4 reviews
5 Ingredient Crock Pot Chili [Bean Free]
Prep time
Cook time
Total time
An easy slow-cooker chili recipe that comes together quickly and easily.
Recipe type: Slow-cooker
Serves: 8+
  • 3-4 lbs of meat (beef, venison, sausage, bison, ground turkey, etc or a mix) I usually use 1 pound each of beef, venison, bison and chorizo sausage
  • 2 onions, finely diced
  • 3-4 cans/jars of diced tomatoes
  • 15 ounces of tomato sauce
  • Cumin powder and other spices to taste (we use cumin, chili, pepper, salt, garlic and cilantro, but it is good even without the spices) or ¼ cup of my homemade chili seasoning.
  1. Dump all ingredients in crock pot (I've even dumped in the meat frozen before)
  2. Cook on low 5-6 hours or high 2-3 hours until meat is done and flavors are blended.(or make in 30 minutes on stove top)
  3. Enjoy :-)

How do you make chili? Add any unusual flavorings? My husband’s favorite is Cincinnati style. What’s yours?

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Reader Comments

  1. I am enjoying your recipes so much. Over a month ago my husband and I went wheat free, gluten free, low carb and we are doing great. I used your link to the coconut flour biscuits and printed that out too. I am the kind who gets ideas from recipes and then run with it, so the biscuits will be fun. I don’t measure and I was finding it difficult at the beginning learning the textures of almond flour, coconut flour, buckwheat flour. My first two tries at pancakes were hilarious. But there is not going back to any of the old food items and I am feeling so much better. Your ideas have been a huge help to me in the adjustment phase. Thanks.

  2. Do you have any suggestions for a substitute for the tomatoes and tomato sauce? I can’t eat tomato products. Bummer. Thanks.

  3. I substitute pumpkin puree for the tomato sauce for a hearty, seasonal twist. Everything else stays the same, except I add extra cinnamon, nutmeg and cloves to the spice mix. 

  4. We love chili in our house but gave it up about a year ago when we discovered my husband is highly allergic to CUMIN!! Any suggestions to make it still taste like chili without cumin?

  5. My dad also adds parsley (or cilantro), oregano, basil, bay leaves, beer (I’m guessing this isn’t grain free), and butter (near the end).

  6. I love crock pot recipes.  They are such a time saver!  However, I’ve been a bit concerned with the lead and cadmium content in many crock pot inserts.  I’ve been using my crock pot much less in favor of a cast iron dutch oven.

  7. katie, i just had to tell you that i made this recipe. i’ve never been a fan of chili and especially never liked the beans in it. this was wonderful! we had it early in the week when i was not feeling well. i was grateful for the crock pot and that i could dump frozen meat in and have it be done. i think the last of the leftovers will be gone today. my husband said it was good and i should put it in the chili cookoff next year. for dinner last night, i cooked an acorn squash, then topped it with the chili and some sour cream and cheese. delish! thank you for the great (and easy) recipe.

  8. I did a search for “easy Paleo crockpot chili”, and this came up, so I went with it. My wife, who is very picky about food, said, “This is so good, I’m getting full, but I don’t want to stop eating it!” Made your coconut biscuits with it. They also went over VERY well with both mom and 3 year old daughter. Have bookmarked your site for future reference!

  9. I remember making this a year ago before my little guy was born and being drawn to it because it was so easy — dumping frozen meat in the crockpot? Win! I am making this again today, hoping the frozen meat cooks in time. I am using beef sausage, pork sausage and grass-fed beef. I eyeballed the spices, but last year I don’t remember if I measured them and regardless, it turned out fine! I froze the extras and saved it for after the baby was born and it helped serve some of my family who visited. Thanks for this easy and gas-free chili idea! (We all know about beans as the magical fruit!) 🙂

  10. This is a reassuring recipe because I dumped all the ingredients in my crockpot this morning and forgot to fry the meat and drain the grease first! By the look of your recipe that isn’t necessary so I hope mine will come out OK!

    • It wasn’t bad but you have to use very lean meat if you aren’t frying the fat out first, else the finished chili will be a bit fatty.

  11. Does the frozen meat not have to be cooked first? I’m going to try this tomorrow with 2lbs of frozen beef and 1lb of spicy sausage…but haven’t read and replies yet on if the meat needs to precooked or not. Do you think with my meat choices without precooking it will make my chili super fatty? Any idea on measurements on the spices? Even just a ballpark would help!

    This recipe looks awesome! I will let you know how it turns out! Thanks for the help!

  12. I truly enjoy using your site for many of my kitchen needs, but this recipe is NOT one I will be making any time soon.

    For starters, I definitely do not consider chorizo a health food! It is very high in saturated fat and is typically full of all kinds of ‘extras’ from pork processing that would be otherwise unpalatable.

    Secondly, please advocate the use of locally produced, organic meats in your introduction and explain why this is so important. I’m sure you do this in other areas of your site, but for someone doing a simple search who hasn’t been informed of the dangers of non-organic, store-bought, processed meat would not know the importance of this issue. And for a blogger who is focused on wellness and proper nutrition, emphasizing buying certified organic meats (and/or sustainably raised) from local farmers is VITAL, in my opinion. If you’re not sure why this is so, please email me!

    Third, an explanation of why you don’t eat many beans/legumes would be interesting, too. As a primarily veggie-based omnivore who loves beans and eats them often, I’d love to learn more about this. I honestly can’t imagine a chili without beans! But, that’s just me 😉

    Thanks for considering my comments and hopefully taking action to amend this recipe!

    • So to your opinion, you rated this 1 star? You didn’t even try making this recipe, you’re just complaining.
      How rude.

      I thought this recipe came out really amazing. Kudos to Katie!

      • I agree. Don’t rate it if you didn’t even make it! It says says use any combo of meat you like….you don’t have to use chorizo. I used 3 different meats. Next time I will do a different combo to test out, but my family liked it.

  13. Hi wellness Mama.

    When you add raw meat to your crockpot, does it make the Chili greasy? I would love to just throw my meat raw for Chili in the crockpot, but it makes me a little nervous not draining the meat. Does the Chili come out thick and does it taste greasy??

  14. Thanks for this! I plan on making this tomorrow because I love simple meals. I read that this can be made in a pot in 30 minutes, is that correct? I just want to make sure. Thanks…

  15. This was easy but definitely not my favorite Chili recipe. I added several spices and used grass fed meat. It was still horribly greasy maybe due to the churizzo. It may help to cook the chorizo and drain the fat prior to adding that ingredient. Or leave it out. I think minus the grease it would have been 3-4 stars.

    • I think sometimes soups (and chilis) made mostly of meat and not much else tend toward the acidic and greasy side of things. I thought this chili was good, but I only used ultra lean grass-fed beef as far as the meats go and added diced zucchini, thin strips of yellow bell pepper and diced winter squash in the crock-pot and service it with a few avocado slices on top. I understand the purpose of the recipe is to be short and simple, but sometimes adding some veggies (especially if you’re avoiding legumes) can remove or balance out some of the greasy/acidic aspect. 🙂

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