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.
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This chili recipe is most easily made in a slow cooker, but it can also be made on the stove more quickly.
We serve crock pot chili with coconut flour biscuits. 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.
5 Ingredient Crock-Pot Chili Recipe [Bean Free]
Servings
Nutrition
Notes
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How do you make chili? Add any unusual flavorings? My husband’s favorite is Cincinnati style. What’s yours?
I have to say this is the first recipe from this site (and cookbook) that hasn’t worked for me. The Pakistani one-pot, for instance, is always superb and a total crowd-pleaser. I followed this crockpot chili recipe, though I thought it didn’t quite sound right, maybe tending toward the bland. It was easy enough. I used organic beef (85% lean), organic diced tomatoes, onions, and tomato paste, along with McCormick chili powder. The result is indeed bland to the point of tasteless. I don’t get the idea of just dumping all these ingredients in the crockpot without, say, sauteeing the meat and onions with spices at the beginning, as in WM’s other (non-crockpot) recipe. I cooked on high for 3+ hours and am still trying to figure out how to salvage this with salt, cumin, bay leaves and some other spices. Very disappointing.
Made this recipe over the weekend for Chili Cheese Dogs. It’s the first time we’ve ever made homemade chili and this recipe made it so easy. We made it on the stove top. Since it was only two of us, we halved the recipe. The only change we made was adding some flour to give it a thicker consistency. Otherwise, PERFECTION! This will definitely be added to our go to recipe book!
Should we leave it covered the whole time, 5-6 hours, or should we stir it throughout?
I dont eat sugar or processed foods,
What tomato sauce are you using for this that isnt a sugar laden tomato sauce?
Thanks
Hi Katie,
How can I make this in my instant pit?
Thanks ,so much love for you!
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. 🙂
Do you drain the diced tomatoes or use the juice?