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Last updated November 18, 2020

Slow Cooker Paleo Chili (Whole30)

Howdy. This no bean slow cooker, Paleo chili is, quite possibly, the best chili recipe. Just add the ingredients, set it, and forget it. The end result is a thick and hearty bowl of goodness with enough veggies to qualify as healthy. Keto, Whole30 and dairy-free too!


A common question floating around the internet is, “Is chili without beans still chili?” And let me tell you…people get really angry about this topic. There are thousands of forums and articles debating this subject.

If you ask someone from Texas, they would say chili doesn’t have beans. Whereas, people from Missouri can’t imagine chili without beans.

I’m from Missouri and grew up eating chili with ketchup in it. Yes. Ketchup. My moms chili recipe was made up of ketchup, beans, beef and sugar. My family didn’t like vegetables so those were limited in the chili.

Until developing this hearty slow cooker paleo chili recipe, I had never had a no bean chili before. I made this no bean paleo chili because my body does not digest beans well.

If you’ve never had a no bean chili, you are missing out on a new world of chili.

Chili is one of my favorite meals. Especially when made in the slow cooker. It’s so satisfying to throw a whole bunch of ingredients into one big crock pot and not touch it again for 6-8 hours.

Let’s get to making the chili!

A white bowl filled with paleo chili with gold spoon


Before getting started, set out all the ingredients that you will need for this chili recipe on your kitchen counter. This will help you get the recipe in the slow cooker quick!


  • medium white or yellow onion
  • garlic cloves
  • bell peppers
  • carrots


  • ground beef
  • thick cut bacon

Canned Ingredients:

Spices & Broth:



Add a tablespoon of oil to a skillet on medium-high heat. Saute the minced garlic and onion in a skillet for 2-3 minutes until onion is translucent. Add in the ground beef to the skillet and break into large pieces with a spatula or wooden spoon. Let the beef brown for several minutes.


Scoop beef mixture into the slow cooker, and cook chopped bacon in the same skillet until it meets your desired crispness. Add bacon into the slow cooker.


Add the rest of the ingredients: bell peppers, carrots, diced tomatoes, tomato sauce, bone broth, water, coffee, and spices to the slow cooker. Set slow cooker on low for 6-8 hours, or high for 4-6 hours.

Crock pot filled with paleo chili with ladle scooping out chili


These healthy chili tips are not absolutely necessary, especially if you don’t have the funds to buy organic. But, if you prioritize food quality, I recommend the below:

bowl of paleo chili with gold spoon scooping chili out of bowl

Chili Q & A

Q: Do I need to brown the beef before putting it in the slow cooker?

A: Yes. I recommend browning meat in a skillet before adding it to the slow cooker. It will add a richer flavor to the chili once it is finished. If you do not brown the beef as the first step, the ground beef could clump inside the slow cooker as it is cooked.

Q: How long should I cook the chili for?

A: Cook the chili on low for 6-8 hours, or on high 4-6 hours.

Q: How should I store leftover beef chili?

A: I recommend storing leftover chili in a airtight glass container in the fridge for up to 5 days or store in the freezer for up to 1 month.

Q: Can I meal prep this chili?

A: Yes! I do. It’s one of the most simple foods to meal prep. Before placing your chili into glass meal prep containers, wait for chili to cool off in the slow cooker.

Q: Can I leave chili in a slow cooker overnight?

A: I know doing this would be so convenient for a lot of people, but I would have to say no. After seeing how the dad died on the show This is Us, I can’t recommend doing that due to it possibly starting a house fire. I stopped watching the show right there. It was too sad.

Two bowls of paleo chili with crockpot in the back on a white background.


The toppings that I recommend for this paleo chili are chopped green onions, chopped white onions, sliced avocado, cooked crumbled bacon, hot sauce, cilantro, or Siete tortilla chips!


  • Turkey or Chicken: Use ground turkey instead of ground beef.
  • Add beans: kidney beans, chili beans, black beans.
  • Vegetarian/Vegan: leave out beef and bacon, add in more veggies (sweet potato, celery, zucchini, squash, more diced tomatoes, green Chile peppers, carrots, or bell peppers.)
  • More heat: Add in jalapeno peppers, Serrano peppers, chipotle peppers, chili powder, cayenne pepper, crushed red pepper, sriracha, etc.
  • More sweetness: I recommend adding natural sugars in, such as maple syrup, or honey. I don’t think you’ll need any more sweetness though as this chili is pretty dang sweet already from the tomatoes!

Enjoy friends!

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two white bowls of paleo chili

Slow Cooker Paleo Chili

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  • Author: Abbey Blackwell
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings 1x


Howdy. This no bean slow cooker, paleo chili is, quite possibly, the best chili recipe. Just add the ingredients, set it, and forget it. The end result is a thick and hearty bowl of goodness with enough veggies to qualify as healthy.


  • 1 tablespoon avocado oil or olive oil
  • 1 medium white or yellow onion, diced
  • 2 cloves garlic, minced
  • 2 pounds ground beef, grass-fed
  • 5 slices thick cut bacon, chopped 1″ strips (nitrate and sugar free)
  • 2 bell peppers, chopped (red, orange, or yellow)
  • 58 whole carrots, chopped
  • 1 4-ounce can diced green chiles
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 32-ounce carton bone broth, organic
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 tablespoon coffee, ground (optional)
  • 1 cup water
  • Toppings: green onions, white onions, avocado, cilantro or Siete tortilla chips.


1. Heat avocado oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more. Add the ground beef and cook until beef is browned making sure to crumble the beef with a spatula as it cooks.

2. Place ground beef mixture into the slow cooker. Place the chopped bacon into the same skillet. Cook over medium heat until bacon reaches the desired crispness. Add the bacon into the slow cooker.

3. Add bell peppers, carrots, diced tomatoes, tomato sauce, bone broth, chili powder, garlic powder, cumin, cinnamon, nutmeg, salt, coffee, and water into the slow cooker.

4. Cover and cook on low heat for 6-8 hours, or high heat for 4-6 hours. Serve immediately and garnish with green onions, white onions, or avocado.


Storage: Store in a airtight glass container in the fridge for up to 5 days or stored in the freezer for up to 1 month. Reheat your chili in a bowl or glass meal prep container and enjoy!  

Meal prep: Wait until chili is cooled off in the slow cooker and then spoon into glass food storage containers. 

  • Prep Time: 20 minutes
  • Cook Time: 8 hours low heat
  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 286
  • Sugar: 5.8 g
  • Sodium: 603.2 mg
  • Fat: 12.9 g
  • Carbohydrates: 13 g
  • Protein: 28.9 g
  • Cholesterol: 79.4 mg

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    1. Hi Tammy! Sure can! I recommend cooking on high pressure for 15 minutes, then doing a quick release once the timer goes off.