Name: Crock Pot Chili with Fresh Tomatoes (No Onions or Bell Peppers)
Prep time: 8 h 15 min
Total time: 8 h 15 min
Yield: 4 servings
Ingredients: 1 lb ground beef (or turkey for a lighter option); 4 cups fresh tomatoes, diced; 2 cloves garlic, minced; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Crock Pot Chili with Fresh Tomatoes (No Onions or Bell Peppers)

gibbongal

This crock pot chili is the ultimate rainy day comfort food, perfect for a brisk Minnesota evening. Using juicy fresh tomatoes gives the chili a vibrant, homemade flavor that canned tomatoes just can’t match. The classic chili spices—chili powder, cumin, and smoked paprika—add depth and warmth, while kidney and black beans provide hearty texture. Best of all, this recipe skips onions and bell peppers entirely, making it ideal for those with sensitivities or simply looking for a different take on chili. The slow-cooker method ensures maximum flavor with minimal effort—just set it, forget it, and enjoy a cozy, satisfying meal.

Ingredients

Instructions

In a skillet over medium heat, brown the ground beef (or turkey) until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
Transfer the cooked meat and garlic to the crock pot.
Add the fresh diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the crock pot. Stir well to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the tomatoes break down.
Taste and adjust seasoning as needed before serving. Serve hot, garnished with chopped cilantro or shredded cheese if desired (optional).