Slow Cooker Jalapeño Popper Chili Without Dairy

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A spicy, hearty chili packed with jalapeños and savory beef, perfect for freezer meals and Whole30-compliant by omitting dairy. This American-inspired Whole30 recipe, ready in about 375 minutes, pairs ground beef, diced tomatoes, canned, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound ground beef
• 14 oz diced tomatoes, canned
• 2 tbsp tomato paste
• 2 medium jalapeño peppers, seeded and diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat a large skillet over medium-high heat and add 1 pound ground beef, cooking and breaking it apart for 5-7 minutes until browned and no longer pink. Drain any excess fat.
2. Step 2: Transfer the browned beef to the slow cooker, then add 14 oz canned diced tomatoes, 2 tbsp tomato paste, 2 diced jalapeño peppers (seeded), 1 diced yellow onion, and 3 minced garlic cloves. Stir to combine.
3. Step 3: Pour in 1 cup chicken broth, then season with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until flavors meld and chili thickens. Serve hot or freeze for later.