Slow Cooker Chili Recipe
This foolproof slow cooker chili recipe packs plenty of flavor and practically makes itself!
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Chili has been around so long that we don’t really know where its true origins lie. What we do know is that it was the frontier favorite as families took to the trails to build their homes and ranches on the untamed lands of the Southwest. But for me? Well, I just really love chili. It’s a year-round favorite, though I especially enjoy making it during the fall and winter or even on a cool summer night. Slow cooker chili, in particular, is a near-effortless meal, perfect for busy workdays and get-togethers.
Cooking chili in a slow cooker amplifies the flavor. The hours-long simmer brings out rich, deep flavors that just can’t happen with stovetop chili. It’s a real crowd pleaser. If you like this slow cooker chili check out our crockpot white chicken chili or our no bean low carb keto turkey chili!
Is Slow Cooker Chili Healthy?
Chili can be an incredibly healthy meal option. It’s got the best of both worlds because it’s rich in protein and fiber, thanks to its mixture of lean meats, beans, and veggies. If you’re looking to reduce your saturated fat, consider using leaner cuts of meat or even substituting ground turkey or chicken for beef to reduce fat content. For a vegetarian or vegan version, replace the meat with more beans or ground tofu and use vegetable broth instead of beef broth.
What’s the Difference Between Stove-Top and Slow Cooker Chili?
Stove-top chili is the faster method, and it definitely offers more control over the cooking process, which is helpful if/when you need to adjust the seasoning on the fly or decide to throw in extra meat or beans last-minute. Cooking stove-top chili also allows for rapid evaporation, which amps the flavors quickly. However, you’ll have to keep an eye on it to prevent burning or uneven cooking.
On the other hand, slow cooker chili benefits from the gentler cooking process, which melds flavors more deeply and tenderizes the meat more effectively. The slow cooker method develops layered flavors and ensures that all the ingredients are perfectly cooked without much supervision. What’s more, the slow cooker retains more moisture, making the chili juicier and less likely to dry out or toughen your meat.
INGREDIENTS
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 x 16-ounce cans kidney beans, drained and rinsed
- 1 x 16-ounce can black beans, drained and rinsed
- 2 x 15-ounce cans diced tomatoes, undrained
- 1 x 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Brown
Cook and drain beef.
Combine
Add beef and veggies to slow cooker with beans and tomatoes.
Season
Mix in spices and cook.
Serve
Enjoy warm with your favorite toppings.
Devour!
FAQs & Tips
Chili is a great dish to make ahead because it stores exceptionally well. Cool the chili completely and then put it in the refrigerator for three to five days or freeze it for up to three months. Reheat on the stove or in the microwave when ready to serve.
You bet! I usually add pinto and navy beans for a range of textures—and more fiber!
Yes! Browning the meat helps lock in flavor and gives the beef a more appealing texture. It also helps drain excess fat; you don’t want greasy chili!
Serving Suggestions
Do you know what goes well with chili? Cornbread! These cheddar gluten free biscuits with buttermilk are also a tasty pairing! Don’t forget to offer toppings like shredded cheese, sour cream, and chopped green onions to let everyone customize their bowl to their liking. For another great meal idea, try pairing it with our air fryer potato skins for a delightful crunchy contrast.
Slow Cooker Chili Recipe
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 green bell pepper diced
- 2 x 16-ounce cans kidney beans, drained and rinsed
- 1 x 16-ounce can black beans, drained and rinsed
- 2 x 15-ounce cans diced tomatoes, undrained
- 1 x 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Transfer the cooked beef to the slow cooker. Add the diced onion, minced garlic, diced green bell pepper, kidney beans, black beans, diced tomatoes with juice, and tomato sauce.
- Stir in the chili powder, ground cumin, dried oregano, paprika, salt, and black pepper until well combined.
- Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the flavors are well blended and the chili is heated through.
- Serve the chili warm with optional toppings such as shredded cheese, sour cream, or chopped green onions.
Nutrition
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