Go Back

Slow Cooker Chili

This hearty slow cooker chili is packed with flavor and can be customized to your taste. It's perfect for feeding a crowd and is sure to warm you up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 slow cooker
  • 1 cutting board
  • 1 sharp knife
  • 1 measuring cups and spoons
  • 1 large skillet optional, for browning beef
  • 1 spoon for stirring

Ingredients
  

  • 1 pound ground beef or turkey You can skip browning for a healthier option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 28-ounce can diced tomatoes (with juice)
  • 1 6-ounce can tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper Optional, for heat.
  • 1 cup beef broth or water

Instructions
 

  • If using ground beef or turkey, brown it in a large skillet over medium heat until fully cooked. Drain excess fat and transfer to the slow cooker. If you prefer a healthier option, you can skip this step and add raw meat directly to the slow cooker.
  • Add the diced onion, minced garlic, and diced bell pepper to the slow cooker.
  • Stir in the kidney beans, black beans, diced tomatoes with their juice, tomato paste, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
  • Pour in the beef broth or water and stir until all ingredients are well combined.
  • Cover the slow cooker and set it to low heat. Cook for 6 hours. If you are in a hurry, you can also cook on high for 3 hours.
  • Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings.

Notes

This chili can be made vegetarian by omitting the meat and adding more beans or lentils for protein.
You can prepare this chili a day in advance and let the flavors meld overnight in the refrigerator. Reheat before serving.
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.