Go Back
–+ servings
Slow Cooker Chili

Soul-Warming Slow Cooker Chili: Your New Family Favorite

This Slow Cooker Chili is a comforting and savory dish, perfect for chilly evenings and feeding the family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 lb Ground Beef Can substitute with turkey or bison for a leaner version.
  • 1 medium Onion Shallots can be used as a milder alternative.
  • 1 cup Bell Pepper Jalapeños can replace for heat if desired.
  • 2 can Canned Kidney Beans Black beans or pinto beans can serve as substitutes.
  • 28 oz Canned Diced Tomatoes Tomato sauce can be used for a thicker consistency.
  • 2 cloves Garlic Use garlic powder in a pinch.
  • 2 tbsp Chili Powder Increase or decrease quantity for personal heat preference.
  • 1 tsp Cumin Omit if sensitive to its taste.
  • 1 tsp Paprika Smoked paprika can be used for a smoky flavor.
  • 1 tsp Salt Use low-sodium options as necessary.
  • 1/2 tsp Red Pepper Flakes Adjust according to spice preferences.
  • 1/4 tsp Cayenne Pepper Can be omitted if a milder chili is desired.

Equipment

  • slow cooker
  • Skillet

Method
 

Step-by-Step Instructions for Hearty Slow Cooker Chili
  1. In a large skillet, heat a splash of oil over medium-high heat. Add the ground beef, cooking for 5-7 minutes until browned.
  2. Remove the beef from heat and drain excess fat. In the same skillet, add diced onions and bell pepper, cooking for 3-4 minutes until softened.
  3. Transfer the beef, vegetables, kidney beans, diced tomatoes, minced garlic, and spices to your slow cooker. Stir well to combine.
  4. Cover and set your slow cooker to cook on low for 8-9 hours or on high for 5 hours.
  5. About 30 minutes before serving, stir the chili to ensure even cooking and check for texture.
  6. Once cooked, ladle the chili into bowls and garnish with toppings like sour cream, shredded cheese, or green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Consider garnishing with toppings like sour cream, shredded cheese, or chopped green onions. Leftover chili can last in the fridge for 3-4 days or up to 3 months in the freezer.

Tried this recipe?

Let us know how it was!