Slow Cooker Chili
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This slow cooker chili is thick, cozy and packed with lean ground beef, beans and bold spices that simmer all day for big flavor with minimal effort.
I clearly have a thing for chili. Over the years I’ve shared everything from turkey chili to sweet potato black bean chili and white bean chicken chili, but somehow I had never turned it into a true slow cooker version… until now. And honestly, I’m kind of shocked it took me this long.
This slow cooker chili is thick, cozy and packed with beans, veggies and bold spices that simmer away all day while you go about your life. Come dinnertime, all that’s left to do is grab a ladle, set out the toppings and enjoy.
Table of Contents
Why You’ll Love This Slow Cooker Chili
- Set-it-and-forget-it dinner: Brown the beef, add everything to the slow cooker and let it do the rest.
- Thick and hearty: Loaded with beans, veggies and lean ground beef so it’s super satisfying.
- Perfect for feeding a crowd: Great for game days, family dinners or leftovers all week long.
- Customizable toppings: Go classic with cheese and sour cream or pile on avocado, cilantro and chips.
- Meal-prep friendly: This one reheats beautifully and tastes even better the next day.
Ingredients Needed
- lean ground beef – the protein base of the chili and what makes it hearty and satisfying without being too heavy. I typically buy 90/10 ground beef, but use your go-to.
- yellow onion – adds savory depth and builds flavor right from the start.
- bell peppers – bring a little sweetness and extra veggie goodness.
- tomato paste – concentrates the tomato flavor and helps thicken the chili as it cooks.
- crushed tomatoes – create the saucy backbone of the chili.
- kidney beans and black beans – classic chili beans that add texture, fiber and help to make it extra filling.
- seasonings – you’ll need chili powder, cumin, smoked paprika, oregano, salt and pepper for this chili recipe. I’m sure you already have these ingredients in your pantry!
- beef broth – thins the chili just enough while adding savory richness.
Find the full ingredient list with measurements in the recipe card below.
How to Make Slow Cooker Chili
Step 1: Brown the ground beef in a skillet until cooked through, breaking it into crumbles as it cooks. Drain any excess grease.
Step 2: Add the onion, peppers, jalapeño and garlic to the skillet and cook for a few minutes until slightly softened.
Step 3: Transfer everything to the slow cooker, then add the tomatoes, beans, tomato paste, spices, salt and pepper. Stir well.
Step 4: Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until thick and flavorful. Taste and adjust seasoning before serving.
Tips for a Successful Chili
- Brown the beef well first: Let it get some color in the pan before adding it to the slow cooker. That caramelization adds a ton of flavor to the finished chili.
- Bloom the spices: Stir the spices into the meat and veggies for about 30 seconds before transferring everything to the slow cooker so they really wake up and deepen the flavor.
- Taste and season at the end: Long cooking dulls seasoning, so give the chili a final taste before serving and adjust the salt or spice level as needed.
How to Serve
This chili is hearty enough to be enjoyed as a meal on its own, but it’s also delicious served with some sides. Here are some serving ideas:
- With bread – I love eating chili with my pumpkin cornbread muffins or vegan cornbread. It’s also delicious served with crusty bread (like sourdough bread), crackers (I love my almond flour crackers) or even tortilla chips.
- Alongside a salad – Add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad or spinach salad would be perfect.
- Toppings – I love using shredded cheddar, Greek yogurt, avocado, fresh cilantro, and a squeeze of lime juice. Other great ideas are nutritional yeast, tortilla chips, sliced jalapeños, pumpkin seeds, green onions, and chopped yellow onion.
- Over potatoes – Spoon the chili over baked sweet potatoes or russet potatoes, then finish with cheese and a dollop of yogurt or sour cream for an extra-hearty dinner.
How to Store Chili
This chili is fantastic for meal prep and leftovers. Honestly, it might be even better the next day.
- Refrigerator: Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 to 5 days.
- Freezer: Transfer cooled chili to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through, stirring occasionally. Add a splash of broth or water if it thickened too much in the fridge.
Frequently Asked Questions
You technically can, but I highly recommend browning it. It adds so much flavor and gives the chili a richer, deeper taste.
Yes. Lean ground turkey works great here and keeps the chili lighter while still hearty and filling.
Definitely. Add cayenne pepper, crushed red pepper flakes, diced jalapeños or hot sauce to bump up the heat to your liking.
Yep. You can cook it on high for about 3 to 4 hours or on low for 6 to 8 hours, until everything is tender and flavorful.
More Slow Cooker Recipes to Try
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Slow Cooker Chili
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, chopped (de-seed if desired)
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Heat a large skillet over medium. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.2 pounds lean ground beef
- Stir in the onion, bell peppers, jalapeño, and garlic. Sauté for 3–4 minutes until the veggies soften slightly and everything smells amazing.1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 1 jalapeño, 3 cloves garlic
- Transfer the beef mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using).1 28 oz can crushed tomatoes, 1 14.5 oz can diced tomatoes, 1 6 oz can tomato paste, 1 15 oz can kidney beans, 1 15 oz can black beans, 3 Tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Stir everything together, cover, and cook on low for 6–8 hours or high for 3–4 hours, until thick and flavorful.
- Give the chili a good stir and taste to adjust seasonings as needed. If you want it spicier, stir in a little extra cayenne or chopped jalapeño.
- Ladle into bowls and top with shredded cheese, sour cream or Greek yogurt, avocado, cilantro, green onions, tortilla chips, or your desired toppings.
Notes
- For a lighter option, lean ground turkey works great in place of beef.
- Adjust the spice level at the end to suit your taste with extra chili powder, cayenne or hot sauce.
- This chili thickens as it sits, so add a splash of broth when reheating if needed.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth or water to loosen it up if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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