Slow Cooker Chili
This slow cooker chili is thick, hearty and full of beans, veggies and warm spices that simmer all day for big flavor with minimal effort. Perfect for feeding a crowd or meal prepping for the week.
Servings: 8
Equipment
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
Serving: 1bowl | Calories: 349kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 1370mg | Potassium: 1041mg | Fiber: 11g | Sugar: 10g