Slow Cooker Chili
This hearty slow cooker chili is perfect for a cozy dinner or a game day gathering. Packed with protein from beans and ground meat, along with a medley of spices, it’s a satisfying dish that doesn't take much effort to prepare.
Equipment
- 1 slow cooker
- 1 large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced any color
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup beef or vegetable broth
Instructions
- In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat and transfer the meat to the slow cooker.
- To the slow cooker, add the kidney beans, black beans, crushed tomatoes, diced onion, minced garlic, diced bell pepper, chili powder, cumin, paprika, salt, black pepper, and broth. Stir to combine all the ingredients well.
- Cover the slow cooker and set it to low for 6 hours (or high for 3 hours).
- About 30 minutes before serving, taste and adjust seasonings if necessary.
- Once cooked, ladle the chili into bowls and garnish with optional toppings if desired.
Notes
For a spicier chili, add chopped jalapeños or a pinch of cayenne pepper.
You can substitute or add other beans such as pinto beans or chickpeas.
If you prefer a thicker chili, you can remove the lid for the last hour of cooking to let some moisture evaporate.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.