This easy slow cooker chili comes together with minimal effort thanks to the Crockpot. Ground beef, beans, and vegetables simmer gently in a rich tomato-based sauce to create a warm and comforting dish that’s perfect for any night of the week.
Holly’s Recipe Highlights
- Flavor: Rich and beefy slow cooker chili is a cozy comfort meal made with simple ingredients.
- Skill Level: Just dump in the ingredients, set it, and forget it!
- Recommended Tools: A slow cooker (AKA Crock Pot) is an indispensable tool to make everything from cobblers to chicken fajitas.
- Budget Tip: Toss in leftover meat, vegetables, or rice to bulk up the chili.
- Serving Suggestions: Chili and cornbread are a tasty twosome! Don’t forget the cervezas and some strawberry lemonade for the kiddos.
Ingredients to Ignite the Flavor
- Beef: Ground beef, chicken, or turkey can be used in this recipe. If necessary, drain the meat once it’s cooked.
- Beans: Kidney beans are best for chili because they’re large and stay firm longer. But black beans are also a great option.
- Vegetables: Any veggies work in this recipe, so feel free to use what you have on hand. A bag of mixed vegetables like peas, carrots, and corn adds color and a little bit of everything in each bite. You can also stir in shredded zucchini, yellow squash, broccoli, or cauliflower for a boost of extra nutrition that blends right in.
- Seasonings: Pantry basics like chili powder, dried basil, and oregano give slow cooker chili a mild flavor, but you can easily zest it up by adding a dash or two of smoked paprika, cayenne, cumin, or, if time is short, use a packet of chili mix.
How to Make Slow Cooker Chili
- In a large skillet, brown the beef with one onion (full recipe below).
- To the slow cooker, add beef, veggies, tomatoes, onion, tomato puree, seasonings, and beans.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- Serve with shredded cheddar cheese, diced onions, jalapenos, green chiles, sour cream, and a splash of Tabasco.
Pro Tips and Tricks
- Thicken chili by letting it simmer, uncovered, so some of the liquid evaporates.
- If time is short, strain out a cup of beans with some liquid and puree it with an immersion blender before adding it back to the chili.
- Thin out a thicker chili by stirring in some beef broth if desired.
Next Day Chili
Slow cooker chili tastes better the next day! Keep leftover slow cooker chili in a covered container in the refrigerator for up to 4 days or freeze in zippered bags for up to one month. Thaw in the refrigerator overnight before reheating in the microwave or on the stovetop.
Cozy Crockpot Dinners
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Slow Cooker Chili
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 2 yellow onions diced
- 2 cups chopped vegetables
- 1 (28 ounce) can tomato puree
- 1 (28 ounce) can whole tomatoes with juice
- 2 (15 ounce each) cans red kidney beans
- ¾ tsp garlic powder
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- Salt to taste
Instructions
- In a large skillet over medium-high heat, brown the ground beef with one chopped onion. For a milder, sweeter flavor, you can add the second onion at this stage as well. Once cooked, drain any fat.
- To the slow cooker add cooked ground beef, chopped vegetables, remaining chopped onion, tomato puree, whole tomatoes, beans, chili powder, basil, garlic powder, oregano, and pepper.
- Cook on high for 4 hours or low for 6-8 hours. Stir to break up the whole tomatoes. Taste and season with salt and pepper as needed.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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