Slow Cooker Chili
A hearty slow cooker chili that combines rich flavors of beef, beans, and spices, perfect for cozy evenings or gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef (or turkey/plant-based crumbles) Adds richness and protein.
- 1 whole onion, diced For a sweet, aromatic base.
- 1 whole bell pepper, diced Adds color and crunch.
- 3 cloves garlic, minced Infuses that familiar, cozy flavor.
- 2 cans 15-ounce cans of diced tomatoes The foundation of a rich, tomatoey sauce.
- 2 cans 15-ounce cans of kidney beans, drained and rinsed For hearty texture and fiber.
Spices
- 2 tablespoons chili powder The heart and soul of chili—spicy and fragrant.
- 1 tablespoon cumin Earthy and warm.
- 1 teaspoon paprika Adds depth and a slight sweetness.
- to taste Salt and pepper Essential for bringing all flavors together.
Optional Toppings
- Shredded cheese For garnish.
- Sour cream For garnish.
- Fresh cilantro For garnish.
- Avocado For garnish.
Instructions
Preparation
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Transfer the cooked meat to your slow cooker and add the diced onion, bell pepper, and garlic.
- Pour in the diced tomatoes and kidney beans.
- Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir until everything is evenly combined.
Cooking
- Cover and cook on low for 6 hours or high for 3 hours, until the chili has thickened.
- Before serving, taste and adjust the seasoning as needed.
Notes
Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat by warming on the stove or in the microwave, adding a splash of water if it thickens too much.