I love the feeling of fall settling in—crisp air, cozy sweaters, and the promise of warm, hearty meals that fill the house with incredible aromas.
One dish that always hits the spot is a big bowl of slow cooker chili. It’s the kind of meal that feels like a hug, perfect for family dinners, game days, or just a quiet night at home.
This slow cooker chili recipe has become my go-to because it’s packed with flavor, easy to throw together, and lets the slow cooker do all the heavy lifting.
Whether you’re feeding a crowd or meal-prepping for the week, this chili delivers every time.
Let’s walk through why this recipe will become a staple in your kitchen, along with all the tips, tricks, and details to make it your own.
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Why You’ll Love This Slow Cooker Chili Recipe
This slow cooker chili recipe is a crowd-pleaser that balances rich, bold flavors with the ease of hands-off cooking.
The combination of tender beans, savory beef, and warm spices creates a comforting dish that’s perfect for any occasion, from casual weeknight dinners to festive gatherings.
Plus, it’s endlessly customizable, so you can tweak it to suit your taste or dietary needs.
- Effortless Prep: Just toss everything into the slow cooker and let it work its magic.
- Bold Flavors: The mix of chili powder, cumin, and smoked paprika creates a deep, smoky taste.
- Versatile: Serve it with your favorite toppings or pair it with sides for a complete meal.
- Meal-Prep Friendly: Makes a big batch that freezes beautifully for quick future meals.
- Crowd-Pleaser: Perfect for potlucks, game days, or family gatherings.
Read Also: Easy Healthy Crockpot Chili Recipe
Ingredients
This slow cooker chili recipe uses simple, pantry-friendly ingredients to create a hearty and flavorful dish. Here’s what you’ll need to make it.
- 1 lb (450g) ground beef
- 1 medium onion, diced (about 1 cup or 150g)
- 2 cloves garlic, minced
- 1 green bell pepper, diced (about 1 cup or 150g)
- 1 (15 oz or 425g) can kidney beans, drained and rinsed
- 1 (15 oz or 425g) can black beans, drained and rinsed
- 1 (28 oz or 800g) can diced tomatoes
- 1 (8 oz or 225g) can tomato sauce
- 2 tbsp (30g) tomato paste
- 1 cup (240ml) beef broth
- 2 tbsp (12g) chili powder
- 1 tsp (2g) ground cumin
- 1 tsp (2g) smoked paprika
- 1 tsp (5g) salt
- 1/2 tsp (1g) black pepper
- 1/2 tsp (1g) cayenne pepper (optional, for heat)
- 1 tbsp (15ml) olive oil
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Kitchen Equipment Needed
You don’t need a ton of fancy tools to make this slow cooker chili recipe, just a few kitchen staples to get the job done.
- Slow cooker (6-quart or larger recommended)
- Large skillet for browning meat
- Wooden spoon or spatula
- Cutting board
- Chef’s knife for chopping vegetables
- Can opener
- Measuring cups and measuring spoons
- Colander for rinsing beans
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Step-by-Step Instructions: How to Make Slow Cooker Chili
Follow these detailed steps to create a delicious slow cooker chili that’s perfect for beginners and seasoned cooks alike.
1. Prepare Your Ingredients
- Gather all your ingredients to ensure you have everything ready before starting.
- Dice the onion into small, uniform pieces, about 1/4-inch (0.6 cm) in size, for even cooking.
- Mince the garlic finely or use a garlic press to save time.
- Dice the green bell pepper into similar-sized pieces as the onion for consistency.
- Drain and rinse the kidney beans and black beans in a colander under cold water to remove excess sodium.
2. Brown the Ground Beef
- Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat until shimmering.
- Add the 1 lb (450g) of ground beef and break it apart with a wooden spoon.
- Cook for 5–7 minutes, stirring occasionally, until the beef is fully browned and no pink remains.
- Drain excess fat from the skillet to keep the chili from becoming greasy.
3. Sauté the Vegetables
- In the same skillet, add the diced onion and green bell pepper.
- Cook for 3–4 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
4. Combine Ingredients in the Slow Cooker
- Transfer the browned ground beef and sautéed vegetables to the slow cooker.
- Add the drained kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, and beef broth.
- Sprinkle in the chili powder, ground cumin, smoked paprika, salt, black pepper, and optional cayenne pepper.
- Stir everything together until well combined, ensuring the spices are evenly distributed.
5. Cook the Chili
- Cover the slow cooker with its lid and set it to low for 6–8 hours or high for 3–4 hours.
- Check the chili halfway through cooking and stir gently to ensure even cooking.
- Taste and adjust seasoning if needed, adding more salt or cayenne pepper for extra heat.
6. Serve and Enjoy
- Once cooked, the chili should be thick and fragrant, with tender beans and melded flavors.
- Ladle the chili into bowls using a ladle.
- Add your favorite toppings like shredded cheddar cheese, sour cream, or chopped green onions.
- Serve hot with your choice of sides.
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Tips for The Best Slow Cooker Chili
These tips will help you elevate your slow cooker chili to the next level, ensuring maximum flavor and texture.
- Brown the beef thoroughly to enhance flavor through caramelization.
- Use fresh garlic for a more vibrant taste compared to pre-minced.
- Adjust spice levels by tasting halfway through cooking and adding more chili powder or cayenne pepper as needed.
- Drain and rinse beans to reduce sodium and improve texture.
- Cook on low for deeper flavor development if you have time.
- Stir in a splash of lime juice before serving for a bright, fresh note.
- Use a slow cooker liner for easy cleanup.
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Serving Suggestions
This slow cooker chili is versatile and pairs beautifully with a variety of sides and toppings to make every bowl feel special.
Whether you’re hosting a game day party or enjoying a cozy family dinner, these ideas will complement the chili perfectly.
- Top with shredded cheddar cheese and sour cream for creamy richness.
- Add sliced jalapeños or green onions for a fresh crunch.
- Serve with Healthy Cornbread for a classic pairing.
- Pair with BLT Pasta Salad for a refreshing side.
- Offer Chickpea Salad for a lighter, veggie-packed option.
- Scoop with tortilla chips or serve over Healthy Fried Rice for a fun twist.
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Variations of Slow Cooker Chili
This slow cooker chili recipe is adaptable to suit different tastes or dietary preferences. Here are some creative ways to switch it up.
- Turkey Chili: Swap ground beef for ground turkey for a leaner option.
- Vegetarian Chili: Omit meat and add extra beans like pinto beans or lentils.
- Spicy Chili: Increase cayenne pepper to 1 tsp or add diced jalapeños.
- White Chicken Chili: Use ground chicken and white beans with green chiles.
- Sweet Potato Chili: Add diced sweet potatoes for a touch of sweetness.
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Storage and Reheating
This slow cooker chili stores well, making it ideal for meal prep or leftovers. Follow these tips to keep it fresh and flavorful.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months.
- Thaw frozen chili in the refrigerator overnight before reheating.
- Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
- Microwave individual portions in a microwave-safe bowl for 2–3 minutes, stirring halfway.
- Add a splash of beef broth when reheating to restore consistency.
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Nutritional Facts
This slow cooker chili is hearty and satisfying, with a balance of protein, fiber, and nutrients.
Below are the approximate nutritional facts per serving (based on 6 servings):
- Calories: 350 kcal
- Protein: 23g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 10g
- Sugar: 8g
- Sodium: 900mg
Note: Nutritional values may vary based on specific ingredients and portion sizes.
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Health Benefits of Key Ingredients
This slow cooker chili recipe is not only delicious but also packed with nutritious ingredients that offer health benefits.
Each component contributes to a wholesome, satisfying meal.
- Kidney Beans: Rich in fiber and protein, they support heart health and digestion.
- Black Beans: High in antioxidants, they help reduce inflammation.
- Tomatoes: Packed with lycopene, an antioxidant linked to reduced cancer risk.
- Garlic: Boosts immunity and has anti-inflammatory properties.
- Green Bell Pepper: Provides vitamin C for immune support and skin health.
Read Also: Chickpea and Spinach Curry Recipe
FAQs About Slow Cooker Chili
1. Can I make this chili without a slow cooker?
Yes, you can make this chili on the stovetop. Follow the same steps for browning the beef and sautéing the vegetables, then combine all ingredients in a large pot. Simmer on low heat for 1–2 hours, stirring occasionally, until the flavors meld and the chili thickens.
2. How can I make this chili spicier?
To increase the heat, add 1–2 tsp of cayenne pepper, diced jalapeños, or a pinch of red pepper flakes. Taste and adjust gradually to avoid overpowering the dish.
3. Can I use different beans in this recipe?
Absolutely! You can swap kidney beans or black beans for pinto beans, white beans, or chickpeas based on your preference.
4. Is this chili recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your beef broth and spices are gluten-free. Always check labels to ensure no hidden gluten ingredients.
5. Can I double this recipe?
Yes, you can double the ingredients for a larger batch, but ensure your slow cooker is large enough (8-quart or larger). Cooking times may need slight adjustments, so check for doneness.
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Final Thoughts
This slow cooker chili recipe is one of those dishes that just feels like home. It’s warm, hearty, and so easy to make that it’s become a staple in my kitchen, especially during the cooler months.
I love how it fills the house with the most inviting smells and brings everyone to the table with smiles.
Give this slow cooker chili a try—you’ll love how simple it is to whip up and how much flavor it packs.
I’d love to hear how it turns out for you, so drop a comment below or share your favorite chili toppings!
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