Slow Cooker Chili is a time-honored comfort food that perfectly combines a hearty mix of protein, beans, and spices, simmering all day until it reaches savory perfection. This recipe is especially popular during chilly nights, busy weeknights, or for gatherings with family and friends. Its simplicity and flavor make it a staple in many households, and trust me, the aroma wafting through your home as it cooks will have everyone looking forward to dinner.
Why you’ll love this dish
When you’re searching for a go-to meal that’s both delicious and easy, look no further. This Slow Cooker Chili checks all the boxes: it’s budget-friendly, packed with nutrition, and can easily feed a crowd. Whether you’re hosting a game day party or need a no-fuss weeknight dinner, this chili is sure to satisfy. Plus, it’s a one-pot meal, meaning less cleanup for you!
“Best chili I’ve ever made! I love that I can set it and forget it. The flavor is amazing, and it was a hit with my family!” – A Happy Cook
The cooking process explained
This recipe makes it easy to whip up a hearty chili without standing over the stove for hours. First, you’ll brown the meat in a skillet to lock in flavor. Then, simply toss everything into your slow cooker and let it work its magic. You can choose to cook it on low for a long, slow simmer or on high if you’re pressed for time. Whichever way you go, you’ll end up with a warm and comforting dish before you know it!
What you’ll need
Gather these simple ingredients for a flavorful chili:
- 1 pound ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup beef or vegetable broth
Optional toppings: shredded cheese, sour cream, chopped green onions.
Feel free to substitute ground turkey for beef if you’re looking for a leaner option.
Step-by-step instructions
- Brown the meat: In a skillet over medium heat, cook the ground beef or turkey until it’s no longer pink. Drain any excess fat.
- Combine ingredients: In your slow cooker, add the cooked meat, kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, pepper, and broth.
- Stir well: Mix everything until well blended.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve: Enjoy your chili warm with optional toppings.
Best ways to enjoy it
Serve your Slow Cooker Chili with a dollop of sour cream, a sprinkle of shredded cheese, and some fresh chopped green onions for a complete experience. For added texture and flavor, consider accompanying it with cornbread, tortilla chips, or a fresh green salad. It’s versatile enough to work as a main dish or a hearty side.
Keeping leftovers fresh
After serving your chili, ensure you store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing it in portioned bags. Just make sure to label them with the date. Reheat your chili on the stove or in the microwave, adding a splash of broth to bring back the original consistency.
Pro chef tips
- Spice it up: If you prefer your chili with a kick, add diced jalapeños or a dash of cayenne pepper.
- Flavor boost: Letting the chili sit for a day in the fridge can enhance its flavors.
- Cooking time: If you’re in a hurry, cooking on high for 3-4 hours will still deliver great results, but the flavors develop beautifully with low cooking over 6-8 hours.
Creative twists
Feel free to experiment! Swap out black beans for pinto beans, or add corn for a sweet crunch. If you’re feeling adventurous, incorporate some diced bell peppers, or try different types of ground meat like chorizo for a bolder flavor. For a vegetarian version, replace the meat with more beans or lentils, and use vegetable broth.
Common questions
How long does it take to prep and cook Slow Cooker Chili?
Preparation is quick—around 10-15 minutes. Then, simply let your slow cooker do the work for 3-4 hours on high or 6-8 hours on low.
Can I use canned beans?
Absolutely! In fact, canned beans are a time-saver. Just make sure to drain and rinse them to reduce sodium content.
Is it safe to store and reheat leftover chili?
Yes, chili can be safely stored in the refrigerator for about 3-4 days. Just make sure to reheat it to at least 165°F to ensure it’s safe to eat.
What if I don’t have a slow cooker?
You can easily make this chili on the stovetop. Just simmer all the ingredients in a large pot for about 30-45 minutes, or until the flavors meld together.
Can I make this recipe spicy?
Definitely! Add diced jalapeños, hot sauce, or a pinch of cayenne pepper to boost the heat level according to your preference.
What toppings pair well with chili?
Shredded cheese, sour cream, avocado, or sliced green onions are all fantastic options. You can also offer tortilla chips or crusty bread for dipping.
Can I freeze Slow Cooker Chili?
Yes, this chili freezes wonderfully. Just make sure to cool it completely before transferring it to airtight containers or freezer bags.
How can I make this chili healthier?
You can use ground turkey or chicken instead of beef, or add more vegetables like zucchini or bell peppers to increase fiber and nutrient content.
Print
Slow Cooker Chili
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty mix of protein, beans, and spices simmered to perfection, perfect for chilly nights or gatherings.
Ingredients
- 1 pound ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- Brown the meat: In a skillet over medium heat, cook the ground beef or turkey until it’s no longer pink. Drain any excess fat.
- Combine ingredients: In your slow cooker, add the cooked meat, kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, pepper, and broth.
- Stir well: Mix everything until well blended.
- Cook: Cover the slow cooker and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Serve: Enjoy your chili warm with optional toppings.
Notes
For a spicier kick, add diced jalapeños or cayenne pepper. Letting the chili sit for a day in the fridge can enhance its flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
