This easy slow cooker chili recipe made with ground beef, beans, and tomatoes is hearty, high in protein, fiber, and full of flavor. Perfect for busy weeknights, game days, or cozy weekends when you want to cook your own dinner.
Slow Cooker Chili Recipe
I love a good beef chili this year!! It’s an ideal slow cooker dish for cold weather because the flavor improves over time. Simmered gently and slowly, the spices, tomatoes, and aromas combine to create a rich, thick sauce that tastes like it has been simmered all day. This slow cooker chili recipe uses lean ground beef to keep it light and satisfying, while beans add fiber and hearty flavor. This healthy crock pot chili is easy to prepare in the morning, ready by dinner time, and just as delicious (if not better!) the next day. Perfect for game days, cozy gatherings, or meal prepping, leftovers freeze beautifully.
Why You’ll Love This Slow Cooker Chili
I love making chili using my slow cooker. Chili is one of those dishes that gets better the longer it is boiled. Some of the most popular slow cooker recipes over the years have been Slow Cooker Chicken Taco Chili and Slow Cooker White Bean Squash Chili, and this classic beef and bean version ranks right up there. It’s hearty, flavorful, and perfect for cozy fall and winter meals. Here’s why this works:
- Pre-made chili: Prepare in the morning or the day before. Leftovers reheat perfectly.
- Rich and satisfying: This chili has 28 grams of protein per serving without any toppings. Plus, it’s rich in fiber with over 10g!
- Cozy and comfortable: Where I go on cold days
I have written two cookbooks, Skinnytaste One & Done and Skinnytaste Fast and Slow. If you’re looking for more cookbooks, it’s full of slow cooker recipes.
materials needed
Here are all the ingredients for this healthy chili recipe. See recipe card below for exact measurements.
- Lean ground beef: I tested this recipe with 90% and 93% beef and both were great. Percentages indicate fat content (e.g. 90% fat, 10% fat).
- Aromatic: Onion (any color), red bell pepper, garlic.
- Chili Spice: No one wants mild chili, so we use 6 spices to maximize the flavor. You will need chili powder, cumin, garlic powder, smoked paprika, kosher salt, and pepper.
- bean Provide fiber and additional protein. I like using kidney and black You can choose just one if you wish.
- canned tomatoes This is the base for this beef chili recipe. We are using Petit Chopped Tomatoes (with Juice), Rotel (aka Chopped Tomatoes) peppers – drain) and canned tomato sauce.
How to Make Slow Cooker Chili
You can put raw beef in a slow cooker, but it’s not recommended. The texture and flavor will be much better if you fry it in a separate frying pan first. And since you’ve already dirty the pan, you can also amp up the flavor by sautéing some onions, peppers, and garlic. These extra steps will ensure you have the best slow cooker chili. See recipe card below for printable instructions.
- ground beef Place in a large skillet until broken down.
- Cooking aromatics and spices: Saute the onion, bell pepper and garlic until soft, then sprinkle with all the spices. Cook for 30 seconds then add to slow cooker.
- Cook the chili slowly. Pour all the tomatoes into the crock pot and set on high for 3 to 4 hours or on low for 7 to 8 hours. Before serving, taste the peppers and add more seasoning if you think it’s missing anything.
- provide: And add toppings!
Recipe Tips and Variations
- Replace the meat: Try slow cooker chili with turkey or chicken.
- Don’t you eat meat? Omit the beef and add more beans, lentils, or diced sweet potatoes. You could also try a black bean vegetarian chili or a vegetarian pumpkin chili.
- Make it spicy: Saute chopped jalapenos with onions and bell peppers, or add cayenne pepper along with other spices.
- How do I thicken slow cooker chili? It should be fairly thick, but if it’s thinner than you’d like, simmer uncovered for 15-30 minutes. You can also make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Stir in chili during the last 15 minutes of cooking.
- Slow Cooker Recommendations: I often get asked about my favorite slow cooker. My choice is the Hamilton Beach Slow Cooker.
- Instant Pot: With the Instant Pot, you press “sauté” first and cook the beef, spices, and spices in the pot instead of a separate skillet. Then add the rest of the ingredients. Cover and cook on high pressure for 20 minutes to combine flavors. Natural release.
topping ideas
If you’re serving this crockpot chili to guests, be sure to pack all the toppings for the adventurous experience you desire. Anyone can customize their bowl the way they like it. If we missed your favorite chili topping, please leave a comment!
- Chopped red onion or green onion
- coriander leaves
- lime wedges
- cream
- chopped avocado
- Thinly sliced jalapenos
- Shredded Cheddar Cheese
- Chips like tortilla chips or Fritos. The large ones are great for scooping, and the small ones are perfect for Frito pies.
- Cornbread Muffins
How to store, freeze and reheat
- Refrigerated storage Leftovers can be stored in an airtight container for up to 4 days.
- hang tightly You can store them in an airtight container, bag (lay them flat in the freezer to save space), or super cubes for up to 3 months. Thaw it in the refrigerator the day before.
- microwave Serve chili individually until heated through.
- reheat Add more to the pot on the stove. Add a little water or stock, add the peppers, and heat over medium heat, stirring occasionally to prevent the bottom from burning.
What should I do with the leftover peppers?
A bowl of leftover chili makes a quick and delicious lunch or dinner. If you want to present this in a creative way, here are some ideas.
- Add it to acorn squash, baked potatoes, or green peppers.
- Top the turkey hot dogs with chili.
- One of my favorite ways to eat it is filling half an avocado with chili.
- Use it as a Tex-Mex enchilada sauce.
More Slow Cooker Recipes You’ll Love
For more dinner ideas, check out: Five Delicious Slow Cooker Chili Recipes To inspire your next meal!
produce: night soil
Serving Size: 1 ⅓ cup
- 1 pound ground beef, (90/10 or 93/7)
- ½ middle onion, diced
- 1 middle red bell pepper, seeded and chopped
- 2 garlic cloves, chopped
- 1 tablespoon red pepper powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt, Or just to taste it.
- ¼ teaspoon pepper
- 15 ounce can black beans, Drained and rinsed
- 15 ounce can kidney bean, Drained and rinsed
- 15 ounce can petite tomato, with their juice
- 10 ounce can Rotel or mildly chopped tomatoes and green peppers, drainage
- 8 ounce can tomato sauce
- Optional toppings: chopped red onion or green onion, Coriander leaves, sour cream, cheddar cheese, avocado
Place the beef in a large skillet over medium heat and brown for 4 to 5 minutes, breaking it up with a spatula.
Add the onion, bell pepper, and garlic to the skillet and saute until softened, 4 to 5 minutes. Add seasoning (chili powder, cumin, garlic powder, paprika, salt, pepper). Cook and stir for another 30 seconds, then transfer to a 6- to 7-quart slow cooker.
Add remaining ingredients to crock pot. Add the rinsed and drained black and red beans, the diced tomatoes and their juices, the Rotel and their juices, and the can of tomato sauce. Mix and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
Adjust seasoning to taste as desired.
Place in a bowl and top with a dollop of sour cream, shredded cheddar cheese, fresh chopped cilantro, chives or red onion, if desired.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
Serve with chips if desired.
clothing material: 1 ⅓ cup, calorie: 329.5 calorie, carbohydrate: 39 g, protein: 28 g, province: 7 g, Saturated Fat: 2.5 g, Cholesterol: 47.5 mg, sodium: 1171 mg, fiber: 10.5 g, sugar: 9 g
