Slow Cooker Chili

Ely

There’s nothing better than coming home to a pot of rich, hearty slow cooker chili. Tender beef, beans, and tomatoes simmer all day with warm spices until every spoonful feels like a hug in a bowl.

Print Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings 6 servings

Calories 410 kcal

Ingredients

2 pounds ground beef turkey, or chicken
1 small onion diced
1 tablespoon garlic minced
1 can 28 oz crushed tomatoes
1 can 14.5 oz diced tomatoes
2 tablespoons chili seasoning blend
1 can 14.5 oz dark red kidney beans, rinsed and drained
1 can 14.5 oz light red kidney beans, rinsed and drained
Toppings: shredded cheddar sour cream, avocado, tortilla chips, jalapeños

Instructions

In a skillet over medium heat, cook the ground beef with onion until the beef is browned and the onion softens. Stir in garlic and cook for 1 minute.
Add the beef mixture to your slow cooker. Stir in crushed tomatoes, diced tomatoes, both kinds of beans, and chili seasoning.
Cover and cook on low for 8–10 hours or on high for 4–5 hours until flavors are well combined.
Ladle into bowls and serve with toppings like cheese, sour cream, avocado, or tortilla chips.

Notes

For extra spice, sauté a jalapeño with the onion. For smoky depth, add smoked paprika. For a thicker chili, cook uncovered for the last 30 minutes. This recipe freezes beautifully for up to 3 months.

Keyword beef chili, comfort food, crockpot chili, easy chili recipe, slow cooker chili