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Slow Cooker Chili

This hearty slow cooker chili is packed with flavor and nutrients, making it the perfect meal for a cozy night in. Let your slow cooker do the work, and enjoy a satisfying dish that’s perfect for football season or any gathering.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 slow cooker at least 5-quart
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon

Ingredients
  

  • 1 lb ground beef (or turkey)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 2 cans kidney beans, drained and rinsed 15 oz cans
  • 1 can diced tomatoes (with juice) 28 oz can
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef or vegetable broth

Instructions
 

  • In a skillet over medium heat, brown the ground beef (or turkey) until no longer pink. Drain excess fat and transfer to the slow cooker.
  • Add the chopped onion, minced garlic, and bell pepper to the slow cooker.
  • Stir in the kidney beans, diced tomatoes (with juice), chili powder, cumin, paprika, salt, and black pepper.
  • Pour in the beef or vegetable broth and mix everything until well combined.
  • Cover the slow cooker and set it on low for 6 to 8 hours or high for 3 to 4 hours, until the ingredients are heated through and flavors are melded.
  • Taste the chili and adjust seasoning if necessary before serving.
  • Serve hot with optional toppings if desired.

Notes

This chili can be made in advance and stored in the refrigerator for up to three days or frozen for up to three months.
Feel free to customize the recipe by adding corn, jalapeños, or different types of beans.
For a vegetarian version, you can replace ground beef with lentils or additional beans.