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Slow Cooker Chili

A hearty and comforting Slow Cooker Chili that brings family and friends together with its rich flavors and versatility.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 lbs ground beef (or turkey) For a leaner alternative, opt for turkey.
  • 1 medium onion, chopped Fresh, diced onion gives the chili a savory depth.
  • 3 cloves garlic, minced Garlic adds an aromatic punch.
For the Vegetables
  • 1 bell pepper diced Any color will work—choose your favorite!
  • 2 cans (14.5 oz) diced tomatoes Use fire-roasted tomatoes for added smokiness.
  • 1 can (15 oz) kidney beans, drained and rinsed For protein and fiber.
  • 1 can (15 oz) black beans, drained and rinsed Rich, hearty, and packed with nutrients.
  • 2 cups corn, frozen or canned Sweetness balances the chili's spice.
For Seasoning
  • 2 tablespoons chili powder Essential for that classic chili flavor.
  • 1 tablespoon cumin A warm, earthy spice.
  • 1 teaspoon paprika Adds a gentle smokiness.
  • Salt and pepper to taste Don’t forget to season as you go!

Method
 

Preparation
  1. Chop the onions, bell pepper, and mince the garlic. It’s easier to have everything ready before you start cooking.
  2. In a large skillet over medium heat, brown the ground beef (or turkey) for about 5-7 minutes until it's fully cooked. Drain excess fat.
Cooking
  1. Transfer the cooked meat to your slow cooker. Add the onions, garlic, bell pepper, diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, paprika, salt, and pepper.
  2. Mix all the ingredients until they’re well combined.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Towards the end of the cooking time, stir occasionally. If it’s too thick, you can add some broth or water. If too thin, let it cook uncovered for the last hour.
  5. Before serving, taste your chili and adjust the seasoning if needed.

Notes

Browning the meat well is essential for depth of flavor. You can leave out the beans for a classic Texas-style chili. Spice it up by adding diced jalapeños or cayenne pepper. Store leftovers in an airtight container for up to 3 months. This chili freezes exceptionally well.