Why You’ll Love This Recipe
This chili is incredibly easy to make—just brown the meat, toss everything into the slow cooker, and let it do the work. It’s budget-friendly, great for meal prep, and super versatile. You can customize it to fit your spice preferences or dietary needs, and it only gets better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or ground turkey
onion
garlic
bell pepper (optional)
kidney beans
black beans
diced tomatoes
tomato sauce
tomato paste
chili powder
ground cumin
smoked paprika
dried oregano
salt
black pepper
olive oil (for browning)
optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños, fresh cilantro
Directions
- In a skillet, heat olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it into crumbles as it cooks.
- Add the chopped onion, garlic, and bell pepper (if using) to the skillet. Sauté for 3-4 minutes until soft and fragrant.
- Transfer the meat and vegetable mixture to the slow cooker.
- Add kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, and all spices: chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasonings if needed before serving.
- Serve hot with your favorite toppings.
Servings and timing
This recipe serves 6 to 8 people.
Cooking time: 6-8 hours on low or 3-4 hours on high
Prep time: 15 minutes
Variations
- Use ground chicken or a plant-based meat substitute for a lighter or vegetarian version.
- Add corn, zucchini, or diced carrots for extra veggies.
- Make it spicier with cayenne pepper, hot sauce, or chipotle chili powder.
- For a bean-free chili, omit the beans and add more meat or vegetables.
- Stir in a square of dark chocolate or a splash of coffee for extra depth of flavor.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.
Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I make this chili vegetarian?
Yes, substitute the meat with additional beans or a meatless ground alternative and use vegetable broth if needed.
Do I need to drain the beans?
Yes, drain and rinse canned beans to reduce excess salt and improve texture.
Can I make chili spicier?
Absolutely. Add extra chili powder, hot sauce, jalapeños, or a pinch of cayenne pepper.
Can I cook this overnight?
Yes, cook on low and let it sit on the warm setting until ready to serve.
Does chili taste better the next day?
Yes, the flavors deepen over time, making leftovers even more delicious.
Can I double this recipe?
Yes, just make sure your slow cooker is large enough to hold everything.
What should I serve with chili?
Try cornbread, tortilla chips, rice, baked potatoes, or a side salad.
Can I use fresh tomatoes instead of canned?
You can, but canned tomatoes provide consistent flavor and texture. If using fresh, peel and dice them before adding.
How do I thicken chili?
Let it cook uncovered for the last 30 minutes or mash some of the beans into the broth.
Is chili freezer-friendly?
Yes, chili freezes very well. Store in individual portions for easy meals later.
Conclusion
Slow Cooker Chili is the ultimate no-fuss comfort food—rich, hearty, and full of bold flavors. Whether you’re serving it up at a family dinner, tailgate, or simply meal prepping for the week, this chili is a crowd-pleaser that’s easy to make and even easier to love.
PrintChili (Slow Cooker)
This Slow Cooker Chili is a hearty and flavorful dish made with ground meat, beans, tomatoes, and bold spices. It’s a classic comfort food that simmers low and slow, developing rich flavor with minimal hands-on time—perfect for family meals, game days, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs ground beef or ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, green onions, jalapeños, cilantro
Instructions
- In a skillet, heat olive oil over medium heat. Add ground beef or turkey and cook until browned, breaking it into crumbles.
- Add chopped onion, garlic, and bell pepper (if using). Sauté for 3–4 minutes until softened.
- Transfer the meat and vegetable mixture to the slow cooker.
- Add kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Taste and adjust seasonings if needed before serving.
- Serve hot with your favorite toppings.
Notes
- Drain and rinse beans to reduce sodium and improve texture.
- Make it spicier with cayenne, chipotle powder, or jalapeños.
- For a thicker chili, mash some beans or leave the lid off for the last 30 minutes.
- Chili is even better the next day—great for leftovers.
- Freezes well in individual portions for easy reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
