Slow Cooker Chili
A warm, hearty, and comforting slow cooker chili that's easy to prepare and delivers incredible flavor, perfect for cozy gatherings or busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef or ground turkey Choose preferred meat type.
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 unit bell pepper, diced (any color)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon salt (to taste) Adjust based on preference.
- ½ teaspoon black pepper
- 1 teaspoon hot sauce (optional, to taste)
- 1 cup corn (frozen or canned)
- Fresh cilantro or green onion (for garnish)
Instructions
Preparation
- Brown the ground beef or turkey in a skillet over medium heat until it’s nicely browned, enhancing flavor.
- Drain off any excess fat and transfer the meat to the slow cooker.
- Sauté diced onion and minced garlic in the same skillet for a few minutes until translucent.
- Add the diced bell pepper and cook for another couple of minutes before transferring to the slow cooker.
Cooking
- Add kidney beans, black beans, diced tomatoes, and tomato sauce to the slow cooker and stir.
- Sprinkle chili powder, ground cumin, paprika, oregano, salt, black pepper, and hot sauce into the slow cooker and stir well.
- Add the corn, mix again, cover, and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once done, taste the chili and adjust seasoning as needed.
- Serve warm and garnish with fresh cilantro or sliced green onions.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This chili is perfect for meal prep and can be customized with extra vegetables or spice levels. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.