Slow cooker chili I’m making for the 3rd time this week

Slow cooker chili is one of those dishes that feels like a warm hug on a chilly day. The slow simmer lets spices meld beautifully, while tender beans and hearty meat create a satisfying texture.

Whether you’re feeding a family or prepping meals ahead, this recipe hits all the right notes.

Why I Can’t Stop Making These Cookies

• Ready when you are: toss ingredients in the slow cooker in the morning and come home to a kitchen that smells divine.
• Flavor boost: a hint of smoky chipotle powder makes each bite stand out from your average chili.
• Pantry-friendly: most ingredients are staples you likely have on hand, making weeknight dinners stress-free.
• Crowd-pleaser: mild enough for kids, but you can easily spice it up for grown-up tastes.
• Seasonal hero: perfect for fall and winter, but just as satisfying on cool spring evenings.

What Type of Protein Should I Use?

Ground beef is a classic choice for slow cooker chili look for 80/20 blends for the best balance of flavor and fat. For a leaner option, ground turkey or chicken work wonderfully.

If you prefer going vegetarian, canned or cooked beans (like black beans, kidney, or pinto) are your friends. If using frozen meat, thaw thoroughly and drain excess liquid to avoid watering down the chili. Patting meat dry before browning can deepen flavor and color.

Options for Ingredient Alternatives

• Swap olive oil for butter or avocado oil for a subtle flavor shift.
• Try dark chocolate instead of semi-sweet for a richer depth.
• Use plant-based milk like almond or oat milk if you prefer dairy-free.
• Vanilla extract can be omitted or replaced with a splash of coffee for a flavor twist.
• Fresh tomatoes can be replaced with canned diced or crushed tomatoes when out of season.

If your oil choice is coconut, remember it needs chilling to solidify, preventing greasy clumps in your chili.

The Biggest Challenges While Making Slow Cooker Chili

• Avoid adding beans too early: canned beans can break down if cooked too long, so add them in the last hour.
• Don’t skip browning your meat: this step builds flavor and texture.
• Be cautious with salt early on; flavors concentrate as chili simmers, adjust seasoning at the end.
• Keep the lid on during cooking to maintain heat and moisture, lifting it reduces temperature.
• If chili turns out too thick, stir in a little broth or water to loosen before serving.

Storage & Freezing Instructions

Store leftovers in airtight containers in the fridge for up to 4 days. Slow cooker chili freezes beautifully portion into freezer-safe containers or heavy-duty bags, layering with parchment for easier thawing.

To make ahead: cook the chili fully, cool completely, then freeze. Thaw overnight in the fridge and reheat gently on the stove or microwave until steaming hot.

Estimated Nutrition

For the entire batch (about 6 servings): roughly 1,200 calories, 70 g protein, 60 g carbs, 40 g fat. Per serving: approximately 200 calories, 12 g protein, 10 g carbs, 7 g fat.

Ingredients

• 1 lb ground beef (454 g)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 (14.5 oz) can diced tomatoes (411 g)
• 1 (15 oz) can kidney beans, drained and rinsed (425 g)
• 1 (15 oz) can black beans, drained and rinsed (425 g)
• 1 cup beef broth (240 ml)
• 2 Tbsp tomato paste
• 1 Tbsp olive oil
• 1 1/2 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder (optional)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
2. Add chopped onion, garlic, and bell pepper to the skillet with the meat. Cook until soft and fragrant, about 5 minutes.
3. Transfer the meat and veggies to your slow cooker. Stir in diced tomatoes, beans, beef broth, tomato paste, and all spices.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Avoid opening the lid too often to keep heat consistent.
5. Taste and adjust seasoning with salt, pepper, or extra chili powder if desired.
6. If your beans were canned, add them during the last hour to avoid mushiness.
7. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Tips, Variations & Serving Ideas

• Add a splash of lime juice or a handful of fresh cilantro for brightness.
• Stir in corn kernels or diced zucchini for extra veggies.
• Top with avocado slices for creaminess and nutrients.
• Serve over rice, with cornbread on the side, or stuffed into baked potatoes.
• Leftover chili makes fantastic nachos or chili cheese fries.
• Freeze in single servings for easy lunches or dinners on the go.
• For a smoky twist, add a chopped chipotle pepper in adobo sauce.

FAQs

Q: Can I use dried beans instead of canned?
A: Yes, but soak and cook them separately before adding late in the slow cooker to avoid overcooking.

Q: Is it okay to skip browning the meat?
A: It’s possible, but browning adds a depth of flavor and better texture that’s worth the extra step.

Q: How spicy is this chili?
A: Mild by default, but the chipotle powder can be adjusted or omitted for less heat.

Save This for Later (Pinterest)

If you’re craving comfort food that’s simple and endlessly satisfying, be sure to save this slow cooker chili recipe on Pinterest so it’s ready whenever you need a delicious, hands-off meal. Sharing is caring!