Description
This hearty slow cooker chili combines browned ground beef, kidney beans, tomatoes, vegetables, and warming spices for an easy, comforting meal. It is ideal for busy weeknights, game days, and meal prep.
Ingredients
2 pounds ground beef (900 g)
1 large onion, chopped
1 green bell pepper, diced
4 garlic cloves, minced
3 (15.5-ounce/439 g) cans kidney beans, drained and rinsed
2 (14.5-ounce/400 g) cans diced tomatoes, undrained
1 (28-ounce/794 g) can tomato sauce
½ cup beef broth (120 mL)
2 tablespoons chili powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
1½ teaspoons salt
½ teaspoon ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, onion, green bell pepper, and garlic.
- Cook for about 6 minutes, breaking the beef apart as it cooks, until the meat is browned and the vegetables begin to soften. Drain excess grease if necessary.
- Transfer the cooked beef mixture to a 6-quart slow cooker.
- Add the kidney beans, diced tomatoes with their juices, tomato sauce, beef broth, chili powder, cumin, oregano, salt, and black pepper.
- Stir thoroughly until all ingredients and seasonings are evenly combined.
- Cover and cook on High for 3–4 hours or on Low for 6–8 hours.
- Stir well before serving and adjust the seasoning to taste. Serve hot with desired toppings.
Notes
For a spicier chili, add cayenne pepper, red pepper flakes, diced jalapeños, or additional chili powder.
Black beans or pinto beans can replace some of the kidney beans.
Add vegetables such as red bell pepper, corn, carrots, zucchini, or mushrooms for extra flavor and texture.
For smoky flavor, add smoked paprika, chipotle pepper, or substitute fire-roasted diced tomatoes.
Ground turkey or ground chicken can be substituted for the ground beef for a lighter variation.
Serve with sour cream, shredded cheese, sliced green onions, avocado, cilantro, cornbread, tortilla chips, or crusty bread.
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Thaw frozen chili overnight in the refrigerator before reheating. Add a splash of beef broth or water if the chili becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours on High or 6–8 hours on Low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 465 kcal
- Sugar: 9 g
- Sodium: 1250 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 32 g
- Cholesterol: 75 mg
