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Slow Cooker Chili

Slow Cooker Chili: A Hearty and Flavorful Recipe

This slow cooker chili recipe is easy to make and packed with flavor. Perfect for a cozy night in or a crowd-pleasing potluck dish.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Green bell pepper, chopped
  • 1 Red bell pepper, chopped
  • 1 pound Ground beef (or turkey, or a mix)
  • 1 (28 ounce) can Crushed tomatoes
  • 1 (15 ounce) can Tomato sauce
  • 1 (15 ounce) can Kidney beans, rinsed and drained
  • 1 (15 ounce) can Pinto beans, rinsed and drained
  • 1 (15 ounce) can Black beans, rinsed and drained
  • 1 (4 ounce) can Diced green chilies
  • 2 tablespoons Chili powder
  • 1 tablespoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Cayenne pepper (or more, to taste)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Equipment

  • Large skillet
  • Slow cooker (6-quart or larger)

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Transfer the beef and vegetable mixture to your slow cooker.
  5. Add crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, green chilies, chili powder, cumin, oregano, garlic powder, cayenne pepper, salt, and pepper to the slow cooker.
  6. Stir to combine.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until heated through and flavors have melded.
  8. Serve hot, with your favorite toppings (shredded cheese, sour cream, chopped onions, avocado).

Notes

For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce. You can also add other vegetables like corn, diced tomatoes, or zucchini. Leftovers can be stored in the refrigerator for up to 3 days.