Slow Cooker Chili

Is there anything better than coming home to the smell of a slow-cooked meal that’s been simmering all day? When the weather cools down, there’s one dish I always crave: a hearty, flavorful bowl of chili. It's the perfect comfort food—rich, warm, and packed with savory goodness. The best part? The slow cooker does all the work, so you can go about your day knowing that a delicious dinner awaits you.

There’s no complicated prep here. After browning the ground beef (or turkey/chicken) and tossing in your veggies, the slow cooker takes over. Just dump in all your ingredients, give them a good stir, and let the slow cooker work its magic. Whether you're working from home or running errands, you’ll have a pot of piping-hot chili ready when you need it.

Not only is this chili easy to make, but it’s also highly adaptable. You can swap the ground beef for ground turkey or chicken if you’re looking for a lighter option. And if you like your chili spicy, turn up the heat with extra cayenne or a splash of hot sauce. Prefer a milder flavor? Just adjust the chili powder to your liking.

With both black beans and kidney beans in the mix, this chili is packed with protein and fiber. The beans add a hearty texture and make the dish super filling. Plus, they balance out the richness of the beef, making each bite satisfying and nutritious.

What really sets this chili apart is the perfect blend of spices. Chili powder and cumin bring that classic chili flavor, but the smoked paprika adds a smoky depth that makes it feel like the chili has been simmering over a campfire. It's that extra touch that takes the flavor from good to amazing. The optional cayenne is there for those who like a bit of kick—it’s subtle, but it adds heat to warm you up on a chilly day.

Set out a variety of toppings—like shredded cheddar, chopped cilantro, avocado slices, or a dollop of Greek yogurt or sour cream—and let everyone customize their bowl. Don’t forget the lime wedges! A squeeze of lime juice adds a bright, tangy kick that complements the smoky spices.

This chili is also perfect for meal prep. Make a big batch on the weekend, and you’ve got lunch or dinner ready for the next few days.  Chili is one of those dishes that actually tastes even better the next day, so don’t be surprised if the leftovers are even more flavorful! If you’re looking for ways to use up leftover chili, try spooning it over baked potatoes, using it as a topping for nachos, or even making chili cheese fries. The options are endless! 

Whether you’re serving this at a casual gathering, prepping meals for the week, or just looking for a no-stress dinner that everyone will love, this chili has you covered. Top it with your favorite extras, grab a spoon, and dig in!

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dinner

American

Yield: 6

Author: Erika Barnett

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Slow Cooker Chili

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

This Slow Cooker Chili is a hearty, flavor-packed meal that’s incredibly easy to make. With a mix of lean ground beef (or turkey), black and kidney beans, fire-roasted tomatoes, and warm spices like chili powder, cumin, and smoked paprika, it simmers to perfection over several hours. Just toss everything into the slow cooker, and you’ll have a rich, comforting chili ready to enjoy with your favorite toppings!

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Ingredients

• 1 lb lean ground beef (or ground turkey, chicken)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes (with juices)
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 1 tsp chili powder (adjust to taste)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp ground cayenne (optional for heat)
• salt and pepper to taste

Optional Toppings

• chopped cilantro
• chopped jalapeño
• sliced avocado
• greek yogurt or sour cream
• shredded cheddar cheese
• hot sauce
• lime wedges

Instructions

1. In a skillet over medium heat, brown the ground beef or meat of your choice. Season with a pinch of salt and pepper. Once browned, transfer to the crockpot.
2. Add diced onion, bell pepper, and garlic to the crockpot. Stir to mix with the browned meat.
3. Pour in the black beans, kidney beans, diced tomatoes, and tomato sauce. Stir everything together.
4. Add chili powder, cumin, smoked paprika, cayenne, and another pinch of salt and pepper. Pour in the beef broth and give everything a final stir.
5. Cook on Low for 6-8 hours or on High for 4 hours.
6. After cooking, taste the chili and adjust seasonings if necessary (add more chili powder, salt, etc.).
7. Ladle the chili into bowls and top with your favorite toppings like chopped cilantro, avocado, or a dollop of Greek yogurt! Enjoy!

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