Slow Cooker Chili

4.50 from 6 votes

Slow Cooker Chili

Comforting and delicious slow cooker chili packed with beans, vegetables, and spices, all cooked perfectly in the crock pot. It’s great for a cozy weeknight dinner or a crowd-pleasing tailgate dish!

Prep Time20

Cook Time6

Total Time6 20

Course: Dinner

Cuisine: American

Keyword: slow cooker chili, slow cooker chili recipe

Servings:

Author: Katerina | Diethood

Equipment

Slow Cooker

Ingredients

2 tablespoons olive oil
1 yellow onion diced
2 pounds lean ground beef
4 cloves garlic minced, or use a teaspoon of garlic powder
28 ounces canned diced tomatoes undrained
1 red bell pepper diced
16 ounces tomato sauce
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon paprika
1½ teaspoons salt or to taste
½ teaspoon black pepper or to taste
1 cup beef broth
32 ounces canned dark red kidney beans rinsed and drained

Toppings

sour cream
shredded cheddar cheese
sliced green onions for garnish

Instructions

Cook the aromatics. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.
Brown the beef. Stir in ground beef and cook until browned, stirring occasionally to break up the meat. Remove from heat and drain.
Put it all in the crock pot. Transfer the beef mixture to the insert of a 6-quart or larger slow cooker. Add the remaining ingredients to the slow cooker, except the beans and toppings.
Cook. Cover with a lid and set the slow cooker on Low for 5 to 6 hours or on High for 3 to 4 hours.
Add the beans. Remove the lid and stir in the kidney beans; cover and continue to cook for 5 more minutes.
Serve. Ladle the chili into bowls and top with sour cream and shredded cheddar cheese. Garnish with green onions and serve.

Nutrition