If there’s one dish that makes weeknights feel like a breeze and weekends feel like a party, it’s Slow Cooker Chili. This one-pot wonder brings together tender meat (or turkey), hearty beans, savory tomatoes, and just the right blend of spices, all simmering away until everything becomes irresistibly rich and comforting. Whether you’re feeding a crowd on game day or craving a soul-warming dinner with minimal fuss, Slow Cooker Chili is the kind of recipe you’ll want in constant rotation.

Ingredients You’ll Need

Simple ingredients, but trust me, every single one is essential to building depth, color, and full-bodied flavor in this chili. Don’t skimp or swap unless noted, because the magic is truly in this mix!

Lean ground beef or turkey (1 lb): Provides hearty protein and soaks up all those simmering spices with ease.
Onion (1 small, diced): Adds natural sweetness and a subtle base to balance out the chili’s savoriness.
Bell pepper (1, chopped): Brings a touch of color and crunch, elevating each spoonful.
Garlic cloves (3, minced): For a little aromatic punch and classic chili flavor.
Black beans (1 can, drained and rinsed): Contribute creamy texture and earthy notes.
Kidney beans (1 can, drained and rinsed): Give substance and that iconic chili heartiness.
Diced tomatoes (1 can, with juices): The base for saucy richness and tang, marrying everything together.
Tomato sauce (1 can): Deepens the chili’s color and thickens the broth beautifully.
Tomato paste (2 tbsp): Concentrated tomato flavor amps up umami notes and helps create that “cooked all day” taste.
Low-sodium beef or vegetable broth (1 cup): Adds depth and ensures a perfect stew-like consistency.
Chili powder (2 tbsp): The essential backbone of any Slow Cooker Chili—don’t be shy here!
Cumin (1 tsp): Provides smokiness and warmth, grounding each bite.
Smoked paprika (½ tsp): Infuses gentle smokiness that tastes like you spent hours over a fire.
Salt (½ tsp): Enhances natural flavors and balances acidity.
Black pepper (¼ tsp): Delivers background heat and mild spice.
Cayenne pepper (¼ tsp, optional): Crank up the heat if you like it spicy—just a pinch makes a big difference.
Olive oil (for sautéing): Helps brown the meat and brings out the sweetness of onions and peppers.

How to Make Slow Cooker Chili

Step 1: Brown the Meat

Start things off by heating a drizzle of olive oil in a large skillet over medium heat. Add your ground beef or turkey, breaking it up with a spoon as it cooks. Let it brown until there’s no more pink—this step builds the best flavor foundation for your Slow Cooker Chili and makes sure you get that slightly caramelized, savory taste we all crave.

Step 2: Sauté the Veggies

Toss in the diced onion, bell pepper, and minced garlic with the browned meat. Sauté for 3 to 4 minutes until everything softens and becomes fragrant. This quick sear gives your chili a boost of sweetness and helps all the ingredients blend beautifully together once they hit the slow cooker.

Step 3: Combine Everything in the Slow Cooker

Transfer the cooked meat and veggies into your slow cooker. Now comes the fun part: add black beans, kidney beans, diced tomatoes (with their juices), tomato sauce, tomato paste, broth, chili powder, cumin, smoked paprika, salt, black pepper, and a pinch of cayenne if you like things spicy. Stir everything together, making sure all the ingredients are nicely mingled and happy together.

Step 4: Let It Simmer

Cover your slow cooker, set it on low for 6 to 8 hours or on high for 3 to 4 hours, and walk away! This is the beauty of Slow Cooker Chili—while you run errands, get work done, or just relax, the flavors in that crock are busy getting richer and more robust. Don’t lift the lid until you’re ready to serve—patience here truly pays off.

Step 5: Stir and Serve

Give your chili a good stir right before serving, breaking up any extra-large pieces and making sure everything’s well combined. Taste and adjust seasoning if needed, then get ready to serve up bowlfuls of pure comfort.

How to Serve Slow Cooker Chili

Garnishes

The right toppings make every bowl of Slow Cooker Chili extra special. Sprinkle on a generous handful of shredded cheddar or Monterey Jack cheese, dollop with sour cream, toss on sliced green onions, or add creamy avocado cubes. If you like a little zip, pickled jalapeños—or even crushed tortilla chips—make things extra festive.

Side Dishes

I love pairing Slow Cooker Chili with a bright, simple salad or classic cornbread for a dreamy contrast of textures. Warm crusty bread or fluffy baked potatoes are also absolute winners. No matter your side, the chili will still be the main event—but great company makes it even better!

Creative Ways to Present

For a fun twist, serve your chili in hollowed-out bread bowls or over crinkle-cut fries for a fork-and-knife feast. Mini chili sliders, loaded nachos, or chili-topped baked sweet potatoes transform leftovers into brand new meals. Let everyone get creative with their own toppings bar, and watch the smiles multiply!

Make Ahead and Storage

Storing Leftovers

Slow Cooker Chili leftovers are almost even tastier the next day! Store any extra chili in airtight containers in the fridge for up to four days. The flavors will continue to meld, making your second (or third!) serving just as irresistible.

Freezing

This chili freezes beautifully. Ladle cooled chili into freezer-safe bags or containers, leaving a bit of space for expansion. Lay flat in the freezer for easy stacking, and keep for up to three months. Label your containers so you can bask in the knowledge of an emergency comfort dinner whenever you need one.

Reheating

To reheat, thaw frozen Slow Cooker Chili overnight in the fridge if you’ve frozen it. Warm gently over low heat on the stovetop, stirring occasionally, or microwave just until heated through. Add a splash of broth if needed to loosen up the texture, and finish with fresh toppings for the full experience.

FAQs

Can I make Slow Cooker Chili vegetarian?

Absolutely! Just skip the ground meat and add extra beans, corn, or diced sweet potato for heartiness. Use vegetable broth and keep all the spices for tons of flavor, no meat required.

How spicy is this chili?

As written, the chili is pleasantly warm but not overly spicy. If you love more heat, increase the cayenne pepper or toss in some diced jalapeño along with the onions and peppers.

Can I double this recipe for a crowd?

Yes! Slow Cooker Chili is perfect for serving a hungry group. Just make sure your slow cooker is big enough to handle a double batch (6-quart or larger works well). Watch the cook time, as larger quantities may need a little longer.

What’s the best way to thicken my chili?

If your chili is thinner than you’d like, simply remove the lid during the last 30 minutes of cooking to let some liquid evaporate. Alternatively, stir in a few crushed tortilla chips—they’ll soak up extra moisture and add flavor.

Can I prep ingredients the night before?

You certainly can. Brown the meat and sauté the veggies, then refrigerate them with the other ingredients (except the broth). In the morning, just dump everything in, add the broth, and let your slow cooker work its magic.

Final Thoughts

With just a little prep, you can have a bubbling pot of Slow Cooker Chili filling your kitchen with irresistible aromas and inviting everyone to gather around. Whether you’re a seasoned chili pro or new to slow cooking, this recipe guarantees comfort and flavor every single time. Give it a try—you’re in for a treat!

Slow Cooker Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful slow cooker chili recipe that is easy to prepare and perfect for busy weeknights. Loaded with lean ground beef, beans, and aromatic spices, this hearty dish is sure to become a family favorite.

Ingredients

Scale

For the Chili:

1 lb lean ground beef or turkey
1 small onion, diced
1 bell pepper, chopped
3 garlic cloves, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can diced tomatoes, with juices
1 (8 oz) can tomato sauce
2 tbsp tomato paste
1 cup low-sodium beef or vegetable broth
2 tbsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
Olive oil for sautéing

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Instructions

Brown the Meat: In a skillet over medium heat, add a drizzle of olive oil and cook the ground meat until browned, breaking it up with a spoon.
Sauté Aromatics: Add onion, bell pepper, and garlic and cook for 3–4 minutes until softened.
Combine Ingredients: Transfer everything to the slow cooker. Add black beans, kidney beans, diced tomatoes, tomato sauce, tomato paste, broth, chili powder, cumin, smoked paprika, salt, pepper, and cayenne if using. Stir to combine.
Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours. Stir before serving.