Slow Cooked Hearty Chili
Warm up your home with the tantalizing aroma of Slow Cooked Hearty Chili, a classic comfort food packed with bold flavors and wholesome ingredients. This easy-to-make, slow-cooker chili combines tender ground beef, earthy kidney and black beans, and a medley of colorful bell peppers, all simmering in a rich, spiced tomato base. Infused with smoky chili powder, paprika, and cumin, and finished with a hint of cayenne for a subtle kick, this chili delivers a satisfying balance of savory and heat. Perfect for busy weeknights or cozy gatherings, this recipe requires minimal prep and allows the slow cooker to do all the work, ensuring a deeply flavorful, melt-in-your-mouth result. Serve it piping hot with cornbread, tortilla chips, or your favorite toppings like sour cream or fresh cilantro for a hearty, crowd-pleasing meal everyone will love.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 1 cup Beef broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 tablespoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 whole Bay leaf
- 0.25 cup Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease and transfer the cooked beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Transfer the mixture to the slow cooker.
Add the diced green and red bell peppers, crushed tomatoes, tomato paste, and beef broth to the slow cooker. Stir to combine.
Add the kidney beans and black beans to the slow cooker. Stir gently to mix.
Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Place the bay leaf on top.
Stir everything together until well combined. Cover the slow cooker with the lid.
Set the slow cooker to low and cook for 6-8 hours (or on high for 3-4 hours), stirring occasionally if possible.
Once the chili is done, remove the bay leaf. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley or cilantro if desired. Pair with cornbread, tortilla chips, or a dollop of sour cream for a complete meal.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
