Slow Cooker Chili
Dive into a bowl of hearty, comforting Slow Cooker Chili, a no-fuss recipe perfect for busy weeknights or lazy weekends. This robust chili combines tender, seasoned ground beef, a medley of kidney and black beans, and a flavorful blend of smoky spices like chili powder, cumin, and paprika, all simmered to perfection in a rich tomato base. With just 15 minutes of prep time, your slow cooker works its magic over several hours, infusing every bite with mouthwatering depth. Customize your bowl with toppings like shredded cheese, sour cream, or fresh herbs for a personal touch. Whether served at a game day gathering or as a simple family dinner, this savory chili is sure to satisfy. Perfect for meal prepping, this recipe is also freezer-friendly for delicious leftovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces diced tomatoes (with juice)
- 15 ounces tomato sauce
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef broth (low-sodium)
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if necessary.
Transfer the cooked ground beef to the slow cooker.
In the same skillet, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the cooked onion and garlic to the slow cooker.
Stir in the diced tomatoes (with juice), tomato sauce, kidney beans, and black beans.
Add the chili powder, cumin, paprika, cayenne pepper (if using), salt, black pepper, and beef broth to the slow cooker. Stir well to combine.
Set the slow cooker to low heat and cook for 6–8 hours, or on high heat for 3–4 hours, stirring occasionally.
Taste and adjust seasoning as needed before serving.
Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced jalapeños, or tortilla chips.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 41.2 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 5486 mg | 117% | |
*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.
