Slowcooker Super Chili
Dive into the hearty, flavor-packed world of Slowcooker Super Chili, a slow-cooked sensation perfect for cozy dinners or game-day feasts. This recipe combines savory browned ground beef, tender bell peppers, and aromatic spices like chili powder, cumin, and smoked paprika, all simmered together with rich diced tomatoes, beef broth, and a duo of beans for a robust, satisfying texture. The hands-off magic of the slow cooker ensures deep, melded flavors with minimal effort — just 20 minutes of prep time before it transforms into a delicious, crowd-pleasing chili. Top it off with fresh cilantro, tangy sour cream, or melty cheddar for the ultimate customizable comfort food experience. Perfect for feeding a hungry group, this one-pot wonder is as easy as it is irresistible.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Bell peppers, chopped (any color)
- 28 ounces Canned diced tomatoes
- 15 ounces Canned tomato sauce
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Beef broth
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper (optional)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add ground beef to the skillet and cook until browned, about 6-8 minutes. Break it up into small pieces as it cooks. Drain any excess fat.
Add the diced onion, minced garlic, and chopped bell peppers to the skillet. Cook for another 4-5 minutes, until the vegetables are slightly softened.
Transfer the cooked beef and vegetable mixture to the slow cooker.
Pour in the diced tomatoes, tomato sauce, and beef broth.
Add the kidney beans and black beans to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly.
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. Stir every now and then if possible.
Once finished, taste and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro, and optionally with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 10.8 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1140 mg | 24% | |
*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.
