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You know those days when you’re running in five directions at once, but still want something hearty and delicious for dinner? That’s when my slow cooker chili swoops in like a culinary superhero. I first fell in love with this recipe during those crazy years when my kids had soccer, piano lessons, and homework all before dinner time. Whether you’re using ground beef or turkey (my personal weeknight swap), this dump-and-forget wonder has saved more weeknights than I can count.
What makes this slow cooker chili special isn’t just how easy it is—though believe me, the simple prep is life-changing. It’s how the flavors deepen and meld together as it simmers all day, filling your house with the most incredible aroma. I can’t tell you how many times I’ve come home exhausted to find dinner ready and waiting, like magic. And the best part? It freezes like a dream, making it perfect for meal planning or those nights when cooking is the last thing you feel like doing.
This recipe has become such a staple in our house that my now-teenagers request it by name. Whether we’re feeding a crowd or just stocking the freezer with ready-to-go meals, this slow cooker chili never lets us down.
Why You’ll Love This Slow Cooker Chili
Listen, I wouldn’t trust just any chili recipe to get me through the chaos of everyday life. But this one? Oh, it’s special. Here’s why:
- Minimal prep: Chop a few veggies, brown the meat—boom, you’re done. I’ve made this half-asleep at 6 AM before work (don’t tell anyone).
- Hands-off magic: Toss everything in the slow cooker and forget about it for 6-8 hours. Perfect for days when you’re juggling work, kids, and meal planning like a circus act.
- Make it your own: Like it smoky? Add chipotle. Prefer it mild? Skip the jalapeños. My teenager swears by extra garlic (bless his heart).
- Freezer superhero: Double the batch and stash servings for those “I can’t even” nights. Thaws like a dream.
- Crowd-pleaser: From picky kids to hungry athletes, this chili’s rich flavor wins every time. Even my “no beans” uncle asks for seconds.
Seriously, this recipe is the kitchen equivalent of having your best friend on speed dial—always there when you need it most.
Slow Cooker Chili Ingredients
Here’s your shopping list for the easiest, coziest slow cooker chili ever. I’ve grouped everything so you can grab-and-go at the store—because who has time to backtrack five aisles?
- Meat:
- 1 lb ground beef (80/20 for best flavor) or ground turkey (for leaner chili lovers)
- Fresh Veggies:
- 1 medium onion, chopped (no need for perfect dice—rustic chunks add character!)
- 2 cloves garlic, minced (or 1 tsp pre-minced from the jar—I won’t judge)
- 1 bell pepper, any color, diced (I’m partial to red for sweetness)
- Canned Goods:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes (the fire-roasted kind add killer depth)
- Spices & Liquids:
- 2 tbsp chili powder (adjust later if you’re spice-shy)
- 1 tsp cumin (that earthy warmth is everything)
- 1 tsp paprika (smoked or sweet—both work!)
- 1/2 tsp salt (plus more to taste later)
- 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1 cup beef broth (or veggie broth for meatless Mondays)
Pro tip: Ground turkey makes this a great high-protein option for weight loss programs, though chicken or even plant-based crumbles work in a pinch (just adjust cooking times!).
Ingredient Substitutions & Tips
No onions? Use 1 tbsp onion powder. Vegetarian? Swap in lentils or extra beans—gluten-free meal delivery services often have awesome meat alternatives too. For heat lovers, stir in a diced jalapeño or two with the bell pepper. Out of beef broth? Just dissolve a bouillon cube in hot water—my grandma’s emergency hack that still works like a charm. Extra hungry crowd? Throw in an extra can of pinto beans—they’ll never know!
How to Make Slow Cooker Chili
Alright, let’s get this chili party started! Trust me, it’s easier than folding a fitted sheet—just follow these steps and let the slow cooker do its thing.
- Brown that meat: Crank up a skillet over medium heat and toss in your ground beef or turkey. Break it up with a wooden spoon until it’s no longer pink (about 5-7 minutes). Drain any excess grease—unless you’re into that (no judgement). Pro tip: This step isn’t just about cooking the meat; it builds flavor you can’t get by dumping raw meat straight into the slow cooker. Don’t skip it!
- Sizzle the veggies: Add your chopped onion, garlic, and bell pepper right into that same skillet. Let them soften and get all fragrant—about 3-4 minutes should do it. Your kitchen should smell amazing right now. Resist the urge to snack!
- Slow cooker assembly: Dump the meat and veggie mixture into your slow cooker. Add the beans, crushed tomatoes, all those glorious spices, and broth. Give it a good stir—no need to be gentle, just make sure everything’s cozy in there.
- Set it and forget it: Pop the lid on and cook on LOW for 6-8 hours (my preference—lets flavors meld beautifully) or HIGH for 3-4 hours if you’re in a rush. Walk away. Go live your life. Come back to chili bliss.
See? I told you it was easy. Now, let’s kick it up a notch with some pro tips—because even superheroes need sidekicks.
Slow Cooker Chili Pro Tips
Want to take your chili from good to “where’s my trophy?” level? After browning the meat, deglaze that skillet with a splash of broth or beer, scraping up all those tasty browned bits—then pour that liquid gold into the slow cooker. Doubling the batch? Use lean turkey (great for weight loss programs) and freeze half in portion-sized containers for instant freezer chili meals later. Layer ingredients with beans at the bottom (they take longest to soften) and tomatoes on top to prevent sticking. And hey—if your chili looks too thin at the end, just remove the lid and let it simmer on HIGH for 20 minutes to thicken up. Boom—you just leveled up your chili game!
Serving & Storing Slow Cooker Chili
Alright, now for the fun part—let’s talk toppings and sides! My family goes wild for a chili “bar” with bowls of shredded cheddar, diced avocado, cilantro, and a big dollop of sour cream. Cornbread is a must—I either whip up a quick batch or grab the honey-sweetened kind from the bakery when I’m short on time. For busy weeks when I lean on meal delivery services, I’ll still make this chili ahead because nothing beats that homemade comfort.
Storage is a breeze: Let the chili cool slightly, then transfer to airtight containers. It keeps beautifully in the fridge for up to 3 days (flavors get even better!) or frozen for 3 months. My freezer hack? Portion it into 2-cup containers—perfect for quick solo lunches or those nights when someone’s craving chili and no one feels like cooking. Just reheat on the stove or microwave, adding a splash of broth if it thickens up too much.
Slow Cooker Chili Nutritional Info
Now listen – I’m no dietitian, but here’s roughly what you’re looking at per serving (based on the beef version, using medium lean ground chuck). Keep in mind nutrition varies by ingredients – that’s the beauty of homemade cooking!
Each hearty 1-cup bowl clocks in around 280 calories with a solid 20g protein (hello, muscle fuel!) and 8g fiber to keep you full. The kidney and black beans bring the plant-powered goodness along with healthy fats from the beef. Watching carbs? Easy tweak – skip the beans and add extra peppers for a keto-friendly version that still satisfies (or check out keto meal plan delivery services for low-carb inspiration).
Slow Cooker Chili FAQs
Let’s tackle those burning chili questions I get all the time – the kind that make you stare into your slow cooker wondering if you’re doing it right. Trust me, I’ve been there!
Can I skip browning the meat?
Oh honey, I get why you’d ask – one less pan to wash sounds dreamy. But no, don’t skip this step! Browning creates those delicious caramelized bits that give chili its deep, rich flavor. It’s the difference between “Wow, this is good” and “OMG what is this magic?” The good news? You can do this step the night before and refrigerate the browned meat – just dump it in the cooker in the morning.
Can I use dry beans instead of canned?
Absolutely! But here’s the trick – soak them overnight first. Otherwise, they’ll stay hard as little pebbles no matter how long they cook. I learned this the hard way – let’s just say my first attempt at “from scratch” chili could’ve cracked a tooth. If you’re feeling fancy, you could even cook dry beans separately in a sous-vide precision cooker at 190°F for 8 hours before adding them to your chili (but canned will always be my weeknight hero).
How do I thicken my chili if it’s too watery?
Crack that slow cooker lid and let it simmer uncovered for 30-60 minutes – the steam escaping will concentrate those flavors beautifully. If you’re really in a rush, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then cook for another 15 minutes. My grandma’s secret? A handful of crushed tortilla chips – they thicken while adding a subtle corn flavor.
Can I cook this on HIGH the whole time?
Technically yes (3-4 hours on HIGH), but my heart breaks a little when people do this! LOW heat lets the flavors develop slowly and evenly. It’s like the difference between speed-reading a great novel and actually savoring every chapter. Unless your house smells like chili already and unexpected guests are arriving in an hour? Then by all means, crank it up!
Final Thoughts
There you have it—my go-to slow cooker chili that’s rescued countless busy nights and warmed so many bellies. I can’t wait for you to experience that magic moment when you walk into a house smelling like simmering chili after a long day. Throw your toppings on, grab a spoon, and dig in! And when you do, make sure to tag @CarlasCooking—I love seeing your chili masterpieces and hearing how it turned out for your crew. Happy slow cooking!
PrintSlow Cooker Chili
An easy, set-and-forget chili recipe with beef or turkey options, perfect for freezer meals.
- Prep Time: 15 min
- Cook Time: 6 hours
- Total Time: 6 hours 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup beef or vegetable broth
Instructions
- Brown the meat in a skillet over medium heat. Drain excess fat.
- Add onion, garlic, and bell pepper. Cook for 3-4 minutes.
- Transfer the mixture to a slow cooker.
- Add beans, tomatoes, spices, and broth. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with optional toppings like cheese or sour cream.
Notes
- Freeze leftovers in airtight containers for up to 3 months.
- For a spicier chili, add diced jalapeños or cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg