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Easy Slow Cooker Chili Recipe

ByCaroline
Jump to Recipe· 4.4 from 28 reviews

If you’re craving a warm, hearty, and downright comforting meal that practically makes itself, you’re going to love this Easy Slow Cooker Chili Recipe. It’s one of those dishes I keep going back to because it’s simple to throw together, packed with flavor, and perfect for busy days or cozy gatherings. Whether you’re new to slow-cooking or a seasoned pro, I’m here to guide you through every step so your chili comes out just right every time. Trust me, once you try this, chili night will never be the same!

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Why This Recipe Works

  • Hands-Off Cooking: Just prep in the morning, and your slow cooker does all the work while you go about your day.
  • Balanced Flavors: The combination of spices, tomatoes, and beans meld beautifully during the long, slow simmer.
  • Customizable: It’s a solid base chili that you can tweak to suit your preferred heat level or protein choice.
  • Crowd-Pleaser: This recipe consistently gets rave reviews whether it’s a family dinner or a party favorite.
Easy Slow Cooker Chili, hearty chili recipe, simple slow cooker meals, beginner-friendly chili, flavorful crockpot chili - A white bowl filled with chili made of beans and meat, topped with shredded yellow cheese and chopped green onions as the top layer; behind it, a small white bowl holds shredded yellow cheese, and a smaller white bowl contains more chopped green onions; to the left, there is a wooden cutting board with six evenly sliced square cornbreads arranged in two rows; in the foreground, a woman's hand sprinkles chopped green onions over the chili bowl; all items are placed on a dark wooden surface with a blue and white checkered cloth next to a spoon; photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

When you combine these ingredients, you get that classic chili flavor that’s hearty but not overwhelming. Each ingredient brings its own role to the table—beef for richness, beans for texture and protein, and spices that build warmth and depth.

Easy Slow Cooker Chili, hearty chili recipe, simple slow cooker meals, beginner-friendly chili, flavorful crockpot chili - Flat lay of fresh lean ground beef in a simple white ceramic bowl, two medium yellow onions peeled and whole, one medium bright green bell pepper whole, two garlic cloves unpeeled, small white ceramic bowls each with deep red kidney beans, diced fresh red tomatoes, smooth red tomato sauce, and vibrant chili powder, whole black peppercorns and coarse sea salt scattered neatly, small white bowl of shredded bright orange cheddar cheese, thinly sliced fresh green onions, thin slices of glossy green jalapeno peppers, and a dollop of creamy white sour cream on a simple white ceramic dish, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lean ground beef: I love using 90% lean so you get flavor without a greasy chili; it also crumbles nicely for texture.
  • Kidney beans: They hold their shape well during slow cooking and add that perfect bite.
  • Diced tomatoes: They bring brightness and a touch of acidity that balances the richness.
  • Tomato sauce: This creates the chili’s silky base and deepens the tomato flavor.
  • Onions and green pepper: These aromatics add sweetness and a slight crunch that complement the meat.
  • Garlic: A must-have for that subtle kick and earthiness.
  • Chili powder: It’s the star spice here—choose a good blend for fresh flavor.
  • Salt and pepper: Simple seasoning, but essential for rounding out the taste.
  • Optional toppings: Shredded cheddar, sour cream, jalapeños—all bring texture and cooling heat contrast.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up the protein sometimes—ground turkey or even a plant-based crumble can shine in this recipe. And don’t be shy about adjusting the chili powder or adding a pinch of cayenne if you like it hotter. The slow cooker makes it flexible, so you can really personalize it to your taste.

  • Variation: When I’m watching calories, I swap out ground beef for lean ground turkey and it still tastes rich thanks to the long cooking time.
  • Spice level: Adding diced jalapeños or a dash of hot sauce near the end amps up the heat without overpowering the other flavors.
  • Vegetarian swap: Trying black beans and chopped mushrooms with extra veggies makes a delicious meatless version.
  • Seasonal changes: Toss in fresh corn or diced zucchini toward the end of cooking during summer months for a fresh twist.

Step-by-Step: How I Make Easy Slow Cooker Chili Recipe

Step 1: Brown the Beef

This step makes all the difference in flavor. I cook the ground beef in a large skillet over medium heat, breaking it up as it browns. Don’t rush it—taking about 10-12 minutes ensures those delicious browned bits develop, which add richness. Then, drain off any excess fat to keep the chili from being too greasy.

Step 2: Combine Everything in the Slow Cooker

After draining, transfer the cooked beef straight into your slow cooker. Then add the rinsed kidney beans, diced tomatoes (with their juices), tomato sauce, chopped onions, green pepper, minced garlic, chili powder, salt, and pepper. Give everything a good stir to combine the flavors evenly before you pop on the lid.

Step 3: Let It Work Its Magic

Set your slow cooker on low and let it cook for 8 to 10 hours. This long, slow simmer is what lets all the ingredients meld into one harmonious, comforting chili. The smell that fills your kitchen as it cooks? Absolutely mouth-watering. If you’re in a rush, you can use high for 4-5 hours, but I find low and slow delivers the best taste and texture.

Step 4: Serve and Enjoy

Give your chili a gentle stir, then ladle it into bowls and top with your favorite garnishes. The toppings aren’t just decoration—they add wonderful layers of flavor and texture that make every bite better.

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Tips from My Kitchen

  • Brown the Beef Thoroughly: Don’t skip this or just toss raw meat in the slow cooker—it adds crucial depth to your chili.
  • Rinse Your Beans: Rinsing canned beans removes excess sodium and helps avoid overly mushy beans after long cooking.
  • Low and Slow: Cooking it low and slow really lets flavors marry and develops that rich chili taste.
  • Avoid Over-Stirring: Give it a gentle stir now and then, but too much can break down the ingredients. Let the slow cooker do its thing.

How to Serve Easy Slow Cooker Chili Recipe

Easy Slow Cooker Chili, hearty chili recipe, simple slow cooker meals, beginner-friendly chili, flavorful crockpot chili - A white bowl filled with thick chili that has visible layers of dark red beans and brown cooked ground meat mixed with diced green bell peppers. On top, there is a bright layer of yellow shredded cheese, dollops of white sour cream, and slices of fresh green jalapeno peppers. A silver spoon with a black handle is resting inside the bowl, partially submerged in the chili. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to toppings are shredded sharp cheddar cheese, a dollop of sour cream, and some sliced green onions for a fresh crunch. If you like it spicy, adding sliced jalapeños or even a sprinkle of hot sauce really kicks things up. These garnishes add texture and cool brightness that balance the warm, hearty chili flavors perfectly.

Side Dishes

I often serve this chili with classic cornbread or warm tortilla chips for scooping. A simple green salad or coleslaw provides a crisp contrast, especially if you’re feeding a crowd. On chillier nights, a side of steamed rice or even baked potatoes makes the meal extra filling.

Creative Ways to Present

For special occasions, I’ve layered chili over baked potatoes, topped with cheese and sour cream, turning it into a loaded spud feast. Another fun idea: serve chili in bread bowls or inside crispy taco shells for a playful twist that guests love. Offering a build-your-own chili bar with assorted toppings makes any gathering festive and interactive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge, where it keeps well for up to 4 days. Before serving leftovers, I give it a good stir to redistribute any settled ingredients and refresh the flavors. It’s amazing how the chili tastes even better the next day!

Freezing

This chili freezes like a charm. I portion it out into freezer-safe containers or heavy-duty zip bags, label them, and freeze for up to 3 months. When I’m ready to enjoy, I thaw overnight in the fridge for best texture. It’s a lifesaver for busy weeknights and meal prep.

Reheating

Reheating on the stove over low heat with a splash of water or broth helps loosen it up and keep it from drying out. You can also use a microwave, stirring every minute or so for even heating. Just watch it doesn’t boil hard—that can toughen the texture.

FAQs

  1. Can I make this Easy Slow Cooker Chili Recipe vegetarian?

    Absolutely! Replace the ground beef with extra beans, chopped mushrooms, or a plant-based meat substitute. You can also add more veggies like zucchini or carrots for bulk and flavor. Just be sure to adjust the seasoning and cook time as needed.

  2. Do I have to brown the beef before adding it to the slow cooker?

    While you technically can add raw beef, browning it first develops rich flavor and improves the chili’s texture. Skipping this step can result in a less flavorful and somewhat greasy chili.

  3. How spicy is this chili, and can I adjust the heat?

    This recipe is moderately spiced thanks to the chili powder, but it’s very easy to adjust. Add more chili powder or cayenne pepper for heat, or dial it down by reducing the chili powder. Fresh jalapeños and hot sauce can also be used as toppings to customize heat per serving.

  4. Can I use dried beans instead of canned?

    Yes, but you’ll want to soak and cook the dried beans separately before adding them to the slow cooker, as dried beans need more time to soften than this cooking method allows. Using canned beans saves time and ensures tender beans in your chili.

  5. What size slow cooker is best for this recipe?

    A 5-quart slow cooker is ideal to comfortably hold all the ingredients and allow for proper simmering without crowding. Smaller models might overflow or cook unevenly.

Final Thoughts

This Easy Slow Cooker Chili Recipe is one of my absolute favorites because it’s simple, forgiving, and endlessly satisfying. It’s that perfect “set it and forget it” meal that welcomes busy days or a bowl of cozy on cooler nights. I hope you give it a try and find it as comforting and delicious as I do. Remember, the slow cooker does the heavy lifting here, so have fun with toppings and mix-ins to make it truly yours. Happy cooking, friend!

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Easy Slow Cooker Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 28 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

Hearty and flavorful Slow-Cooker Chili made with lean ground beef, kidney beans, tomatoes, and a rich blend of spices, perfect for a comforting meal with optional tasty toppings.

Ingredients

Main Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Optional Toppings

  • Shredded cheddar cheese
  • Sliced green onions
  • Chopped red onion
  • Sliced jalapeno peppers
  • Sour cream

Instructions

  1. Cook the beef: In a large skillet, cook the ground beef over medium heat for 10-12 minutes, stirring and breaking it into crumbles until no longer pink. Drain the excess fat.
  2. Transfer to slow cooker: Place the cooked beef into a 5-quart slow cooker. Add the rinsed kidney beans, diced tomatoes with their juice, tomato sauce, chopped onions, chopped green pepper, minced garlic, chili powder, salt, and pepper.
  3. Cook the chili: Cover the slow cooker and cook on low heat for 8 hours to allow the flavors to meld and the chili to thicken properly.
  4. Serve with toppings: Once cooked, serve the chili hot with optional toppings such as shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapenos, and a dollop of sour cream as desired.

Notes

  • Drain excess fat from the beef to reduce grease and improve chili flavor.
  • For a spicier chili, add extra chili powder or jalapeno peppers during cooking.
  • Kidney beans can be substituted with black beans or pinto beans for variety.
  • Leftover chili tastes great the next day and can be refrigerated up to 3 days or frozen for longer storage.
  • If short on time, excess cooking can be cut by cooking on high for 4-5 hours instead of low for 8 hours, though low and slow develops better flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 20 g
  • Cholesterol: 55 mg

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