🍲 Slow Cooker Chili
Hearty, rich, and perfect for meal prep or cold days. This version is classic beef chili, but I’ll include easy variations at the end.
🛒 Ingredients
- 1½–2 lbs ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½–1 tsp cayenne (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup beef broth
👩🍳 Instructions
- Brown the meat in a skillet over medium heat. Drain excess grease.
- Add onion and garlic; cook 2–3 minutes until fragrant.
- Transfer mixture to the slow cooker.
- Add remaining ingredients and stir well.
- Cook:
- Low: 6–8 hours
- High: 3–4 hours
- Taste and adjust seasoning before serving.
🌶️ Optional Add-Ins
- 1 diced bell pepper
- 1 cup corn
- 1 chipotle pepper in adobo (smoky heat)
- 1 tbsp cocoa powder (adds depth)
🧀 Topping Ideas
- Shredded cheddar
- Sour cream
- Green onions
- Avocado
- Crushed tortilla chips
🥣 Variations
Thicker chili:
Remove lid last 30 minutes.
Vegetarian:
Swap meat for extra beans, lentils, or meat substitute and use vegetable broth.
Spicy:
Add jalapeños or extra cayenne.
If you’d like, I can also give you a white chicken chili or a Texas-style no-bean version.
