Slow cooker chili

Here’s a hearty, flavorful, and easy Slow Cooker Chili recipe — perfect for a cozy meal with minimal hands-on time.

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🌶️ Slow Cooker Chili Recipe

Serves: 6–8
Prep Time: 15–20 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)

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Ingredients

Protein & Beans:

• 1 lb (450 g) ground beef, turkey, or sausage (optional, can omit for vegetarian)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

Vegetables:

• 1 large onion, diced

• 1 bell pepper (any color), diced

• 2–3 cloves garlic, minced

• 1–2 small jalapeños, minced (optional, for heat)

Tomatoes & Liquid:

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) diced tomatoes

• 1 cup tomato sauce or broth

Spices & Seasoning:

• 2 tbsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp cayenne (optional, for heat)

• 1 tsp oregano

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp sugar or honey (optional, balances acidity)

Optional Toppings:

• Shredded cheese

• Sour cream or Greek yogurt

• Chopped green onions

• Fresh cilantro

• Avocado slices

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Instructions

1. Brown the Meat (Optional):

   • In a skillet, cook ground meat until browned, then drain excess fat. This adds flavor but you can skip this step if you want a “set and forget” approach.

2. Add Ingredients to Slow Cooker:

   • Combine meat, beans, onion, bell pepper, garlic, tomatoes, tomato sauce, and spices in the slow cooker. Stir well.

3. Cook:

   • Low: 6–8 hours

   • High: 3–4 hours

   • Stir occasionally if possible.

4. Taste and Adjust:

   • About 30 minutes before serving, taste and adjust seasoning. Add extra salt, pepper, or chili powder if needed.

5. Serve:

   • Ladle chili into bowls and top with your favorite garnishes.

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🍽️ Tips & Variations

• Vegetarian: Skip meat and add extra beans or lentils.

• Chunky Chili: Add corn, zucchini, or carrots for extra veggies.

• Spicy Kick: Add chipotle in adobo sauce or extra cayenne.

• Make Ahead: Chili tastes even better the next day — store in the fridge for 3–4 days or freeze for up to 3 months.

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If you want, I can also give a 5-ingredient ultra-simple slow cooker chili that’s ready with almost no prep. It’s perfect for busy days. Do you want that version?