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Slow Cooker Chili: A Flavorful & Easy Recipe

This hearty slow cooker chili is packed with flavor and requires minimal effort. Perfect for a cozy night in or a crowd-pleasing potluck dish.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 11 hours
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green bell pepper chopped
  • 1 Red bell pepper chopped
  • 1 pound Ground beef
  • 28 ounces Crushed tomatoes can
  • 15 ounces Tomato sauce can
  • 15 ounces Kidney beans can, rinsed and drained
  • 15 ounces Pinto beans can, rinsed and drained
  • 15 ounces Black beans can, rinsed and drained
  • 4 ounces Diced green chilies can, undrained
  • 2 tablespoons Chili powder
  • 1 tablespoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Cayenne pepper optional
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Equipment

  • Large skillet
  • Slow cooker (6-quart or larger)

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Transfer the beef mixture to your slow cooker.
  5. Add crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, green chilies, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper to the slow cooker.
  6. Stir well to combine all ingredients.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until heated through and flavors have melded.
  8. Serve hot, topped with your favorite chili toppings (shredded cheddar cheese, sour cream, chopped onions, cilantro).

Notes

For a thicker chili, mash some of the beans before adding them to the slow cooker. You can also add other vegetables like corn or diced tomatoes. Leftovers can be stored in the refrigerator for up to 3 days.