Introduction

This easy slow cooker chili is a hearty, flavorful dish perfect for cozy nights at home. Packed with a variety of beans, ground beef, and vibrant spices, it’s simple to prepare and slowly simmers to develop rich, comforting flavors.

A white bowl filled with three main layers: at the bottom is chunky chili with reddish-brown beans, corn, and bits of ground meat in a rich tomato sauce; on top of the chili to the right, a thick white layer of sour cream garnished with chopped green cilantro leaves; on the left side, three thin lime slices lean against the chili. A silver spoon rests on the bowl's edge, partially in the chili. Behind the bowl are several large yellowish tortilla chips standing upright. The bowl sits on a dark patterned tray, with shredded white cheese scattered nearby and a white bowl filled with shredded cheese in the corner. The surface beneath is white with a marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
2 medium hatch green chilies or jalapenos, diced
4 cloves garlic, minced or pressed
1 1/2 pounds ground beef or turkey
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons ground cayenne pepper
2 teaspoons chili powder
1 teaspoon ground cumin
3 (14.5 oz) cans diced tomatoes
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained
1-2 cups water, as needed
2 tablespoons lime juice
2 tablespoons hot sauce
Shredded cheese, for serving
Sour cream, for serving
Cilantro, for garnish
Green onions, for garnish
Lime wedges, for serving
Tortilla chips, for serving
Jalapeño Cheddar Cornbread, optional side

Instructions

Step 1: In a large skillet over medium heat, sauté the onion, red and green bell peppers, chilies, and garlic in olive oil until they become translucent and fragrant.
Step 2: Add the ground beef, kosher salt, black pepper, cayenne pepper, chili powder, and cumin. Cook until the beef is browned and fully cooked, about a few minutes. Drain excess fat if desired.
Step 3: Transfer the cooked mixture to your slow cooker. Add the diced tomatoes, black beans, pinto beans, kidney beans, garbanzo beans, and corn. Stir everything together until well combined.
Step 4: Add enough water to barely cover the ingredients in the slow cooker, adding up to 2 cups depending on how soupy you prefer your chili.
Step 5: Stir in the lime juice and hot sauce to add brightness and heat.
Step 6: Cover and cook on low for 8 hours or on high for 4 hours to allow flavors to meld together.
Step 7: Taste the chili and adjust seasoning with more salt, pepper, or hot sauce if needed before serving.

Tips & Variations

For a vegetarian version, omit the ground beef and add extra beans or diced vegetables.
Use turkey or chicken instead of beef for a leaner chili.
Add a teaspoon of smoked paprika for a subtle smoky flavor.
If you prefer less heat, reduce or omit the cayenne pepper and jalapenos.
Serve with warm jalapeño cheddar cornbread or tortilla chips for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a pot on the stove over medium heat, stirring occasionally until heated through. You can also freeze chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Two white bowls filled with colorful chili sit on a dark patterned tray over a white marbled surface. Each bowl has rich layers of mixed beans, corn, and ground meat in a deep red sauce. On top of the chili, there is a dollop of white sour cream sprinkled with green herbs, along with three lime slices placed neatly on the side inside the bowls. Two silver spoons rest inside the bowls. Around the bowls, small white bowls hold shredded cheese, chopped green onions, and fresh green cilantro. Lime wedges and light-colored tortilla chips are scattered around the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a regular pot instead of a slow cooker?

Yes, you can simmer the chili on the stovetop over low heat for about 1 to 2 hours, stirring occasionally to blend the flavors and prevent sticking.

What can I use instead of canned beans?

If using dried beans, soak them overnight and cook them thoroughly before adding to the chili. Make sure they are tender to avoid a crunchy texture in the final dish.