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Easy Slow Cooker Chili Recipe

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★★★★★

4.8 from 129 reviews

This Easy Slow Cooker Chili recipe is a hearty, flavorful, and comforting dish perfect for any day of the week. Packed with ground beef, a variety of beans, vegetables, and bold spices, it simmers slowly to develop deep flavors. The chili is topped with classic garnishes like shredded cheese, sour cream, cilantro, and green onions, and pairs wonderfully with jalapeño cheddar cornbread and tortilla chips.

Ingredients

Scale

Main 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 jalapeños, 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

Garnishes and Sides

  • Shredded cheese
  • Sour cream
  • Cilantro
  • Green onions
  • Lime wedges
  • Tortilla chips
  • Jalapeño Cheddar Cornbread

Instructions

  1. Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add the diced onion, red and green bell peppers, hatch green chilies or jalapeños, and minced garlic. Cook until the vegetables are translucent and fragrant, about 5-7 minutes.
  2. Cook the Meat and Season: Add the ground beef (or turkey) to the skillet along with salt, black pepper, cayenne pepper, chili powder, and cumin. Cook, breaking up the meat, until browned and cooked through, approximately 5-8 minutes. Drain excess fat if preferred. Transfer the cooked mixture to your slow cooker.
  3. Add Beans and Tomatoes: Pour in the diced tomatoes (with juice), whole kernel corn, black beans, pinto beans, kidney beans, and garbanzo beans. Stir everything well to combine in the slow cooker.
  4. Add Water: Add 1 to 2 cups of water as needed to just barely cover the top of the ingredients in the slow cooker. Adjust the amount depending on whether you prefer a thicker or soupier chili.
  5. Season with Lime Juice and Hot Sauce: Stir in lime juice and hot sauce to infuse bright and spicy flavors into the chili.
  6. Slow Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, allowing flavors to meld and the chili to thicken.
  7. Final Taste Test: Once cooking is complete, taste the chili and adjust seasonings as needed, adding more salt, pepper, or hot sauce if desired.
  8. Serve: Serve hot topped with shredded cheese, sour cream, fresh cilantro, chopped green onions, and lime wedges alongside tortilla chips and jalapeño cheddar cornbread for a complete meal.

Notes

  • You can substitute ground turkey or chicken for a leaner version.
  • For a vegetarian version, omit the meat and add more beans and vegetables.
  • If you prefer a spicier chili, increase the cayenne pepper or add extra jalapeños.
  • Drain and rinse canned beans well to reduce sodium and improve texture.
  • Adjust the amount of water depending on your preferred chili thickness.
  • Leftover chili keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • Serve with your favorite cornbread or over rice for a hearty meal.

Keywords: slow cooker chili, easy chili recipe, ground beef chili, crockpot chili, hearty chili, bean chili

Find it online: https://leofoster.com/easy-slow-cooker-chili-recipe/