slow cooker chili
This hearty slow cooker chili is packed with flavor and made easy with the convenience of slow cooking. Perfect for a cozy family dinner or a gathering with friends.
Equipment
- 1 slow cooker at least 4-quart capacity
- 1 cutting board
- 1 measuring cups and spoons
- 1 stirring spoon
- 1 can opener
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 2 14.5 oz can diced tomatoes (with juice)
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup beef or vegetable broth
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
- Add the cooked ground beef to the slow cooker.
- In the same skillet, sauté the diced onion, bell pepper, and minced garlic until softened (about 3-4 minutes).
- Transfer the sautéed vegetables to the slow cooker with the ground beef.
- Add the diced tomatoes (with juice), kidney beans, black beans, corn, chili powder, cumin, paprika, salt, black pepper, cayenne pepper (if using), and broth to the slow cooker.
- Stir all ingredients together until well combined.
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours until the chili is hot and flavors have melded.
- Once cooking is complete, taste and adjust seasoning if necessary.
- Serve the chili hot, with toppings such as shredded cheese, sour cream, green onions, or avocado.
Notes
Serve the chili hot, with toppings such as shredded cheese, sour cream, green onions, or avocado.
You can make this chili ahead of time; it tastes even better the next day!
Feel free to customize with other beans, vegetables, or meats as desired.