How To Make Chili In a Slow Cooker

How To Make Chili In a Slow Cooker

Are you looking for a hearty and satisfying meal How To Make Chili In Slow Cooker? Do you want to impress your friends and family with your culinary prowess, without actually having to do much work? Look no further, my slow-cooking friend, because I’ve got just the chili recipe for you: a simple and delicious chili made in a slow cooker!

With just a handful of ingredients and minimal prep work, you’ll have a pot of great recipe rich and flavorful chili that’ll warm you up from the inside out. Plus, since it cooks low and slow on the stove top in a large skillet, you’ll have plenty of time to kick back and relax (or catch up on your Netflix queue). So grab your slow cooker and let’s get cooking with sausage and bell pepper!

How To Make Chili In Slow Cooker

How To Make Chili In Slow Cooker
Course Main Course
Cuisine American
Servings 1 Bowl


  • 1 Slow Cooker


  • 1 pound ground beef or turkey, if you prefer
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes, undrained
  • 1 can 8 oz tomato sauce
  • 1 can 15 oz kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste


  • In a large skillet, cook the ground beef (or turkey) over medium-high heat until browned and crumbled. Drain off any excess fat and transfer the meat to your slow cooker.
  • Add the chopped onion, red bell pepper, and garlic to the slow cooker, along with the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
  • Serve hot, with your favorite toppings, if desired. And don’t forget to toast some crusty bread or cornbread on the side, for the ultimate chili experience!


Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Keyword Chili In Slow Cooker

This slow cooker chili is perfect for a cozy night in, or for meal prep to enjoy throughout the week. It’s also easily customizable – you can add in some extra vegetables like carrots or 

zucchini, or use different beans or spices to suit your taste. So go ahead, make yourself a pot of this delicious chili, and let it warm your soul (and your taste buds)!

Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes a great substitute for beef in this chili recipe. It’s leaner and has a slightly milder taste, but it’ll still add plenty of protein and flavor to the dish. Just swap out the beef for an equal amount of ground turkey lb and you’re good to go. Happy cooking!

Do I need to pre-cook the beans?

Nope, that’s the beauty of using canned kidney beans – they’re already cooked and ready to go! Just make sure to drain and rinse them before adding diced tomatoes and tomato sauce to the slow cooker. Also, make sure to measure out the correct amount of ounces for the canned kidney beans before adding them to the slow cooker.

Tips to Making Award Winning Chili

If you want to take your slow cooker chili recipe to the next level, here are a few tips:

  • Brown the meat before adding it to the slow cooker for extra flavor.
  • Use a combination of chili powder, cumin, and smoked paprika for the perfect blend of spices.
  • Add diced onions and garlic for even more depth of flavor.
  • Experiment with different types of beans, such as black beans or pinto beans, for variety.
  • Top your chili with shredded cheese, sour cream, green onions, or jalapeños for extra texture and flavor.

Slow cooker chili is one of the most comforting and delicious meals you can make during chilly weather. While the recipe calls for ground beef, feel free to try it with ground turkey for a leaner option.

Remember that canned kidney beans do not need pre-cooking; just drain and rinse them before adding them to the slow cooker. To make an award-winning chili, brown the meat before adding it to the slow cooker, use a blend of spices including chili powder, cumin, and smoked paprika, and add diced onions and garlic for more depth of flavor. Don’t be afraid to experiment with


Not only is this slow cooker chili delicious, it’s also packed with nutrients. With high protein beans and lean ground beef, as well as antioxidant-rich tomatoes and spicy peppers, you’ll be fueling your body with all the good stuff it needs to keep you going.

Plus, since it’s made in a slow cooker with beef broth, there’s no need to add any extra fats or oils – making it a healthy and satisfying main course meal option. So go ahead and indulge in a guilt-free bowl (or two) of this delicious best chili slow cooker chili with vitamin c and without any saturated fat!

The right Crockpot

Before you start cooking, make sure you have the right size Crockpot for this recipe. A 6-quart slow-cooker should be just right for this crockpot chili, allowing enough space for all the ingredients to cook evenly.

If your slow cooker is a different size, simply adjust the amounts of ingredients accordingly. And if you’re in the market for a new slow-cooker, look for one with a timer and automatic shut-off feature – it’ll make cooking this chili even easier! Don’t forget to check the qt of your slow-cooker before starting the recipe.

Spices you can use

When it comes to spices, there’s really no limit to what you can add to your slow cooker chili. The recipe calls for tablespoons chili powder, cumin, and garlic powder, but feel free to experiment with other seasonings such as paprika, oregano, or even a pinch of cinnamon for a unique twist. Just remember to taste-test as you go to ensure the perfect balance of flavors.

Happy cooking! Don’t forget to share your delicious slow cooker cuisine on Instagram with a sprinkle of black pepper and low heat. And for an extra kick of flavor, try adding a beef mixture to your chili.

Toppings for your Stew

Now that your slow cooker chili is ready to go, it’s time to add the finishing touches with some tasty toppings. Sour cream, grated cheese, diced avocado, and even a squeeze of fresh lime juice can take your chili to the next level.

And if you’re feeling adventurous, try adding some crushed tortilla chips or cornbread croutons for added crunch. Or, for a unique twist, add some corn chips to your chili for a delicious and satisfying crunch. Another great option is to add some green onion to your chili for a burst of flavor. The possibilities are endless – so get creative and enjoy the leftovers! Don’t forget to try it with some salsa for an extra kick of flavor.

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How spicy is this chili?

“That’s totally up to you! If you like it hot, feel free to add in some extra chili powder or diced jalapeños and hot sauce. And if you’re a wimp like me, you can tone it down by using mild chili powder or skipping the spice altogether. However, if you want to add some medium heat to your tacos, you can try using chipotle or cayenne pepper in a skillet with high heat.”

Can I make this in an Instant Pot instead of a slow cooker?

Absolutely! To make chili in an Instant Pot, simply follow the same steps for preparing your ingredients as you would with a slow cooker.

Then, set your Instant Pot to the “chili” setting and let it cook for about 20-25 minutes. Once it’s done cooking, allow the pressure to release naturally before removing the lid and adding your favorite toppings. This method can also be used to make other stew-like dishes such as beef stew or chicken and dumplings. So go ahead and give it a try – you might just discover your new favorite way to cook!

What should I serve with this chili?

Besides the obvious choice of cornbread or crusty bread, you can also serve this chili over rice, pasta, or even baked potatoes. And if you’re feeling extra indulgent, top it with a dollop of sour cream, some shredded cheese, and a sprinkle of chopped cilantro.


Remember, the key to making a great slow cooker chili is to not overthink it – just toss everything in and let slow cooking do its thing. And if you happen to have leftover chili (which is highly unlikely), it’ll taste even better the next day.

So go ahead, give this adobo recipe a try, and join the ranks of slow cooker chili lovers everywhere! Don’t forget to store any leftovers in the freezer for later enjoyment.

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