Slow Cooker Chili: A Flavorful & Easy Weeknight Meal
This hearty slow cooker chili recipe is packed with flavor and requires minimal prep time. Perfect for a cozy weeknight dinner!
Equipment
- Large skillet
- Slow Cooker (6-quart or larger)
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 (or turkey, or a mix)
- 1 28 ounce can Crushed Tomatoes
- 1 15 ounce can Tomato Sauce
- 1 15 ounce can Kidney Beans rinsed and drained
- 1 15 ounce can Pinto Beans rinsed and drained
- 1 15 ounce can Black Beans rinsed and drained
- 1 4 ounce can Diced Green Chilies
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Cayenne Pepper (or more, to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and bell peppers; cook for another 3-5 minutes, until slightly tender.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Transfer the beef and vegetable mixture to your slow cooker.
- Add crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, green chilies, chili powder, cumin, oregano, garlic powder, cayenne pepper, salt, and pepper to the slow cooker.
- Stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until heated through and flavors have melded.
- Serve hot, with your favorite toppings such as shredded cheese, sour cream, chopped onions, and avocado.
Notes
For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to 3 days.