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Slow Cooker Chili

A cozy and hearty slow cooker chili that warms you up on chilly days and is easy to make for a crowd.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef (or turkey) You can use either beef or turkey.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 2 cans (15 oz) kidney beans, drained Make sure to rinse and drain.
  • 1 can (15 oz) black beans, drained Make sure to rinse and drain.
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. In a skillet, cook the ground beef over medium heat until brown. Drain excess fat.
  2. Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the veggies are tender.
  3. Transfer the beef and veggie mix to the slow cooker.
  4. Stir in the kidney beans, black beans, crushed tomatoes, chili powder, cumin, salt, and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. If desired, stir the chili before serving.

Notes

Serve hot in bowls with toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips. It pairs well with cornbread or rice. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.