Slow Cooker Chili Recipe

A bowl of slow cooker chili with green onion garnish on top.

My classic slow cooker chili is a must-try if you want an easy, adaptable, crowd-pleasing recipe! It's thick, hearty, and freezer-friendly, making it great for meal prep.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 485kcal

Author John Kanell

Equipment

Large skillet
6-quart crockpot

Ingredients

2 pounds ground beef (900g)
1 large onion chopped
1 green bell pepper diced
4 garlic cloves minced
3 (15.5-ounce/439g) cans kidney beans
2 (14.5-ounce/400g) cans diced tomatoes undrained
1 (28-ounce/794g) can tomato sauce
½ cup beef broth (120mL)
2 tablespoons chili powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
1½ teaspoons salt
½ teaspoon ground black pepper

Instructions

In a large skillet over medium-high heat, cook the beef, onion, bell pepper, and garlic until beef is browned, about 6 minutes. (Drain the beef mixture if your meat is very greasy.).
Transfer the browned beef mixture to a 6-quart slow cooker, and add the beans, diced tomatoes, tomato sauce, broth, chili powder, cumin, oregano, salt, and pepper. Stir well.
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. (You can stir it occasionally during cooking, but you don’t need to!) Serve topped with sour cream, cheese, and green onions or any desired toppings. The chili can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

Video

Notes

This recipe is great for meal prep! I find the chili tastes even better the next day, so you can make this on the weekend and simply reheat it for super easy weeknight dinners. Refrigerate it for up to 5 days or freeze it for up to 3 months.

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