Slow Cooker Chili

This classic Slow Cooker Chili recipe is my family's favorite easy, weeknight comfort food -- and it's full of lean protein, beans, veggies, and zesty seasonings! For a healthy dinner recipe that you can make ahead, there's just nothing better!

You guys have probably heard me mention this slow cooker chili on the blog zillions of times in my various Our Week in Meals posts, so I figured it was time for the recipe to have its own spotlight.

This meal is a staple dinner in our house (especially at this time of year), because 6-year-old Casey constantly requests it!

While I love the ease of my Crock Pot, I'm the first to admit that some recipes just don't work well with the low-and-slow cooking method. One option that never fails, though? A tasty Slow Cooker Chili!

It simmers all day on the counter and just gets better with time. The flavors meld together and the end result is an easy, one-pot-meal that the entire family adores.

How to Make Slow Cooker Chili:

This recipe is so simple because there are really just two steps involved:

1. Brown the meat, onion and garlic in a skillet; and
2. Toss all of the ingredients into the Crock Pot, set the timer, and you're done!

Do you have to cook ground beef before putting it in the Crock Pot?

Yes, in general, it's best to brown meat before slow cooking. This is because cooking the beef in a skillet gives you the opportunity to drain the fat before you add the meat to the Crock Pot. Unless you're using extra lean ground beef, the raw meat would result in a greasy chili if not browned and drained first.

Can you put raw meat in the slow cooker for chili?

As I mentioned above, I highly recommend browning the beef in a skillet before adding it to the Crock Pot. That said, you can put raw meat in the slow cooker if you're using extra lean ground beef (at least 96% lean) or ground turkey breast (99% lean). These extra lean meats will not make the chili greasy.

If you do add the raw meat directly to the Crock Pot, be sure to break up the chunks periodically as it cooks.

How long does slow cooker chili take?

I like to cook my easy slow cooker chili for 6-8 hours on LOW. You can also cook the chili on HIGH for 3-4 hours if you prefer.

Can you freeze slow cooker chili?

Yes! This is a great freezer meal! Allow the cooked chili to cool to room temperature. Package in airtight containers and store in the freezer for up to 3 months.

What to serve with Slow Cooker Chili:

We always serve our chili with some fun toppings, such as:

• grated cheddar cheese
• sliced green onions or chives
• sour cream
• minced red or white onion
• crushed tortilla chips or Fritos

Cornbread, corn muffins, or corn chips also go well with a hot bowl of chili!

Cook's Tips and Recipe Variations:

• To make last-minute dinner prep even faster, I like to brown the ground beef, onion and garlic in advance and then just keep the cooked meat in a container in my refrigerator until we're ready to use it. This is a step that I can usually do on the weekend so that I only have to dump the ingredients into the pot on a busy weekday morning.
• Make slow cooker chili with no beans by omitting the canned beans and substituting with an extra can of corn and some extra ground beef (or another vegetable of choice).
• Turn this into slow cooker turkey chili by substituting with 2 lbs. of ground turkey in lieu of the ground beef. Use 4 cups of chicken broth instead of the beef broth.
• Use any of your favorite beans! Instead of the kidney beans, try using pinto beans, navy beans, black beans, or even garbanzo beans. I often use a mix of two different types of beans, too.

Other easy chili recipes that you might enjoy:

• Chili Con Carne (Stovetop or Slow Cooker)
• The Best Slow Cooker White Chili
• Slow Cooker Chicken Chili
• Easy Chili Crescent Roll Bake

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5 from 1 vote

Slow Cooker Chili

This classic Slow Cooker Chili recipe is my family's favorite easy, weeknight comfort food -- and it's full of lean protein, beans, veggies, and zesty seasonings! For a healthy dinner recipe that you can make ahead, there's just nothing better!

Course Dinner

Cuisine American

Keyword classic chili recipe, slow cooker chili, slow cooker chili recipe

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Servings 12 cups

Calories 226kcal

Author Blair Lonergan

Ingredients

• 2 lbs. extra-lean ground beef you can sub with ground chicken or ground turkey if you prefer
• 1 ¼ cups frozen diced onion or about 1 large onion
• 2 teaspoons minced garlic
• 2 tablespoons chili powder
• 1 tablespoon Lawry’s seasoned salt
• 1 teaspoon onion powder
• 2 teaspoons cumin
• 2 (15 ounce) cans red kidney beans or small pink beans, drained and rinsed
• 1 (28 ounce) can diced tomatoes, NOT drained
• 1 (15 ounce) can corn kernels, drained
• 12 ounces tomato paste
• 4 cups low-sodium beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheddar cheese; sliced green onions; sour cream; sliced olives; crushed tortilla chips

Instructions

• Heat about 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Cook beef, onion, and garlic in the skillet until beef is no longer pink. Drain.
• Place beef mixture inside a large slow cooker. Add remaining ingredients and stir to combine.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Season with salt and pepper, to taste. Garnish with optional toppings.

Notes

• To make last-minute dinner prep even faster, I like to brown the ground beef, onion and garlic in advance and then just keep the cooked meat in a container in my refrigerator until we're ready to use it. This is a step that I can usually do on the weekend so that I only have to dump the ingredients into the pot on a busy weekday morning.
• Make slow cooker chili with no beans by omitting the canned beans and substituting with an extra can of corn and some extra ground beef (or another vegetable of choice).
• Turn this into slow cooker turkey chili by substituting with 2 lbs. of ground turkey in lieu of the ground beef.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 25.6g | Protein: 24.3g | Fat: 3.1g | Saturated Fat: 0.1g | Sodium: 942.6mg | Fiber: 6.1g | Sugar: 8.1g