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!
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2lbs.extra-lean ground beefyou can sub with ground chicken or ground turkey if you prefer
1 ¼cupsfrozen diced onionor about 1 large onion
1tablespoonLawry’s seasoned salt
2(15 ounce) cans red kidney beans or small pink beans, drained and rinsed
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.
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.
Slow Cooker Chili
Amount Per Serving (1 cup)
Calories 226Calories from Fat 28
% Daily Value*
Saturated Fat 0.1g1%
* Percent Daily Values are based on a 2000 calorie diet.