Slow Cooker Chili
Highlighted under: Cozy Classics
It’s a chilly evening, and I’m craving something warm that fills the house with a delicious smell. So, I pulled out my slow cooker to make chili, which runs about $10 for a hearty batch. My friend Alex dropped by, and I could see them practically drooling as the flavors mixed together. It’s one of those cozy meals that just makes everything feel right during the colder months.
I've been playing around with chili recipes for years, and honestly, I think this one has really hit the sweet spot. Using kidney beans, black beans, and a blend of spices makes each bite comforting without being too spicy. My secret? I add a little cocoa powder for depth, which sounds odd, but it works.
When I serve it, I always pile on the toppings: shredded cheese, fresh cilantro, and a dollop of sour cream. Last time, my kids cleared their bowls and asked for seconds, which hardly ever happens! I’ve learned that also letting it sit in the slow cooker longer on a low setting really brings everything together well.
What Makes This Stand Out
- You're probably stocked up on most of the ingredients already
- The slow cooker does all the hard work
- Leftovers taste even better the next day
- Perfect for feeding a crowd
- Customizable to your taste–try different beans or add corn
Key Technique for Slow Cooker Chili
The real magic happens when you let the slow cooker work its charm. Cooking on low for 8 hours not only melds those spices beautifully but allows the beans to become tender, and the flavors really come together. If you're pressed for time, the high setting for 4 hours still gives decent results, but you might miss out on that deep richness that a longer cook provides.
Don't rush this step! Once it’s bubbling away, try to resist the urge to peek too often, as lifting the lid can add extra cooking time. Still, if you're home, giving it a stir halfway through helps everything to integrate a little better. Just be discreet about it; we want all that steam to stay in.
Swaps & Substitutions
One great thing about chili is how forgiving it is. If you don’t have kidney or black beans, don’t sweat it—things like pinto beans or even chickpeas work just fine. Honestly, I’ve been known to throw in whatever’s left in the pantry. If you’re feeling experimental, corn adds a nice sweetness and texture.
Another option is to swap ground beef for turkey or even a meat substitute if you're looking for a lighter or vegetarian option. You might see a bit less richness, but trust me, it can still be delicious. Also, feel free to adjust the spice level; I sometimes cut back on the chili powder if I'm cooking for family that can't handle too much heat.
Ingredients
Ingredients
Chili Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder (I like McCormick)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup cocoa powder
- Salt and pepper to taste
- 1 cup beef broth
Instructions
Instructions
Brown the Meat
In a skillet, brown the ground beef or turkey over medium heat until it's cooked through. Make sure to break it up into small pieces as it cooks. Drain any excess fat to keep it from tasting greasy.
Combine Ingredients
In your slow cooker, toss in the browned meat along with the kidney beans, black beans, crushed tomatoes, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, cocoa powder, and beef broth. Give it a good stir to mix everything together. You want all those spices to cover the meat and veggies.
Set It and Forget It
Cover your slow cooker and set it on low for about 8 hours, or high for 4 hours. If you can, give it a stir halfway through, just to help everything meld together. You’ll start to smell it in about an hour and let me tell you, it’s amazing.
Final Touches
Once it’s done, taste it and adjust the seasoning with salt and pepper if needed. Serve hot with your favorite toppings like shredded cheese, cilantro, or sour cream. I just pile them on because why not?
Pro Tips
- You can swap out the beef for chicken or go vegetarian with lentils.
- Adjust the spices based on your taste – feel free to add more chili powder if you like it spicier.
- Don’t forget, toppings are key! A squeeze of lime can also add a nice kick.
Slow Cooker Chili Leftovers Plan
Oh boy, this chili tastes even better the next day. If you have leftovers (which I hope you do), store them in an airtight container in the fridge for up to 3 days. When you reheat, you might find it's thickened up; I just add a splash of broth to loosen it back up without losing any of the yumminess.
Another idea is to freeze it if you want to save some for a later date. I usually portion it out in freezer bags, which makes it easy to thaw exactly what I want later on. Just be sure to label them with the date so you know what you have. I have gotten caught off guard in the past, thinking I had soup only to find out it was last season’s chili!
Dietary Swaps
If you're trying to reduce carbs, you can skip the beans entirely and bulk up the veggies instead. Zucchini, carrots, or even some diced sweet potatoes can fill in nicely. You might need to watch the cooking time a bit since those veggies won’t need as long as beans to soften up.
For those keeping an eye on sodium, low-sodium broth is a simple switch. You can also go easy on the salt while cooking and adjust later, especially since toppings like cheese and sour cream can add a bit of saltiness too. This way you still get that satisfying chili experience without all the extra salt.
Questions About Recipes
→ Can I use canned beans?
Absolutely, canned beans are super convenient and cut down on cooking time. Just make sure to rinse them well to reduce sodium.
→ How do I store leftovers?
You can store leftovers in an airtight container in the fridge for up to 4 days. Honestly, it tastes even better after sitting for a bit!
→ Can I freeze the chili?
Yes, chili freezes well! Just let it cool down completely before transferring it to freezer bags or containers. It’s great to have on hand for busy nights.
→ What's the best way to reheat it?
I usually just pop it in the microwave for a few minutes or heat it slowly on the stove. Just add a splash of water or broth to keep it from drying out.
Slow Cooker Chili
Created by: The Simplecooktips Team
Recipe Type: Cozy Classics
Skill Level: Beginner
Final Quantity: 6.0
What You'll Need
Chili Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder (I like McCormick)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup cocoa powder
- Salt and pepper to taste
- 1 cup beef broth
How-To Steps
In a skillet, brown the ground beef or turkey over medium heat until it's cooked through. Make sure to break it up into small pieces as it cooks. Drain any excess fat to keep it from tasting greasy.
In your slow cooker, toss in the browned meat along with the kidney beans, black beans, crushed tomatoes, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, cocoa powder, and beef broth. Give it a good stir to mix everything together. You want all those spices to cover the meat and veggies.
Cover your slow cooker and set it on low for about 8 hours, or high for 4 hours. If you can, give it a stir halfway through, just to help everything meld together. You’ll start to smell it in about an hour and let me tell you, it’s amazing.
Once it’s done, taste it and adjust the seasoning with salt and pepper if needed. Serve hot with your favorite toppings like shredded cheese, cilantro, or sour cream. I just pile them on because why not?
Extra Tips
- You can swap out the beef for chicken or go vegetarian with lentils.
- Adjust the spices based on your taste – feel free to add more chili powder if you like it spicier.
- Don’t forget, toppings are key! A squeeze of lime can also add a nice kick.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 320
- Total Fat (g): 16.5
- Saturated Fat (g): 6.5
- Cholesterol (mg): 68
- Sodium (mg): 720
- Total Carbohydrates (g): 30
- Dietary Fiber (g): 8
- Sugars (g): 4
- Protein (g): 20