Slow-Cooker Chili
A warm and hearty slow-cooker chili filled with ground meat, beans, and fresh vegetables, perfect for chilly days.
Ingredients
Meat
- 1 pound ground beef or turkey Choose quality meat for better flavor.
Beans
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
Vegetables
- 1 can diced tomatoes
- 1 cup chopped onion Adds sweetness.
- 1 cup chopped bell pepper Adds crunch.
- 2 cloves garlic, minced Essential for flavor.
Spices
- 2 tablespoons chili powder Adjust according to heat preference.
- 1 teaspoon ground cumin
- to taste salt and pepper Season to your liking.
Instructions
Preparation
- Begin by browning the ground beef or turkey in a skillet over medium heat until well-browned, about 6-8 minutes, stirring occasionally.
- Drain any excess fat and transfer the browned meat into the slow cooker.
- Add the kidney beans, black beans, diced tomatoes, chopped onion, chopped bell pepper, and minced garlic into the slow cooker.
- Sprinkle in chili powder, ground cumin, salt, and pepper, then stir to combine all ingredients.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking is complete, stir the chili before serving.
Serving
- Serve in bowls with toppings of choice such as shredded cheese, sour cream, or sliced green onions.
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Notes
Leftover chili can be stored in airtight containers for up to 4-5 days in the refrigerator or frozen for up to 3 months.