Slow Cooker Chili
A hearty and flavorful slow cooker chili that's perfect for any occasion, combining spicy and savory flavors for a comforting meal.
Ingredients
Meat and Vegetables
- 1 pound ground beef or ground turkey Choose lean meat for a healthier option.
- 1 large onion, diced Adds flavor and richness.
- 2 cloves garlic, minced Enhances the aroma.
- 1 unit bell pepper, diced (any color) Adds sweetness and texture.
Canned Goods
- 1 can (15 ounces) kidney beans, drained and rinsed Provides protein and fiber.
- 1 can (15 ounces) black beans, drained and rinsed Adds variety to the chili.
- 1 can (14.5 ounces) diced tomatoes Offers acidity and sweetness.
- 1 can (8 ounces) tomato sauce Richens the flavor.
Spices and Seasoning
- 2 tablespoons chili powder Gives the chili its classic flavor.
- 1 tablespoon ground cumin Adds depth and warmth.
- 1 teaspoon paprika Provides smokiness.
- 1 teaspoon oregano Enhances herbal flavors.
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce (optional, to taste) Adjust based on spice preference.
Final Touches
- 1 cup corn (frozen or canned) Adds sweetness and texture.
- 1 unit fresh cilantro or green onion (for garnish) Adds freshness and color.
Instructions
Preparation
- Brown the Meat: Start by browning the ground beef or turkey in a skillet over medium heat. Break it up as it cooks until it turns brown. Once done, drain any excess fat and add the cooked meat to your slow cooker.
- Sauté the Onion and Garlic: In the same skillet, add the diced onion and minced garlic. Sauté them for a few minutes until they become translucent. After sautéing, transfer the onion and garlic mixture to the slow cooker.
- Add the Bell Pepper: Toss the diced bell pepper into the skillet, cooking it for an additional couple of minutes. Once finished, add the bell pepper to the slow cooker.
- Mix in the Beans and Tomatoes: Open the cans of kidney beans and black beans, draining and rinsing them first. Add these to the slow cooker alongside the diced tomatoes and tomato sauce. Stir everything well to combine.
Cooking
- Season the Chili: Add the chili powder, ground cumin, paprika, oregano, salt, black pepper, and optional hot sauce into the mixture. Stir thoroughly.
- Incorporate the Corn: Toss in the corn and give everything one last stir to combine.
- Set the Slow Cooker: Cover the slow cooker, then cook your chili on low for 6 to 8 hours or on high for 3 to 4 hours.
- Taste and Adjust: Once it’s cooked, taste the chili to check for seasoning and adjust as necessary.
Serving
- Serve your warm chili in bowls, garnished with fresh cilantro or green onions. Allow guests to customize with their favorite toppings!
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Notes
Consider pairing chili with cornbread or tortilla chips. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.