Classic Slow Cooker Chili
User Reviews
4.8
Classic Slow Cooker Chili
Description
Classic Slow Cooker Chili combines ground beef or turkey with aromatic vegetables including onion, bell pepper, and garlic, sautéed before mixing with chili powder, cumin, and smoked paprika for depth. The mixture simmers slowly with diced tomatoes, tomato sauce, and rinsed kidney beans, allowing the flavors to develop over several hours. The chili thickens as it rests after cooking, creating a satisfying texture with tender meat and beans.
The chili can be served topped with shredded cheddar cheese and a dollop of sour cream to add creaminess and enhance the spiced flavors. It's suitable as a main dish for lunch or dinner, especially on cooler days when a warm, filling meal is desired.
Optional variations include using beef stew meat instead of ground beef for a chunkier texture, adding fresh jalapeños to increase heat, or substituting different beans like black or pinto beans. Adjust salt and pepper to taste after cooking to suit your preference.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion diced small
- 1 medium red bell pepper diced small
- 4 medium garlic finely chopped, cloves
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- ¼ teaspoon smoked paprika optional, but delicious
- 1 pound ground beef lean; or ground turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 (28-ounce) (28-ounce) can diced tomatoes undrained
- 1 (16-ounce) (16-ounce) can tomato sauce
- 2 cans cans (15-ounces each) Kidney Beans rinsed and drained (see note, light or dark
For serving:
- cheddar cheese shredded
- sour cream
Instructions
- In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder, cumin, and smoked paprika and stir to combine. Cook for another minute or so.
- Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
- Scoop the mixture into a round 6-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
- Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.
- Serve with shredded cheddar cheese, sour cream and any other chili toppings you like.
Notes
- Substituting beef stew meat for ground beef skips the initial sautéing and provides a chunkier chili texture.
- For a spicier chili, incorporate fresh or jarred jalapeños or increase chili powder.
- Kidney beans can be swapped with other canned beans such as black or pinto beans based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 674mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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