Description
This slow cooker chili is a comforting mix of ground beef (or turkey), beans, and vegetables, simmered with spices for a hearty meal. Perfect for cozy nights or gatherings, it’s easy to customize and makes delicious leftovers!
Ingredients
Scale
- 2 pounds ground beef (or turkey)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, jalapeños
Instructions
- In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain any excess fat and set the meat aside.
- In the same skillet, add the diced onion, minced garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- In a large bowl, combine the browned meat, sautéed vegetables, kidney beans, black beans, crushed tomatoes, tomato paste, and beef broth. Stir well to ensure everything is evenly mixed.
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and season with salt and pepper to taste. Mix everything together thoroughly.
- Taste the mixture and adjust the seasoning as needed. Add more chili powder or cayenne pepper for extra heat if desired.
- Pour the entire mixture into your slow cooker, scraping the sides of the bowl to get every last bit.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- If possible, stir the chili halfway through the cooking time for even flavor distribution.
- When the cooking time is up, check that the beans are tender and the flavors are well developed. Add more broth or water if its too thick.
- Ladle the chili into bowls and enjoy!
- Top with shredded cheese, sour cream, chopped green onions, fresh cilantro, or sliced jalapeños.
- Dig in and savor the deliciousness! This chili stores well in the fridge for up to a week and can be frozen for longer storage.
Notes
- Customize Your Beans: Feel free to mix and match your beans. Pinto beans or chickpeas can also be great additions.
- Vegetarian Option: For a vegetarian chili, simply omit the meat and add more beans or lentils for protein.
- Add Veggies: Sneak in more vegetables like zucchini, corn, or carrots for added nutrition.
- Spice Level: Adjust the spice level to your liking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes