This Mouthwatering Slow-Cooker Chili is the perfect mix of hearty and comforting. It’s packed with tender beans, rich tomatoes, ground meat, and a blend of spices that come together slowly to create deep, delicious flavors. The great thing about this chili is how the slow cooker does all the work, letting the ingredients mingle all day for a cozy, satisfying meal.
I love making this chili on a chilly day when I know I want something warm and filling waiting for me after a busy afternoon. It’s such an easy recipe to prepare in the morning, and by dinner time, the house smells amazing. Plus, I always find that leftovers taste even better the next day, which means more happy meals without extra effort.
One of my favorite ways to serve this chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s a simple touch that makes it feel special and fun. Whether you’re feeding a crowd or just want a cozy dinner for yourself, this slow-cooker chili hits the spot every time.
Key Ingredients & Substitutions
Ground Beef or Turkey: Beef gives a classic chili flavor, but turkey is a great leaner choice. I sometimes mix both for balance. You can also try ground chicken or plant-based crumbles if you want a vegetarian twist.
Beans: Kidney and black beans add texture and protein. If you don’t have these, pinto beans or chickpeas work well, too. Make sure to rinse canned beans to reduce salt and improve flavor.
Tomatoes: Diced tomatoes and tomato sauce give the chili its rich base. For a thicker chili, drain some juice from the diced tomatoes. You can also swap tomato sauce for crushed tomatoes if you prefer chunkier texture.
Spices: Chili powder is key for flavor, with cumin and smoked paprika adding earthiness and warmth. Adjust the cayenne pepper if you want less heat. If you like, add a pinch of cinnamon or cocoa powder for a deeper taste.
How Do I Get the Best Flavor from Slow-Cooking the Chili?
Slow cooking lets the spices and ingredients blend deeply. Here’s how to make the most of it:
- Sear the meat first: Browning ground beef or turkey adds flavor and texture. Don’t skip this step, even though you’re using a slow cooker.
- Sauté onions and garlic: Cooking these before adding helps release their sweet aroma, making a big difference in taste.
- Low and slow: Let the chili cook on low for 6-8 hours. This long, slow cooking softens ingredients and melds flavors beautifully.
- Don’t lift the lid: Try not to open the slow cooker while cooking. It lowers the temperature and can extend cooking time.
- Final seasoning check: Taste and adjust salt, pepper, or spices right before serving to get it just right.
Equipment You’ll Need
- Slow cooker – This is the star of the recipe, making it easy to cook chili all day with no fuss.
- Large skillet – Great for browning the ground meat and sautéing onions; adds flavor before slow cooking.
- Wooden spoon or spatula – Perfect for stirring and breaking up meat without scratching pans.
- Can opener – Handy for opening canned tomatoes, beans, and other ingredients quickly.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter chili.
- Add diced bell peppers or zucchini for extra veggies and color.
- Stir in a chipotle pepper in adobo sauce to boost smoky heat.
- Top with shredded Monterey Jack or pepper jack cheese for a different cheese twist.
Mouthwatering Slow-Cooker Chili
Ingredients You’ll Need:
- 1 lb (450g) ground beef or ground turkey
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for garnish)
- Sour cream (for garnish)
How Much Time Will You Need?
This chili takes about 15 minutes to prep. Then, set it to cook in the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high. That’s plenty of time for the flavors to blend and the chili to thicken nicely.
Step-by-Step Instructions:
1. Sauté the Onions, Garlic, and Meat
Heat the olive oil in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic. Cook for about 3 to 4 minutes until they’re soft and smell amazing. Next, add the ground beef or turkey and cook it, breaking up the meat into little pieces, until it’s browned and cooked through (about 6-8 minutes). Drain off any extra fat.
2. Combine Ingredients in the Slow Cooker
Transfer your cooked meat mixture into the slow cooker. Add diced tomatoes, tomato sauce, kidney beans, black beans, corn, and beef broth. Sprinkle in chili powder, ground cumin, smoked paprika, cayenne pepper if you like heat, oregano, and some salt and pepper to taste. Stir everything well so all those spices get mixed in.
3. Slow Cook & Serve
Cover the slow cooker with its lid. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow simmer allows the flavors to come together in a cozy, hearty chili. Before you serve, taste to see if you want to add a little more salt or spices. Then scoop the chili into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and fresh cilantro for a lovely finish!
Can I Use Frozen Meat for This Chili?
Yes, but be sure to fully thaw the meat before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave to speed things up. Cooking frozen meat directly in the slow cooker isn’t recommended because it can lead to uneven cooking.
Can I Make This Chili Vegetarian?
Absolutely! Simply skip the meat and add extra beans, veggies like bell peppers or zucchini, and maybe some diced mushrooms for texture. You can also use plant-based meat alternatives if you want a similar feel without animal products.
How Do I Store Leftovers?
Store leftovers in airtight containers in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Chili?
Yes! Slow-cooker chili freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave.
