Easy Slow Cooker Chili Recipe

Ingredients

• 2 lb ground beef (lean)
• 1 yellow onion (diced)
• 1 red bell pepper (seeded and diced)
• 1 green bell pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper (optional, for heat)
• 28 oz diced tomatoes (canned, with juices)
• 15 oz tomato sauce (canned)
• 1 cup beef broth
• 30 oz kidney beans (two 15-oz cans, rinsed and drained)
• 1 tbsp olive oil (for browning beef)

Steps

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain off the excess fat.

2. 2

   Transfer the browned beef to the insert of a 6-quart or larger slow cooker.

3. 3

   Add the diced yellow onion, diced red bell pepper, and diced green bell pepper to the slow cooker.

4. 4

   Stir in the minced garlic, chili powder, ground cumin, dried oregano, salt, black pepper, and cayenne pepper (if using).

5. 5

   Pour in the canned diced tomatoes (with their juices), tomato sauce, and beef broth.

6. 6

   Add the rinsed and drained kidney beans to the mixture and stir everything together until well combined.

7. 7

   Cover the slow cooker with the lid. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the vegetables are tender and the flavors have melded.

8. 8

   Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with your choice of toppings.

Notes

Suggested toppings: shredded cheddar cheese, sour cream, sliced green onions, chopped fresh cilantro, or pickled jalapeños. Serve with cornbread or tortilla chips.

Nutrition per serving

• slow cooker
• chili
• beef
• main course
• dinner
• comfort food
• winter