Course Entrees
Cuisine American
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free


Recipe Contributed By Katie Workman

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Slow Cooker Chili

Prep Time 30 minutes
Cook Time 8 hours


For the Chili

  • 2 lbs ground beef
  • 1 tbsp vegetable oil
  • 1 onion, large, chpped
  • 1 bell pepper, cored seeded and diced (green, red, orange, or yellow, your choice)
  • 1 tbsp garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tsp cumin, ground
  • 2 tsp dried oregano
  • 2 15-ounce cans beans, kidney beans, chickpeas,or pinto beans drained and rinsed (or a combo, or whatever beans you prefer)
  • 2 28-ounce cans tomatoes, crushed
  • ½ tsp cayenne pepper
  • salt and pepper, to taste

For Serving

  • Rice, hot, white or brown
  • Cheese, crumbled queso fresco or cotija or shredded cheeses
  • Scallions, sliced or minced
  • Sour cream
  • Avocado, diced (or guacamole)
  • Tomatoes, fresh, chopped
  • Lime, wedges


  • Spray a large skillet and heat it over medium-high heat. Add the beef and sauté breaking it up with a spoon or spatula into crumbles, until it is browned throughout. Drain in a colander.
  •  Carefully wipe out the skillet and return to medium heat. Add the oil, and then add the onion and bell pepper and sauté for 4 minutes until the vegetables have started to soften. Add the garlic and cook for another minute until you can smell the garlic. Add the tomato paste, chili powder, cumin and oregano, stir to combine, and then turn the mixture into a slow cooker. Add the browned beef, kidney beans, tomatoes, cayenne and salt and pepper and stir well. Cook on low for 8 hours.
  • Serve in bowls with the desired toppings.