Slow Cooker Chili

Course: Entrees
Cuisine: American
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free
Occasion: 4th of July, Healthy Comfort Foods, Instant Pot, Labor Day, Memorial Day
Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 8 people
Author: Katie Workman


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


  1. 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.

  2.  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.

  3. Serve in bowls with the desired toppings.