Description
This hearty Slow-Cooker Chili recipe is perfect for a comforting meal, combining lean ground beef, kidney beans, and tomatoes simmered to perfection with flavorful spices. It’s an easy, hands-off dish that lets the slow cooker do the work, resulting in a rich and savory chili ideal for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 2 pounds lean ground beef (90% lean)
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
Optional Toppings
- Shredded cheddar cheese
- Sliced green onions
- Chopped red onion
- Sliced jalapeno peppers
- Sour cream
Instructions
- Cook the beef: In a large skillet over medium heat, cook the lean ground beef for 10-12 minutes, breaking it into crumbles until no longer pink. Drain excess fat.
- Combine in slow cooker: Transfer the cooked beef to a 5-quart slow cooker. Add kidney beans, diced tomatoes with their juices, tomato sauce, chopped onions, chopped green pepper, minced garlic, chili powder, salt, and pepper. Stir to combine.
- Cook slowly: Cover and cook on low heat for 8 hours to allow flavors to meld and ingredients to tenderize fully.
- Serve with toppings: Once cooked, ladle the chili into bowls and add optional toppings such as shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapeno peppers, and sour cream according to preference.
Notes
- For extra heat, add cayenne pepper or hot sauce along with the chili powder.
- Using 90% lean beef reduces fat but ensures a juicy chili; you can also substitute ground turkey for a leaner option.
- Drain and rinse the canned beans to reduce sodium content if desired.
- If short on time, cook chili on high for 4-5 hours instead of low for 8 hours.
- Add a splash of beer or a teaspoon of cocoa powder to deepen the chili flavor.
- Leftovers keep well in the refrigerator for up to 3 days and freeze perfectly for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
