If you’re looking for a simple way to make a tasty meal with little effort, slow cooker chili is a great choice. It uses basic ingredients like ground beef, beans, tomatoes, and chili spices, all cooked slowly to bring out rich flavors. The best part is that you just add everything to the slow cooker and let it do the work for you.
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This recipe gives you a warm, filling dish that’s perfect for busy days or cozy nights. You can easily customize it with the spices and beans you like best. Plus, it’s great for making ahead or freezing for later, so you always have a good meal ready when you need it.
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Slow Cooker Chili Recipe
Making slow cooker chili involves choosing the right ingredients, following a simple preparation method, and using tips to get the best texture and flavor. You will need a mix of meat, beans, vegetables, and spices. Cooking low and slow helps all the flavors blend well.
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Ingredients
- 2 pounds ground beef (or ground turkey)
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or chicken/vegetable broth)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Directions
Heat olive oil in a skillet over medium heat, add ground beef, and cook until browned. Drain excess fat. Add onion, bell pepper, and garlic to the skillet and sauté for a few minutes until softened. Transfer everything to the slow cooker.
Stir in beans, diced tomatoes, tomato paste, broth, and all the seasonings. Mix well. Cover and cook on low for 6–8 hours or high for 3–4 hours. Taste and adjust seasoning before serving.
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Tips For Perfect Texture And Flavor
Brown the meat before adding it to avoid chewy or greasy chunks. It helps your chili taste richer.
Don’t add too much liquid early on. You can always stir in more broth or water if it looks dry during cooking.
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Mix the chili’s seasoning halfway through cooking. Taste it and add more spice or salt as needed. This ensures balanced flavor.
If you want thicker chili, remove the lid during the last 30 minutes to let some liquid evaporate.
For extra flavor, serve chili with toppings like shredded cheese, sour cream, or fresh chopped cilantro. These add nice texture and freshness to your chili bowl.
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Serving And Storing Slow Cooker Chili
You can enjoy slow cooker chili in many tasty ways, whether you want to dress it up or keep it simple. Knowing how to store and reheat your leftovers properly helps you enjoy the flavor days later without wastage.
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Creative Serving Suggestions
Try serving your chili over cooked rice or pasta for a filling meal. You can also spoon it into baked potatoes or use it as a topping for nachos. For a fun twist, stuff chili into warm tortillas to make soft tacos or burritos.
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If you want something lighter, serve chili with a side salad or steamed vegetables. Adding a dollop of sour cream or a sprinkle of shredded cheese right before serving can add extra creaminess and flavor.
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Best Toppings And Sides
Top your chili with sour cream, shredded cheddar cheese, chopped green onions, or fresh cilantro for added taste and eye appeal. You can also add jalapeños or avocado slices if you like some heat or creaminess.
Sides like cornbread, tortilla chips, or garlic bread are great for scooping up chili. Simple sides like a crisp green salad or roasted vegetables balance the meal and add freshness.
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How To Store And Reheat Leftovers
Let your chili cool to room temperature before storing it in airtight containers. It keeps well in the fridge for about 3 to 4 days.
For longer storage, freeze your chili in portions. Use freezer-safe containers or heavy-duty freezer bags to avoid freezer burn. It can last up to 3 months frozen.
To reheat, warm chili on the stove over medium heat, stirring often. You can also use a microwave, heating in short intervals and stirring in between to heat evenly. Add a splash of water or broth if the chili is too thick after storing.
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