Description
This hearty slow cooker chili combines ground beef, kidney and black beans, diced tomatoes, and a blend of classic spices for a comforting and flavorful meal. Perfect for busy days, this recipe requires minimal hands-on time and delivers rich, robust flavors after slow cooking for several hours.
Ingredients
Scale
Meat
- 1 lb (450 g) ground beef
Vegetables and Beans
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz or 425 g) kidney beans, drained and rinsed
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (28 oz or 800 g) diced tomatoes with juice
Spices and Oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare Ingredients: Gather all ingredients and chop the onion and bell pepper, mince the garlic to have everything ready for cooking.
- Brown the Ground Beef: Heat olive oil in a skillet over medium heat, add the ground beef and cook until browned, breaking it up as it cooks. Once browned, transfer the beef to the slow cooker.
- Sauté Vegetables: Using the same skillet, add the diced onion, bell pepper, and minced garlic and sauté for 3-5 minutes until softened and fragrant. Transfer these to the slow cooker.
- Add Beans and Tomatoes: Pour the drained kidney beans, black beans, and diced tomatoes with their juice into the slow cooker. Stir everything together to evenly combine all ingredients.
- Season and Cook: Add chili powder, cumin, salt, and pepper to the mixture in the slow cooker. Cover with the lid and cook on low for 6-8 hours or on high for 3-4 hours to allow flavors to meld and chili to thicken.
- Serve: Once cooked, ladle the chili into bowls and optionally garnish with fresh herbs, shredded cheese, or sour cream for extra flavor and creaminess.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños during the sauté step.
- To make this vegetarian, substitute the ground beef with a plant-based protein or extra beans and vegetables.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Serving suggestions include cornbread, rice, or tortilla chips to complement the chili.
