This slow cooker beef chili is a hearty, flavor-packed meal that’s both healthy and satisfying. Bursting with tender beef, fiber-rich beans, and fresh veggies, it’s a perfect low-effort dinner option. Ideal for busy weeknights or meal prep, this chili warms the soul with every bite and is easily customizable to suit your taste.
Recipe Tips and Tricks:
- Brown the Beef First: For deeper flavor, sear the ground beef in a skillet before adding it to the slow cooker.
- Layering is Key: Start with the veggies on the bottom of the slow cooker to ensure even cooking.
- Use Fresh Spices: Fresh chili powder, cumin, and paprika enhance the flavors significantly.
- Don’t Rush the Simmer: Let the chili cook for at least 6 hours on low for the flavors to meld beautifully.
- Add a Pop of Acidity: A splash of lime juice or apple cider vinegar before serving brightens the flavors.
- Thick or Thin?: For a thicker chili, remove the lid in the last hour of cooking. If it’s too thick, add some broth.
Why You’ll Love This Recipe:
This slow cooker beef chili is a lifesaver for busy weeknights and a crowd-pleaser for gatherings. It’s healthy, loaded with lean protein, fiber, and vitamins, making it a guilt-free indulgence. The slow-cooking process allows the flavors to deepen, resulting in a rich, savory dish that tastes like you’ve spent hours in the kitchen. It’s endlessly versatile—spice it up, make it mild, or go vegetarian if you like. Plus, it’s meal-prep friendly, so you can make a big batch and enjoy it all week long.
Slow Cooker Beef Chili
A comforting slow cooker beef chili packed with hearty flavors, tender beef, and wholesome ingredients for a satisfying, healthy dinner.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
- Prep Your Ingredients: Dice the onion, bell pepper, and celery. Mince the garlic. Set aside all ingredients for easy assembly.
- Sear the Beef: Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain any excess fat.
- Layer the Slow Cooker: Start with the diced vegetables—onion, bell pepper, celery—on the bottom of the slow cooker. Add the garlic on top.
- Add the Beans and Tomatoes: Layer the kidney beans, black beans, and fire-roasted diced tomatoes over the veggies.
- Spice it Up: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir gently to mix the spices evenly.
- Finish with Broth: Pour in the beef broth and tomato paste. Give it a final stir to combine.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it simmers, the better the flavors.
- Final Touches: Taste and adjust seasoning as needed. Serve hot with your favorite toppings like shredded cheese or avocado.
Notes
- To thicken the chili, mash some beans with a fork and stir them back into the pot.
- This dish pairs wonderfully with cornbread or a green salad for a complete meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 379Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 73mgSodium 491mgCarbohydrates 26gFiber 9gSugar 5gProtein 31g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Ground Beef: Opt for lean ground beef (90/10 or higher) to keep the dish healthier without compromising flavor.
- Beans: A mix of kidney beans and black beans adds texture, flavor, and a dose of plant-based protein.
- Tomatoes: Use fire-roasted canned tomatoes for an extra smoky flavor or substitute with diced tomatoes with green chilies for a kick.
- Vegetables: Bell peppers, onions, and celery provide a natural sweetness and crunch to balance the hearty meat.
- Spices: Fresh chili powder, cumin, smoked paprika, and oregano are the heart of this chili. Adjust the amounts to suit your spice tolerance.
- Broth: Beef broth enhances the overall depth of the dish, but chicken or vegetable broth works as well.
- Optional Add-Ins: Corn, jalapeños, or even sweet potatoes can be added for more variety.
Variations and Substitutions:
- Make it Vegetarian: Replace the ground beef with extra beans, lentils, or a meat substitute like textured vegetable protein.
- Spice Level: If you prefer mild chili, reduce the chili powder and skip the jalapeños. For a fiery kick, add cayenne or crushed red pepper flakes.
- Meat Options: Swap ground beef for ground turkey, chicken, or even diced chuck roast for a chunkier texture.
- Beans: Experiment with pinto beans, white beans, or chickpeas to mix up the flavors.
- Low-Carb Version: Skip the beans entirely and add extra veggies like zucchini, cauliflower, or mushrooms.
- Tomato Base: If you prefer a less acidic chili, use tomato sauce instead of diced tomatoes.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat on the stove or microwave until warmed through.
- Freezer: This chili freezes beautifully. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Meal Prep: Divide into individual servings for easy grab-and-go lunches.
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