This foolproof Slow-Cooker Chili packs plenty of flavor and practically makes itself!
Chili has been around so long that we don’t really know where its true origins lie. Some accounts attribute the dish to ancient Aztec civilization, where chili peppers were stewed with spices and tomatoes. Another account credits a Spanish nun from the 17th century. What we do know is that the dish was an American frontier favorite as families took to the trails to build their homes and ranches on the untamed lands of the Southwest. But for me? Well, I just really love chili. It’s a year-round favorite, though I especially enjoy making it during the fall and winter or even on a cool summer night. Slow-cooker chili, in particular, is a near-effortless meal, perfect for busy work days and get-togethers.
Cooking chili in a slow cooker amplifies the flavor, yielding deep, rich, and savory notes without any extra effort on your end. It’s a dish that’s guaranteed to impress, whether you’re feeding a crowd or meal-prepping for your weekday lunches.
Is Slow-Cooker Chili Healthy?
Chili has a lot of healthy components to it that fit into part of a balanced diet. The lean ground beef, though it does still contain some saturated fat, is a good source of protein and vitamins like B12 and zinc. Kidney and black beans are rich in fiber, which keeps you feeling full for longer, and they’re also a good source of plant-based protein, iron, and folate. There are plenty of veggies in this recipe, including onions, garlic, and bell peppers, which offer a dose of vitamins C and A, along with plenty of other antioxidants. Plus, the diced tomatoes contain lycopene, which is known for its heart-healthy and anti-inflammatory qualities.
That said, chili can contain a lot of sodium due to all the canned ingredients. If that’s a concern, look for low-sodium or no-salt-added beans and tomatoes. If you’re looking to reduce your saturated fat intake further, consider substituting ground turkey or chicken for beef. And, for a vegetarian or vegan version, replace the meat with more beans or tofu crumbles and use vegetable broth instead of beef broth.
Stove-Top Vs. Slow-Cooker Chili
Stove-top chili is the faster method, and it definitely offers more control over the cooking process—which is helpful if/when you need to adjust the seasoning on the fly or decide to throw in extra meat or beans last-minute. Cooking stove-top chili also allows for rapid evaporation, which concentrates the flavors quickly. However, you’ll have to keep an eye on it to prevent burning or uneven cooking.
On the other hand, slow-cooker chili benefits from the gentler cooking process, which melds flavors more deeply and tenderizes the meat more effectively. The slow-cooker method develops layered flavors and ensures that all the ingredients are perfectly cooked without much supervision. What’s more, the slow cooker retains more moisture, making the chili juicier and less likely to dry out or toughen your meat.
How To Make Ahead And Store
Chili is a great dish to make ahead because it stores exceptionally well. Cool the chili completely and then put it in an airtight container in the refrigerator for 4 days. You can also freeze it for up to 3 months. Reheat on the stove or in the microwave when ready to serve.
Serving Suggestions
Do you know what goes well with chili? This Easy Sweet Vegan Cornbread With Applesauce! These Cheddar Gluten-Free Biscuits With Buttermilk are also a tasty pairing. Don’t forget to offer toppings like shredded cheese, sour cream, and chopped green onions to let everyone customize their bowl to their liking. For another great meal idea, try pairing your bowl of chili with these Air-Fryer Potato Skins for a delightful crunchy contrast.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 green bell pepper diced
- 2 16-ounce cans kidney beans, drained and rinsed
- 1 16-ounce can black beans, drained and rinsed
- 2 15-ounce cans diced tomatoes undrained
- 1 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Transfer the cooked beef to the slow cooker. Add the diced onion, minced garlic, diced green bell pepper, kidney beans, black beans, diced tomatoes with juice, and tomato sauce.
- Stir in the chili powder, ground cumin, dried oregano, paprika, salt, and black pepper until well combined.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the flavors are well blended and the chili is heated through.
- Serve the chili warm with optional toppings such as shredded cheese, sour cream, or chopped green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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