Few dishes deliver warmth, heartiness, and convenience quite like a slow cooker chili with beans. Perfect for busy weeknights or weekend gatherings, this recipe combines savory ground beef, hearty beans, and a flavorful blend of spices, all cooked slowly to develop deep, robust flavors. It’s easy to prepare in the morning and comes together effortlessly by dinner time, making it a go-to for anyone craving a comforting, homemade chili.
Ingredients
- 1 lb (450 g) ground beef or ground turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (6 oz) can tomato paste
- 1 cup beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Olive oil for sautéing
Instructions
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes. Break it apart with a spoon as it cooks. Transfer the cooked meat to the slow cooker.
- In the same skillet, add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker.
- Add the diced tomatoes (with juice), kidney beans, black beans, tomato paste, and broth to the slow cooker. Stir to combine all ingredients evenly.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Mix well to distribute the spices throughout the mixture. Taste and adjust salt and pepper as needed.
- Cover the slow cooker with the lid and set it to low. Cook for 6-8 hours, or on high for 3-4 hours. The chili is ready when flavors meld and the chili thickens slightly.
- Before serving, give the chili a good stir. Taste once more and adjust seasonings if necessary. Serve hot, garnished with your favorite toppings like shredded cheese, chopped cilantro, sour cream, or sliced jalapeños.
Tips
- For a thicker chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- If you prefer a milder chili, reduce or omit the cayenne pepper. For extra heat, add a dash of hot sauce or chopped jalapeños.
- Use fresh or frozen beans if you prefer to cook your own; just add them in during the last hour of cooking to prevent overcooking.
- To make this dish vegetarian, substitute the ground meat with diced vegetables like zucchini, mushrooms, or extra beans, and use vegetable broth.
Serving Suggestions
Serve this hearty chili with a side of warm cornbread, tortilla chips, or over a bed of steamed rice for a complete meal. Top with shredded cheese, chopped fresh cilantro, a dollop of sour cream, or sliced green onions to add flavor and freshness. It also pairs well with a simple green salad for a balanced dinner.
Variations
Experiment with different beans such as pinto or chickpeas for variety. You can also add corn kernels or diced bell peppers for extra sweetness and crunch. For a smoky flavor, include a teaspoon of smoked chipotle powder or a splash of liquid smoke. To make it more filling, serve over baked potatoes or incorporate diced sweet potatoes into the chili during cooking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in individual portions for up to 3 months. To reheat, microwave on high in 1-minute intervals, stirring in between, until heated through. Alternatively, reheat in a pot over low heat on the stove, stirring occasionally, until hot. If the chili has thickened too much after refrigeration, add a splash of broth or water to loosen it up during reheating.
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely. This slow cooker chili tastes even better the next day as the flavors meld. Prepare it in the morning and cook on low all day, then reheat when ready to serve. It can be stored in the refrigerator for up to 24 hours before reheating.
Can I use dried beans instead of canned beans?
Yes, but dried beans need to be soaked overnight and cooked separately before adding to the chili. Alternatively, you can cook dried beans in your slow cooker beforehand, then add them during the last hour of cooking for convenience.
How spicy is this chili?
The recipe includes optional cayenne pepper for heat. You can adjust the amount based on your spice preference. For milder chili, simply omit the cayenne or reduce the chili powder. For more heat, add hot sauce or chopped jalapeños during cooking.
Can I freeze leftovers?
Yes, this chili freezes well. Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat as needed for a quick, satisfying meal.
Is it possible to make this chili vegetarian?
Definitely. Replace the ground meat with diced vegetables like zucchini, mushrooms, or additional beans. Use vegetable broth instead of beef broth, and add extra spices if desired to enhance flavor. The result is a hearty, meat-free chili that everyone will enjoy.
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