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Slow Cooker Chili Recipe
Easy chili recipe that's made in the slow cooker.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
hours
hours
15
minutes
minutes
Total Time
5
hours
hours
25
minutes
minutes
Servings
8
servings
Calories
162
kcal
Author
Kate @ I Heart Eating
Equipment
Slow Cooker
Ingredients
1 ½
pounds
lean ground beef
1
large white or yellow onion
finely chopped
3
cloves
garlic
finely minced
2-14.5
ounce
cans diced tomatoes with green chilies
15
ounce
can crushed tomatoes
8
ounce
can tomato sauce
1-2
tablespoons
ancho chili powder
depending on desired heat
2
teaspoons
ground cumin
2
teaspoons
smoked paprika
2
teaspoons
cocoa powder
1
teaspoon
brown sugar
1/2
teaspoon
ground coriander
Salt and freshly ground black pepper
2-15
ounce
cans kidney beans
drained and rinsed
Instructions
In a large skillet over medium heat, brown ground beef.
Drain ground beef and return to pan.
Add onions and garlic, and saute, stirring regularly, for 3 minutes.
Add ground beef mixture to slow cooker along with remaining ingredients.
Stir all of the ingredients except beans together.
Cover with and cook on LOW heat for 5 - 6 hours.
Stir in kidney beans and allow to heat through, about 10 minutes.
Serve warm with desired toppings.
Notes
Ground beef:
I like to use 85% or 90% lean ground beef. Sometimes leaner ground beef can dry out in the slow cooker.
Tomatoes with chilies:
Ro-Tel will also work.
Chili powder:
I like the smokiness of ancho chile powder, but regular chili powder will work, too.
Cocoa powder:
The cocoa powder gives the chili an earthiness. Feel free to omit it if you prefer.
Beans:
Feel free to substitute a can of black beans for the kidney beans if you prefer.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
162
kcal
|
Carbohydrates:
10
g
|
Protein:
20
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
52
mg
|
Sodium:
423
mg
|
Potassium:
690
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
895
IU
|
Vitamin C:
10.2
mg
|
Calcium:
46
mg
|
Iron:
3.9
mg