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This easy Slow Cooker Chili recipe with ground beef, beans, and tomatoes is hearty, high in protein and fiber, and packed with flavor—perfect for busy weeknights, game days, or cozy weekends when you want dinner to cook itself.
Slow Cooker Chili Recipe
I love a good beef chili this time of year!! It’s the ideal cold-weather slow cooker dish because its flavor improves over time. As it simmers low and slow, the spices, tomatoes, and aromatics meld into a rich, thick sauce that tastes like it’s been simmering all day. For this slow cooker chili recipe, I use lean ground beef to keep it light yet satisfying, while the beans add extra fiber and heartiness. This healthy crockpot chili is easy to prep in the morning, ready by dinnertime, and just as good (if not better!) the next day. It’s great for game day, cozy gatherings, or meal prep, and the leftovers freeze beautifully.
Why You’ll Love This Slow Cooker Chili
I love using my slow cooker to make chili—it’s one of those dishes that gets better as it simmers. Over the years, some of my most popular slow cooker recipes have been my Slow Cooker Chicken Taco Chili and Slow Cooker White Bean Pumpkin Chili, and this classic beef and bean version ranks right up there with them. It’s hearty, flavorful, and perfect for cozy fall and winter meals. Here’s why it works:
- Make-ahead chili: Prepare it in the morning or even the day before–leftovers reheat perfectly.
- Hearty and satisfying: This chili contains 28 grams of protein per bowl without the toppings. Plus, it’s also high in fiber with over 10 grams!
- Cozy and Comforting: My go-to on chilly days
I’ve written two cookbooks, Skinnytaste One & Done and Skinnytaste Fast and Slow, full of slow cooker recipes if you’re looking for more.
Ingredients You’ll Need
Below are all the ingredients for this healthy chili recipe. See the recipe card below for the exact measurements.
- Lean Ground Beef: I tested this recipe with 90% and 93% beef, and both turned out great. The percentages indicate the fat content, e.g., 90% lean with 10% fat.
- Aromatics: Onion (any color), red bell pepper, and garlic.
- Chili Spices: No one wants bland chili, so we’re using 6 spices to maximize flavor. You’ll need chili powder, cumin, garlic powder, smoked paprika, kosher salt, and black pepper.
- Beans provide fiber and additional protein. I like to use kidney and black beans, but you can choose just one if you prefer.
- Canned Tomatoes are the base of this beef chili recipe. We’re using petite diced tomatoes (with their juices), Rotel (AKA diced tomatoes with chilies–drain these), and canned tomato sauce.
How to Make Slow Cooker Chili
While you can put raw ground beef in the slow cooker, I don’t recommend it. The texture and flavor will be much better if you brown it first in a separate skillet. And since you’re already dirtying a pan, you might as well sauté the onions, peppers, and garlic to intensify their flavors. These extra steps will give you the best slow cooker chili. See the recipe card at the bottom for printable directions.
Brown the beef
Saute onions, peppers and spices
- Brown the beef in a large skillet until it’s broken up.
- Cook the aromatics and spices: Sauté the onion, bell pepper, and garlic until tender, then sprinkle with all the spices. Cook for 30 seconds, then add to your slow cooker.
- Slow cook the chili: Pour all the tomatoes into the crock pot and set it on high for 3 to 4 hours or low for 7 to 8 hours. Before serving, taste the chili and add more seasoning if you think it’s missing anything.
- Serve: And add your toppings!
Add all the ingredients to the crockpot
Cook on low 7 to 8 hours
Recipe Tips and Variations
- Swap out the meat: Try this slow cooker chili with turkey or chicken.
- Don’t eat meat? Omit the beef and add more beans, lentils, or diced sweet potato. You can also try my Black Bean Vegetarian Chili or Vegetarian Pumpkin Chili.
- Make it spicy: Sauté diced jalapeños with the onions and bell peppers, or add cayenne pepper along with the other spices.
- How do I thicken slow cooker chili? It should be fairly thick, but if it’s thinner than you like, let it simmer uncovered for 15 to 30 minutes. You can also make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the chili during the last 15 minutes of cooking.
- Slow Cooker Rec: I’m often asked about my favorite slow cooker, and my tried-and-true choice is the Hamilton Beach Slow Cooker.
- Instant Pot: Use your Instant Pot, hit “Saute” first and cook the beef, aromatics, and spices in the pot instead of in a separate skillet. Then add the remaining ingredients. cover and cook on high pressure 20 minutes to blend the flavors. Natural release.
Topping Ideas
If you’re serving this crockpot chili to guests, set out all the toppings for a choose- your-own-adventure experience. Everyone can customize their bowl just the way they like it. If I missed your favorite chili topping, leave it in the comments!
- Chopped red or green onions
- Cilantro leaves
- Lime wedges
- Sour cream
- Diced avocado
- Sliced jalapeños
- Shredded cheddar cheese
- Chips, like tortilla chips or Fritos. The larger ones are good for scooping, and the smaller ones are perfect in Frito pie.
- Cornbread muffins
How to Store, Freeze, and Reheat
- Refrigerate leftovers in airtight containers for up to 4 days.
- Freeze it in airtight containers, bags (lay them flat in the freezer to save space), or Souper Cubes for up to three months. Thaw it in the fridge the day before.
- Microwave individual servings of chili until heated through.
- Reheat larger servings in a saucepan on the stove. Add a splash of water or broth, then the chili, and heat on medium, stirring occasionally to prevent it from burning on the bottom.
What should I do with leftover chili?
A bowl of leftover chili makes a quick and delicious lunch or dinner, but if you want creative ways to serve it, here are some ideas.
- Stuff it into acorn squash, baked potatoes, or bell peppers.
- Serve chili over a turkey hot dog.
- One of my favorite ways to eat it is to fill an avocado half with chili.
- Use it as a Tex-Mex enchilada sauce
More Slow Cooker Recipes You’ll Love
For more dinner ideas, check out these five delicious slow cooker chili recipes to inspire your next meal!
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Yield: servings
Serving Size: 1 ⅓ cups
Cook Mode
- ▢ 1 pound ground beef, (90/10 or 93/7)
- ▢ ½ medium onion, diced
- ▢ 1 medium red bell pepper, seeded and chopped
- ▢ 2 garlic cloves, minced
- ▢ 1 tablespoon chili powder
- ▢ 1 teaspoon cumin powder
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon smoked paprika
- ▢ 1 teaspoon kosher salt, or to taste
- ▢ ¼ teaspoon black pepper
- ▢ 15 ounce can black beans, drained and rinsed
- ▢ 15 ounce can kidney beans, drained and rinsed
- ▢ 15 ounce can petite diced tomatoes, with their juice
- ▢ 10 ounce can Rotel or mild diced tomatoes with green chilies, drained
- ▢ 8 ounce can tomato sauce
- ▢ Optional toppings: chopped red onions or green onions, cilantro leaves, sour cream, cheddar, avocado
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Brown the beef in a large skillet over medium-high heat 4-5 minutes, breaking it up with a spatula.
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Add onion, bell pepper and garlic to the skillet and sauté until tender, 4-5 minutes. Add the seasonings (chili powder, cumin, garlic powder, paprika, salt and pepper). Cook 30 more seconds, stirring then transfer to a 6 or 7 quart slow cooker.
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Add remaining ingredients into the crockpot: rinsed and drained black and red beans, diced tomatoes with their juice, Rotel with juices and a can of tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 7-8 hours.
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Adjust seasoning to taste, as desired.
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Ladle it into bowls and top with a dollop of sour cream, shredded cheddar cheese, and fresh chopped cilantro, scallions or red onion, if desired.
Last Step:
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Eat with chips, if desired.
Serving: 1 ⅓ cups, Calories: 329.5 kcal, Carbohydrates: 39 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 2.5 g, Cholesterol: 47.5 mg, Sodium: 1171 mg, Fiber: 10.5 g, Sugar: 9 g
