Slow Cooker Chili
A hearty and comforting Slow Cooker Chili that requires minimal effort and allows flavors to meld beautifully over time, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or a meat alternative.
- 1 can kidney beans Drained and rinsed.
- 1 can black beans Drained and rinsed.
- 1 can diced tomatoes Can adjust the amount for thicker consistency.
- 2 tablespoons chili powder Adjust according to spice preference.
- 1 teaspoon cumin
- 1 medium onion, chopped
- 2 cloves garlic, minced
- to taste Salt
- to taste pepper
Instructions
Cooking
- In a skillet, brown the ground beef with the chopped onion and minced garlic until the meat is fully cooked. Drain the excess fat.
- Transfer the cooked mixture to a slow cooker.
- Add the kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, and pepper to the slow cooker. Stir to combine all the ingredients.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot and enjoy your delicious chili!
Notes
For a spicier version, add chopped jalapeños or a dash of hot sauce. Serve with toppings like shredded cheese, sour cream, or fresh cilantro. Pairs well with cornbread or rice. To store leftovers, let it cool and place in an airtight container; refrigerate for up to 3-4 days or freeze for up to 3 months.