This easy Slow Cooker Chili Recipe is packed with veggies, protein, and flavor. It’s comforting, spicy, and makes the perfect meal for weeknight dinners and hearty lunches.

Chili is one of my favorite winter meals because there’s just so much that you can do with it. I make chili all throughout the cold months and never get tired of it!

My Classic Chili Recipe is always a favorite, but I also enjoy trying different variations, like this hearty Slow Cooker Sweet Potato Chili or healthy Slow Cooker Beet Chili.

For more delicious chili recipes and inspiration, be sure to check out my favorite Top 30 Healthy Chili Recipes and my White Chicken Chili recipe.

Slow cooker chili in a bowl with toppings.
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I’m always looking for recipes that are super easy to make and come together pretty quickly. This slow cooker chili recipe only takes 10 minutes to prep, and then the slow cooker does the rest of the work.

It’s especially great for busy weeknights when you need an easy, healthy, and delicious dinner without all the work.

How To Make Slow Cooker Chili

Ingredients

  • Olive oil — I like to use extra virgin olive oil, but any neutral oil will also work.
  • Onions — Feel free to use white or yellow onion.
  • Garlic — You can use either fresh garlic cloves or a jar of pre-minced garlic.
  • Tomato paste — A little bit of tomato paste adds a ton of flavor.
  • Seasonings — A blend of chili powder, crushed red pepper, ground coriander, ground cumin, salt, and fresh ground black pepper. I can also use cayenne pepper.
  • Ground beef — I prefer extra lean ground beef. You can also use ground turkey.
  • Beans — A combination of kidney beans and pinto beans.
  • Canned tomato — Diced tomato and tomato sauce add a nice, rich flavor.
  • Beef broth — I like to use beef bone broth. You can also opt for a low-sodium broth.

Toppings

  • Green onion — Add flavor and color with chopped green onion.
  • Cilantro — Fresh cilantro gives a nice bright note.
  • Sour cream — A dollop of sour cream really balances the dish.
  • Cheddar cheese – I prefer freshly grated sharp cheddar cheese.
  • Avocado – Diced or sliced avocado gives a nice creamy texture.

Have other favorite chili toppings like corn chips or chopped green bell pepper? You can use them too!

Pre-measured ingredients in small bowls.

Instructions

Sauté the aromatics:

  • Heat olive oil in a large skillet over medium heat on your stove top.
  • Add the chopped onion and sauté for 3-5 minutes, then add the garlic and sauté for another 30 seconds. Add the tomato paste, chili powder, crushed red pepper, ground coriander, and ground cumin. Mix everything well to combine.
Left: olive oil in a skillet. Right: onions, garlic, and tomato paste added.

Cook the ground beef:

  • In the same skillet, add the ground beef and cook beef for about 5 minutes, or until it is cooked through. Use a wooden spoon to break apart the beef and stir it as it browns.
  • Once it’s cooked, transfer the ground beef mixture to the slow cooker.
Left: cooked ground beef in a skillet. Right: ground beef in a slow cooker.

Add ingredients to the slow cooker:

  • Add the red kidney beans, pinto beans, diced tomatoes, tomato sauce, beef broth, salt, and black pepper.
  • Stir well to combine, cover with a lid, and cook on high for 3-4 hours or on low for 6-8 hours.
Left: beans and canned tomatoes added to slow cooker. Right: all ingredients mixed together.

Garnish and serve:

  • Slow cooker chili is best served warm and loaded up with your favorite toppings.
Close up of chili in a slow cooker.

Expert Tips

  • For a leaner chili, you can swap the ground beef for a different ground meat like turkey or chicken.
  • Don’t skip browning the onions and meat first, as it adds a ton of flavor.
  • Feel free to substitute the kidney beans for black beans.
  • Use low-sodium broth for less salt and just as much flavor.
  • Customize this recipe with your favorite veggies, beans, spices, and toppings.

How To Store Leftovers

  • To Store: Allow the leftover chili to cool, then transfer it to an airtight container and store it in the refrigerator for up to 4 days. I like to store the toppings separately in airtight containers or bags and use them as needed.
  • To Freeze: Slow cooker chili is also a wonderful freezer recipe! Once the chili has cooled, I store it in a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy it, let the chili thaw overnight in the fridge, and heat it in the crockpot or stovetop.
  • To Reheat: I recommend to reheat leftover chili in the microwave or on the stovetop, stirring occasionally until it is heated through.  
Two bowls of slow cooker chili with toppings.

What To Serve with Slow Cooker Chili

Recipe Variations

  • Customize the toppings: The right combination of toppings will take any bowl of chili to the next level. I prefer sour cream, cheddar cheese, fresh herbs, and diced avocado. You could also add a splash of hot sauce, black olives, feta cheese, shredded cabbage, or tortilla chips.
  • Add veggies: Slow cooker chili is such a great dish to add extra veggies for picky eaters. Make this recipe with as many vegetables and beans as you’d like, or try my equally delicious extra-lean turkey chili with kale.
  • Adjust the spice level: If you like your chili extra-spicy, feel free to add your favorite hot sauce or extra chili powder and red pepper flakes. If you prefer a mild chili, you can replace the chili powder with paprika and add flavor with dried oregano instead of red pepper flakes.
Slow cooker chili in a bowl with toppings.

Slow Cooker Chili Recipe

3.13 from 8 votes
Author: Olivia Ribas
Servings6 people
Prep Time10 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 20 minutes
This easy Slow Cooker Chili recipe is packed with veggies, protein, and flavor. It’s comforting, spicy, and makes the perfect meal for weeknight dinners and hearty lunches.
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Ingredients 
 

For topping

  • Green onions chopped
  • Cilantro chopped
  • Sour cream
  • Cheddar cheese
  • Avocado diced

Instructions 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add onion and sauté for 3-5 minutes, then add garlic and sauté for 30 seconds longer. Add tomato paste and seasonings: chili powder, crushed red pepper, ground coriander and ground cumin. Mix well to combine.
  • Add ground beef and cook, breaking up the beef with a wooden spoon, until the ground beef is cooked through, about 5 minutes.
  • Pour browned ground beef into slow cooker.
  • Add red kidney beans, pinto beans, diced tomatoes, tomato sauce, beef broth, salt, and black pepper.
  • Stir well, cover with a lid and cook on high for 3-4 hours or on low for 6-8 hours.
  • Serve warm with desired toppings.

Notes

  • Feel free to swap the ground beef for another ground meat such as turkey.
  • Don’t skip browning the onions and meat, as it adds a ton of flavor. 
  • Feel free to use black beans in place of kidney beans.
  • Use low sodium broth for less salt and just as much flavor.
  • Customize this recipe with your favorite veggies, beans, spices, and toppings.
  • To store: Store leftover chili for up to 4 days in the fridge. Try to keep the toppings off the chili if you plan on refrigerating it for later.
  • To reheat: Reheat the chili in the microwave or stovetop.
  • To freeze: Freeze leftover chili in a freezer-safe container for up to 3 months. 

Nutrition

Serving: 1/6, Calories: 204kcal, Carbohydrates: 24g, Protein: 22g, Fat: 4g, Cholesterol: 32mg, Sodium: 671mg, Potassium: 569mg, Fiber: 8g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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M

Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.13 from 8 votes (5 ratings without comment)

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16 Comments

  1. Sues says:

    Awww congratulations! I am very impressed you’re posting such deliciousness to your blog during this busy time. This chili looks fabulous!

    1. Olivia Ribas says:

      Thanks Sues. It is not easy to post on my blog during these busy first weeks but as I said my husband is helping me a lot! Thanks for your comment!

  2. mary ellen says:

    Thank you so much for posting these healthy and delicious recipes! Congratulations on your new little one!The absolute best time in life and what a blessing your son is. Sounds like you are doing great! Glad you have such a supportive husband. Wish you lived closer ’cause I’d love to meet the little guy! In the meantime, I will look forward to hearing more about him! God bless you all at this most happy time! You make cooking so much easier for me! A million thank yous! I have 5 children, but some are grown! So this is so helpful.

    1. Olivia Ribas says:

      Thanks a lot for your sweet comment, Mary. You are so kind. I’ll keep posting more about him and the motherhood 😉
      I love to know that you love my recipes. It is a pleasure to help 😉

  3. Henry says:

    Grandmothers are the best thing for new mothers. And grand children are the best things for grandmothers.

    I love a good chili made in the slow cooker. The long slow gentle cooking does a great job of mixing the flavors.

    Here is a hint that I learned from corresponding with a mexian cook. Put 1/2 of the kidney beans in a blender with their juice and puree them and then put that into the chili.

    Another thing to try when you are in hurry is to get a pound (500 grams) of fresh chopped salsa, blend it and add it to the chili. (Yeah that was her idea too.)

    1. Olivia Ribas says:

      Wow I love these ideas, Henry. I didn’t know that. Have to try it next time. Thanks a lot 😉

  4. Chelsea @chelseasmessyapron says:

    It’s hard when your mom has to leave (at least it was for me!) Good luck with everything! 🙂 This chili looks incredible and I love all the beautiful colors! 🙂

    1. Olivia Ribas says:

      It was very hard for me too, Chelsea. But I am getting better now 😉 Thanks a lot for stopping by!

      ps: I love your new picture!

  5. Eva says:

    I’m not sure if this is a dumb question because I’m new to cooking- but are the red kidney beans from a can or are they dry beans?

    P.S. I’m in love with these recipes and my goal is to try all of them before the end of the summer.   🙂

    1. Olivia Ribas says:

      Not a dumb question at all 😉 The red kidney beans are from a can.
      Hope you like all the recipes you try from my website 😉

  6. Rachael says:

    Shouldn’t there be a liquid? I just put all ingredients in my slow cooker and it’s super dry other than some trace liquid from the cans of diced tomatoes.

    1. Olivia Ribas says:

      Yes you need 1 cup of beef broth. We just fixed it on the recipe card. Thanks for pointing it out.

  7. Ronald McCallum says:

    Does slow cooking add to the quality of the end product in term of taste or it simply a way to eliminate the fuss of watching the pot on the stove?

    1. Olivia Ribas says:

      Slow cooking isn’t just for the lazy days—it adds a ton of flavor too! The low and slow method lets all those tasty ingredients mingle and create a rich, delicious dish. Plus, tougher meats turn into melt-in-your-mouth goodness. So, it’s like a tasty shortcut to a scrumptious meal! 😋🍲

  8. Linda Jolly says:

    Whatever recipe I use for basic chili, I always use half ground beef and half sausage. It makes it so much more flavorful.

    1. Olivia Ribas says:

      That sounds like a fantastic twist! Mixing ground beef and sausage must add an amazing depth of flavor to your chili. Great idea! 😊🌶️