This Super Easy Slow Cooker Chili is the kind of hands-off comfort food that makes dinner feel effortless. Hearty, cozy, and full of big, satisfying flavor. With ground beef, beans, tomatoes, and a blend of classic chili spices simmering all day in the slow cooker, you come home to a rich, savory pot that’s ready to ladle into bowls. It’s simple to throw together in the morning, perfect for busy days, and makes enough to enjoy leftovers later in the week.
Olivia’s Personal Note
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, Slow Cooker Beet Chili or my White Chicken Chili.
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, light, and delicious dinner without all the work. Whether you top it with cheese, a dollop of sour cream, or some crunchy tortilla chips, this chili hits the spot every time.
Key Ingredients
Ground Beef (or Turkey) — I love making this chili with ground beef because it gives that classic, hearty chili feel that I keep coming back to. Slow cooking it makes it super tender and full of flavor with almost zero effort. However, for a leaner chili, you can swap the ground beef for a different ground meat like turkey or chicken.
Tomatoes (Crushed or Diced) — I’ve used both crushed and diced tomatoes depending on what I have in the pantry. They both give that rich tomato base that makes this chili feel comforting and satisfying.
Beans (Kidney or Pinto) — I’ve tried different beans in this recipe, and kidney or pinto beans give just the right texture and heartiness. They soak up all the spices and broth beautifully in the slow cooker. But feel free to substitute the kidney beans for black beans, if you prefer.
Chili Powder + Cumin + Salt & Pepper — I’ve tested so many spice combinations, and this simple trio is the one I always end up using. It gives classic chili flavor without any fuss.
Broth (Beef or Vegetable) — I usually go with beef broth for extra richness, but I’ve made it with vegetable broth too when that’s all I have. Both make the chili cozy and delicious.
Instructions to Make Slow Cooker Chili
Step 1: We start on the stovetop by cooking the onions with all those warm spices and tomato paste. This step smells so good and really wakes everything up. Scrape the bottom of the pot, those little bits are pure flavor.
Step 2: Next, in goes the ground beef. Break it up as it cooks and let it get nice and browned. You want the beef fully cooked and coated in all that spicy, tomatoey goodness.
Step 3: Now transfer that beef mixture straight into the slow cooker. Add the beans, crushed tomatoes, and seasonings right on top. Give everything a good stir, pop the lid on and let the slow cooker do its thing.
Step 4: Look at that — thick, hearty, and packed with flavor. This is the kind of chili that begs for toppings like shredded cheese, sour cream, or avocado… and definitely seconds.
Slow Cooker Chili – A Hands-Off, Set-It-and-Forget-It Dinner
Ingredients
- 1 tbsp olive oil
- ¾ cup white onions chopped
- 1 tablespoon garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 lb extra-lean ground beef
- 1 15 oz. can kidney beans drained and rinsed
- 1 15 oz. can pinto beans
- 1 cup diced tomato, canned
- 1 cup tomato sauce
- 1 cup beef broth
- Salt and fresh ground black pepper
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Awww congratulations! I am very impressed you’re posting such deliciousness to your blog during this busy time. This chili looks fabulous!
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!
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.
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 😉
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.)
Wow I love these ideas, Henry. I didn’t know that. Have to try it next time. Thanks a lot 😉
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! 🙂
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!
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. 🙂
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 😉
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.
Yes you need 1 cup of beef broth. We just fixed it on the recipe card. Thanks for pointing it out.
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?
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! 😋🍲
Whatever recipe I use for basic chili, I always use half ground beef and half sausage. It makes it so much more flavorful.
That sounds like a fantastic twist! Mixing ground beef and sausage must add an amazing depth of flavor to your chili. Great idea! 😊🌶️