Description
This hearty Crockpot Chili recipe combines lean ground beef, a medley of tomatoes, kidney beans, and chili seasoning to create a comforting meal that simmers slowly for rich, deep flavors. Perfect for a busy day, this slow-cooked chili is easy to prepare and serves about 8 people, making it ideal for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 2 pounds lean ground beef (or ground turkey or chicken)
- 1 small yellow or white onion, diced
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can diced tomatoes
- 2 tablespoons chili seasoning
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- 1 (15.5 oz) can light red kidney beans, rinsed and drained
Instructions
- Browning the meat and onions: In a large non-stick skillet, cook the ground beef and diced onion over medium-high heat. Break up the meat as it cooks until browned and the onions are soft. Add the minced garlic and cook for an additional minute to release its aroma.
- Transferring to slow cooker: Transfer the cooked meat and onion mixture to your slow cooker. Drain off any excess grease to keep the chili lean and healthy.
- Adding the tomatoes, beans, and seasoning: Into the slow cooker, add the crushed tomatoes, diced tomatoes, chili seasoning, and both types of kidney beans. Stir everything together to combine all flavors evenly.
- Slow cooking: Cover the slow cooker and cook on low for 8 to 10 hours, which allows the flavors to meld beautifully, or cook on high for 4 to 5 hours if time is limited.
- Serving: Once cooked, serve the chili hot. Garnish with your favorite toppings such as shredded cheese, avocado slices, or chopped green onions to add extra flavor and texture.
Notes
- For a healthier alternative, substitute the ground beef with ground turkey or chicken.
- Rinsing and draining the kidney beans reduces sodium content.
- Adjust chili seasoning according to your preferred spice level.
- Slow cooking for longer on low intensifies flavors and tenderizes ingredients better.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely.
