Description
This Slow Cooker Chili recipe is a hearty and flavorful meal perfect for easy weeknight dinners. Combining ground beef or turkey with a blend of beans, tomatoes, and warming spices, it simmers gently in a slow cooker to develop rich, deep flavors. It’s simple to prepare with minimal hands-on time and serves approximately six people, making it a great option for family meals or gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 ½ lbs ground beef or turkey
- 1 large sweet onion, finely chopped
- 2 cloves garlic, minced
Liquids and Tomatoes
- 3 cups low-sodium beef broth
- 1 (6-ounce) can tomato paste
- 2 (10-ounce) cans diced tomatoes with green chilies
- 1 (14.5-ounce) can fire-roasted diced tomatoes
Beans
- 2 (15.5-ounce) cans beans (dark red kidney and pinto), drained and rinsed
Spices and Seasonings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- â…› teaspoon ground cayenne
- Kosher salt and black pepper to taste
Instructions
- Brown the Meat and Onion: Heat a large skillet over medium heat. Add the ground beef or turkey along with the finely chopped sweet onion. Cook, stirring occasionally, until the meat is browned and the onion is softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Transfer to Slow Cooker: Move the browned meat and onion mixture from the skillet into your slow cooker.
- Prepare Broth Mixture: In a separate bowl, whisk together the low-sodium beef broth and tomato paste until smooth. Pour this mixture evenly over the meat in the slow cooker.
- Add Tomatoes, Beans, and Spices: Stir in the diced tomatoes with green chilies, fire-roasted diced tomatoes, drained beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, ground cayenne, and season with kosher salt and black pepper to your taste. Mix everything together thoroughly.
- Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours to allow flavors to meld and the chili to thicken to your desired consistency.
Notes
- You can substitute turkey with ground beef for a richer flavor or use all turkey for a leaner option.
- Adjust the amount of cayenne and red pepper flakes based on your preferred spice level.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Serve with toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro for extra flavor.
- This chili freezes well; portion leftovers into airtight containers for up to 3 months.
