Slow Cooker Chili

As a super busy mom, I celebrate my slow cooker. I can just throw some ingredients in, and make just about anything. I can walk away from it, let it do it’s thing, and not have to fear burning the house down! Ding, ding, ding…we have a winner!!!

So with Fall officially upon us, I thought I would share my slow cooker chili recipe.

Now personally, I prefer a vegetarian chili. However, this would lead to a swift revolt in my household. (I’m looking at you hubby!) With that being said, I have made this chili with beef. The wonderful thing about chili is that you can mix it up. You want to leave out the meat? Do it! Or, you can do turkey or chicken instead. Don’t like some of the veggies, or want to add more? Go for it! Want to add some extra heat? Bring it! I say, you do you!

This is a super easy recipe. You basically brown your meat and veggies, and then throw everything in the slow cooker. A few hours later, you end up with yummy deliciousness, sure to satisfy the entire family.

The other amazing thing about chili is that I consider it to be a double duty meal. If you have leftovers, you can always make a yummy taco salad or burritos.

Feel free to garnish the chili with what makes you happy! We like cheese, avocado, and onions. You can do cornbread, crackers, corn chips, or sour cream.

I hope you enjoy this family friendly, mom and kiddo approved chili as much as we do! XO

I’m not doing a lot of pictures, because well, chili is pretty self explanatory. But, I did want to walk you through how I brown my veggies to bring out the most flavor.

First, we want to be sure to get our pan nice and hot. Then, add the oil and let it hang out for about a minute. Next, add your veggies and whole cloves of garlic to the pan. This gives the veggies a nice garlic flavor without having to worry about the dreaded burnt minced garlic. (Trust me, burnt minced garlic is the worst! It ruins the whole dish!)


Now let this sit for  a few minutes without stirring. We want a nice brown on the veggies. In cooking, brown doesn’t mean burnt…it means FLAVOR! Once the veggies and garlic have been hanging out for a while, then we can start mixing.


Now all you need to do is add the meat and spices, and drain. Remove the garlic, unless you want a very powerful surprise bite in your chili. 😉 Then add the meat and veggies, and all the other ingredients to your slow cooker. I prefer to cook on low for about 4-6 hours, but feel free to do what works best for you. Top your chili with whichever ingredients you like most! Enjoy!



1 lb ground beef (or turkey, chicken, none at all)

1/2 onion

1/2 bell pepper

2 cloves garlic

pinch of salt

1 Tbsp olive oil or coconut oil

1 Tbsp chili powder

1 Tbsp cumin

1/2 tsp cayenne pepper

1/4 tsp red chili flakes

1 tsp garlic powder

1 tsp onion powder

2 15 oz cans kidney beans

1 28 oz no salt added crushed tomatoes


Place large saute pan setting to medium heat. Add oil to large saute pan, and then add veggies and whole cloves of garlic. Allow to cook for about 5 minutes, or until veggies are mostly tender. Add meat to pan. Season with spices, and cook until meat is browned. Remove garlic from pan. Drain meat and veggies, and add to slow cooker. Add all other ingredients to slow cooker. You can cook on high or low setting. It is really up to you. I usually do low for around 5 hours, and then set to warm.

Add whichever toppings you prefer to your chili. Enjoy! XO



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