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Easy Slow Cooker Beef and Vegetable Chili

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A simple, forgiving chili recipe that comes together in 15 minutes of active prep and delivers hearty, comforting flavor. Perfect for busy weeknights when you need a delicious meal without the fuss.

Ingredients

Scale
  • 1.5 pounds (680 grams) ground beef, 80/20 blend
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 medium carrots, diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large red bell pepper, diced (about 1.5 cups)
  • 1 can (14.5 ounces or 411 grams) diced tomatoes, with juices (fire-roasted preferred)
  • 1 can (15 ounces or 425 grams) crushed tomatoes
  • 2 tablespoons (30 grams) tomato paste
  • 1 cup (240 ml) low-sodium beef broth
  • 1 can (15 ounces or 425 grams) kidney beans, drained and rinsed
  • 1 can (15 ounces or 425 grams) black beans, drained and rinsed
  • 2 tablespoons (16 grams) chili powder
  • 1 tablespoon (8 grams) ground cumin
  • 1 teaspoon (3 grams) smoked paprika
  • 1 teaspoon (2 grams) dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, lime wedges, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink (about 6 to 8 minutes). Leave about a tablespoon of fat in the pan for flavor. Transfer the beef to the slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet (with the remaining fat), add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan. Transfer everything to the slow cooker.
  3. Add the vegetables: To the slow cooker, add the diced carrots, celery, and red bell pepper. Stir to combine with the beef and onions.
  4. Add the tomatoes and beans: Pour in the diced tomatoes (with juices), crushed tomatoes, and tomato paste. Add the drained and rinsed kidney beans and black beans. Stir until the tomato paste is fully incorporated.
  5. Season generously: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the beef broth. Stir until everything is evenly coated with the spices.
  6. Cook low and slow: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. For best flavor, cook on low for 7 hours.
  7. Check and adjust: About 30 minutes before serving, taste the chili and adjust seasoning. Add more salt, a pinch of cayenne for heat, or a squeeze of lime for brightness. If too thick, stir in a splash of broth. If too thin, remove the lid and cook on high for 20 to 30 minutes to let some liquid evaporate.
  8. Rest and serve: Let the chili sit for 10 minutes after cooking. Ladle into bowls and add desired toppings.

Notes

Brown the beef for best flavor. Layer vegetables on the bottom and meat on top. Don’t lift the lid during cooking. Toast spices for extra depth. Add beans at the beginning for better texture. Season at the end too. Chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, beef chili, vegetable chili, easy chili, weeknight dinner, comfort food, ground beef chili

Find it online: https://twinkletaste.com/easy-slow-cooker-beef-and-vegetable-chili/