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Slow Cooker Chili II

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★★★★

4 from 1 reviews

A thick, spicy chili made in a slow cooker with beans, beef, and vegetables, perfect for a hearty and satisfying one-pot meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 medium cans (15 oz each) kidney beans with liquid
  • 1 can (15 oz) cannellini beans with liquid
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 tablespoon chili powder
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of hot pepper sauce (optional)

Instructions

  1. Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
  2. Add chopped onion and green bell pepper to the skillet and cook until tender.
  3. Transfer the beef and vegetables to the slow cooker.
  4. Add kidney beans (with liquid), cannellini beans (with liquid), drained kidney beans, tomato sauce, and diced tomatoes to the slow cooker.
  5. Stir in chili powder, dried basil, dried oregano, dried parsley, salt, black pepper, and hot pepper sauce if desired.
  6. Cover and cook on low for 8 hours.
  7. Serve hot with sour cream, shredded cheese, and sliced scallions if desired.

Notes

This chili requires minimal prep time and cooks slowly to develop rich flavors. Adjust the amount of chili powder and hot sauce to control the spiciness. Serving with sour cream and cheese adds creaminess and balance.

Nutrition

Find it online: https://www.rapidrecipes.blog/crockpot-chili-recipe/