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Top down view of red Dutch oven sitting on white countertop filled with red chili with peppers, crackers, and cheese in other bowls all around
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Slow Cooker Chili

What could be better than a slow cooker chili where all of the work is done by the machine? Throw all of these ingredients together, set the timer for a few hours, and at the end, there will be a delicious, warming soup to enjoy!
Course Soup
Cuisine American
Difficulty Easy
Method Slow Cooker
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 servings
Calories 220kcal
Author Kaleb

Ingredients

  • 1 lb ground beef cooked
  • 1 cup chopped onion
  • 1 ½ cups chopped peppers (sweet or spicy)
  • 1 15-oz can kidney beans
  • 1 15-oz can pinto beans (half whole and half mashed)
  • 2 tbsp molasses
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp kosher salt
  • 3 bay leaves
  • 6 cups tomato pureé

Instructions

  • In a 4-quart slow cooker, combine the cooked ground beef, onion, peppers, kidney beans, pinto beans (both the whole and mashed portions), molasses, chili powder, cumin, smoked paprika, salt, bay leaves, and tomato pureé. Stir to combine and turn the slow cooker on high for 6-8 hours.
  • Once the chili is cooked and slightly thickened, remove the bay leaves, and flavor with any additional salt as needed. Serve immediately or keep warm until ready to serve.

Video

Nutrition

Serving: 1serving | Calories: 220kcal

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