Slow Cooker Chili


Slow Cooker Chili

  • Servings: “6-8”
  • Difficulty: easy
  • Print

Set it and forget it with your slow cooker! I have never had great success with chili recipes in the slow cooker but this recipe worked really well. Freeze leftovers in individual containers for a quick lunch! *Adapted from


  • 2 lbs lean ground beef
  • 1/2 tsp salt
  • 1/4 cup chili powder
  • 1 Tbsp cumin
  • 2 Tbsp canola or olive oil
  • 1 medium yellow onion, diced
  • 1 green pepper, diced
  • 2 cups mushrooms, sliced
  • 6 garlic cloves, minced
  • 1 – 796ml can diced tomatoes
  • 1 – 540ml kidney beans, drained and rinsed
  • 2 cups (~480ml) tomato sauce
  • Optional topping: pickled jalapenos, drained


  1. Brown ground beef in a frying pan on the stove. Break into small pieces and cook until no longer pink. Add salt, chili powder and cumin. Mix well and transfer to slow cooker.
  2. Heat oil in the same pan. Sauté onion, green pepper, mushrooms, and garlic until softened.  Combine with the beef in the slow cooker.
  3. Add in diced tomatoes, kidney beans, and tomato sauce. Stir well.
  4. Cover and cook for 8 hours on low.
  5. To be kid-friendly, (if your kids don’t like heat!) add in jalapenos to individual serving bowls if desired. Enjoy!

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