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Bowl of slow cooker chili topped with sour cream, shredded cheddar, and fresh cilantro on a light wood table

Slow Cooker Chili

This slow cooker chili is the ultimate easy comfort food, perfect for busy days or meal prep. Loaded with ground beef, kidney and cannellini beans, and a blend of warm spices, it’s a classic crockpot chili recipe that’s hearty, flavorful, and incredibly simple to make. Let your slow cooker work its magic for a deliciously rich and satisfying dish every time!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • ¾ cup diced onion
  • ¾ cup diced celery
  • ¾ cup diced green bell pepper
  • 2 cloves garlic minced
  • 2 10.75-ounce cans tomato puree
  • 1 15-ounce can kidney beans with liquid
  • 1 15-ounce can kidney beans drained
  • 1 15-ounce can cannellini beans with liquid
  • ½ tablespoon chili powder
  • 1 teaspoon salt
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon hot pepper sauce

Equipment

  • Skillet
  • Slow cooker (6-quart capacity)

Method
 

  1. Brown the ground beef. In a skillet over medium heat, cook the ground beef until it’s evenly browned, about 8–10 minutes. Drain off any excess grease to avoid extra fat in your chili.
  2. Combine ingredients in the slow cooker. Transfer the cooked beef to your slow cooker. Add the onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Don’t forget to stir in the chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce—it all comes together here!
  3. Cook low and slow. Cover your slow cooker and set it to Low. Let the chili simmer for 8 hours. This slow cook time lets the flavors blend beautifully.
  4. Serve and enjoy! Ladle the chili into bowls while it’s piping hot. Add your favorite toppings, like shredded cheese, sour cream, or chopped cilantro. Trust me, every bite is worth the wait.

Notes

For a spicier kick, add extra hot pepper sauce, cayenne pepper, or diced jalapeños. Prep ahead by chopping your veggies and browning the beef the night before. This chili also freezes beautifully—perfect for quick lunches or dinners later!