Slow-Cooker Chili
Slow-Cooker Chili
What makes this recipe special
This slow-cooker chili is a game-changer for your mealtime! It combines hearty ingredients and spices, resulting in a warm and comforting dish that’s perfect for any occasion. The beauty of this recipe is its simplicity and the way it fills your home with an inviting aroma as it cooks. You can let it simmer while you go about your day and come back to a delicious, ready-to-eat meal.
How to make Slow-Cooker Chili
Ingredients:
- 1 pound ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup chopped onion
- 1 cup bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions:
- In a slow cooker, combine the ground meat, kidney beans, black beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, salt, and pepper.
- Stir well to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, garnished with your favorite toppings like cheese or sour cream.
How to serve Slow-Cooker Chili
Slow-cooker chili is incredibly versatile when it comes to serving. You can enjoy it on its own, or pair it with cornbread or rice for a heartier meal. Add toppings like freshly chopped cilantro, cheese, or avocado for extra flavor. This dish also makes for great party food; simply set it out in a large bowl with a variety of toppings for guests to customize their bowls.
How to store Slow-Cooker Chili
If you have leftovers, store your slow-cooker chili in an airtight container in the refrigerator. It will keep well for up to 4-5 days. You can also freeze chili for longer storage. Divide it into portions, place in freezer-safe containers, and it should last for up to 3 months. When you’re ready to eat, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to make Slow-Cooker Chili
- For a spicier kick, add some chopped jalapeños or a dash of hot sauce.
- Experiment with different beans like pinto or cannellini to change the flavor.
- Consider adding corn or zucchini for extra vegetables and nutrition.
- If you prefer a thicker chili, you can mash some of the beans before adding them.
Variation
For a vegetarian version, use plant-based meat substitutes, like lentils or black bean patties, and replace the ground beef or turkey with more beans or vegetables.
FAQs
Q: Can I make this chili ahead of time?
A: Yes, this chili is perfect for meal prep! You can make it a day or two in advance and store it in the fridge.
Q: Can I use fresh beans instead of canned?
A: Yes, if you prefer, you can soak and cook dried beans ahead of time and add them to the slow cooker, but this will increase the overall cooking time.
Q: How can I customize the flavor of the chili?
A: You can customize the spices by adding smoked paprika, oregano, or adjusting the chili powder to your taste.
Slow-Cooker Chili
Ingredients
Meat and Beans
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Vegetables
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup chopped onion
- 1 cup bell pepper, chopped
- 2 cloves garlic, minced
Spices
- 2 tablespoons chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
Instructions
Preparation
- In a slow cooker, combine the ground meat, kidney beans, black beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, salt, and pepper.
- Stir well to combine all the ingredients.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, garnished with your favorite toppings like cheese or sour cream.
