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Slow cooker chili with beans topped with shredded cheddar

Slow Cooker Chili

Ground beef, kidney beans, black beans and tomatoes slow cooked with chili powder and cumin. Cook on low for 6–8 hours or on high for 3–4 hours.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) tomato sauce
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon black pepper

Method
 

  1. Cook the ground beef and onion in a large skillet over medium-high heat for 6–8 minutes, breaking up the beef, until browned. Drain off the excess fat.
  2. Stir in the garlic, chili powder and cumin and cook for 30 seconds.
  3. Scrape the beef mixture into the slow cooker. Add the beans, diced tomatoes with their juices, tomato sauce, salt and pepper. Stir to combine.
  4. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
  5. Taste and adjust the seasoning before serving.

Notes

  • Add a cup of corn or a diced bell pepper for extra vegetables.
  • Ground turkey can replace the beef.
  • Serve over rice to stretch the servings.