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  • Writer's pictureJessica Larit

Slow Cooker Chili!!

This is the perfect chili recipe! Lots of flavor, a hint of spice, and has lots of meat, beans and veggies! I love making this chili on a cold winters day. What's better than chili cooking all day in a slow cooker and then ready just in time to watch a football game!?! I serve this chili with sliced avocado, shredded Mexican cheese, a dollop of sour cream, and a handful of tortilla chips to dunk on the side. This recipe is kid approved and they love dunking the chips into the chili.

Prep time: 15 minutes Cook time: 4 hours on high or 6-8 hours on low


-2 lbs. of lean ground beef

-1 28oz can of crushed tomatoes

-1 15oz can of diced tomatoes

-5 tablespoons of tomato paste

-1 15oz can of kidney beans

-1 15oz can of black beans

-1 large onion (chopped)

-1 large green pepper (chopped)

-1 large red pepper (chopped)

-1 large jalapeño (sliced)

-1 teaspoon cumin

-1 teaspoon oregano

-11/2 teaspoon paprika

-11/2 teaspoon chili powder

-1/2 teaspoon pepper

-1/4 teaspoon salt

-1/8 cayenne pepper (optional)

Next Step:

-Fully cook your beef on the stovetop and break into small pieces. Set aside.

-Chop up your peppers and onions.

-Drain and rinse the beans.

-Add everything to the slow cooker. Your meat, peppers (red, green, and jalapeño), onions, crushed tomatoes, diced tomatoes, cumin, oregano, paprika, chili powder, pepper, salt, and cayenne pepper.

-Cover and cook on high for 4 hours or low for 6-8 hours.

-When there is 1 hour left to cook quickly take off the lid and stir. Put cover back on and cook for the remaining hour.

-Serve in bowls and add sliced avocado, shredded Mexican cheese, and a dollop of sour cream. Serve with tortilla chips on the side.


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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