Last updated on December 10th, 2025
Hearty with rich depth of flavour, this Slow Cooker Beef Chili is made with lean ground beef, fibre-rich beans and loads of umami-boosting ingredients. All the long, slow-cooked flavours without having to stand over a simmering pot all day!
This easy slow cooker chili is thick with just the right savoury balance of seasonings and comes together with very little effort. You will never guess the secret, game-changing ingredient!
Here’s everything you’ll need to make it
- 2 tsp (10 ml) extra-virgin olive oil
- 1 lb (454 grams) lean ground beef (sub ground turkey, chicken or more beans to keep it meat-free)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 800 ml (28 oz) can diced tomatoes
- 1 540 ml (19 oz) can red kidney or black beans, drained and rinsed
- 1 cup (250 ml) vegetable broth
- 1 heaping tablespoon (20 grams) tomato paste
- 1 27 ml (4 oz) cans diced green chilis (I use mild)
- 1 tablespoon (12 grams) dark brown sugar
- 2 cloves garlic, finely chopped
- 1 tablespoon (8 grams) chili powder
- 1½ teaspoons (1.5 grams) cumin
- 1 teaspoon (1 gram) smoked paprika
- ½ teaspoon (0.5 gram) ground oregano
- Kosher or fine sea salt and freshly cracked black pepper, to taste
- Optional toppings: grated cheddar sour cream, avocado, diced red onions, crushed tortilla chips, fresh cilantro or chopped parsley
While not required, this recipe does call for the extra step of browning the meat in a skillet before adding it to the crockpot. You can have it ready in the time it takes to prep the remaining ingredients, and I promise the added flavour is worth it. To make this slow cooker beef chili on the stovetop, see instructions below.
Tips for making the best Slow Cooker Beef Chili
Don’t forget the sugar: The brown sugar is the secret! It helps to balance the acidity of the tomatoes, creating a richer flavour without being overly sweet.
Spice it up: Add jalapeños either before or after cooking or toss in a little more chili powder or cayenne.
Add more vegetables: Carrots, celery, mushrooms or zucchini would all be delicious additions.
Need it done sooner? Cook the chili on high for 4 hours. Once it’s done cooking, set it to warm to keep it hot for longer.
Leftovers and storage: This chili tastes even better as the flavours come together. Keep it in an airtight container in the refrigerator to reheat for meals through the week. Leftovers keep well in the freezer too!
How to serve Slow Cooker Beef Chili
There are so many delicious ways to enjoy this Slow Cooker Beef Chili! I go weak for thick slices of garlic bread or crusty bread smeared with cold butter for dipping. Try filling halved avocados with chili and your favourite toppings for lunch, spoon it over baked potatoes for a quick and satisfying dinner or grab a bag of tortilla chips to dip or crush and sprinkle over top.
And of course, no bowl of chili is complete without all the toppings. SO good!
Try this Sausage Stuffed Acorn Squash or this Fire Roasted Tomato Soup next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Slow Cooker Beef Chili
Equipment
- Measuring set
- Cutting board
Ingredients
- 2 tsp extra-virgin olive oil
- 1 lb lean ground beef sub ground turkey, chicken or more beans to keep it meat-free
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- 1 800 ml (28 oz) can diced tomatoes
- 1 540 ml (19 oz) can red kidney or black beans, drained and rinsed
- 1 cup vegetable broth
- 1 heaping tablespoon tomato paste
- 27 ml (4 oz) tin diced green chilis (I use mild)
- 1 tablespoon dark brown sugar
- 2 cloves garlic finely chopped
- 1 tablespoon chili powder
- 1½ teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground oregano
- Kosher or fine sea salt and freshly cracked black pepper to taste.
- Optional toppings: grated cheddar, sour cream, avocado, diced red onions, crushed tortilla chips, fresh cilantro or chopped parsley.
Instructions
- In a large skillet over medium heat, heat the oil and brown the beef, breaking it up as you go.
- While the beef is cooking, chop the onion and pepper and add them together with all remaining ingredients to a 4-Qt slow cooker.
- Next, drain off any excess fat and add beef to the slow cooker and stir everything together.
- Turn setting to low and cook for 6-8 hours.
- Stir and test for salt, adjusting as needed. Serve with toppings as desired.
To cook on stovetop
- In a large pot, heat oil on medium heat and brown the beef, breaking it up as you go. Add onion and bell pepper and continue cooking 1-2 minutes. Add tomatoes, beans, broth, tomato paste, brown sugar, garlic and spices. Reduce heat to low, cover and let simmer for 60 minutes, stirring occasionally. Taste and season if needed, add your favourite toppings and serve.
Your recipes are simply amazing!!! I’ve made some of you artisan breads, and oh my god…..delicious!!!
Thank you so much Deb! I love to hear when my recipes are enjoyed, have a wonderful week! K