Description

A hearty, slow-cooked chili that fills your kitchen with warmth and your heart with comfort. This recipe balances tender meat, beans, and a rich tomato base, layered with aromatic spices, and offers endless customization. Perfect for cozy family dinners or meal prep for busy weeks, it’s a dish that tastes even better the next day. Serve with your favorite sides, add toppings for extra flair, and enjoy the simplicity of a meal that practically cooks itself.

Ingredients

Scale

1 lb lean ground beef (or turkey)
1 large onion, finely chopped
4 cloves garlic, minced
2 bell peppers, diced (mix of red and green)
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 cup low-sodium beef or vegetable broth
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and black pepper to taste
Optional: pinch of cayenne or diced jalapeños, 1 tsp brown sugar, splash of Worcestershire sauce, pinch of cocoa powder

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Instructions

Brown the meat in a skillet until fully cooked.
Sauté onions and garlic in the same skillet for a few minutes.
In the crockpot, combine meat, onions, garlic, bell peppers, beans, and tomatoes.
Add spices, salt, pepper, and optional extras; stir gently.
Pour in broth and cover. Cook on low 6–8 hours or high 4–6 hours.
Taste and adjust seasonings 30 minutes before serving.
Serve with toppings of your choice.

Notes

For richer flavor, let chili sit overnight in the fridge.
Customize spice levels to your preference.
Add vegetables like zucchini or carrots for variety.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Method: Crockpot / Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6–8
Calories: 320
Sugar: 6g
Sodium: 550mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 24g
Cholesterol: 55mg