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Bowl of hearty slow cooker chili topped with cheese, sour cream, and avocado

Dump-and-Go Slow Cooker Chili

The ultimate dump-and-go recipe — just add everything to your slow cooker, turn it on, and walk away for a hearty, flavorful chili with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef or turkey (or a vegetarian alternative)
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 large onion, diced, and 1 green bell pepper, diced aromatics
  • 3 cloves garlic, minced aromatics
  • 2 cups beef or vegetable broth
  • 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano spices
  • Salt, pepper, and cayenne to taste to taste

Method
 

  1. Place ground meat in the bottom of your slow cooker and break it up with a spoon.
  2. Add all remaining ingredients to the slow cooker and stir until well combined.
  3. Cover and cook on low for 8 hours or high for 4 hours.
  4. About 30 minutes before serving, stir the chili with a ladle, breaking up any meat chunks.
  5. Taste and adjust seasonings, then serve hot.

Notes

Don't overfill your slow cooker — it should be no more than 2/3 full. Avoid lifting the lid while cooking, since each peek adds 20-30 minutes to the cook time. For a faster option, cook on high for 4 hours instead of low for 8.