Stephanie Sullivan: Recipe - Slow Cooker Chili

November 03, 2025

The weather is finally cooperating here and we've had some cooler temps recently. I LOVE IT! And there's nothing better for cool weather than a good chili recipe, so here you go!

INGREDIENTS:

1 pound lean ground beef
½ medium onion (diced)
1 medium red bell pepper (seeded and chopped)
2 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon cumin powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon kosher salt (or to taste)
¼ teaspoon black pepper
15 ounce can black beans (drained and rinsed)
15 ounce can kidney beans (drained and rinsed)
15 ounce can petite diced tomatoes (with their juice)
10 ounce can Rotel or mild diced tomatoes with green chilies (drained)
8 ounce can tomato sauce
Optional toppings: chopped red onions or green onions (cilantro leaves, sour cream, cheddar, avocado)

DIRECTIONS: Brown the beef in a large skillet over medium-high heat 4-5 minutes, breaking it up with a spatula. Add onion, bell pepper and garlic to the skillet and sauté until tender, 4-5 minutes. Add the seasonings (chili powder, cumin, garlic powder, paprika, salt and pepper). Cook 30 more seconds, stirring then transfer to a 6 or 7 quart slow cooker. Add remaining ingredients into the crockpot: rinsed and drained black and red beans, diced tomatoes with their juice, Rotel with juices and a can of tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 7-8 hours. Adjust seasoning to taste, as desired. Ladle it into bowls and top with a dollop of sour cream, shredded cheddar cheese, and fresh chopped cilantro, scallions or red onion, if desired.

NUTRITION INFO: Serving: 1⅓ cups, Calories: 329.5kcal, Carbohydrates: 39g, Protein: 28g, Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 47.5mg, Sodium: 1171mg, Fiber: 10.5g, Sugar: 9g, WW Points: 0

(Recipe and photo courtesy of Skinnytaste)