Slow Cooker Chili (Reader Favorite!)
Easy slow cooker chili recipe for delicious and hearty weeknight meal with beans, tomatoes, and beef. A great base chili recipe that our readers love (we translated it to this crockpot dish) with simple ingredients. Full of flavor.
Servings: 12 cups
Calories: 311kcal
Equipment
Ingredients
- 1 lb ground beef substitutes: ground sirloin, ground turkey
- 1 small onion diced into small pieces
- 1 stalk celery diced into small pieces
- 1 small green pepper chopped
- 1 tablespoon cooking oil vegetable is fine
- 10 oz. Rotel tomatoes with green chilies
- 28 oz. stewed tomatoes
- 15.5 oz. undrained kidney beans
- 15.5 oz. undrained pinto beans
- 14 oz. tomato sauce
- 1.25 oz. chili seasoning dry packet
- 1 tablespoon white vinegar
Instructions
- In a skillet, heat 1 tablespoon of oil over medium heat. Add 1lb of lean ground beef, 1 small diced onion, 1 diced stalk of celery, and 1 chopped small green pepper. Cook for 8-10 minutes until the beef is browned. Season with salt and pepper to taste. Drain any excess grease if preferred.
- Transfer the beef mixture to a slow cooker. Mix in one 10 oz can of Rotel, one 28 oz can of stewed tomatoes, one 15.5 oz can of kidney beans (including liquid), one 15.5 oz can of pinto beans (including liquid), one 14 oz can of tomato sauce, and one 1.25 oz packet of dry chili seasoning. Stir well to combine.
- Cover the slow cooker. Cook the chili on low heat for 6-8 hours or on high heat for 3-4 hours.
- Just before serving, stir in 1 tablespoon of white vinegar into the chili. Serve hot, optionally topped with shredded cheddar cheese.
Notes
see reviews for this recipe on our Wendy's Chili Recipe (in article)
Nutrition
Serving: 2cups | Calories: 311kcal