Easy slow cooker chili is a true comfort food during those cooler months. Hearty and full of flavor.
I love this time of year where the weather is finally cooling down and soup is on the regular dinner rotation. It hasn’t been extremely cool here yet, still in the 80‘s most days, but at least it’s not over 100 degrees, so I’ll take it. Soon enough it will get a little cooler and I’ll enjoy the cooler weather even more.
I’m a huge soup lover, and admit to eating it even when it’s hot outside, but I do enjoy it a tad bit more when the weather is cooler. Making chili is one of my favorite cool weather dishes because it’s hardy and filling. I especially love this chili because it’s made in the slow cooker and there’s not a lot of fuss involved. I can put everything into the slow cooker in the morning and it’s ready to eat by dinner time.
What are the benefits to eating beans?
Beans are a great source of protein and are high in amino acids. Beans make an excellent source of protein for vegetarians and vegans. They are also lower in calories and saturated fat than some other protein sources. Other nutrients found in beans include, zinc, iron, magnesium and fiber.
Why you’ll love this recipe
- Slow cooker does most of the work
- Great family meal
- Hearty and filling
- Makes great leftovers
What you’ll need to make this recipe.
- Lean ground beef
- Green bell pepper
- Garlic Cloves
- Ranch dressing powder mix
- Taco seasoning
- Kidney Beans
- Pinto Beans
- Diced Tomatoes
- Tomato Sauce
How to make this recipe
1 – Heat a skillet over medium-high heat and add in the diced vegetables and garlic, along with the ground beef.
2 – Cook until the ground beef is cooked through and no longer pink. Drain the grease from the meat, then add to the slow cooker.
3 – Sprinkle in the packet of ranch and taco seasoning.
4 – Drain and rinse the canned beans and add those to the slow cooker. Then add in the cans of Rotel, diced tomatoes, tomato sauce, and water.
5 – Give everything a good stir, then cook on low for 6-8 hours.
How do I store my homemade chili?
Let the chili cool after cooking, then store it in the fridge for up to 3 days in an ai tight container.
Can I freeze my homemade chili?
Yes! Chili can be kept for up to 3 months in the freezer by storing it in a freezer safe container or gallon sized freezer bags.
Calories per serving (1 1/2 cups): 160
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Easy and Hearty Slow Cooker Chili
- 1 lb lean ground beef I use 95/5
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 envelope ranch powder mix
- 1 envelope taco seasoning
- 15 oz can kidney beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 2 - 10 oz cans Rotel
- 15 oz can tomato sauce
- 1/2 cup water
- Heat large skillet to medium-high heat. Add the bell pepper, onion, garlic and ground beef to skillet. Cook together until meat is no longer pink. Drain and place in slow cooker.
- Sprinkle ranch and taco seasoning over ground beef mixture. Add in the beans, Rotel, diced tomatoes, tomato sauce and water. Stir to blend ingredients together.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For a thicker chili, eliminate the water.
Other slow cooker recipes you’ll love
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