Low Calorie Slow Cooker Chili

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Low Calorie Slow Cooker Chili is a simple meal that is easily made in a slow cooker. It's perfect for busy weeknights and is a must try recipe. Stovetop instructions included!

Two bowls of chili in front of the slow cooker.

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Why You'll Love This Recipe
Ingredients You'll Need
Step-By-Step Instructions
Expert Tips
Variations
Stovetop Chili
Storing & Freezing
Recipe FAQ's
More Slow Cooker Recipes You'll Love
Low Calorie Slow Cooker Chili
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Check out my Low Calorie Chicken Stew and my Crock Pot Sweet and Sour Chicken for more delicious slow cooker recipes!

This low calorie slow cooker chili is a convenient and easy way to make a delicious and hearty meal without spending a lot of time in the kitchen.

The ingredients are combined in the slow cooker and cooked on low heat for several hours, resulting in a flavorful and tender chili.

Why You'll Love This Recipe

This recipe is incredibly convenient as it can be made in a slow cooker. Add the ingredients to the slow cooker, set it, and let it do the work for you.
The slow cooking process allows the flavors to develop, resulting in a rich and delicious taste.
This recipe is very adaptable and can be easily modified to suit your taste preferences. You can add more or less of any ingredient to make the chili spicier, milder, or sweeter to your liking.
Using a slow cooker can reduce food waste as ingredients are cooked over a longer period, making them more tender and flavorful.

Ingredients You'll Need

Lean Ground Ground Beef: Provides a protein-rich base for the chili, giving it a meaty texture and flavor.
Onion: Diced onion adds flavor and texture to the chili.
Green Bell Pepper: Adds a pop of color and a crisp, fresh flavor to the chili.
Garlic Cloves: Adds depth and complexity to the chili.
Ranch Dressing Powder Mix: A spice blend that adds a tangy and creamy flavor.
Taco Seasoning: This spice blend provides a rich and earthy flavor. I also like to add a little homemade jalapeño powder for more heat.
Kidney Beans: A staple ingredient in many chili recipes and provide a hearty and filling base for the chili.
Pinto Beans: Have a creamy and slightly nutty flavor, and can be used to add variety to the chili.
Rotel: This is a brand of canned diced tomatoes and green chilies, that provides a mild heat and a touch of acidity to the chili.
Diced Tomatoes: Adds a fresh and bright flavor to the chili, as well as providing a juicy texture.
Tomato Sauce: This provides a smooth and slightly sweet base.

Step-By-Step Instructions

Step 1: Heat a large pan over medium-high heat and add the lean ground beef. Cook until browned and crumbled, about 5-7 minutes. Drain any excess fat.

Step 2: Add the diced onion and green bell pepper to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 3: Transfer the browned meat and sautéed vegetables to a slow cooker. Add the ranch dressing powder mix, taco seasoning, drained and rinsed kidney beans, drained and rinsed pinto beans, rotel, diced tomatoes, and tomato sauce. Stir to combine.

Step 4: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 4-5 hours. The chili is ready when it is hot and bubbly.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

Depending on your preference, you can adjust the heat level of the chili by using milder or spicier canned tomatoes and green chilies.
Feel free to use different types of beans in your chili, such as black beans, cannellini beans, or chickpeas. This will add variety and texture to the chili.
To add extra depth and complexity to the chili, try adding additional spices such as cumin, smoked paprika, or dried oregano.

Variations

Different protein: Use ground turkey, chicken, or sausage instead of ground beef, or add diced chicken breasts to the slow cooker.
Different vegetables: Add diced carrots, celery, or zucchini to the chili for added texture and nutrition.
Vegetarian: To make a vegetarian chili, omit the meat and add additional beans, such as black beans or chickpeas. You can also add diced sweet potatoes or mushrooms for a meaty texture.

Stovetop Chili

Heat a large pot or Dutch oven over medium-high heat.
Add the lean ground beef to the pot and cook it until it's browned and crumbled, usually around 5-7 minutes. Be sure to break it apart as it cooks. Drain any excess fat from the beef if needed.
Add the diced onion and diced green bell pepper to the pot with the cooked ground beef. Cook them until they become softened, which should take about 5 minutes.
Add the minced garlic to the pot and cook for an additional minute, stirring to prevent it from burning.
To the pot, add the ranch dressing powder mix, taco seasoning, drained and rinsed kidney beans, drained and rinsed pinto beans, Rotel (canned diced tomatoes and green chilies), and tomato sauce.
Stir all the ingredients in the pot to combine them thoroughly.
Reduce the heat to low, cover the pot with a lid, and let the chili simmer for about 20-30 minutes, stirring occasionally.
Once the chili is hot and flavorful, it's ready to serve.

Storing & Freezing

Storing: Allow the chili to cool completely to room temperature. Transfer the chili to an airtight container and refrigerate for up to 5 days.

Freezing: Allow the chili to cool completely to room temperature. Transfer the chili to a freezer safe container or heavy duty freezer bag, being sure to leave enough room for the chili to expand as it freezes. Freeze for up to 3 months.