The slow cooker is an underrated piece of kitchen kit. This slow-cooker chili is perfect for cool autumn days, but you’ll want to eat it year-round. Best of all, it’s quick, easy, and nourishing.

Ingredients

• 1 1/2 pounds of ground beef — you can add sausage or replace with ground chicken, turkey, or vegetarian meat crumbles if you prefer
• 1 chopped onion — yellow onions are best for this recipe, but you can use whatever you want
• 1 chopped green pepper — you can use other colors for variety if you like
• 2 cloves minced garlic
• 2 16-ounce cans of red kidney beans, rinsed and drained
• 2 14-ounce cans of diced tomatoes — you can use fire roasted tomatoes for extra smokiness
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 1 jalapeno pepper, deveined and chopped (optional for those who dislike spiciness)

Process

1. Season the meat with the garlic salt and black pepper, then cook it in a skillet over medium-high heat. When it’s almost done, drain it.
2. Add the onions, bell pepper, and garlic cloves and cook until fragrant, about 3-4 minutes.
3. Turn off the heat and place the meaty mix into a crock pot or slow cooker.
4. Add the beans, tomatoes, chili powder, cumin, and jalapenos if using.
5. Cook in the slow cooker for 3-4 hours on High or 5-6 hours on Low.
6. Serve and enjoy! You may garnish with crackers if you like.

Did you enjoy this recipe? Check out our other recipes on The Recipes page!

Note: due to poor organization I already had a slightly different chili recipe posted! Whoops.