Slow Cooker Chili: Best Ever
Servings Prep Time
101, cup servings 30minutes
Cook Time
Servings Prep Time
101, cup servings 30minutes
Cook Time
  • 1pound ground chuckcan substitute ground turkey
  • 32 ounces, canned crushed tomatoes
  • 2,15 ounce cans diced tomatoes with juice
  • 1,15 ounce can cannellini beansdrained and rinsed
  • 1, 15 ounce can kidney beansdrained and rinsed
  • 1, 15 ounce can black beansdrained and rinsed
  • 3medium celery ribsdiced, about 1/2 cup
  • 1medium bell pepperdiced, about 1 cup
  • 1large red oniondiced, about 2 cups, reserve 1/2 cup for topping
  • 3medium cloves garlicminced
  • 1 limejuiced
  • 2tablespoons sea saltadditional to taste
  • 2tablespoons chili powderfor gluten free, read ingredients
  • 1tablespoon oregano
  • 1/4teaspoon cayenne pepperfor gluten free, read ingredients
  • 1/4 teaspoon ground black pepper
  • cheddar cheeseoptional, grated for garnish
  • fresh cilantro sprigsoptional garnish
  1. Preheat the slow cooker using low heat setting.
  2. Prepare spices and juice lime.
  3. Prepare the vegetables, crushed tomato and diced tomato.
  4. Prepare the beans.
  5. In a large non-stick skillet, over medium-high heat, brown the ground beef uncovered for about 5-7 minutes, until golden brown. When cooked, drain the fat off of the beef.
  6. Place all ingredients in a crock pot.
  7. Stir to combine. Cook covered 8 hours on the low temperature setting. Serve immediately.
Recipe Notes

Store in the refrigerator for up to 5 days. Freezes well in an airtight, freezer safe container for up to 3 months. We recommend freezing individual portions in 1 quart freezer bags. Measure 1 1/2 cup servings per bag. Pour into freezer bag. Lay flat on counter so chili evenly distributes and zip close bag. These stack nicely in the freezer minimizing storage space and also thaw quickly on the counter.

Recipe courtesy of 
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