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In the world of home cooking, few dishes resonate as deeply as the slow cooker meal. The very essence of a slow cooker lies in its ability to transform simple ingredients into a rich, flavorful dish that feels like a warm embrace on a chilly day. When it comes to comfort food, chili stands out as a quintessential choice, embodying warmth, heartiness, and satisfaction in every spoonful. Whether it’s a cozy night in, a gathering with friends, or a busy weekday dinner, nothing beats the ease and satisfaction of a slow cooker chili.

Slow Cooker Chili with Beans

Discover the Ultimate Comfort Slow Cooker Chili, a dish that brings warmth and satisfaction to any occasion. This versatile recipe allows you to tailor ingredients to suit your dietary needs, whether you prefer meat, vegetarian, or plant-based options. Learn about the essential ingredients, cooking processes, and seasoning tips that take this chili from simple to extraordinary. Gather loved ones around for a hearty meal that’s easy to prepare and full of flavor!
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Ingredients
  

1 lb ground beef (or substitute with turkey or plant-based protein)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, with juices

1 can (6 oz) tomato paste

2-3 cups beef or vegetable broth (adjust based on desired consistency)

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tbsp olive oil

Optional toppings: shredded cheese, sour cream, chopped green onions, and fresh cilantro

Instructions
 

Brown the Meat: In a skillet over medium heat, add olive oil and brown the ground beef until fully cooked. Drain excess fat and transfer the meat to the slow cooker.

    Sauté Vegetables: In the same skillet, add diced onions, garlic, and bell pepper. Sauté until softened, about 5 minutes. Transfer the sautéed vegetables to the slow cooker.

      Combine Ingredients: Add the kidney beans, black beans, diced tomatoes (with juices), tomato paste, and broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

        Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer you let it simmer, the better the flavors will meld together.

          Taste and Adjust: Once finished, taste the chili and adjust the seasoning as needed. If it’s too thick, add more broth; if too thin, let it cook uncovered for an additional 30 minutes.

            Serve: Ladle the chili into bowls and top with shredded cheese, sour cream, green onions, and fresh cilantro as desired.

              Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings