This simple slow-cooker beef chili recipe is everything you could hope for:
It’s simple and easy and since you cook it in a slow cooker, the meat becomes fall-apart tender, and develops a deep and satisfying flavor.
After a couple minutes of chopping, and a few minutes of browning and sautéing, you can pop all of the ingredients into a slow cooker and forget about it for several hours.
If your slow cooker has a browning setting, you can brown the meat and sauté the vegetables in the same pot, making clean up even easier.
Definitely consider doubling this recipe if your slow cooker has a large enough capacity. Freeze unused portions for a future weeknight win!
Slow Cooker Beef Chili
This simple slow-cooker beef chili recipe is everything you are hoping for. The meat becomes fall-apart tender, and develops deep and satisfying flavor.
- 2 Tbsp. olive oil
- 1½ lbs. extra lean beef chuck, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1 (15-oz.) can diced tomatoes, no salt added
- ¼ cup tomato paste, no sugar added
- 2 Tbsp. chili powder
- ¾ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1 (15-oz.) can kidney beans, drained, rinsed
Heat oil in medium nonstick skillet over high heat.
Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.
Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
Add garlic; cook, stirring frequently, for 1 minute.
Place beef mixture in a 3-quart slow cooker.
Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.
Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.
To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:
- Turn 6-quart Instant Pot to high sauté setting.
- Heat oil to hot.
- Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned.
- Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add 1 cup water, tomatoes, tomato paste, chili powder, salt, pepper, and beans. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
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Add a side salad or more veggies to make a great lunch option. For dinner, omit the beans and add a side salad or more veggies.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.
Photographs by Kirsten Morningstar