Budget-Friendly Slow Cooker Chili

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, spice-laced chili simmered to perfection, perfect for a cozy meal. This Mexican-inspired slow-cooker recipe, ready in about 100 minutes, pairs diced tomatoes, ground beef, kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz diced tomatoes
• 1 lb ground beef
• 15 oz kidney beans
• 1 medium, diced onion
• 2 cloves, minced garlic
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1, juiced lime

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 5 minutes until softened.
2. Step 2: Add 1 lb ground beef, breaking into small pieces, and cook for 5-7 minutes until browned. Drain excess fat.
3. Step 3: Stir in 2 tbsp chili powder, 1 tsp cumin, and 14 oz diced tomatoes, cooking for 2 minutes until fragrant.
4. Step 4: Add 15 oz kidney beans, 2 cups vegetable broth, and 1 tbsp lime juice. Bring to a simmer, then transfer to a slow cooker.
5. Step 5: Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally, until the chili thickens and the flavors meld.
6. Step 6: Serve with 1/4 cup shredded cheese or toppings like cilantro and avocado.