Slow-Cooker Beef and Vegetable Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, slow-simmered chili with ground beef, beans, and aromatic spices. This american-inspired comfort food (vegetarian) ready in about 435 minutes pairs ground beef, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 420 min Serves 6 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place ground beef, diced onion, minced garlic, and bell pepper in a large skillet over medium heat; cook until beef is browned and vegetables are softened, about 8 minutes. Drain excess fat.
  2. Step 2: Transfer beef mixture to a slow cooker; add diced tomatoes, kidney beans, chili powder, cumin, diced tomatoes with green chilies, and beef broth. Stir to combine.
  3. Step 3: Cover and cook on low for 6-7 hours until flavors meld and beef is tender.
  4. Step 4: Stir in chopped cilantro just before serving. Serve with shredded cheese or sour cream if desired.

Frequently asked questions

How long does Slow-Cooker Beef and Vegetable Chili take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooker Beef and Vegetable Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Slow-Cooker Beef and Vegetable Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Beef and Vegetable Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooker Beef and Vegetable Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes