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Slow Cooker Chili served in a bowl
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4.64 from 30 votes

Slow Cooker Chili

The best Chili ever! Warm, meaty and full of flavor, this slow cooker Chili is not only extremely delicious but super easy to make. Perfect to feed a crowd!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 571kcal
Author: Vanessa


  • 3 tablespoons canola or vegetable oil
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, diced
  • 8 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 can (15 ounces) red kidney beans
  • 1 can (15 ounces) black beans
  • 1 can (15 ounces) corn, drained
  • 2 cans (15 ounces) tomato sauce
  • 2 cans (15 ounces) diced tomato
  • 2 medium jalapeños, diced

For Serving

  • shredded mild cheddar cheese
  • sour cream
  • thinly sliced scallions


  • In a large skillet, heat the oil over medium heat. Add onion and bell pepper. Let cook, stirring occasionally, until onions become soft.
    The diced red pepper being cooked with the onions in the pressure cooker.
  • Add the garlic, cumin, and chili powder. Mix well to combine the spices. Cook for about one minute.
    Chili powder added into the Instant Pot.
  • Add the ground meat (beef and pork), salt, and black pepper to the pan. Using a wooden spoon, break up the meat and incorporate it with the vegetables and spices. Let cook until all meat is brown.
    Ground pork being placed into the Instant Pot.
  • Carefully transfer the meat mixture to a slow cooker. Add beans with their juices, corn, tomato sauce, diced tomato with their juices, and jalapeño. Discard the jalapeño seeds if you don't want the Chili to be too hot. Stir to combine.
    Tomato sauce added on top of the corn.
  • Cover and cook for about 6 hours on high or 8 hours on low. Taste and season with salt as needed.
    Diced jalapeno added to the Instant Pot.
  • Serve with cheese, sour cream, and scallions.



  • The ingredients in this recipe fill about ¾ of a 6 qt. CrockPot.
  • You can double the recipe to feed a large crowd of more than 12 people. Keep in mind that if doubling the recipe, you’ll need to use two 6 qt. slow cookers.
  • If your slow cooker has a saute mode, skip cooking the vegetables and browning the meat in a skillet and saute directly on the slow cooker. This way you’ll dirty fewer dishes.
  • This is a great recipe for leftovers or meal prep. Store it in an air-tight container in the fridge for up to 4 days or freeze it to preserve longer.
  • You can also make this chili in an electric pressure cooker. First, set your Instant Pot to the sautee mode to cook the onion and peppers, and brown the meat with the spices. Then, add the beans, corn, tomato sauce, diced tomatoes, and jalapeño. Cover and set to pressure cook for 20 minutes. When done, let the pressure release naturally before opening the lid.


Calories: 571kcal | Carbohydrates: 49g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 1497mg | Potassium: 1468mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1715IU | Vitamin C: 44mg | Calcium: 118mg | Iron: 8mg