Recipe By Danelle
Published Apr 2nd
Prep 15m Cook 8h Additional - Ready In 8h 15m
Servings 8 servings Calories 272.9

The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice.

Recipe Ingredients

  • 1 pound ground beef
  • ¾ cup diced onion
  • ¾ cup diced celery
  • ¾ cup diced green bell pepper
  • 2 cloves garlic, minced
  • 2 (10.75 ounce) cans tomato puree
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans with liquid
  • ½ tablespoon chili powder
  • ½ teaspoon dried parsley
  • 1 teaspoon salt
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ⅓ teaspoon hot pepper sauce

Cooking Directions

  1. 1 Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
  2. 2 Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
  3. 3 Cover, and cook 8 hours on Low.

Nutrition Facts

  • Calories 272.9
  • Carbohydrate 33.4 g
  • Cholesterol 34.4 mg
  • Fat 7.6 g
  • Fiber 10.9 g
  • Protein 18.9 g
  • Saturated Fat 2.7 g
  • Sodium 975 mg
  • Sugar 4.9 g


  1. Good simple recipe. Made a few tweaks on second batch: - 1 lb LEAN (93%) ground beef browned and did not drain fat (it's very little and adds flavor) - 2 cans red kidney beans 1 light and 1 dark (drained and rinsed because they are packed in corn syrup--sugar) - 1 can black beans - Read more ...
  2. Was looking for a recipe that was similar to one I used to use but lost. This was it and it was great. If you like it spicy, you will need to up the spices. I also added some cumin and swapped out the tomato puree for tomato chunks. Everyone loved it!
  3. I am not a huge fan of chili, but my husband has been asking for it, so we tried this one. I am not a huge exact measurment person, so I threw in the beef, approximate amounts of onion, celery and green pepper. I drained all but 1 can of beans (I used dark red, - Read more ...
  4. I thought this recipe was lousy. Where's the taste and spice to it? I'm tempted to pitch it but I think I can salvage it with a whole lot more spices than what's called for in the recipe. It tastes like tomato period! I will not be making this recipe again.
  5. Used ground turkey instead of beef. Everyone who ate it loved it. I also used quite a bit more veggies. Served it over elbow noodles! Yummy for winter time!
  6. My husband and I really liked this recipe. I followed the advice of other posters and drained the majority of the liquid from the beans, as we like thicker chili. Also, I sauteed the onion, celery, pepper, and garlic in butter with a bit of chipotle chili powder before adding to the slow cooker. I - Read more ...
  7. This was awsome and so delicious. I used ground chicken rather than beef and found there was no difference in taste. The ground chicken was usefull in reducing the cholesterol levels in this meal. I will keep this recepie in the faves.
  8. I love this recipe! I have made it twice now and the only thing I did different was add more of the veggies and used a little cheyenne pepper to give it more of kick (but not too much). I ended up making it with pinto beans the second time around instead of kidney beans - Read more ...
  9. I had success with this recipe, with a few small changes from reading reviews. I did NOT add celery. I also drained 2 cans of beans and left one undrained. I used one can of tomato puree and one can of diced tomatoes. I bumped up the seasonings by using 1.5 T of chili powder, - Read more ...

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