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Classic Slow Cooker Chili

Course Main Course, Soup
Cuisine American
Keyword chili, slow cooker, vegetarian
Prep Time 15 minutes
Cook Time 6 hours
Servings 8

Ingredients

For the chili

  • 1 tablespoon olive oil
  • 2 lbs. lean ground beef (I substitute 1 bag Morningstar veggie crumbles here)
  • 1 medium red or yellow onion, peeled and diced
  • 2 cloves of garlic, minced or pressed
  • 1 small jalapeño pepper, minced
  • 2 15 ounce cans dark red kidney beans, rinsed and drained
  • 2 15 ounce cans tomato sauce
  • 2 15 ounce cans diced tomatoes
  • 2 15 ounce can light red kidney beans, rinsed and drained
  • 1 4 ounce can chopped green chiles
  • 1 cup beer
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

For the toppings (optional)

  • Freshly grated cheddar cheese
  • Crushed tortilla chips
  • Green onions
  • Diced avocado
  • Sour cream or plain greek yogurt
  • Lime wedges
  • Crusty baguette

Preparation

  1. 1. Heat oil in a large saute pan over medium-high heat. Add the ground beef, onion and garlic and cook for about 7-8 minutes or until the beef is browned, crumbling the beef with a spoon as it cooks. Drain and discard the excess fat/grease. Then transfer the beef into the bottom of a slow cooker.

  2. (If you are using a meat substitute product like I do, then only saute the onion and garlic at this step and add the bag of frozen Morningstar crumbles into the slow cooker much later in the process, with about :30 left on the clock at the end of the cooking cycle.)

  3. 2. Add all of remaining ingredients into the slow cooker, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings to taste.

  4. 3. Serve warm, with desired toppings. I like grated cheddar cheese, a spoonful of light sour cream or plain greek yogurt, and tortilla strips or a baguette.