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Slow Cooker Beef Chili

This simple slow-cooker beef chili recipe keeps things simple, without bells and whistles or special ingredients, but in the slow cooker, the meat becomes fall-apart tender, and develops deep and satisfying flavor.

After a couple minutes of chopping, and a few minutes of browning and sautéing, you can pop all of the ingredients into a slow cooker and forget about it for several hours. If your slow cooker has a browning setting, you can brown the meat and sauté the vegetables in the same pot, making clean up even easier. Definitely consider doubling this recipe if your slow cooker has a large enough capacity. Freeze unused portions for a future weeknight win!

Slow Cooker Beef Chili

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By: Team Beachbody
6 servings, about 1 cup each
Prep Time
15 minutes
Cook Time
4 hrs. 41 min.


  • 1 Tbsp. olive oil
  • 1½ lbs. extra lean beef chuck, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-oz) can diced tomatoes, no salt added
  • ¼ cup tomato paste, no sugar added
  • 2 Tbsp. chili powder
  • ¾ tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 1 (15-oz.) can kidney beans, drained, rinsed



  1. Heat oil in medium nonstick skillet over high heat.

  2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.

  3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

  4. Add garlic; cook, stirring frequently, for 1 minute.

  5. Place beef mixture in a 3-quart slow cooker.

  6. Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.

  7. Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.

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Nutritional Information (per serving):
Calories: 280
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 57 mg
Sodium: 584 mg
Carbohydrates: 21 g
Fiber: 7 g
Sugars: 4 g
Protein: 31 g