This healthy slow cooker chili is so cozy and delicious. Packed with protein, this healthy chili simmers for eight hours in the crockpot until it is absolutely perfect. Don’t have a slow cooker? No problem, I provide stovetop instructions as well. With just the right amount of spices and so much flavor, this easy fuss-free chili recipe is one that the whole family will enjoy.
Is there anything better than a hot cozy bowl of chili on a crisp day? Even on a hot day, in the middle of summer, I’m a chili loving girl. Not only is it so easy to make, chili is packed protein which makes it a great option for a satisfying lunch or dinner.
Watch How to Make This Recipe
This healthy slow cooker chili recipe is incredibly flavorful and so easy to make. Made with just the right combination of spices, this recipe only takes a few minutes of hands on cooking before going into the slow cooker for simmer away for hours. You can start the chili in the morning and have a warm and comforting dinner ready by the end of the day.
This yummy recipe is made with real food ingredients and is naturally gluten free. It’s a healthy dish that everyone will love.
Healthy Slow Cooker Chili Recipe Ingredients
Ground Beef: This is the classic protein to use in chili. I prefer to use 85/15 ground beef because it has a bit more flavor and I will be draining any excess fat but you could also use 90/10.
Beans: Two cans of dark kidney beans is all you need. If you like, feel free to use one can of kidney beans and one can of black beans.
Garlic and Onion: Fresh onion and garlic add so much flavor to this chili.
Tomatoes: Fire roasted diced tomatoes are a great option but regular canned diced tomatoes will also work.
Green Chiles: If you have never added green chiles to your chili you are missing out. They add such a great flavor.
Seasoning and Spices: No need for a pre-made chili seasoning packet in this recipe. A blend spices like chili powder and paprika as well dried herbs give this chili its flavor.
Broth: Beef broth is the preferred choice but vegetable and chicken broth will also work.
Ingredient Substitutions
Kidney Beans: if you don’t have kidney beans you can swap them for black beans or white beans if you prefer.
Ground Beef: you can easily sub turkey or chicken for ground beef if you prefer.
Broth: vegetable or chicken broth will work well in this recipe if that’s all you have!
How to Make a Good Chili in a Slow Cooker
Step One: Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.
Step Two: Next add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
Step Three: Transfer the ground beef mixture to your slow cooker. Add in the kidney beans, diced tomatoes, green chiles, spices, and broth. Stir everything together until well combined.
Step Four: Cover and cook the chili on high for five to six hours or on low for seven to eight hours.
Step Five: When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.
Can I Make This Chili Recipe on the Stovetop?
Yes! You can definitely make this chili on the stovetop instead of in the slow cooker if you are pressed for time. Everything comes together in around thirty minutes which makes it a great (and quick!) weeknight dinner option. To make this chili on the stovetop:
Heat a large heavy bottomed pot over medium-high heat. Once the pot is hot, add a tablespoon of avocado or coconut oil. Add the ground beef to the pot and brown the meat, breaking it up as it cooks.
Once the ground turkey is fully cooked through, add in the diced onion and garlic. Give everything a good stir and let it cook for a few minutes until the onion is tender.
Next, add the kidney beans, canned tomatoes, green chiles, spices, bay leaves, salt, pepper, and broth. Stir until everything is well combined and then bring the chili to a boil. Reduce the heat and allow the chili to simmer for 30-45 minutes.
After the chili has simmered, give it a taste and adjust the seasoning as needed. Spoon into bowls, serve with your favorite toppings, and enjoy!
How to Store
You can store this chili in an air-tight container in the fridge for 3-5 days. You can also freeze your chili! Store it in a freezer safe storage container for up to three months.
How to Serve Your Chili
The best way to serve a hot bowl of chili, in my personal opinion, is loaded up with all of your favorite toppings. What is so great about chili is that it is an allergen-friendly recipe (no dairy, grains, or gluten) so it is perfect for just about everyone. Each bowl can then easily be customized to fit each person’s individual dietary needs.
Here are a few classic and delicious ways to serve your chili:
Serve it over white or brown rice to make things even heartier
Top it with shredded cheddar cheese
Add a dollop of sour cream or plain greek yogurt
Garnish with chopped cilantro and lime juice
Crumble a few of your favorite corn chips over the top
Sprinkle on plenty of green onion and a few slices of fresh avocado
Finish your bowl off with fresh sliced jalapeño for extra heat
I hope you give this Slow Cooker Chili a try! It’s easy to make and delicious! If you do give this recipe a try, let me know!
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1 – 14.5oz can fire roasted diced tomatoes (regular canned diced tomatoes will work too)
2 – 4oz can diced green chiles
1 cup chicken or beef broth
1 bay leaf
2 tablespoons chili powder
1/2 tablespoon cumin
2 teaspoons salt, plus more to taste
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper, plus more to taste
Method
Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.
Add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
Transfer the ground beef mixture to your slow cooker. Add in the kidney beans, diced tomatoes, green chiles, spices, bay leaf, and broth. Stir everything together until well combined.
Cover and cook the chili on high for five to six hours or on low for seven to eight hours.
When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.
Notes
!!
Substitute ground turkey for ground beef if you prefer.
To cook this chili on stovetop: Heat a large heavy bottomed pot over medium-high heat. Once the pot is hot, add a tablespoon of avocado or coconut oil. Add the ground beef to the pot and brown the meat, breaking it up as it cooks. Once the ground turkey is fully cooked through, add in the diced onion and garlic. Give everything a good stir and let it cook for a few minutes until the onion is tender. Next, add the kidney beans, canned tomatoes, green chiles, spices, bay leaves, salt, pepper, and broth. Stir until everything is well combined and then bring the chili to a boil. Reduce the heat and allow the chili to simmer for 30-45 minutes. After the chili has simmered, give it a taste and adjust the seasoning as needed. Spoon into bowls, serve with your favorite toppings, and enjoy!
Made this tonight for dinner. My family really enjoyed it. Followed the directions, the only thing I substituted was vegetable broth for the beef or chicken broth. Will definitely use this recipe again.
Excited to try this tomorrow, sounds great! Could I brown the turkey tonight, combine it all, put it in the fridge, and cook it tomorrow? Or should I wait for the morning to combine everything? Thanks!!
My husband is picky about chili and he loved this recipe! I made it on the stove top and it came together so easily. Since I am allergic to onions, I substituted fennel and it was a nice addition.
This will be a great dish to add to our fall/winter dinner rotation. Thanks for the recipe, Ashlea!
I made this for dinner last night and my husband said it’s the best chili I’ve ever made! It was delicious and next time I will double the recipe as we barely had leftovers! Thank you for this delicious recipe!
THIS RECIPE WAS NOT ONLY VERY EASY BUT DELICIOUS! VERY FLAVORFUL AND THE SLOWCOOKER JUST HELPED EVERYTHING MARRY TOGETHER. THIS WILL BE A WEEKNIGHT STAPLE DURING THEE FALL BECAUSE IT’S EASY TO DUMP AND GO.
This has become my go-to chili recipe! I learned a lot about making chili from just this recipe, such as the fact that
there’s 2 kinds of paprika. I never knew this. Also, I wasn’t sure about the green chilies but they work great and are flavorful but not over the top 4 alarm.
Thanks for a simple, easy and delicious chili recipe 🙂
This recipe is so easy to make and so delicious, even my husband who isn’t a big chili fan loved it! So hearty and filling, perfect for a chilly night. This will definitely become a staple recipe in our rotation!
I made a double batch of this chili to freeze half for postpartum. I cooked it on the stove top and let it simmer for about 3 hours while cooking other meals. I subbed one can of black beans and added extra broth (since I simmered for longer). The flavors were delicious!! We loved the addition of the smoked paprika! Can’t wait to eat the second batch from the freezer.
This is the first recipe I’ve made from this blog and it was delicious! I made it in the crockpot and it’s a great traditional chili which is exactly what I wanted!
Just to answer this reviewers question, I made this recipe last week with the instant pot and put it on 26 minutes and it turned out great. 26 I know is random but I had initially hit the chili button and it’s preset to 30 min. I had looked at other instant pot chili recipes and many said 20 min was enough so I think I lowered it by a few min and landed on 26 and like I said it turned out well. This recipe is also super flexible as I also had only one can of beans and chicken instead of turkey but otherwise made it as written it was absolutely yummy. It’s going to be my go-to chili recipe going forward. Thanks so much!
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This was so good! And super easy too. Thank you Ashlea!
★★★★★
One of our family go-to recipes. Perfect and delicious!
★★★★★
Made this tonight for dinner. My family really enjoyed it. Followed the directions, the only thing I substituted was vegetable broth for the beef or chicken broth. Will definitely use this recipe again.
★★★★★
Have made this twice on the stove top and is was a family make again for sure. Crowd pleaser.
Excited to try this tomorrow, sounds great! Could I brown the turkey tonight, combine it all, put it in the fridge, and cook it tomorrow? Or should I wait for the morning to combine everything? Thanks!!
★★★★★
My husband is picky about chili and he loved this recipe! I made it on the stove top and it came together so easily. Since I am allergic to onions, I substituted fennel and it was a nice addition.
This will be a great dish to add to our fall/winter dinner rotation. Thanks for the recipe, Ashlea!
★★★★★
I made this for dinner last night and my husband said it’s the best chili I’ve ever made! It was delicious and next time I will double the recipe as we barely had leftovers! Thank you for this delicious recipe!
★★★★★
Love hearing that Jodie! so glad everyone loved it!
Great recipe! Loved the green chilies and fire roasted tomatoes! Will definitely make again.
★★★★★
THIS RECIPE WAS NOT ONLY VERY EASY BUT DELICIOUS! VERY FLAVORFUL AND THE SLOWCOOKER JUST HELPED EVERYTHING MARRY TOGETHER. THIS WILL BE A WEEKNIGHT STAPLE DURING THEE FALL BECAUSE IT’S EASY TO DUMP AND GO.
★★★★★
This has become my go-to chili recipe! I learned a lot about making chili from just this recipe, such as the fact that
there’s 2 kinds of paprika. I never knew this. Also, I wasn’t sure about the green chilies but they work great and are flavorful but not over the top 4 alarm.
Thanks for a simple, easy and delicious chili recipe 🙂
★★★★★
You’re so welcome, Jodi! I’m so glad you loved it! Thank you for taking the time to leave a review!
This recipe is so easy to make and so delicious, even my husband who isn’t a big chili fan loved it! So hearty and filling, perfect for a chilly night. This will definitely become a staple recipe in our rotation!
★★★★★
Love that, Sara! So glad you both enjoyed the recipe!
SO GOOD and so easy. Makes the entire house smell amazing. Great for freezing too. Recommend highly (and with cornbread!)
★★★★★
Love serving this with cornbread, too! So glad you enjoyed the recipe!
I made a double batch of this chili to freeze half for postpartum. I cooked it on the stove top and let it simmer for about 3 hours while cooking other meals. I subbed one can of black beans and added extra broth (since I simmered for longer). The flavors were delicious!! We loved the addition of the smoked paprika! Can’t wait to eat the second batch from the freezer.
★★★★★
So glad you loved the recipe, Hayley! and congrats! Thank you so much for taking the time to leave a review.
Do you drain the beans as you put them in the mix?
Thanks
Geoff
Hi, Geoff! Yes!
This is the first recipe I’ve made from this blog and it was delicious! I made it in the crockpot and it’s a great traditional chili which is exactly what I wanted!
★★★★★
So flavorful! My husband and I LOVE this recipe. We’ve been making it for several weeks straight. It’s now our favorite fall recipe!
★★★★★
This is a hearty chili with plenty of spice and flavor and so easy to make in a crockpot!
Can you make this in the instant pot?
Hi, Megan! I’m sure you could. I don’t have any specific IP instructions but please feel free to give it a try!
Just to answer this reviewers question, I made this recipe last week with the instant pot and put it on 26 minutes and it turned out great. 26 I know is random but I had initially hit the chili button and it’s preset to 30 min. I had looked at other instant pot chili recipes and many said 20 min was enough so I think I lowered it by a few min and landed on 26 and like I said it turned out well. This recipe is also super flexible as I also had only one can of beans and chicken instead of turkey but otherwise made it as written it was absolutely yummy. It’s going to be my go-to chili recipe going forward. Thanks so much!
★★★★★