Beginner’s 5-Ingredient Slow Cooker Chili: Hearty and Simple

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This 5-Ingredient Slow Cooker Chili is a hearty, flavorful dish that’s perfect for busy weeknights. It’s low-carb, keto-friendly, and gluten-free, making it ideal for various diets.

You’ll love its rich, savory taste and minimal prep time. With just five simple ingredients, this chili delivers bold flavors without complicated steps.

Toss everything into a slow cooker, and let it work its magic. It’s versatile enough for family dinners or meal prep.

The recipe suits beginners and seasoned cooks alike. Its high protein and low net carbs keep you full and energized.

Plus, it’s budget-friendly and customizable to your taste. Get ready for a warm, comforting meal that’s as easy to make as it is delicious.

Why Choose This Recipe

This chili is a game-changer for low-carb eaters. It’s packed with protein and healthy fats, perfect for keto diets. Unlike traditional chili, it skips beans to keep carbs low.

You control the ingredients, ensuring no hidden sugars or additives. It’s cost-effective, using affordable staples like ground beef and canned tomatoes.

The slow cooker does most of the work, saving you time. Compared to store-bought chili, this homemade version is fresher and customizable.

You can adjust spices or add toppings to suit your preferences. It’s also gluten-free, appealing to those with dietary restrictions.

This recipe balances convenience, nutrition, and flavor, making it a go-to for healthy meals.

Why This Recipe Works

The recipe uses simple ingredients for bold flavors. Ground beef provides protein and richness.

Diced tomatoes add moisture and tang. Chili powder delivers heat and depth. Onions balance with subtle sweetness.

The slow cooker melds flavors over time, creating a cohesive dish. Low-carb ingredients keep it keto-friendly.

Minimal prep ensures ease for beginners. The recipe’s flexibility allows for tweaks without losing quality. It’s hearty, satisfying, and diet-compliant.

Essential Ingredients

• 2 lbs ground beef (80/20 or leaner)
• 1 (28 oz) can diced tomatoes, no sugar added
• 1 medium onion, diced
• 2 tbsp chili powder
• 1 tsp salt
• Optional: 1 tsp garlic powder for extra flavor
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, or sliced jalapeños

Substitutions:

• Ground beef: Use ground turkey or chicken for a leaner option.
• Diced tomatoes: Swap with crushed tomatoes for a smoother texture.
• Chili powder: Replace with a mix of paprika, cumin, and cayenne for custom heat.

Equipment Needed

• 6-quart slow cooker
• Large skillet
• Wooden spoon or spatula
• Cutting board
• Knife
• Can opener
• Measuring spoons

How to Make Slow Cooker Chili

1. Prepare the ingredients: Dice the onion into small pieces. Open the can of diced tomatoes. Measure out the chili powder and salt.
2. Cook the ground beef: Heat a large skillet over medium heat. Add the ground beef. Break it apart with a wooden spoon. Cook for 8-10 minutes until browned. Drain excess fat.
3. Combine ingredients in the slow cooker: Add the browned beef to the slow cooker. Stir in diced tomatoes, onion, chili powder, and salt. Add garlic powder if using.
4. Mix thoroughly: Stir all ingredients until well combined. Ensure spices are evenly distributed.
5. Check consistency: After cooking, stir the chili. If too thick, add ¼ cup water. If too thin, cook uncovered on high for 30 minutes.
6. Taste and adjust: Sample the chili. Add more salt or chili powder if needed. Stir well.
7. Serve hot: Ladle chili into bowls. Add optional toppings like cheese, sour cream, or jalapeños.

Tips for Success

Brown the beef well for deeper flavor. Don’t skip draining the fat to avoid greasy chili. Use a slow cooker liner for easy cleanup.

Stir halfway through cooking to blend flavors. Make ahead and refrigerate overnight for richer taste. Freeze in portions for quick meals.

Use fresh chili powder for maximum potency. If time’s short, cook on high to save a few hours.

For extra depth, sauté onions before adding to the slow cooker. Store leftovers promptly to maintain freshness. Double the recipe for larger crowds, but don’t overfill the slow cooker.

Nutritional Information

Per serving (1 cup, based on 8 servings):

• Calories: 250 kcal
• Fat: 15g
• Protein: 20g
• Total Carbs: 7g
• Net Carbs: 5g
• Fiber: 2g

Note: Values vary by ingredient brand. Check labels for keto or gluten-free compliance. Optional toppings like cheese or sour cream add calories and fat. Adjust portion sizes for dietary needs.

Customizing the Recipe

Make it spicy by adding cayenne pepper or fresh jalapeños. For a smoky flavor, include a pinch of smoked paprika.

Swap beef for ground turkey for a lighter dish. Add diced bell peppers for extra veggies and color. Try vegetarian chili with zucchini or mushrooms instead of meat.

Experiment with toppings like avocado for keto crunch. Mix in fresh cilantro or parsley for a fresh finish.

Adjust salt and spices to taste. Create a milder version by reducing chili powder. Personalize it to match your cravings.

Common Mistakes to Avoid

Don’t skip browning the beef; it locks in flavor. Avoid overfilling the slow cooker, which can lead to uneven cooking.

Don’t use old spices; they lose potency. Check tomato cans for added sugars to stay keto-friendly.

Stir occasionally to prevent sticking. Don’t add too much water early on; it can dilute flavors. Taste before serving to adjust seasoning.

Avoid leaving chili at room temperature too long to prevent spoilage. Use the right slow cooker setting for your schedule.

Storage and Reheating

Store leftovers in an airtight container. Refrigerate for up to 4 days. Freeze for up to 3 months in freezer-safe bags or containers.

Leave space for expansion when freezing. Thaw frozen chili in the fridge overnight. Reheat in a saucepan over medium heat, stirring occasionally.

Add a splash of water if too thick. Microwave single portions in a covered dish for 1-2 minutes, stirring halfway.

Don’t reheat multiple times to maintain quality. Label containers with dates for easy tracking.

Pairing Suggestions

Serve with keto cornbread or cauliflower rice for a low-carb meal. Pair with a crisp cucumber salad for freshness.

Try a sugar-free iced tea or sparkling water for drinks. For dessert, opt for keto chocolate mousse or berries with whipped cream.

Keep sides and drinks gluten-free to match the chili’s dietary focus. These pairings enhance the meal’s heartiness without adding carbs.

Frequently Asked Questions

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use 4-5 medium fresh tomatoes, diced. Remove seeds for less liquid. Check for ripeness to ensure flavor.

Q: Is this chili spicy?
A: It has mild to moderate heat. Reduce chili powder for less spice or add cayenne for more.

Q: Can I make this in a pressure cooker?
A: Yes. Cook on high pressure for 15 minutes. Quick release, then check consistency.

Q: How do I make it vegetarian?
A: Replace beef with diced zucchini, mushrooms, or a meat substitute. Adjust cooking time to 4-6 hours on low.

Q: Can I freeze leftovers?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

Q: Is this recipe gluten-free?
A: Yes. All ingredients are naturally gluten-free. Check spice labels for cross-contamination.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker (8-quart). Don’t overfill beyond two-thirds capacity.