Simple Slow Cooker Chili


10 minutes


Cooking time:

360 minutes


6 people


  • 1 pound ground meat (such as grass fed beef, pasture raised chicken or turkey, etc.)
  • 3 cans diced tomatoes (14.5 oz)
  • 1 large onion – finely chopped
  • 1 pepper, finely chopped (I prefer red or yellow, but any color is fine)
  • 1 cup carrots, finely chopped
  • 6 cloves garlic, minced
  • 1 can kidney beans (not drained)
  • 1 can cannellini (white) beans (not drained)
  • 3 tablespoons of red wine vinegar
  • 1 tablespoon of fajita seasoning (preservative free)
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon of cumin
  • Salt and pepper to taste
  • Hot sauce (optional)


  • Use food processor or high speed blender to finely chop the onion, pepper, garlic and carrots
  • Add ground meat into your crock pot.  (If you use a lean cut of meat, there is no need to brown the meat first.)
  • Add veggies and seasonings on top of the meat.
  • Fold in the canned beans with juice.  This will distribute the seasonings into the mixture.
  • Cook on low for 6-8 hours or on high for 4-5 hours.
  • Serve with a few sprinkles of hot sauce over a bed of brown rice, quinoa or spinach greens.  Enjoy!


I usually double or triple this recipe so it lasts for several meals.  It also can be frozen for a later date.   For a vegetarian option, leave out the meat and add another can of beans and a cup of minced celery.