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2025 Best Slow Cooker Beef Vegetable Chili

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This slow cooker beef and vegetable chili is a hearty, comforting meal that comes together with minimal effort. Packed with tender beef, colorful vegetables, and a rich, smoky spice blend, it’s the perfect dish for busy weeknights or cozy weekends.

Ingredients

Scale
  • 2 pounds beef chuck or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 bell peppers (any color), diced
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 medium zucchini, diced
  • 1 cup frozen corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 2 cups beef broth (low sodium)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)
  • Lime wedges (for garnish)
  • Crushed tortilla chips (for garnish)

Instructions

  1. Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes and cook for 3-4 minutes per side until deeply browned. Transfer the browned beef to your slow cooker.
  2. Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Scrape this into the slow cooker with the beef.
  3. Deglaze the pan: Pour about ½ cup of the beef broth into the hot skillet and use a wooden spoon to scrape up all the browned bits from the bottom. Pour this liquid into the slow cooker.
  4. Add the vegetables: Add the diced bell peppers, carrots, celery, zucchini, and frozen corn to the slow cooker.
  5. Add the tomatoes and beans: Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, tomato paste, and the remaining beef broth. Add the drained and rinsed kidney beans and pinto beans.
  6. Season it: Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, black pepper, and bay leaves. Stir everything together until well combined.
  7. Cook low and slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The chili is ready when the beef is fork-tender and the vegetables are soft.
  8. Thicken (optional): If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking. You can also mash some of the beans against the side of the slow cooker to thicken the broth naturally.
  9. Finish and serve: Remove the bay leaves. Taste and adjust seasoning. Serve hot with your favorite toppings.

Notes

Don’t skip browning the meat—it builds deep flavor. For a thicker chili, remove the lid during the last 30 minutes of cooking or mash some beans. This chili tastes even better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker chili, beef chili, vegetable chili, chili recipe, comfort food, easy chili, healthy chili

Find it online: https://lumalunch.com/2025-best-slow-cooker-beef-vegetable-chili/