Slow Cooker Chili

Most of my friends make there chili in the crockpot, so when a few of my friends heard that I’ve never made it in the crockpot and only on the stove they were all shocked! After that discussion I decided to look for a crock pot recipe so I could give it a try the way they do. Although, I’m not a huge fan of chili my husband is and with that being said he was more than happy with this recipe. 

Prep: 15 minutes

Cook: 6 hours

Serves: 8


  • 1 Reynolds Slow Cooker Liner {best way to not have to clean up a huge mess}
  • 1 lb lean ground beef
  • 1 medium green bell pepper, chopped
  • 1 small onion, chopped
  • 2 cans (15oz.) red kidney beans, undrained
  • 2 packages chili seasoning mix
  • 1 can (15 oz.) tomato sauce
  • 1 can (10 oz.) diced tomatoes and green chiles 
  • Cheese, green onions, and sour cream for topping


1. Place a slow cooker liner snuggly in the crock pot bowl, and pull the top of the liner over the rim of the bowl. 

2. Brown ground beef, bell pepper, and onion over medium-high heat in skillet, drain well. Add beef mixture into slow cooker (liner). Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on low for 6 to 7 hours or high for 3 to 3-1/2 hours until heated through. Serve immediately and top with cheese, sour cream, and green onions if desired. 

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Earlier this year I posted about a Chicken & White Bean Chili that I just adore. However, no matter what time of year we can never have too much chili. I levitated to this recipe on Skinny Taste for two reasons. 1. it’s healthy 2. you cook it in the crockpot. Need I say any more… Why not give it a try… right? Well, as always I’m glad I did because not only was this full of flavor but easy enough to put together before work in the morning, and best of all when you arrive home after a busy day of work not only does it smell like someone has been cooking in your house, but your dinner is ready! 

Prep: 5 minutes
Cook: 10 hours
Serves: 4-6


  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans rotel
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 0z. (3) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • chopped fresh cilantro, sour cream, and avocado (for topping)


1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 

2. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, sour cream, and wedges of fresh avocado. 

Serving Suggestions: rice & tortilla chips

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I found this recipe on Bettheny Frankel’s Skinny Girl website. I must admit that I adore her, and love watching her on the Real Housewives of NYC, and now on her new show Bettheny Getting Married. When we were in NYC last winter we got to meet her while visiting a bakery in the Chelsea Market! I’m currently reading Bettheny’s first book Naturally Thin which gives tips and advice on how to live a healthy life style and not constantly feel like your on a diet. The book is great and has opened my eyes up to a new way of living! So when I saw this recipe for a vegetarian chili I knew I wanted to give it a try! I’ve never been a fan of chili, but I think it’s because I never had a vegetarian version. After eating this I’ll definitely be making this again and again and again! Even my husband loved it who absolutely loves a big and beefy chili! 

Prep: 5 minutes 

Total: 20 minutes

Serves: 4


    • ½ medium sized onion, chopped
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • salt and pepper
    • 2 cloves garlic, minced
    • ¼ red pepper, chopped
    • ¼ yellow pepper, chopped
    • 1 small can pureed tomatoes
    • 1 zucchini, chopped
    • 1 yellow squash, chopped
    • 1 can red pinto beans
    • 1 can black beans
    • green onions, sliced (for garnish)
    • light sprinkle of cheese (for garnish)


    1. Sauté onions over medium/high heat in nonstick pan with nonstick spray and add chili powder, cumin, salt and pepper, minced garlic, red pepper, & yellow pepper.
    2. When vegetables are soft, add pureed tomatoes (can says tomato sauce but the only ingredients are unseasoned pureed tomatoes).
    3. Add zucchini & squash.
    4. When vegetables are cooked, add black beans and red pinto beans.  
    5. Add salt and pepper to taste.

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    This is an easy make-ahead meal that can be semi-prepped, kept in the fridge (for a day or two) or froze for later use (and thawed out the day before) to  make a scrumptious meal! This is another fabulous recipe from the Super Supper cookbook on page 84! I’ve altered this recipe a tad to make it packed with more vegetables than what it’s called for!

    Prep:  15 minutes
    Total: 45 minutes (add 30 extra minutes if you need to cook chicken)


    • 2 chicken breast cooked and diced OR leftover shredded rotisserie chicken.
    • 1 can of white beans (with juice)
    • 1 can diced tomatoes (with juice)
    • 1 small 4oz can of diced green chilies
    • 1 onion, diced
    • 1/2 bell pepper, diced
    • 2 carrots peeled and diced
    • 1 rib of celery, diced
    • 1 cup of frozen corn
    • 1 cup water
    • 2 tbsp each; chili powder, chicken base, cumin, and minced garlic
    • 1 tbsp EVOO
    • dollop of sour cream per bowl of chili and shredded cheese (optional)

    1.  Preheat the oven to 350 degrees and cook chicken breast until internal temperature reaches 165. If you already have chicken available you do not need to complete this step.

    2.  Wash and dice all vegetables needed for recipe.

    3. In a container (if your making for another day) or a sauce pot if you are making to consume right away. Place 1 tbsp of EVOO in pan; add onion, garlic, celery, carrots, bell pepper and saute until tender.

    4. Then add the can of diced chiles, diced/shredded chicken, tomatoes, beans, chili powder, chicken base, cumin, frozen corn, and mix. Add one cup of water and stir again. Place lid on the pot and cook on medium heat until bubbling.

    5. Once the chili is done place in a bowl and top with sour cream & shredded cheese (optional).

    Serving Suggestions: Corn bread, biscuits, salad

    Extra Tip for this Recipe: This recipe can also be stretched into another meal by just adding additional chicken broth or water to make it into a soup! Remove the white beans in the second step and add 4 additional cups of water and you have an amazing Chicken tortilla soup! Top with crushed tortilla chips and shredded cheese!

    *I didn’t have corn this go around that’s why it’s not pictured in the photo!

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