Simple Slow Cooker Chili with Sweet Onions

Chili is a fall and winter staple! It's comforting, hearty, and fits a variety of occasions, from tailgating to a simple family dinner. This slow cooker recipe is as easy as it gets and flavor-packed, with a little bit of kick and a touch of sweetness from our RealSweet onions. It is best when enjoyed alongside our Sweet Onion Cornbread! 

  • 2 lbs ground beef
  • 1 green bell pepper, diced
  • 1 medium sweet onion, diced
  • 2 cloves fresh garlic, minced
  • 1 can (28 oz) of crushed tomatoes
  • 1 can (16 oz) of light red kidney beans, rinsed and drained  
  • 1 can (16 oz) of dark red kidney beans, rinsed and drained  
  • 2 Tbsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp salt, or to taste
  • 1 tsp pepper, or to taste
  • 1-2 jalapeño peppers, seeded and chopped (optional)
  1. In a large skillet, cook ground beef, RealSweet onion, bell pepper, and garlic over medium-high heat. Stir until the ground beef crumbles and is no longer pink. Once beef is fully cooked and the vegetables are browned, drain the mixture and dispose of any grease.
  2. Pour cooked mixture into a full-size slow cooker. Stir in crushed tomatoes, both cans of kidney beans, jalapeño peppers (optional), and all seasonings. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.

For Stovetop Cooking: If you want to make your chili on the stovetop instead, brown your meat and vegetables in the bottom of a large pot, drain and dispose of any grease, add remaining ingredients, and simmer until flavor is well-established. We recommend at least 30 minutes of simmer time, but the longer, the better! 

*For information on safely handling and preparing ground beef, check out these FAQ's from the USDA's Food Safety and Inspection Service

*Looking to save prep time? We like to keep chopped peppers and onions in the freezer for soups, chili and more. Check out our Storage & Prep tips to learn how to best freeze sweet onions. 

If you like this recipe, try our Sweet Onion Cornbread!

Prep Time

15 minutes

Cook Time

3-4 hours