Healthy Slow Cooker Chili


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  • 2 lbs. extra-lean ground beef (you can sub with ground chicken or ground turkey if you prefer)
  • 1 ¼ cups frozen diced onion (or about 1 large onion)
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon Lawry’s seasoned salt
  • 1 teaspoon onion powder
  • 2 teaspoons cumin
  • 2 (15 ounce) cans red kidney beans or small pink beans, drained and rinsed
  • 1 (28 ounce) can diced tomatoes, NOT drained
  • 1 (15 ounce) can corn kernels, drained
  • 12 ounces tomato paste
  • 4 cups low-sodium beef broth
  • Salt and pepper, to taste
  • Optional toppings: shredded cheddar cheese; sliced green onions; sour cream; sliced olives; crushed tortilla chips


  1. Heat about 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Cook beef, onion, and garlic in the skillet until beef is no longer pink. Drain.
  2. Place beef mixture inside a large slow cooker. Add remaining ingredients and stir to combine.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. Season with salt and pepper, to taste. Garnish with optional toppings.