Slow Cooker Chilli Recipe

This post may contain affiliate links of which we earn a small commission should you choose to purchase through them. This helps us to keep the site running. Thank you for your support

Using a slow cooker is one of the easiest ways to prepare a meal at home.

You set it in the morning or on the night before, turn it on and leave it running and you’ll have a hearty and filling meal ready for you when you get in from work or after a day out and not have to worry about cooking.

One of our personal favourites to make in the slow cooker has to be Chilli. We use beef mince for ours, but this could quite easily be substituted for a vegan meat free alternative to achieve similar results.

Slow Cooker Chilli Recipe


Makes: 4 servings
Prep time:  15 mins
Cook time: 4-6 hours
Total time: 4-6 hours 15 minutes


  • 1tbsp Olive oil
  • 500g/1lb Lean ground beef
  • 1 Large onion, finely chopped
  • 3-4 Cloves garlic, minced
  • 1tbsp Paprika (sweet or smoked)
  • 1/2tsp Cayenne powder
  • 1/2tsp Ground cinnamon
  • 1tbsp Chilli powder
  • 2tsp Ground cumin
  • 2tbsp Tomato Puree
  • 1 cans Chopped tomato (1 can = 400g)
  • 250ml Chicken/Beef stock
  • 2tbsp Maple syrup
  • 1tbsp Worcester sauce
  • 1 1/2tsp Salt
  • 1/2tsp Pepper
  • Grated cheddar, sour cream and spring onion for serving

  • 400g Red kidney beans


  • Slow cooker
  • Large Saucepan/Skillet/Dutch Oven


  1. Place your pan over a medium-high heat before adding your olive oil and onion.
  2. Add the onions and cook for approximately 3-5 minutes, or until they begin to brown around the edges.
  3. Add your garlic and continue to cook for a further minute.
  4. Add and brown the beef, this may take around 5-8 minutes.
  5. Next, add Paprika, Cayenne Powder, Ground Cinnamon, Chilli Powder, Ground Cumin, salt and pepper.
  6. Stir and cook for 1-2 minutes.
  7. Transfer your mix to the slow cooker and add the Chopped Tomatoes, Tomato Puree, Maple Syrup and either Chicken/Beef stock.

    • Add Red Kidney Beans.
  8. Stir mix together and cook on high for 4 hours or cook on low for 6 hours.
  9. Add Worcester Sauce before serving and mix through.
  10. Serve in your preferred way, adding plenty of grated cheese, sour cream and spring onion!


Store in an airtight container for 3-4 days and refrigerate.

If frozen, Chilli can be kept for 4-6 months.

Leave a Reply

Your email address will not be published. Required fields are marked *