Smoky and Spicy Slow Cooker Chili

This Smoky and Spicy Slow Cooker Chili is a bold, hearty dish with tender beans, smoky chipotle, and fiery spices. Perfect for cozy dinners or game days, it’s gluten-free, customizable, and effortlessly simmers to perfection.

Why You’ll Love This Recipe

This Smoky and Spicy Slow Cooker Chili is the ultimate comfort food, delivering a robust blend of smoky chipotle, zesty spices, and hearty beans that warm you from the inside out. The slow cooker makes it a breeze—just toss in ingredients and let it transform into a rich, flavorful meal while you go about your day. Perfect for chilly evenings, game-day gatherings, or meal prep, this gluten-free chili is packed with protein and fiber, offering a satisfying, healthy option that doesn’t skimp on taste. Customize the heat level or add your favorite veggies or meats for a personalized twist. With its bold flavors and make-ahead ease, this chili is a crowd-pleaser that tastes even better the next day.

Recipe Tips and Tricks

• Sauté Aromatics: Enhances flavor depth; skip for quicker prep if needed.
• Rinse Beans: Removes excess sodium and improves texture.
• Adjust Spice Gradually: Add chipotle or chili powder in increments; taste before cooking.
• Use Low Heat: Ensures tender beans and melded flavors without scorching.
• Check Liquid: Add more broth if too thick; cook uncovered last hour if runny.
• Chop Veggies Evenly: Promotes uniform cooking and consistent texture.
• Deglaze Pan: Use broth to scrape flavorful bits if sautéing.
• Rest Before Serving: Lets flavors deepen; 10 minutes off heat works wonders.

Yield: 8 Servings

Smoky and Spicy Slow Cooker Chili

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Bold, smoky slow cooker chili with beans, chipotle, and zesty spices.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 medium onion, diced
• 1 tbsp minced chipotle in adobo
• 1 tbsp olive oil (for sautéing, optional)
• 1 tsp ground cumin
• 2 cans (14 oz each) fire-roasted diced tomatoes
• 2 cans (15 oz each) kidney beans, rinsed and drained
• 2 cups low-sodium vegetable broth
• 2 tbsp chili powder
• 2 tbsp fresh cilantro, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prep Beans: Rinse and drain kidney and black beans to remove excess sodium.
2. Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion and garlic 3-4 minutes until soft.
3. Add to Slow Cooker: Place beans, tomatoes, onion, garlic, chipotle, chili powder, and cumin in a 6-quart slow cooker.
4. Pour Broth: Add vegetable broth; stir to combine all ingredients evenly.
5. Season: Add salt and pepper; taste and adjust chipotle or chili powder for heat.
6. Cook Low: Cover and cook on LOW for 6 hours until flavors meld and beans are tender.
7. Check Consistency: If too thick, add ½ cup broth; if runny, cook uncovered 30 minutes.
8. Rest: Let chili rest 10 minutes off heat to deepen flavors and thicken slightly.
9. Taste and Adjust: Stir and check seasoning; add more salt or spice if needed.
10. Serve: Ladle into bowls; garnish with cilantro and enjoy with cornbread or tortilla chips.

Notes

• Use a 6-quart slow cooker for ample space and even cooking.
• Sautéing onions and garlic adds depth but can be skipped for simplicity.
• Leftovers are perfect for tacos, nachos, or chili bowls.
• Adjust chipotle carefully; it’s spicy, so start small and taste.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 109Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 346mgCarbohydrates 19gFiber 3gSugar 7gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Kidney Beans (2 cans, 15 oz each): Hearty and protein-rich; rinsed for cleaner flavor.
• Black Beans (1 can, 15 oz): Adds texture contrast; pinto beans as substitute.
• Diced Tomatoes (2 cans, 14 oz each): Fire-roasted for smoky depth; fresh if desired.
• Chipotle in Adobo (1 tbsp, minced): Smoky heat; adjust for spice tolerance.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Chili Powder (2 tbsp): Adds warmth; blend of ancho and cayenne ideal.
• Cumin (1 tsp): Earthy spice; essential for chili authenticity.
• Vegetable Broth (2 cups): Low-sodium for control; beef broth for non-vegetarian.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley if preferred.

Variations and Substitutions

• Meat Option: Add 1 lb ground beef, turkey, or chorizo for heartiness.
• Vegan: Already vegan; ensure broth is plant-based.
• Gluten-Free: Naturally GF; confirm broth and chipotle are compliant.
• Veggie Add-In: Include bell peppers, zucchini, or corn for extra bulk.
• Spicy Boost: Increase chipotle or add cayenne/jalapeños for heat.
• Bean Swap: Use cannellini or navy beans for variety.
• Low-Sodium: Use no-salt tomatoes and reduce salt to taste.
• Sweet Touch: Add 1 tbsp brown sugar to balance acidity.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Slow-Cooked Beef Stew with Vegetables