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Kid-Approved Slow Cooker Beef Vegetable Chili (Easy Recipe)

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This kid-approved slow cooker beef and vegetable chili is the recipe that saved me at a potluck and became a weeknight staple. It’s proof that you don’t need fancy ingredients or hours of prep to make something truly delicious.

Ingredients

Scale
  • 1 pound lean ground beef (85/15 is ideal)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups low-sodium beef broth (or chicken broth)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium zucchini, finely diced (optional)
  • 1 cup finely chopped spinach or kale (stems removed)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • Optional: 1 tablespoon brown sugar or maple syrup

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s no longer pink—about 5 to 7 minutes. If there’s a lot of fat, drain it off (leave a little for flavor). Add the diced onion and garlic, and cook for another 2 minutes until the onion softens.
  2. Layer the Slow Cooker: Transfer the beef mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Stir everything together gently.
  3. Add the Hidden Veggies: Stir in the frozen mixed vegetables, diced zucchini (if using), and chopped spinach or kale.
  4. Season It: Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to make sure the spices are evenly distributed. Taste the broth and adjust seasoning if needed. If the tomatoes taste sharp, add the brown sugar or maple syrup now.
  5. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. Finish and Serve: About 30 minutes before serving, give the chili a good stir. Taste and add more salt or chili powder if you want a bigger kick. Let it sit on warm until you’re ready to eat. Serve hot with your favorite toppings.

Notes

For the best texture, use lean ground beef so you don’t have to drain excess fat. If you want to make it even more budget-friendly, you can swap half the beef with an extra can of beans. The chili will thicken as it sits, so if you prefer a thinner consistency, add an extra ½ cup of broth or water halfway through cooking. This chili actually tastes better the next day.

Nutrition

Keywords: slow cooker chili, beef chili, vegetable chili, kid-friendly chili, easy chili recipe, hidden vegetable chili

Find it online: https://jollyfork.com/kid-approved-slow-cooker-beef-vegetable-chili-easy-recipe/