Recipe

Fresh Slow Cooker Chili

A sweet, simple slow cooker chili with fresh peppers, cozy spices, and a rich tomato base. Dump, stir, and come back to a pot that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A bowl of slow cooker chili topped with shredded cheddar and chopped green onions on a wooden table, with the slow cooker softly blurred in the background

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If you want chili that tastes bright and fresh but still hits that cozy, sticky-spoon comfort zone, this is the one. It is sweet and simple in the best way: a little brown sugar to round out the tomatoes, fresh bell pepper for that clean bite, and warm spices that smell like you are winning at dinner.

This slow cooker chili is built for real life. You can brown the meat if you have 8 extra minutes, or you can skip it and still end up with a pot that gets scraped clean. Just promise me one thing: taste at the end. Chili is all about the final nudge of salt, acid, and heat.

Chopped onions, bell peppers, garlic, ground beef, and open cans of beans and tomatoes arranged on a kitchen counter

Why It Works

Balanced sweet heat: a small hit of brown sugar smooths out the tomatoes without turning it into dessert.
Fresh flavor: bell pepper, onion, and garlic cook down into the base instead of tasting flat and canned.
Thick, scoopable texture: a quick mash of beans at the end makes it rich without extra fuss.
Flexible: easy swaps for turkey, extra beans, more veggies, or more spice.

Pairs Well With

Storage Tips

Refrigerator: Cool chili quickly, then store in an airtight container for up to 4 days (or follow your site food safety policy). It gets even better on day two.

Freezer: Freeze in portioned containers or zip-top bags (laid flat) for up to 3 months (or follow your site food safety policy). Thaw overnight in the fridge.

Reheat: Warm on the stovetop over medium-low, stirring often. Add a splash of broth or water if it thickens too much. Microwave works too, just stir halfway through.

Pro tip: If the chili tastes a little muted after chilling, it usually needs one of three things: a pinch of salt, a squeeze of lime, or a dash of hot sauce.

Common Questions

Do I have to brown the meat first?

No, but browning adds a deeper, toastier flavor and helps you drain off extra fat. If you skip browning, crumble the raw meat into small pieces directly in the slow cooker before adding the liquids so it does not cook into stubborn clumps. For peace of mind, cook until beef reaches 160°F and turkey reaches 165°F.

Why is it called “fresh chili” if it uses canned tomatoes and beans?

Because the flavor lift comes from fresh onion, garlic, and peppers, plus a final squeeze of lime and fresh toppings. Canned goods are still the backbone of weeknight chili, and that is a good thing.

How do I make it thicker?

Remove the lid for the last 30 to 60 minutes on High, or until it is as thick as you like. You can also mash 1 cup of beans against the side of the slow cooker and stir back in. If you keep it around, add 1 to 2 tablespoons of masa harina.

How do I make it less spicy for kids?

Skip the jalapeño (that is the big one) and use a mild chili powder. If you want to dial it back further, reduce the chili powder to 1 tablespoon. Serve with sour cream and shredded cheese, which naturally calm heat.

Can I make it vegetarian?

Yes. Swap the meat for an extra can of beans and 1 1/2 cups diced sweet potato or zucchini. Use vegetable broth and bump the spices slightly to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker (smaller can run tight and may risk overflow)
Large skillet (optional, for browning)
Cutting board and knife
Can opener
Wooden spoon or spatula
Ladle
Instant-read thermometer (helpful if starting with raw meat)

I made my first version of this chili on a week when my schedule was chaos and my fridge was doing that sad, mostly-empty thing. I had ground beef, a bell pepper that needed to get used, and exactly enough energy to chop an onion without complaining. I threw in a spoon of brown sugar on a whim, tasted it later, and had to stop and do that mid-bite pause like, wait, why is this so good. Now it is my go-to when I want dinner to feel warm and generous without turning the kitchen into a full-time job.