Description

A simple, dump-and-forget slow cooker chili featuring smoky chipotle peppers and kidney beans. This recipe requires only five main ingredients and yields a rich, comforting meal that is perfect for busy weeknights.

Ingredients

Scale

2 cans (15oz each) kidney beans, drained and rinsed
2 cans (14.5oz each) diced tomatoes
1 can (15oz) tomato sauce
2–3 chipotle peppers in adobo sauce, minced
2 tablespoons chili powder
1 pound ground beef (optional)
1 medium onion, diced (optional)
1 cup corn, frozen or canned (optional)
Salt and pepper to taste

Instructions

Mince 2-3 chipotle peppers from the can and mix them with 1-2 tablespoons of the adobo sauce to create a paste.
Add the drained kidney beans, diced tomatoes (with juice), tomato sauce, and the chipotle paste to the slow cooker.
If using ground beef, add it in chunks. If vegetarian, add an additional can of beans.
Sprinkle the chili powder over the ingredients. Add optional onion or corn if desired.
Stir everything together thoroughly to distribute the spices.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the sauce has thickened.
Taste and add salt if needed. Serve hot with desired toppings.

Notes

For a thicker chili, leave the lid off for the last 30 minutes of cooking. If the chili is too thin, add a splash of water or broth. Freeze leftover adobo sauce in ice cube trays for future use. Chili tastes better the next day as flavors meld.

Prep Time: 5 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6
Sodium: 600
Fat: 8
Saturated Fat: 2
Carbohydrates: 35
Fiber: 10
Protein: 18

Keywords: slow cooker chili, crockpot chili, easy chili recipe, vegetarian chili, chipotle chili, 5-ingredient recipe, fall recipes, comfort food