Slow Cooker Chilli

  • 10MINS
  • 4HR
  • 253KCAL

This Slow Cooker Chilli really is a one pot wonder! It's super easy to throw together in the morning and have ready for dinner time.

Easy Peasy Slow Cooker Chilli pinchofnom.com
3

NutritionPer Serving

  • Calories253
  • Carbs27g
  • Protein7g
  • Fat1g
  • Saturates0.2g
  • Sugars11g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Despite popular belief, this hearty, all-time classic did not actually originate from Mexico. The exact origins are unknown and there are many different variations and recipes out there which means that you can get a bit creative with your own version!

This Slow Cooker Chilli can be cooked in a slow cooker, in a pan on the stove or in the oven – the choice is yours. We prefer to just chuck it in and leave it to do its thing for a few hours so we like to use the slow cooker.

What diet is this Slow Cooker Chilli suitable for?

This Slow Cooker Chilli recipe is suitable for a dairy free diet.

It can also be made gluten free by swapping the following ingredients for gluten free versions;

  • Beef stock cubes
  • Bovril

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Slow Cooker Chilli recipe?

  • You need to count 5 Points per portion of this Slow Cooker Chilli recipe if you’re on WW Green.
  • You need to count 3 Points per portion of this Slow Cooker Chilli recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Slow Cooker Chilli recipe if you’re on WW Purple.

Do you need any special ingredients to make this Slow Cooker Chilli recipe?

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We’ve used Frank’s Hot Sauce in this recipe which is available at most supermarkets.

The Instant Pot

If you’ve never heard of the Instant Pot then you should go and check it out over on Amazon. Imagine the best Slow Cooker in the world and times that by a hundred. There’s not much that it can’t do!

It’s also a pressure cooker, which means that you can cook recipes like this in about 30 minutes.

If you’re like us then you’ll remember the slow cookers of old that would splutter and rock, and make all sorts of scary noises! None of that with the Instant Pot – just set the time, close the lid and go.

It even keeps your food warm once it’s finished cooking!

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You can pick up an Instant Pot from Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.

We also like to cook this in a slow cooker.  You can pick up slow cookers in most large supermarkets, or online from Amazon.

How many Calories are in this Slow Cooker Chilli?

There are 253 Calories per portion in this Slow Cooker Chilli, which means it falls into our Everyday Light category.

This Slow Cooker Chilli is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

If you have a slow cooker that has a sauté function spray with some low calorie cooking spray, allow to heat up and add the onions, garlic, chopped chilli, carrots and peppers. If your slow cooker doesn’t have this function then sauté the veg in a large frying pan.

Step 2

When the veg starts to soften add the mince and cook until it starts to brown.

Step 3

Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so.

Step 4

Add the tomato puree and chopped tomatoes, stir well.

Step 5

Pour in the made up stock, then throw in the remaining veg and stir.

Step 6

If you’re using the sauté function on your slow cooker, turn it to slow cook, put the lid on and leave it for 3 or so hours (on medium to high). If you’re using a pan then transfer it to your slow cooker and cook for about 3 hours (on medium to high).

Step 7

After 3 hours taste it, add a few drops of hot sauce and Bovril if you’re using it and some more chilli if it’s not hot enough. Add the washed and drained kidney beans and adjust the seasoning if required.

Step 8

Allow to cook for another hour or so, then serve with whatever you fancy, we had ours with some Hasselback Potatoes and Tabbouleh Salad.

What could I serve alongside this Slow Cooker Chilli?

The following recipes would go great with our Slow Cooker Chilli recipe:

Rustic Potato Wedges pinchofnom.com
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Chipotle Hasselback Potatoes pinchofnom.com
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Sweet Potato Fries pinchofnom.com
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How do you know when this Slow Cooker Chilli is cooked?

The mince should be cooked until it has a thick and rich sauce – this will take around 3 hours in a slow cooker.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Can you cook this Slow Cooker Chilli any other way?

Yes you can!  We’ve cooked ours on a medium to high setting in a slow cooker for around 4 hours, but you could also cook this recipe in a pot on the stove or in the oven which shouldn’t take as long – keep an eye on it to make sure it doesn’t burn though!

How long can you keep this Slow Cooker Chilli in the fridge?

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Slow Cooker Chilli in the fridge for approximately 3 days or so.

Can I freeze this Slow Cooker Chilli recipe?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Slow Cooker Chilli recipe?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 6-8 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 4-5 minutes then stir. Cook for a further 6-7 minutes until piping hot.

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Slow Cooker Chilli

This Slow Cooker Chilli really is a one pot wonder! It's super easy to throw together in the morning and have ready for dinner time.
  • Prep Time
    10 MINS
  • Cook Time
    4 HR
  • KCals 253
  • Carbs 27G
WW Points
  • 5 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 500 g 5% Fat Minced Beef
  • 1 Onion diced
  • 2 Bell Peppers deseeded and diced
  • 3 cloves Garlic crushed
  • 1 - 2 tsp Chilli Powder you can add more or less depending on how hot you like it
  • 1 - 2 Fresh Chillies deseeded and diced. You can add more or less depending on how hot you like it
  • 4 Mushrooms sliced
  • 1 Courgette diced
  • 3 Carrots diced
  • 2 tins Chopped Tomatoes
  • 2 Beef stock cubes
  • 200 ml Boiling Water to make up stock cubes
  • 2 tsp Italian Mixed Herbs
  • 2 tbsp Tomato Puree
  • 1 tin Kidney Beans
  • 2 tbsp Worcestershire Sauce
  • 1 dash Franks Hot Sauce
  • 2 tbsp Bovril optional (you could use any beef or yeast extract)
  • Low Calorie Cooking Spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. If you have a slow cooker that has a sauté function, spray with some low calorie cooking spray, allow to heat up and add the onions, garlic, chopped chilli, carrots and peppers. If your slow cooker doesn't have this function then sauté the veg in a large frying pan
  2. When the veg starts to soften add the mince and cook until it starts to brown
  3. Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so
  4. Add the tomato puree and chopped tomatoes, stir well
  5. Pour in the made up stock, then throw in the remaining veg and stir
  6. If you're using the sauté function on your slow cooker, turn it to slow cook, put the lid on and leave it for 3 or so hours (on medium to high). If you're using a pan then transfer it to your slow cooker and cook for about 3 hours (on medium to high)
  7. After 3 hours taste it, add a few drops of hot sauce and Bovril if you're using it and some more chilli if it's not hot enough. Add the washed and drained kidney beans and adjust the seasoning if required.
  8. Allow to cook for another hour or so, then serve with whatever you fancy, we had ours with some Hasselback Potatoes and Tabbouleh Salad

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22 comments

See what others have to say

IANThursday 14th February 2019

Recently tried the instant pot as slow cooker (on one of your recipes – caciatore chicken)
Found it really cooler than my crock pot
Upped setting and recooked
Took ages and chicken still not fall off bone
then did pressure cook – although got burn notice
Do you find instant pot slow cooker temperatures lower than normal slow cooker?
Lots on instant pot facebook page said the same

Reply

EmmaMonday 27th August 2018

How long do I cook in instant pot please

Reply

AnneSunday 15th July 2018

I have a recipe where all you fry is the meat and then you put everything else in -including the kidney beans – and eave it on slow for 7 hours. Why do you only add the ebans for the last hour- making it not great if you want to come home to a cooked meal?
Im also tempted to not fry the meat as I dont have time for that before I go to work, but so far have used it a the weekend only so I can do that.

Reply

ClareSaturday 2nd June 2018

Want to give this recipe a go. I’ve done chilli in slow cooker before and it’s always come out a bit runny and watery does this come out like this too?

Reply

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