Creamy Slow Cooker Chili
This slow cooker chili is hearty and comforting, made with tender ground meat, beans, tomatoes, and warm spices, then finished with cream and cheese for a velvety texture. It’s perfect for busy days—set it, forget it, and come back to a cozy bowl of comfort.
Prep time: 15 minutes
Cook time: 6–8 hours
Total time: ~6–8 hours
Serves: 6
Ingredients
Chili Base
1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
500 g (1 lb) ground beef or ground chicken/turkey
Salt & black pepper, to taste
Beans & Tomatoes
1 can (400 g) kidney beans, drained & rinsed
1 can (400 g) white beans or cannellini beans, drained & rinsed
1 can (400 g) crushed tomatoes
2 tbsp tomato paste
Mild Seasoning
2 tsp ground cumin
1½ tsp smoked paprika (mild, smoky)
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
Liquids
1½ cups chicken or beef broth
Creamy Finish
¾ cup heavy cream
1 cup shredded cheddar or Monterey Jack cheese
Optional Toppings
Sour cream or Greek yogurt
Chopped parsley or cilantro
Avocado slices
Cornbread or crusty bread
Instructions
1. Brown the meat
Heat olive oil in a skillet over medium heat.
Add onion and saute 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Add ground meat, season with salt and pepper, and cook until browned.
Drain excess fat if needed.
2. Transfer to slow cooker
Add cooked meat mixture to the slow cooker.
Stir in:
Beans
Crushed tomatoes
Tomato paste
Broth
All spices
Mix well.
3. Slow cook
Cook on LOW for 6–8 hours
or
HIGH for 3–4 hours
Stir once halfway if possible.
4. Make it creamy
About 20 minutes before serving, stir in cream and shredded cheese.
Cover and let melt into a smooth, creamy chili.
Taste and adjust salt and pepper.
5. Serve
Ladle into bowls and add your favorite toppings.
Tips for Best Results
Use LOW heat for the best depth of flavor
Add cream at the end to prevent curdling
For thicker chili, mash some beans before adding
Leftovers taste even better the next day
Frequently Asked Questions
Is this chili spicy?
No. It’s mild, creamy, and kid-friendly.
Can I make it vegetarian?
Yes—skip meat and add extra beans, lentils, or mushrooms.
Can I freeze this chili?
Yes—freeze without cream, then add cream when reheating.
Can I use milk instead of cream?
Yes, but the chili will be less rich. Evaporated milk works well.
Serving Suggestions
Cornbread or garlic bread
Baked potatoes
Rice
Nachos or tortilla chips
Nutritional Information
Calories: 480 kcal
Protein: 30 g
Fat: 28 g
Carbohydrates: 28 g
Fiber: 7 g