Slow Cooker Chili

Ahna Fulmer
by Ahna Fulmer
14 Cups
5 hr 15 min

This dairy free, gluten free slow cooker chili recipe is packed with protein and loaded with veggies that can be adjusted to taste.

Slow Cooker Chili Recipe

This slow cooker chili recipe has been a staple in our house for many years.

During the winter months, it is unusual not to see containers of chili stored in our freezer for a quick and easy dinner!

I personally do not like beans, so I don’t add beans to our chili, but another option is to dice a sweet potato into the recipe which is one of my favorite!!

Also, my favorite cheese to shred on the top is Gruyere with some creamy, non-fat plain Greek yogurt for an extra punch of protein. SO GOOD.

Bon appetit!

For more slow cooker recipes be sure to check out:

Slow Cooker Sweet and Sour Meatballs

Slow Cooker Chili Recipe

If you give this recipe at try, then tag me @ahna_hammersnhugs or use the hashtag

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Recipe details
  • 14  Cups
  • Prep time: 15 Minutes Cook time: 5 Hours Total time: 5 hr 15 min
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  • 2 lbs ground beef lean
  • 1 onion, diced
  • 1 sweet potato, diced (or 15oz kidney beans)
  • 1 tbsp cumin
  • 3 cloves garlic, crushed
  • 1 tsp oregano
  • 2 lg carrots, diced
  • 1 tbsp Worcestershire sauce
  • 28 oz crushed tomatoes
  • 28 oz diced tomatoes (keep the liquid)
  • 2 tsp salt
  • 1/4 c chili powder

For the best flavor brown the beef before adding to the slow cooker and drain. For quick prep, add the beef raw (thawed).
Add all of the ingredients into the slow cooker.
Cook on low 4-5 hours.
  • Macros Per Serving (1 cup): 8g Net Carbs, 4g Fat, 9g Protein
Ahna Fulmer
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