Print

Kid-Approved Slow Cooker Halloween Chili for a Crowd

slow cooker halloween chili - featured image
Print Recipe

A smoky, tangy, and deeply comforting chili that started as a happy accident. This slow cooker chili is packed with hidden veggies, is not too spicy, and is perfect for Halloween parties, trunk-or-treat gatherings, or any time you need to feed a crowd of hungry little goblins and their parents.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 (16-ounce) jar mild salsa verde
  • 1 (15-ounce) can crushed tomatoes
  • 2 (15-ounce) cans dark red kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 cup low-sodium beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, sliced green onions, crushed tortilla chips, diced avocado

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Set beef aside.
  2. Sauté the aromatics: In the same skillet, add the diced onion. Cook over medium heat for about 4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Transfer onions and garlic to the slow cooker.
  3. Combine everything in the slow cooker: Add the browned beef, diced red and green bell peppers, drained kidney beans, drained pinto beans, drained corn, crushed tomatoes, and the entire jar of salsa verde. Stir gently.
  4. Add the seasonings and broth: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the beef broth. Stir until well combined.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. Check and adjust: About 30 minutes before serving, stir the chili. Taste and adjust salt, pepper, or chili powder. If too thick, add more broth; if too thin, cook uncovered for 30 minutes.
  7. Serve: Ladle into bowls and let everyone add their own toppings.

Notes

Don’t skip browning the beef for depth of flavor. For a milder chili, reduce chili powder to 2 tablespoons and skip smoked paprika. This chili tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: slow cooker chili, Halloween chili, kid-friendly chili, crowd-pleasing chili, easy chili recipe, salsa verde chili, ground beef chili

Find it online: https://perkypan.com/kid-approved-slow-cooker-halloween-chili-for-a-crowd/