Slow Cooker Chili with Beans and Cornbread

Imagine a chilly evening where the scent of simmering spices and hearty ingredients fills your kitchen, beckoning you to gather around the table with loved ones. A warm bowl of Slow Cooker Chili with Beans sits invitingly before you, topped with a scoop of cornbread, its golden crust crackling slightly as you break into it. This delicious meal doesn’t just warm your body; it nourishes your spirit, uniting flavors and fragrances that create a delightful culinary experience.

Chili has long been a beloved comfort food across gastronomical landscapes, celebrated for its rich flavors and versatility. Whether you’re warming up on a brisk autumn night or hosting a cozy gathering around the game, a steaming bowl of chili delivers unparalleled satisfaction. The blend of beans, tomatoes, spices, and perhaps a hint of heat creates a robust taste that keeps you coming back for more. This recipe elevates the traditional chili by allowing you to make it effortlessly in a slow cooker, so you can catch up on your evening or prepare for a busy day ahead while it cooks to perfection.

Slow cooking minimizes the effort while maximizing the flavor, allowing the ingredients to meld together beautifully over hours. As the chili simmers gently, it transforms into a hearty pot of comfort that brings smiles to any table. Each bowl is a medley of textures, with tender beans and chunky vegetables mingling in a savory broth, topped with cilantro, sour cream, or avocado, depending on your preference. The long, slow cooking process allows the spices to bloom, resulting in a deeply flavored dish that’s as nourishing as it is delicious.

What’s more, this recipe for Slow Cooker Chili with Beans is wonderfully adaptable, allowing you to personalize it to suit your palate. Prefer a smoky profile? Add some chipotle peppers or smoked paprika. Want a bit of sweetness to balance the spices? Chopped bell peppers and a dash of brown sugar can work wonders. You might want to sneak in a secret ingredient or two—like dark chocolate or a splash of coffee—which can elevate the depth of flavor and surprise your taste buds. The beauty lies in experimentation, making it a beloved dish that evolves each time you prepare it.

Pairing this savory chili with homemade cornbread takes it over the top! Picture the enticing aroma of freshly baked cornbread wafting through your home, inviting everyone to the table. Cornbread, with its slightly sweet and crumbly texture, makes the perfect companion to chili. The moist, buttery richness enhances the flavor of the chili, soaking up the savory broth and creating a perfect bite with each spoonful. Whether you prefer a classic cornbread recipe or enjoy adding a twist with jalapeños or sharp cheddar cheese, the combination of chili and cornbread is sure to satisfy your comfort food cravings.

Hosting a gathering? This Slow Cooker Chili with Beans can easily be doubled to feed a crowd and can be made ahead of time, allowing guests to enjoy the meal at their leisure. Prepare a toppings bar with garnishes like chopped onions, shredded cheese, diced tomatoes, and cilantro. This interactive element makes serving fun and helps cater to different tastes, ensuring that everyone leaves with a full belly and a happy heart.

This dish isn't just practical; it also embodies the spirit of community and sharing. The recipe is often a favorite passed down through family generations, reminding us of the joy found in gathering together over home-cooked meals. The slow cooker makes it approachable for even novice cooks, making it an excellent choice for weeknight meals or special occasions. It’s hardly a surprise that it garners rave reviews from family and friends alike!

One of the most rewarding aspects of this recipe is how wholesome it can be. By incorporating beans, you add not only protein and fiber but also a sense of satisfaction to the meal. Choosing different beans, such as kidney, black, or cannellini beans, offers varying flavors and textures, inviting you to play around until you find your ideal combination. Additionally, using lean ground meat, or substituting it with a plant-based option, honors both flavor and health, making everyone feel good about what’s on their plate.

This Slow Cooker Chili is also a great way to pack in vegetables. You can easily sneak in additions such as bell peppers, zucchini, or even carrots, enhancing the nutrient content without sacrificing taste. This means that even the pickiest eaters at the table can enjoy a healthy, balanced meal while exploring new flavors in every delicious bite.

Don’t overlook the meal prep aspect! Making your chili ahead of time can save you stress during a busy week. You can portion out servings to enjoy throughout the week or freeze some for another day. The flavors often become even more pronounced upon reheating, making this dish taste like a special occasion on any day of the week.

For those who thrive on variety, consider seasonal variations of the recipe. Try adding seasonal ingredients, like squash in the fall or fresh tomatoes and corn in the summer. This flexibility keeps your meals fresh and exciting, allowing you to take advantage of what’s available at your local farmers’ market or grocery store.

In summary, the journey of making Slow Cooker Chili with Beans and cornbread is about more than just the end result—it’s about creating cherished moments. It’s about the anticipation of the meal that brings family and friends together, the laughter shared around the dinner table, and the stories that accompany each delicious bite. It’s a recipe that finds a balance between comfort and excitement, nostalgia and adaptability.

So gather your ingredients, dust off your slow cooker, and get ready to embark on a flavorful adventure that will not only satisfy your hunger but also warm your heart. Whether enjoyed on a snowy evening, during a casual get-together, or as a cherished weeknight meal, this Slow Cooker Chili with Beans and cornbread is sure to become a staple in your home, celebrated and savored again and again. Transform your kitchen into a haven of warmth, and delight in the creation of a meal that truly represents the spirit of togetherness!

Ingredients

Chili Ingredients

• 1 lb ground beef or turkey
• 1 medium onion diced
• 2 cloves garlic minced
• 1 can (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (6 oz) tomato paste
• 1 cup corn frozen or canned
• 1 cup beef or vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper optional

Cornbread Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter or vegetable oil

Instructions

• In a large skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a spoon. Drain excess fat if necessary.
• Add the diced onion and minced garlic to the skillet, and sauté for about 3-4 minutes until the onion is translucent.
• Transfer the cooked meat and onion mixture to the slow cooker.
• Add the drained and rinsed kidney beans, black beans, diced tomatoes with green chilies, tomato paste, corn, and broth to the slow cooker.
• Sprinkle in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Stir well to combine all the ingredients.
• Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld together and the chili is heated through.
• About 30 minutes before the chili is done cooking, preheat your oven to 400°F (200°C) for the cornbread.
• In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
• In another bowl, whisk together the milk, eggs, and melted butter or vegetable oil until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
• Grease an 8x8 inch baking dish or pan and pour the cornbread batter into it, spreading it evenly.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Once the chili is done cooking, serve it hot with a side of the freshly baked cornbread.

Notes

Slow cooker chili is a comforting and hearty dish that is perfect for gatherings or busy weeknights. This recipe combines a variety of beans and spices to create a robust flavor profile. You can substitute ground turkey for beef if you want a lighter option. The key to a delicious chili is allowing the flavors to meld together, so cook it on low for at least 6-8 hours if you have the time.

For a thicker chili, consider blending a portion of the beans or using less broth. If you like it spicier, feel free to add additional cayenne pepper or include diced jalapeños. Top your chili with cheese, sour cream, or avocado for added richness and flavor.

The cornbread recipe is simple and pairs perfectly with the chili, providing a nice contrast in texture. For an extra kick, you can mix in jalapeño slices or shredded cheese into the batter before baking. Serve the cornbread warm with butter for a delightful experience.

Let the chili cool completely before storing it in an airtight container in the fridge. It also freezes well for future meals. When reheating, add a splash of broth to restore its consistency. Enjoy your slow cooker chili as a delicious meal that’s easy to prepare and full of flavor!

Faq

What ingredients are needed for this Slow Cooker Chili?

The ingredients typically include ground beef or turkey, canned beans (like kidney and black beans), diced tomatoes, bell peppers, onion, garlic, chili powder, cumin, and salt. For the cornbread, you will need cornmeal, flour, sugar, baking powder, milk, eggs, and butter.

How long does it take to cook the chili in a slow cooker?

The chili usually takes about 6 to 8 hours on low heat or 3 to 4 hours on high heat in the slow cooker.

Can I make this chili vegetarian?

Yes! You can substitute the meat with additional beans, lentils, or vegetables such as mushrooms and zucchini. Ensure to use vegetable broth instead of meat broth if the recipe calls for it.

What type of beans work best for this chili?

A combination of kidney beans, black beans, and pinto beans works best for a hearty chili. You can also use canned or dried beans, but make sure to soak and cook dried beans beforehand.

Can I freeze the chili leftovers?

Yes, you can freeze the leftovers! Allow the chili to cool completely and store it in an airtight container or freezer bags. It can be frozen for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.

What are some good toppings for the chili?

Some popular toppings include shredded cheese, sour cream, avocado, chopped green onions, and cilantro. You can also serve it with tortilla chips or jalapeños for added flavor.

Can I use canned chili beans instead of dried beans?

Yes, you can use canned chili beans for convenience. Just be sure to rinse and drain them prior to adding them to the slow cooker to avoid excess sodium.

What is the best way to serve cornbread with the chili?

The best way to serve cornbread with chili is to slice it into squares and place it on the side or crumble it directly into the chili for added texture and flavor. You can also serve it warm with a pat of butter on top.