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Easy Slow Cooker Chili with Baked Potato

Using common everyday ingredients this easy recipe tastes delicious served over a baked potato or by itself topped with sour cream and cheese.
Author Marty's Musings


  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 lb ground beef
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic finely minced
  • 1 14.5- oz can petite diced tomatoes with green chiles
  • 1 14.5- oz can chunk tomatoes with green chiles
  • 3 8- oz cans tomato sauce
  • 1/2 to 1 cup beef broth
  • 2 tbsp chili powder
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika
  • 2 tbsp light brown sugar
  • 1 tsp granulated sugar
  • salt and pepper to taste
  • 2 15- oz cans dark red kidney beans drained and rinsed
  • 1 15- oz can light red kidney beans drained and rinsed


  • Heat olive oil in a large non-stick skillet over medium high heat. Add onion and saute for 3 minutes until onions are tender, then add garlic and cook for 2 additional minutes. Pour into slow cooker.
  • Return skillet to medium-high heat and add meat, stirring occasionally until cooked thoroughly. Drain fat (I skipped this step because I preferred the flavor with the drippings but go ahead and drain if you want to lower the fat content), leaving 2 tbsp in with the meat and add to slow cooker.
  • Pour in tomatoes, sauce, broth and spices (everything but beans!) Stir and cover with lid.
  • Cook on low 4-6 hours.
  • When you have one hour left, add beans and up to an additional 1/2 cup broth if you prefer your chili a little thinner.
  • If you want to serve over baked or roasted potatoes prepare them at the one hour mark.
  • Pour finished chili over potatoes or cornbread and add your favorite fixin's!


Adapted from Cooking Classy