Slow Cooker School Lunch Chili

Welcome to the world of comfort food with the Cheesy Schoolyard Slow Cooker Chili—a dish that captures the essence of home-cooked goodness and the joy of sharing meals with loved ones. This hearty chili is not just a meal; it’s a warm hug in a bowl, perfect for busy weeknights when time is limited, or for casual gatherings where friends and family come together. With its rich blend of ground meat, beans, and spices, this recipe is designed to satisfy even the pickiest eaters, making it a beloved choice for both kids and adults alike.

Discover the warmth and comfort of Cheesy Schoolyard Slow Cooker Chili, the perfect dish for busy weeknights or cozy gatherings. This hearty chili is easy to make with your slow cooker, featuring a delightful mix of ground meat, beans, diced tomatoes, and spices. With options to customize flavors and toppings, everyone will love this satisfying meal. Learn how to create a flavorful bowl of goodness that brings family and friends together over a comforting dish.

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Ingredients

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (28 oz) diced tomatoes, with juices

1 can (8 oz) tomato sauce

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), chopped

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup shredded cheddar cheese (plus more for serving)

Optional toppings: sour cream, chopped green onions, tortilla chips

Instructions

In a skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it up into small pieces as it cooks. Drain excess fat and transfer it into the slow cooker.

Add the kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, chopped onion, minced garlic, and bell pepper into the slow cooker. Stir to combine.

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix everything together until well incorporated.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld beautifully.

About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese until melted and well mixed.

Serve the chili hot, garnished with additional cheddar cheese and your choice of sour cream and chopped green onions. Pair it with tortilla chips for a fun crunch!

Prep Time: 15 mins | Total Time: 6-8 hrs cooking | Servings: 6-8