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Slow-Cooker Chili

Course Main Course


  • 1 lb ground beef
  • Chili powder to taste
  • 1- 28 oz can diced tomatoes
  • 1- 6 oz can tomato sauce
  • 2- 16 oz cans kidney beans
  • 1- 15 oz can tomato juice
  • 1 small shredded zucchini*
  • Salt to taste
  • Diced jalapeno pepper (optional)
  • Hot sauce (optional)


  1. Brown ground beef, and season with chili powder. Drain grease, and add meat to slow-cooker.
  2. Add tomatoes, tomato sauce, kidney beans, tomato juice, and zucchini to slow-cooker, and stir.
  3. Stir in approximately 2 teaspoons of chili powder and 1 teaspoon of salt.
  4. If you like your chili hot, add diced jalapenos and/or hot sauce. (Those are my husband's favorite ingredients.)

  5. Cook on high for at least three hours.
  6. Add additional chili powder and salt as needed.
  7. Serve with your favorite chili fixins. (We like crackers and shredded cheese.)

Recipe Notes

*A friend gave us several large, homegrown zucchinis this summer. I shredded and froze them in portions that are the right size for this recipe.