Slow Cooker Chili

I recently posted a picture on Facebook of my 3 kids asleep in my bed (just a second before the shot, I was squished in between them) and I couldn’t believe how many people liked and commented on the photo.

It was surprising to me.

A friend of mine left a comment on my page and I’ve been thinking about it ever since.

She’s said,

“Enjoy every minute of it because before you know it, you’ll be begging your boys to come snuggle. They’re only little for so long.”

So true, right?

I know I hear this often but while I was looking at that picture, everything inside of me was screaming, “Slow down crazy woman!”

Can you relate?

So for the next two weeks, I’m experimenting by unplugging as much as possible and reconnecting with my true loves (family, friends and food).

This involves a lot of playing and getting messy with my boys, getting back into my kitchen and just being present.

So here’s a recipe that’ll give you a few extra minutes so you can spend your time doing what you love—whatever that is for you.

PS – If you want more slow cooker recipes, check out the SLOW COOKER MOVEMENT here.


Makes: 4 to 6 servings
Prep: 10 minutes
Cook: high heat—3 to 4 hours
low heat—6 to 8 hours


  • 1 pound beef chuck or any other “tougher” cut of meat, cut into 1-inch pieces (to save time, have your butcher do this step for you)
  • 1 small onion, chopped
  • 2 carrots, scrubbed/peeled and chopped
  • 2 garlic cloves, finely chopped
  • 1 bell pepper, seeded and chopped
  • 1 28-ounce can plain diced tomatoes
  • 1 15-ounce can pinto or cannellini beans (optional)
  • ½ cup beef stock
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1½ teaspoons salt
  • ½ teaspoon pepper

Optional Toppings

  • ¼ cup fresh cilantro or parsley, chopped
  • 2 limes, cut into wedges
  • sour cream or Greek yogurt to taste
  • 1 avocado, sliced
  • 1 tomato, chopped


  1. In a slow cooker, add all ingredients except for toppings, cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours.
  2. When chili is done, taste and add additional salt and pepper, if needed.
  3. Place chili in big bowls and top with optional toppings. Enjoy!

Find more BOMB delish Slow Cooker recipes here

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