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Slow-Cooker Chili
with house salad

Active: 30 min Total: 6 hr 30 min
It seems silly to make a big batch of chili and to only eat it once, so we're going to spread our chili across two meals. Enjoy as a standard chili the first night and tomorrow you'll turn your leftover chili into a great nacho filling.
Smarts: Soups develop more and more flavor as you let them sit. We recommend slow-cooking this before going to bed and then leaving it on warm the next day for more flavor development.


House Salad:
  • English cucumbers - 1/2 , chopped ((Or sub 2 Persians))
  • Roma tomatoes - 2 , chopped
  • Mixed greens - 4 oz
  • Balsamic vinegar - 2 Tbsp
  • Maple syrup - 2 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 1/4 cup
Slow-Cooker Chili:
  • Chili powder - 3 tsp
  • Paprika - 1 1/2 tsp
  • Salt - 1 tsp + 1 tsp
  • Garlic powder - 3/4 tsp
  • Cumin - 3/4 tsp
  • Oregano - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Cayenne pepper - 1/4 tsp
  • Ground meat (enough for two days) - 2 lbs ((Turkey is a healthy alternative but chili with beef is always delicious))
  • Garlic - 4 cloves , crushed
  • Green onions - 3 stalks , chopped - white and green parts separated
  • Onions (medium) - 1 , diced
  • Mexican blend cheese - 2 oz , grated ((We use a Jack and cheddar mix))
  • Black or green olives - 5 oz , sliced
  • Kidney beans (14oz / 397g can) - 1 can , drained and rinsed ((~2 cups of beans))
  • Fire-roasted diced tomatoes (14 oz) - 1 can , drained ((Sub normal diced tomatoes))
  • Cooking oil - 2 Tbsp
  • Crushed fire-roasted tomatoes (14 oz) - 1 can
  • Corn kernels - 2 cups
  • Sour cream (opt) - for serving


  1. Make spice mix - Mix together chili powder, paprika, first part of salt, garlic powder, cumin, oregano, black pepper, and cayenne.
  2. Season ground meat - Season with 1/3rd of the spice mix.
  3. Garlic / Green onions / Onions / Cheese - Prep as directed. For cheese, if making tomorrow night’s nachos, you can just get it all grated. (Can be done up to 3 days ahead)
  4. Olives / Beans / Diced tomatoes - Prep as directed.
  5. Cucumbers / Tomatoes - Prep as directed.

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  1. Heat up a skillet over medium-high heat. Add cooking oil to skillet and then garlic, white parts of green onions, onions, and ground meat to skillet. Break up meat with a wooden spoon and cook until brown, ~6 minutes. (If not cooking in a slow cooker, just use a large Dutch oven instead of a skillet. After browning meat, add rest of the chili ingredients and simmer for 45 to 60 minutes).
  2. Transfer meat to a slow cooker.
  3. Add in olives, beans, diced and crushed tomatoes, corn, remainder of the spices, and the second part of salt.
  4. Cook on low for 6 to 7 hours. This is perfect to do before bed and the chili will be ready the next morning and then have the rest of the day to keep on developing flavors.
  5. If not already done from previous night, prepare vinaigrette by whisking together balsamic vinegar, maple syrup, Dijon, and cooking oil (double for tomorrow’s dinner). Season to taste with salt and pepper. Toss vinaigrette with cucumbers, tomatoes, and greens.
  6. Season chili to taste with salt, pepper, hot sauce or any of the spices. Set aside half for tomorrow. Enjoy topped with green onions, cheese, and sour cream (if using) and salad on the side.



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