Slow Cooker Chili Soup

Slow Cooker Chili Soup Recipe

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Liz Shaw


Great on a cold winter day. Better every time you reheat it, which makes it great for lunches.


★★★★★ 2 votes

6 to 8
25 Min
7 Hr


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1 Tbsp
1-1/2 lb
beef stew meat
1 c
onion, chopped
5 clove
1 c
carrots, chopped
6 tsp
chili powder
1/4 tsp
1/4 tsp
cayenne pepper
1/4 tsp
black pepper
1 c
2 can(s)
diced, peeled tomatoes, undrained (14.5 oz cans)
1 can(s)
tomato sauce (15 oz)
1 can(s)
dark red kidney beans (15.5 oz)

How to Make Slow Cooker Chili Soup


  • 1Heat oil in large skillet over medium high heat until hot. Add beef, garlic, and onion. Saute until beef is browned. Transfer to crock pot.
  • 2Add all remaining ingredients except beans to crock pot. Cook on high for 1 hour.
  • 3Reduce heat to low, and cook for 4-5 hours, until vegetables and beef are tender.
  • 4Taste and adjust seasoning. Stir in beans and cook 30 to 45 minutes or until beans are thoroughly heated.

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