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


  • 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


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

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