There’s something about the slow simmer of a chili that changes the whole mood of the kitchen. I remember one evening last fall, the kind where the air outside was crisp enough to make you pull your sweater tighter, and the house smelled like a promise of comfort. I was halfway through a project, glancing up every so often as the aroma of cumin and smoked paprika curled through the air. The lean beef browned just right, and the peppers and onions were softening alongside it. Somewhere between stirring the pot and checking on an email, I realized this wasn’t just dinner—it was a small, quiet celebration of flavors and patience.
Slow Cooker Texas Beef Chili Lean and Green is one of those recipes that manages to feel indulgent without the heaviness. The mix of lean meat with green vegetables keeps it fresh and vibrant, while the slow cooking lets every spice seep in deeply. It’s the kind of meal that fills the room with inviting warmth and leaves you craving a second bowl, even if you’re already pretty full.
Why You’ll Love It:
- This chili balances hearty, protein-packed beef with a good dose of green veggies, so it’s satisfying but doesn’t feel too heavy.
- It’s simple — and that’s kind of the point. You set it up, forget it, and come back to a meal that tastes like it took hours of fuss.
- The slow cooker does most of the work, which means minimal hands-on time and maximum flavor development.
- The addition of fresh spinach near the end gives it a subtle freshness that cuts through the richness.
- It’s flexible enough to suit a weeknight dinner but special enough for guests if you’re feeling a bit more casual.
Don’t worry if you’re not a slow cooker pro yet — this recipe is forgiving. The only mild risk is forgetting to stir it once or twice, but honestly, it still turns out delicious. The spices settle in over time, so if you peek too early, you might miss the full effect.
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Slow Cooker Texas Beef Chili Lean and Green
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and healthy slow cooker Texas beef chili made with lean ground beef and plenty of green vegetables. This recipe is perfect for a comforting, protein-packed meal that’s low in fat and full of flavor.
Ingredients
1 pound lean ground beef (95% lean)
1 medium green bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, no salt added
1 (15 ounce) can tomato sauce, no salt added
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 cup low sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup chopped fresh spinach
Instructions
In a large skillet over medium heat, cook the lean ground beef until browned and cooked through, breaking it up with a spoon as it cooks, about 5-7 minutes.
Drain any excess fat from the cooked beef and transfer the beef to the slow cooker.
Add the diced green bell pepper, diced poblano pepper, diced onion, and minced garlic to the slow cooker.
Pour in the diced tomatoes, tomato sauce, and beef broth.
Add the drained and rinsed black beans and kidney beans to the slow cooker.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, cayenne pepper, and salt.
Stir all ingredients in the slow cooker until well combined.
Cover and cook on low for 6 hours, stirring occasionally if possible.
About 15 minutes before serving, stir in the chopped fresh spinach until wilted.
Ladle the chili into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes: I usually use a ceramic slow cooker insert because it heats evenly, but you can work with whatever you have. Serving this chili with a few crunchy tortilla chips or a slice of crusty bread is a simple way to round out the meal. If you want to mix things up, swapping in a different green—like kale or chard—might work, though I haven’t tested those extensively. And for a little extra kick, a dash of hot sauce at the table never hurts. Also, this chili freezes well if you want to make a double batch and save some for a busy night.
FAQ:
Can I make this chili without beans? Yes, but the beans add texture and fiber, so it won’t be quite the same.
How long can leftovers keep? Up to four days in the fridge or frozen up to three months.
Is it very spicy? It has a mild heat with a smoky undertone, but you can adjust the cayenne to suit your taste.
Give this recipe a try the next time you want a meal that feels like a warm hug after a long day. Save it, print it, and most importantly—make it yours.