This slow cooker kale chili recipe is my go-to comfort food – perfect for a cozy night in, a chilly autumn evening, or even a game day get-together. It's packed with flavor, super easy to make, and it practically cooks itself in your slow cooker! I’ve been making this since my friend, Sarah, shared this recipe with me after she hiked in the Appalachian Mountains.

I've tweaked it a bit over the years to make it my own, but the core recipe is still the same – simple, delicious, and incredibly satisfying. The best part? You can easily adjust the spice level and ingredients to fit your preferences and dietary needs. Don’t forget to add a bit of lime to your chili!

Slow Cooker Kale Chili

Name: Slow-Cooker-Kale-Chili
Prep time: 15 min
Cook time: 8 h
Total time: 10 h 30 min
Yield: 4
Cuisine: Slow-Cooker
Ingredients: 1 pound Ground beef; 1 1 large onion, chopped; 2 2 cloves garlic, minced; 1 1 green bell pepper, chopped; 1 1 (28-ounce) can crushed tomatoes; 6 6 ounces tomato paste; 2 2 teaspoons chili powder; 1 1 teaspoon ground cumin; 0.5 1/2 teaspoon dried oregano; 0.25 1/4 teaspoon cayenne pepper (optional); to taste Salt and pepper to taste; 1 1 bunch kale, chopped; 1 1 (15-ounce) can kidney beans, rinsed and drained (optional); 4 4 cups beef broth or water

This easy slow cooker kale chili recipe is a flavor explosion, perfect for a cozy night or a game-day gathering. It's simple to make and packed with hearty ingredients that will satisfy your soul.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 480 minutes

Total Time: 630 minutes

📖 Instructions

First things first, wash and chop all your veggies. Seriously, don't skip this step! Nothing worse than biting into a stray piece of dirt. Yuck! I usually start with the onions and garlic, then move on to the peppers and kale. You want all your ingredients to be roughly the same size so they cook evenly.
Next, I brown the ground beef (or turkey if you're going that route!) in a large skillet over medium-high heat. I like to drain off some of the excess fat – less fat means a healthier chili, right? Once the meat is browned and cooked through, drain it off and add to your slow cooker.
Now for the delicious flavor explosion. Add the diced onions, garlic, and peppers to the skillet and cook until they soften just a bit, about 5 minutes. This step adds a deeper flavor profile. Some say it is better to start the onions first and caramelize them; I say it is a waste of time!
Stir in the chili powder, cumin, oregano, cayenne pepper (optional, but totally recommended if you like a little kick!), and salt. Cook for another minute until fragrant. I never underestimate the power of toasting spices; it truly elevates the flavor profile.
Pour the diced tomatoes and tomato paste into the skillet. Mix everything up well to make sure the spices are fully incorporated. Oh, and don't forget to scrape up those tasty brown bits from the bottom of the pan – that's where the flavor is at!
Pour this amazing mixture into your slow cooker. Add the rinsed and chopped kale, kidney beans (if using), and broth or water. Give it a good stir and then pop on the lid and cook on low for 6-8 hours, or on high for 3-4 hours. Honestly, low and slow is always my preferred cooking method for chili. It yields the most tender and flavorful results.
Once the chili is cooked through and all the veggies are nice and tender, I like to give it a taste test. Adjust the seasonings as needed. If it needs more salt, add some. Need more heat? A dash of cayenne or a few drops of hot sauce will do the trick!
Serve it hot with your favorite toppings! Sour cream or Greek yogurt, shredded cheese, avocado, a sprinkle of cilantro… the possibilities are endless. What are your favorite chili toppings?

📝 Notes

For a vegetarian option, substitute ground beef with 1 cup of lentils or 1 cup of crumbled tempeh.
Feel free to add other vegetables like carrots, zucchini, or corn. Get creative!