When it comes to meal planning in the fall and winter months, I tend to lean towards the Slow cooker & CrockPot meals way more than I do in the summer months. I am also a fan of turning one meal into two or three others. That is why this recipe for Slow Cooker Chili is perfect for those cold, busy weeknights. Or anytime you feel like a good hearty slow cooked dinner. The best part about our chili is not only that there are just FIVE cans involved and a few spices, but also that it uses whatever leftover meat you have available. I have made this recipe with leftover taco meat, barbecue ribs, even steak. I’m sure it would be just as delicious with chicken or turkey if that is what you prefer.
5 Can Slow Cooker Chili Using Leftovers – Pin it for later!
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I am super excited to join up with 17 other fantastic bloggers for the Bloggers Best Chili Cookoff! That’s right guys there are 18 wonderfully talented bloggers all collaborating to bring you this virtual chili cook-off (Links at the bottom of this post). Over the next couple months, be sure to visit each blog below and try all of the recipes. Come back and visit us on February 28th to cast your vote for a winner. Be sure to Join our Newsletter to get a reminder right in your inbox.
On to our recipe …..
5 Can Slow Cooker Chili Using Left Overs!
Ingredients:
- 1 15 oz. can Red Kidney Beans – drained
- 1 15 oz. can Black Beans – drained
- 1 15 oz. can Pinto Beans – drained
- 1 15 oz. can diced tomatoes
- 1 16 oz. jar medium salsa
- 2 cups beef – any leftovers will do
- 1 – 2 cups water
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
Directions:
In your slow cooker, combine all of your ingredients except for the water.
Mix well.
Add water a little at a time until you get your desired thickness. This chili will thicken just a little while it cooks.
Cook in your slow cooker 4 to 5 hours on low 2 to 3 hours on high.
All slow cookers are different, cooking times may vary slightly.
Serve with your favorite toppings! Sour cream, onions, cheese, salsa etc.
Print this recipe below!
- 1 15 oz. can Red Kidney Beans - drained
- 1 15 oz. can Black Beans - drained
- 1 15 oz. can Pinto Beans - drained
- 1 15 oz. can
diced tomatoes - 1 16 oz. jar medium salsa
- 2 cups beef - any leftovers will do
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 - 2 cups water
- In your slow cooker, combine all of your ingredients except for the water.
- Mix well.
- Add water a little at a time until you get your desired thickness. This chili will thicken just a little while it cooks.
- Cook in your slow cooker 4 to 5 hours on low 2 to 3 hours on high.
- All slow cookers are different, cooking times may vary slightly.
- Serve with your favorite toppings! Sour cream, onions, cheese, salsa etc.
Thank you so much for stopping by and enjoying our version of chili for this awesome chili cook-off! Be sure to visit the links below and try out all of the incredible recipes from now til’ February 28th. Stop back by any of these great blogs to cast your vote for your favorite.
Pin this recipe and save it for later!! Don’t forget to follow Daily DIY Life on Pinterest!!
Your recipe sounds delicious! And wow, so many others to try too. I haven’t made chili in ages. I’m gonna have to bust a move on this soon!
This recipes looks delicious and easy. My kind of recipe.
Thanks for sharing this easy recipe. Looking forward to trying it.
The sour cream is a nice touch and really pretty with the little tidbits of green onions sprinkled on it. I look forward to trying your recipe and will be using this presentation as well. Pinned.
This looks yummy!!! I never thought of using left over meat from something else! What a great way for food not to go to waste 🙂 Can’t wait to try it!!
I like how you use whatever’s handy in your kitchen. I wouldn’t have thought to do that, but it makes sense. I’ll have to let you know what type of meat I end up using when I make this (probably chicken as that is our go-to meal).
What a great way to use up leftovers!! Yummo and can’t wait to try your recipe!!
That is so smart to use leftover meat in your chili, I’m going to copy that because I hate it when I forget about something in the fridge and it spoils. I love how easy your recipe is but it looks so tasty. I love my crockpot too and need to just leave it on the counter all winter so I don’t forget to use it. I can’t wait to try yours for our chili cook off 🙂
Shoot this is a lot of chili recipes. I am definitely sharing this with my friends. Yours looks amazing. We love chili and the crock pot is so great for it! Thanks for sharing.
This chili version will be a big hit around my house. My guys love the meaty and hearty dishes. I love easy and economical. You’ve managed to pull it all together in this one great recipe. Thanks so much for sharing. Xo Susie from Chelsea Project
I love easy crock pot meals! Can’t wait to try this!
Oh how I love that I can use my leftovers with this recipe! I also love the variety of beans your recipe offers. Can’t wait to try this! 🙂 Melissa from Crafty Lily Pad