Slow Cooker Chili – Rumi Spice

Slow Cooker Chili

Difficulty: Easy - Yield: 6 generous servings - Time: up to 8 hours

One of the best parts of cold weather is getting back to chili season. Whether you are getting ready for a chili cook off (in which case, be ready to win), or just wanting a quick and healthy dinner, this chili recipe will make you ready and willing to face the cold. 



For 6 servings:
  • 2 lbs. lean ground beef (or protein of choice)
  • 3 Tbsp. Rumi Southwest Chili Black Cumin blend
  • 1 Tbsp. salt
  • 3-4 yellow and green bell peppers, diced
  • 1 white onion, diced
  • 1 large can (15.5-16 oz) red kidney beans
  • 1 can (15.5-16 oz) black beans
  • 1 can (28 oz) diced tomatoes

In a slow cooker, add all ingredients, stir well, and turn on the heat! If using the low setting, cook for 7-8 hours. For high heat, cook for 5-6 hours. Stir well before serving. Top with shredded cheddar, chives, sour cream, corn chips…chili goes with everything! 

To make this on stove-top, simply add all ingredients, mixing well and bring to a boil!


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