Slow Cooker Beef Chili with Root Vegetables

Name: Slow Cooker Beef Chili with Root Vegetables
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 2 pounds (900 g) ground beef (80/20 blend); 1 large (200 g) yellow onion, peeled and finely diced; 4 cloves (12 g) garlic cloves, minced; 3 tablespoons (45 g) tomato paste; 2 cups (480 ml) beef broth (low-sodium); 1 can (15 oz) (425 g) tomato sauce (canned); 2 tablespoons (12 g) chili powder; 1 tablespoon (8 g) ground cumin; 2 tablespoons (30 ml) Worcestershire sauce; 2 leaves (1 g) bay leaves; 3 medium (400 g) carrots, peeled and cut into ½-inch (1.3 cm) chunks; 2 medium (300 g) parsnips, peeled and cut into ½-inch (1.3 cm) chunks; 3 medium (450 g) russet potatoes, peeled and cut into ¾-inch (2 cm) chunks; 2 cans (15 oz each) (900 g) kidney beans (canned), drained and rinsed; to taste kosher salt; to taste black pepper, freshly ground; for serving sour cream (optional); for serving sharp cheddar cheese, shredded (optional); for serving green onions (scallions), thinly sliced (optional)

From the MyKitchenBank Kitchen

A hearty, warming chili loaded with tender root vegetables, ground beef, and kidney beans. The slow cooker gently melds warm spices—chili powder, cumin, and Worcestershire—into a deeply flavored broth. Carrots, parsnips, and potatoes soften until fork-tender, creating a rustic, satisfying one-pot meal that fills your home with aroma as it cooks.

Prep: 25 min
Cook: 5 hr
Total: 5 hr 25 min
Makes: 6–8 servings (about 10 cups)

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Ingredients

6 servings

2 tablespoons (30 ml) extra-virgin olive oil
2 pounds (900 g) ground beef (80/20 blend)
1 large (200 g) yellow onion, peeled and finely diced
4 cloves (12 g) garlic cloves, minced
3 tablespoons (45 g) tomato paste
2 cups (480 ml) beef broth (low-sodium)
1 can (15 oz) (425 g) tomato sauce (canned)
2 tablespoons (12 g) chili powder
1 tablespoon (8 g) ground cumin
2 tablespoons (30 ml) Worcestershire sauce
2 leaves (1 g) bay leaves
3 medium (400 g) carrots, peeled and cut into ½-inch (1.3 cm) chunks
2 medium (300 g) parsnips, peeled and cut into ½-inch (1.3 cm) chunks
3 medium (450 g) russet potatoes, peeled and cut into ¾-inch (2 cm) chunks
2 cans (15 oz each) (900 g) kidney beans (canned), drained and rinsed
to taste kosher salt
to taste black pepper, freshly ground
for serving sour cream (optional)
for serving sharp cheddar cheese, shredded (optional)
for serving green onions (scallions), thinly sliced (optional)

Equipment (7)

5–6 quart slow cooker
Large skillet (10–12 inches / 25–30 cm)
Instant-read meat thermometer
Cutting board and sharp knife
Wooden spoon or silicone spatula
Can opener
Measuring cups and spoons

Steps

Before you start

Read through the recipe and gather all ingredients and equipment
Ensure your slow cooker is clean and ready; choose a 5–6 quart model
Peel and chop the root vegetables ahead of time if desired for faster assembly

1
Brown the beef
- Heat 2 tablespoons olive oil in a large skillet (10–12 inches / 25–30 cm) over medium-high heat until shimmering.
- Add 2 pounds ground beef, breaking it up with a wooden spoon as it cooks.
- Stir occasionally for 8–10 minutes until the beef is deeply browned on all sides and no pink remains.
- Use an instant-read thermometer to confirm the internal temperature reaches 160°F (71°C).
- If there is excess fat pooled at the bottom, drain about half of it off.
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Ready when: Beef is deeply browned with no pink remaining; instant-read thermometer reads 160°F (71°C)
Tip: Don't rush this step—brown the beef well to develop rich, complex flavors that form the foundation of the chili. Use a thermometer to ensure food safety.
2
Sauté onion and garlic
- Add the diced onion to the beef and cook for 1 minute, stirring occasionally.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant and the onion begins to soften slightly.
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Ready when: Onion is softened and garlic is fragrant
3
Add tomato paste
- Stir in 3 tablespoons tomato paste and cook, stirring constantly, for 1 minute.
- This brief cooking step removes the raw tomato flavor and deepens the umami notes.
4
Deglaze and add liquids
- Pour 2 cups beef broth into the skillet, using a wooden spoon to scrape up the browned bits stuck to the bottom of the pan.
- Add 1 can (15 oz / 425 g) tomato sauce, 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 tablespoons Worcestershire sauce, and 2 bay leaves.
- Stir everything together until well combined and the spices are evenly distributed.
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Ready when: All ingredients are combined and spices are distributed
Tip: Deglaze thoroughly to incorporate all the flavorful browned bits—that's where much of the savory depth comes from.
5
Prepare root vegetables
- While the beef mixture is simmering, peel 3 medium carrots and cut them into ½-inch (1.3 cm) chunks.
- Peel 2 medium parsnips and cut them into ½-inch chunks.
- Peel 3 medium potatoes and cut them into ¾-inch (2 cm) chunks.
- (Alternatively, you can prep these vegetables earlier and store them in an airtight container in the refrigerator until you're ready to add them to the slow cooker.)
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Tip: Prep vegetables while the meat mixture is cooking to save overall time and stay organized.
6
Transfer to slow cooker
- Transfer the beef mixture from the skillet to a 5–6 quart slow cooker.
- Add the prepared carrots, parsnips, and potatoes to the slow cooker.
- Drain and rinse 2 cans (15 oz / 425 g each) kidney beans under cold running water and add them to the slow cooker.
- Stir everything together to combine and distribute the ingredients evenly.
- Place the lid on the slow cooker.
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Tip: Drain and rinse canned beans to reduce sodium and improve digestibility.
7
Cook in slow cooker
- Cook on HIGH for 4–5 hours or on LOW for 7–8 hours.
- The chili is finished when all the vegetables are fork-tender and the broth has thickened slightly.
- If cooking on HIGH, begin checking at the 4-hour mark.
- The longer, slower cook develops deeper flavor, but HIGH works well for weeknight dinners.
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Ready when: Vegetables are fork-tender, potatoes show no resistance when pierced
Tip: Cooking times vary depending on your slow cooker model and wattage, so check vegetables closer to the 4-hour mark if cooking on HIGH.
8
Adjust seasonings
- Remove and discard the bay leaves.
- Taste the chili and adjust the seasonings with additional salt and freshly ground black pepper as needed.
- If the chili seems too thin for your preference, cook uncovered on HIGH for an additional 15–20 minutes to reduce and thicken the broth slightly.
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Ready when: Flavors are balanced and broth is your desired thickness
9
Serve with toppings
- Ladle the hot chili into bowls.
- Serve with optional toppings such as a dollop of sour cream, shredded sharp cheddar cheese, and thinly sliced green onions.
- These garnishes add brightness, richness, and a fresh contrast to the warm, earthy chili.

Good to know

Tips

Browning the ground beef on the stovetop before adding to the slow cooker is crucial—it develops deeper, more complex flavors through the Maillard reaction. Use a meat thermometer to ensure it reaches 160°F (71°C) for food safety.
Don't skip deglazing the skillet with broth. The browned, stuck-on bits contain concentrated umami that makes the chili significantly more flavorful.
For a spicier chili, add ½–1 teaspoon cayenne pepper along with the chili powder, or stir in a diced jalapeño before slow cooking.
Root vegetables can be cut slightly larger (up to 1 inch) if you prefer chunkier chili, or smaller if you like them to almost dissolve into the broth.

Make ahead

Vegetables can be prepped and beef browned up to 1 day ahead. Store them separately in airtight containers in the refrigerator. Assemble everything in the slow cooker the next day. You can also freeze the finished chili in portions for up to 3 months—thaw overnight in the refrigerator before reheating.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze in portioned containers or freezer-safe bags for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat, stirring occasionally, for about 12–15 minutes until heated through. Alternatively, microwave in a microwave-safe bowl in 2-minute intervals, stirring between intervals, until steaming hot.

Substitutions

ground beef (80/20 blend) → Ground turkey or lean ground beef (90/10). Ground turkey creates a lighter chili with less fat. Use the same amount and brown for 10–12 minutes until cooked through. Check temperature with a thermometer to reach 165°F (74°C) for poultry.
parsnips → Celery (3–4 stalks), diced, or additional potatoes (4 medium). Celery adds a subtle herbal note; extra potatoes make the chili heartier and more filling.
kidney beans (canned) → Pinto beans, black beans, or chickpeas (2 cans, 15 oz each). Any bean works; chickpeas will make the chili slightly earthier. Use the same quantity drained and rinsed.
beef broth (low-sodium) → Vegetable broth, chicken broth, or water with extra tomato sauce. Vegetable broth creates a lighter, more plant-forward chili. Increase tomato sauce to ½ cup more if using water for better depth.