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A bowl of chili topped with cheese and avocado on a colorful cloth.
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5 from 1 vote

Slow Cooker Salsa Chili

With just 15 minutes of prep time you’ll have this beefy Slow Cooker Salsa Chili simmering away for a fun game day meal or no-fuss dinner on a busy day.
Prep Time10 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 348kcal


  • 2 pounds lean ground beef
  • 32 ounces tomato sauce (2 (16 ounce) cans)
  • 16 ounces Fresh Cravings Chunky Salsa (Mild or Medium Crave)
  • 4 ounces diced green chiles, drained
  • ½ cup low sodium beef broth
  • ½ cup diced white or yellow onion
  • 2 tablespoons chili powder
  • teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon fresh ground black pepper
  • 15 ounces kidney beans, rinsed and drained
  • 15 ounces pinto beans, rinsed and drained

Optional Toppings

  • shredded cheese, sour cream, avocado, thinly sliced green onion, cilantro


  • Place a large deep skillet over MEDIUM-HIGH heat, add beef and cook, stirring to break up, until beef has browned. Drain grease and transfer the cooked ground beef to a 6-quart slow cooker. Add tomato sauce, Fresh Cravings Chunky Salsa, diced green chiles, beef broth, onion, chili powder, cumin, oregano,  and pepper. Stir mixture, cover with lid and cook on LOW for 5 to 6 hours.
  • After initial cooking time, stir in beans, cover and continue to cook on LOW for an additional 30 minutes.
  • Serve with any or all of the optional toppings.
  • Also delicious spooned over tortilla chips, baked potatoes, rice, or cornbread.


Calories: 348kcal | Carbohydrates: 29g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 1456mg | Fiber: 9g | Sugar: 8g