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A close-up shot of a black bowl filled with juicy slow cooker chili meatballs in a rich, thick red sauce, topped with fresh green parsley and served on a yellow napkin.

Slow Cooker Chili Meatballs

Hearty and comforting slow cooker chili meatballs made with tender beef meatballs, beans, tomatoes, and warm spices. An easy, satisfying meal perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 1 1/2 lb beef meatballs fully cooked
  • 15 oz kidney beans drained and rinsed
  • 15 oz black beans drained and rinsed
  • 14.5 oz diced tomatoes
  • 15 oz tomato sauce
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
For Garnish
  • fresh parsley or green onions

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
  2. Transfer the sautéed vegetables to the slow cooker.
  3. Add meatballs, kidney beans, black beans, diced tomatoes, and tomato sauce.
  4. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Stir gently to combine.
  5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, stirring once halfway through.
  6. Taste and adjust seasoning if needed. Garnish with parsley or green onions and serve warm.

Notes

Serve with cornbread, rice, or over baked potatoes for a complete and comforting meal.