24 Hour Chili

GF DF NF SF Sep 30, 2025

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You know those recipes for 100 hour brownies or 72 hour pizza doughs? Well this recipe is a 24 hour chili. It's just my Slow Cooker Chili recipe, but I'm making the beans from scratch instead of using canned. By following my Slow Cooker Dried Beans recipe, you can make a chili with unbeatably soft and creamy beans. The total time is long, but the active time is practically the same. Or check out any of my other soup or stew recipes!

BEANS
- 1 batch (1269 g) Slow Cooker Dried Beans

MEAT
- 1.3 lb (590 g) Ground turkey, 93/7

VEGGIES & SPICES
- 1 tbsp (15 g) Extra virgin olive oil
- 2 medium (220 g) Onion
- 4 medium (480 g) Bell pepper
- 1/4 cup (32 g) Chili powder
- 1 tbsp (10 g) Cumin, ground
- 1/2 tbsp (9 g) Salt
- 2 tbsp (30 g) Minced garlic

CANS & COCOA
- 28oz can (794 g) Crushed tomatoes
- 14.5 oz can (411 g) Diced tomatoes
- 1 tbsp (5 g) Cocoa powder

1. At about 10pm, soak your dried beans in 5 cups (1,200 g) water with 1 tbsp (18 g) salt. Cover, and refrigerate overnight

2. At 6am the next day, discard the soaking liquid. Add your beans to a slow cooker with 3 cups (720 g) water and 1 tsp (6 g) salt. Cover and cook on low for 8 hours

3. At about 1pm, heat a large pan over medium heat. Brown the meat, and cook until no longer pink. Set aside

4. As the meat cooks, cut your peppers and onions into a medium dice. When the pan is empty, add olive oil, peppers, onions, chili powder, cumin, and salt. Cover and cook until soft and browned, about 10 minutes. Add the garlic, and cook until fragrant (about 30 seconds). Set aside

5. The beans should be done cooking around 2 pm. If you started the meat and veggies around 1pm, you should have them done around the same time

6. Combine together your beans, meat, veggies, canned tomatoes, and cocoa powder in the slow cooker

7.

8. Cover and cook on low for 8 hours. The chili should be done around 10pm. Divide into 6 containers, refrigerate, and go to bed. You earned it

9.

10.

https://www.poormanprotein.com/recipes/24-hour-chili

Description

 You know those recipes for 100 hour brownies or 72 hour pizza doughs? Well this recipe is a 24 hour chili. It's just my Slow Cooker Chili recipe, but I'm making the beans from scratch instead of using canned. By following my Slow Cooker Dried Beans recipe, you can make a chili with unbeatably soft and creamy beans. The total time is long, but the active time is practically the same. Or check out any of my other soup or stew recipes!

Time

Prep Time:

8 hours

Rest Time:

8 hours

Cook Time:

8 hours

Total Time:

24 hours

Cost

Total Cost:

Cost per Serving:

$2.06

Ingredients

Serving(s)

Beans

1 batch Slow Cooker Dried Beans

Meat

1.3 lb Ground turkey, 93/7

Veggies & Spices

1 tbsp Extra virgin olive oil
2 medium Onion
4 medium Bell pepper
1/4 cup Chili powder
1 tbsp Cumin, ground
1/2 tbsp Salt
2 tbsp Minced garlic

Cans & Cocoa

28oz can Crushed tomatoes
14.5 oz can Diced tomatoes
1 tbsp Cocoa powder

Instructions

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1. At about 10pm, soak your dried beans in 5 cups (1,200 g) water with 1 tbsp (18 g) salt. Cover, and refrigerate overnight
2. At 6am the next day, discard the soaking liquid. Add your beans to a slow cooker with 3 cups (720 g) water and 1 tsp (6 g) salt. Cover and cook on low for 8 hours
3. At about 1pm, heat a large pan over medium heat. Brown the meat, and cook until no longer pink. Set aside
4. As the meat cooks, cut your peppers and onions into a medium dice. When the pan is empty, add olive oil, peppers, onions, chili powder, cumin, and salt. Cover and cook until soft and browned, about 10 minutes. Add the garlic, and cook until fragrant (about 30 seconds). Set aside
5. The beans should be done cooking around 2 pm. If you started the meat and veggies around 1pm, you should have them done around the same time
6. Combine together your beans, meat, veggies, canned tomatoes, and cocoa powder in the slow cooker

7. Cover and cook on low for 8 hours. The chili should be done around 10pm. Divide into 6 containers, refrigerate, and go to bed. You earned it

Notes

1. Note that this recipe is intended for meal prep, as it finishes at 10pm, at not meant to be eaten fresh that night for dinner. If you would like to have the chili fresh, then you would need to split the process into another day. Just start the beans whenever in the morning. 8 hours later, when the beans are done, cover the pot with a lid, and refrigerate until the next day. In the morning, you can put together the rest of the chili, and get it on the slow cooker around 10:30am if you're aiming for a 6:30pm dinner
2. Using the method from Slow Cooker Dried Beans, you can make this chili with any type of bean, such as black, kidney, pinto, navy, or chickpeas. You can also make lentil chili with brown, green, or red lentils

3. You can even not even use beans at all! Try making some dried grains, such as brown rice, farro, oats, or quinoa. Below is some delicious barley chili that I made the other day as well

4. Or even pea chili using a bag of dried whole green peas (or split peas)!

Nutrition Facts

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Servings: 6

Calories: 545

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Total Fat: 14.0g (18 %)
 Saturated Fat: 3.1g (15 %)
 Polyunsaturated Fat: 4.0g
 Monounsaturated Fat: 5.2g
Cholesterol: 73mg (24 %)
Sodium: 1905mg (83 %)
Total Carbohydrate: 72.1g (26 %)
 Fiber: 18.9g (68 %)
 Net Carbs: 53.2g
 Total Sugar: 12.8g
Protein: 40.0g (80 %)

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Vitamin B12: 1.18mcg (49 %)
Vitamin D: 0.39mcg (2 %)
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Calcium: 244mg (19 %)
Iron: 9.53mg (53 %)
Magnesium: 217mg (52 %)
Potassium: 2231mg (47 %)

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Glycemic Index

:

33.0

Glycemic Load

:

23.8

Sources of Inspiration

https://www.poormanprotein.com/recipes/chili

https://www.poormanprotein.com/recipes/slow-cooked-beans

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