I make Crockpot Chili when I want a hearty, comforting meal that practically cooks itself. It’s rich, filling, and packed with deep flavors that get better the longer it simmers in the slow cooker.
Why You’ll Love This Recipe
I love this recipe because it’s easy, forgiving, and perfect for busy days. I just add everything to the crockpot and let time do the work. The flavors blend beautifully, and I always end up with a satisfying meal that works well for dinner, leftovers, or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef or ground turkey
onion, chopped
garlic, minced
kidney beans, drained and rinsed
black beans, drained and rinsed
diced tomatoes
tomato paste
beef broth or chicken broth
olive oil
chili powder
ground cumin
paprika
salt
black pepper
optional toppings like shredded cheese, sour cream, or green onions
Directions
I start by heating olive oil in a skillet over medium heat and browning the ground meat with the chopped onion until fully cooked. I add the garlic and cook for another minute, then drain any excess fat.
I transfer the meat mixture to the crockpot and add the beans, diced tomatoes, tomato paste, broth, chili powder, cumin, paprika, salt, and pepper. I stir everything together until well combined.
I cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally if I’m around. Before serving, I taste and adjust the seasoning as needed.
Servings and Timing
I usually get 6 servings from this recipe.
Prep time: about 15 minutes
Cook time: 6 to 8 hours on low or 3 to 4 hours on high
Total time: about 6 to 8 hours
Variations
I sometimes add bell peppers or corn for extra texture. When I want a spicier chili, I add cayenne pepper or diced jalapeños. I also like making it meatless by skipping the meat and adding more beans or lentils.
Storage/Reheating
I store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stove or in the microwave, stirring occasionally. Chili also freezes well for up to 3 months.
FAQs
Can I make crockpot chili ahead of time?
I often make it a day ahead because the flavors taste even better the next day.
Do I need to brown the meat first?
I prefer browning it for better flavor, but I can add it raw if I’m short on time.
Can I use dried beans?
I usually stick with canned beans, but I use cooked dried beans if I have them ready.
How do I thicken chili in the crockpot?
I leave the lid off for the last 30 minutes or mash some of the beans.
What goes well with crockpot chili?
I like serving it with cornbread, rice, or tortilla chips.
Conclusion
I keep Crockpot Chili as a staple because it’s simple, filling, and always dependable. With minimal effort and big flavor, this recipe gives me a comforting meal that works for any season.
PrintCrockpot Chili
A hearty and comforting crockpot chili that slowly simmers into a rich, flavorful meal perfect for busy days, leftovers, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb ground beef or ground turkey
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth or chicken broth
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
- Heat olive oil in a skillet over medium heat. Add ground meat and chopped onion and cook until browned and fully cooked.
- Add minced garlic and cook for 1 minute more. Drain excess fat if needed.
- Transfer the meat mixture to the crockpot.
- Add kidney beans, black beans, diced tomatoes, tomato paste, broth, chili powder, cumin, paprika, salt, and black pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Taste and adjust seasoning before serving. Add desired toppings and enjoy.
Notes
- Browning the meat first adds extra depth of flavor.
- Mash some beans or cook uncovered at the end to thicken chili.
- Add jalapeños or cayenne for extra heat.
- Chili tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg
