I love how this crockpot chili brings together tender ground beef, beans, tomatoes, and spices in a slow cooker for a rich, hearty meal. It’s fuss‑free but full of flavour, perfect when I want comfort food without much hands‑on time. Crockpot Chili Recipe

Why You’ll Love This Recipe

I’ll tell you how this chili stands out for me:

  • It cooks low and slow, so flavors meld together and intensify without me hovering over the stove.

  • It’s very filling and high in protein, thanks to ground beef and beans.

  • It’s flexible — I can tweak the spices, switch beans, go meatless, or add more veggies depending on what I have.

  • Great for make‑ahead batches and freezing leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 1 green bell pepper, diced

  • 3 cloves garlic, minced

  • 2 pounds ground beef

  • 2 tablespoons chili powder (divided)

  • 2 (15.5-ounce) cans dark red kidney beans, undrained

  • 2 (15.5-ounce) cans chili hot beans, undrained

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 1 (15-ounce) can tomato sauce

  • 1 tablespoon ground cumin

  • 1 tablespoon onion powder

  • 2 teaspoons brown sugar

  • 2 teaspoons garlic powder

  • 1 teaspoon salt

directions

  1. Dice the onion, green bell pepper, and mince the garlic.

  2. Heat olive oil in a large skillet over medium heat. Add the diced onion, green bell pepper, and garlic. Sauté for about 2 minutes until softened.

  3. Add the ground beef to the skillet. Cook until it starts browning, breaking it up with a spoon as it cooks.

  4. Sprinkle 1 tablespoon of chili powder over the meat while it finishes browning. Stir well to coat.

  5. Transfer the browned meat mixture into the slow cooker.

  6. Add in the kidney beans, chili beans, diced tomatoes, tomato sauce, and all remaining seasonings: the rest of the chili powder, cumin, onion powder, brown sugar, garlic powder, and salt.

  7. Stir everything together until fully mixed.

  8. Cover and cook on low for 4 hours.

Servings and timing

  • Servings: 10

  • Prep time: 5 minutes

  • Cook time: 4 hours

  • Total time: 4 hours 5 minutes

Variations

  • Spicy version: I like to add jalapeños, chipotle powder, or cayenne pepper for an extra kick.

  • Meat alternatives: Sometimes I swap the ground beef for ground turkey or plant-based crumbles.

  • Veggie boost: I’ve added corn, zucchini, or carrots when I want more veggies.

  • Bean switch-up: Black beans or pinto beans work just as well if I don’t have kidney beans on hand.

  • Thicker chili: I reduce the tomato sauce or add a spoonful of tomato paste if I want it extra thick.

storage/reheating

  • Refrigerator: I store leftovers in airtight containers and keep them for up to 4 days.

  • Freezer: I let the chili cool, then portion it into freezer-safe containers. It lasts for 2 to 3 months.

  • Reheating:

    • On the stovetop, I reheat over medium heat until warmed through, adding a splash of water if it’s too thick.

    • In the microwave, I cover and heat in intervals, stirring in between.

    • From frozen, I thaw overnight in the fridge or reheat directly in a saucepan over low heat.

FAQs

Can I overcook chili in a crockpot?

Yes. Even though crockpots are forgiving, cooking it for too long (like 8+ hours) can break down the beans and meat too much. I try to stick to 4–6 hours max on low.

What kind of beans work best in chili?

I usually go with kidney beans and chili beans, but black beans or pinto beans are great alternatives. I’ve even mixed them when I had leftovers in the pantry.

Do I need to drain the canned beans?

For this recipe, I don’t drain the beans. The liquid helps form the chili’s base and adds flavor. But if the mixture looks too soupy, I reduce the tomato sauce slightly next time.

How can I adjust the heat (spiciness)?

To increase the heat, I add cayenne pepper, jalapeños, or hot sauce. If it’s too spicy, I mellow it out with extra beans or serve it with sour cream and shredded cheese.

Can I make this chili without meat (vegetarian)?

Yes — I’ve replaced the meat with extra beans and even lentils. The texture is different but still satisfying, especially with all the rich spices.

Conclusion

This crockpot chili recipe is one of my go‑to meals when I want something cozy, hearty, and mostly hands‑off. It’s flexible, freezes well, and always satisfying. I think once I’ve tried it, I’ll be making it again and again.

Print
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Crockpot Chili Recipe

Crockpot Chili Recipe

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  • Author: Lidia
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free

Description

This crockpot chili recipe brings together ground beef, beans, tomatoes, and spices in a slow cooker for a rich, hearty, and comforting meal with minimal effort.


Ingredients

  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cooking oil (olive oil or other)
  • 2 pounds ground beef (80/20)
  • 3 tablespoons chili powder (divided)
  • 1 can (15 oz) kidney beans
  • 1 can (15 oz) chili hot beans (undrained)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Dice the onion, green bell pepper, and garlic.
  2. Heat oil in a large pan and sauté the onion, pepper, and garlic for 2-3 minutes.
  3. Add ground beef to the pan and cook until mostly browned.
  4. Sprinkle most of the chili powder over the beef and finish browning.
  5. Transfer the meat mixture to the slow cooker.
  6. Add kidney beans, chili hot beans (with liquid), diced tomatoes, tomato sauce, cumin, onion powder, brown sugar, garlic powder, salt, and remaining chili powder.
  7. Stir everything well to combine.
  8. Cook on low for about 4 hours.

Notes

  • Do not drain the chili beans — their liquid enhances the flavor and consistency.
  • Customize the spiciness with more or less chili powder, or by adding fresh or dried peppers.
  • This recipe is freezer-friendly and great for meal prep.
  • Can be made vegetarian by swapping beef for beans or plant-based meat.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 60mg

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