Easy Crockpot Chili: A No-Stress Comfort Classic

There’s nothing better than coming home to a warm bowl of chili that’s been simmering all day. Crockpot chili is one of the easiest meals you can make because you don’t need to hover over a pot or spend hours in the kitchen. All you do is prep a few ingredients, dump them into your slow cooker, and let it do all the work. This recipe is simple, hearty, and completely customizable so you can make it your own.

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: About 6 hours 15 minutes (low) or 3 hours 15 minutes (high)

Ingredients You’ll Need

• 1 lb ground beef or ground turkey
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, cilantro, green onions, tortilla chips

Step-by-Step Instruction

1. Brown the meat:
   • Heat a large skillet over medium heat.
   • Add ground beef or turkey and cook until no longer pink.
   • Use a spoon to break the meat into small crumbles as it cooks.
   • Drain any excess grease before adding it to the crockpot.
2. Prep the vegetables:
   • Dice the onion into small pieces.
   • Mince the garlic cloves.
   • Chop the bell pepper into bite-sized chunks.
   • Having everything ready makes it faster to assemble.
3. Add everything to the crockpot:
   • Transfer the browned meat to your crockpot.
   • Add the diced onion, minced garlic, and chopped bell pepper.
   • Pour in the kidney beans, black beans, crushed tomatoes, and diced tomatoes.
   • Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
4. Mix ingredients thoroughly:
   • Stir everything together so the spices coat the meat and vegetables evenly.
   • Make sure beans and veggies are fully submerged in the tomato mixture.
5. Set the crockpot to cook:
   • Cook on low for 6–8 hours for deep, rich flavor.
   • If you’re short on time, cook on high for 3–4 hours.
   • Avoid lifting the lid too often, as it slows down cooking.
6. Adjust the consistency:
   • After cooking, check the thickness.
   • If it’s too thick, stir in a little water or broth.
   • If you want it thicker, mash some beans against the side of the pot and stir them back in.
7. Taste and season:
   • Always taste your chili before serving.
   • Add extra salt, pepper, or spice to your liking.
8. Serve with toppings:
   • Ladle chili into bowls and top with shredded cheese, sour cream, chopped green onions, or cilantro.
   • Serve with cornbread, tortilla chips, or even over rice for a filling meal.

Chili Recipe Modifications

• Vegetarian option: Skip the meat and add extra beans or lentils.
• Spicy version: Add jalapeños, serrano peppers, or your favorite hot sauce.
• Smoky flavor: Use chipotle peppers in adobo sauce or more smoked paprika.
• Sweet touch: Stir in 1 teaspoon of brown sugar or a drizzle of maple syrup.
• Thicker chili: Add a spoonful of cornmeal or masa harina during the last 30 minutes.
• Different meats: Try ground chicken, pork, or even shredded beef for a twist.

How to Store Leftover Chili

1. Cooling: Let chili cool completely before storing to avoid condensation.
2. Refrigeration:
   • Store chili in airtight containers in the fridge for up to 4 days.
3. Freezing:
   • Portion into freezer-safe containers or bags.
   • Freeze for up to 3 months.
4. Reheating:
   • Reheat gently on the stovetop over low heat.
   • Add a splash of water or broth if it’s too thick.

@trap_lotus

Mistakes to Avoid

1. Adding too much liquid: Crockpots don’t allow for much evaporation, so use just enough liquid to cover the ingredients.
2. Adding beans too early: This can make them mushy. For firmer beans, add them halfway through cooking.
3. Skipping the browning step: Browning meat adds flavor. Throwing raw meat in saves time but makes chili taste flat.
4. Not seasoning enough: Taste the chili halfway through and again at the end to adjust spices.
5. Constantly removing the lid: Every time you lift the lid, heat escapes and extends cooking time.

Extra Tips

• Chili tastes even better the next day after the flavors meld.
• Use leftovers for chili dogs, baked potatoes, nachos, or chili cheese fries.
• A squeeze of lime juice before serving brightens the flavor.
• Pair with cornbread or crusty bread for a complete meal.
• For meal prep, divide into single-serve containers for easy lunches.

FAQs

Can I make this chili without beans?

Yes, you can skip beans and add extra meat or vegetables for a bean-free chili.

Can I cook this overnight?

Yes, cook on low for 8 hours overnight. Store in the fridge in the morning and reheat when needed.

Can I use canned chili beans with seasoning?

Yes, but reduce spices since those beans already have flavor.

How do I make chili less spicy?

Skip cayenne and hot peppers, and serve with sour cream or cheese to cool it down.

Can I use frozen meat?

You can, but thawing and browning first is best for flavor.

How do I thicken chili without cornmeal?

Mash some beans into the chili or simmer uncovered after crockpot cooking.

How do I make chili for a crowd?

Double or triple the recipe. Use a large crockpot and keep the same cook time.

Crockpot Chili

alexa dan

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Servings 6

Ingredients

  

• 1 lb ground beef or ground turkey
• 1 medium onion diced
• 3 garlic cloves minced
• 1 bell pepper chopped
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz black beans, drained and rinsed
• 1 can 28 oz crushed tomatoes
• 1 can 15 oz diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper optional
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Step 1: Brown the Meat
• Heat a skillet over medium heat. Cook ground beef or turkey until no longer pink, breaking it into crumbles. Drain excess grease and transfer to crockpot.
• Step 2: Prep the Vegetables
• Dice onion, mince garlic, and chop bell pepper into small pieces.
• Step 3: Add to Crockpot
• Combine browned meat, onion, garlic, bell pepper, beans, crushed tomatoes, diced tomatoes, and seasonings in crockpot. Stir well.
• Step 4: Cook
• Low: 6–8 hours
• High: 3–4 hours
• (Avoid lifting the lid too often.)
• Step 5: Adjust Consistency
• If too thick, stir in a little water or broth. For thicker chili, mash some beans against the side of the pot.
• Step 6: Taste & Season
• Check flavors before serving. Adjust salt, pepper, or spice as needed.
• Step 7: Serve
• Ladle into bowls and add your favorite toppings. Serve with cornbread, tortilla chips, or rice.

Notes

• Chili tastes even better the next day.
• Great for chili dogs, baked potatoes, nachos, or chili fries.
• A squeeze of lime before serving brightens flavors.
• Perfect for meal prep in single-serve containers.