Few dishes bring comfort like a warm bowl of chili. It’s hearty, filling, and easy to customize for any taste. Making chili in a crockpot takes this classic to the next level. The slow simmer allows flavors to blend beautifully while saving you time in the kitchen.
In this guide, you’ll find a classic crockpot chili recipe, creative variations, seasoning ideas, nutrition tips, storage methods, and serving suggestions to make your chili night unforgettable.
Classic Crockpot Chili Recipe
Ingredients:
- 2 lbs ground beef (or turkey)
- 2 cans kidney beans, drained and rinsed
- 1 can black beans
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans diced tomatoes
- 1 small can tomato paste
- 2 cups beef broth
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Brown the ground beef in a skillet until cooked through. Drain excess fat.
- Add onions, bell pepper, and garlic to the pan. Cook until softened.
- Transfer everything to the crockpot.
- Stir in beans, tomatoes, tomato paste, broth, and seasonings.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Taste before serving and adjust seasoning if needed.
Flavor tip: Browning the meat first and layering spices gives the chili a deep, rich taste.
Equipment You’ll Need
To make crockpot chili smooth and stress-free, gather these essentials:
- Crockpot/Slow Cooker – The star of the recipe. A 6-quart size works best for family portions.
- Large Skillet – For browning meat and sautéing vegetables before adding them to the crockpot.
- Wooden Spoon or Spatula – To stir ingredients and scrape browned bits for extra flavor.
- Cutting Board & Sharp Knife – For chopping onions, peppers, and other fresh ingredients.
- Measuring Cups & Spoons – To get your spice blend just right.
- Ladle – Perfect for serving chili straight from the crockpot.
- Airtight Containers – For storing leftovers or freezing portions.
Optional but helpful:
- Immersion Blender – To thicken chili by blending a portion of beans or tomatoes.
- Instant Pot – If you want a pressure-cooked version of chili in less time.
Variations on the Classic
Vegetarian and Vegan Chili
Swap beef for:
- Mushrooms for a meaty texture.
- Lentils for protein.
- Sweet potatoes for natural sweetness.
Gluten-Free and Low-Carb Chili
- Skip beans and use more vegetables.
- Try cauliflower rice as a thickener.
- Choose gluten-free broth and seasoning.
Unique Twists
- Cocoa powder adds depth.
- Cinnamon brings warmth.
- Peanut butter creates nutty richness.
- International spices (like garam masala or chipotle) give a global flair.
Homemade Chili Seasoning Blends
Simple Mix Recipe:
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust for heat)
Mix and store in an airtight jar.
Tips:
- Use mild chili powder for family-friendly heat.
- Add fresh chili peppers for a spicy kick.
- Combine fresh herbs like cilantro at the end for brightness.
Nutrition and Health Tips
- Calories: A standard bowl of beef and bean chili is around 350–400 calories.
- Protein: 25–30g depending on meat and beans.
- Health swaps:
- Use ground turkey or chicken instead of beef.
- Add zucchini, carrots, or spinach for more fiber.
- Reduce sodium by choosing low-salt broth and beans.
Crockpot Chili Meal Prep & Storage
- Prep Ahead: Chop vegetables and measure spices the night before.
- Freezing: Cool chili completely, portion into freezer bags, and lay flat. Keeps for up to 3 months.
- Reheating: Thaw overnight in the fridge, then warm on the stove or in the crockpot.
- Batch Cooking: Double the recipe for family meals or meal prep containers.
Presentation and Serving Suggestions
- Toppings: Avocado slices, lime crema, cilantro, pickled jalapeños, shredded cheese.
- Side Dishes: Cornbread, baked potatoes, tortilla chips, or a fresh green salad.
- Drinks:
- Light lager or pale ale for a classic pairing.
- Stout for a richer match.
- Red wine like Zinfandel for bold flavor.
- Sparkling water with lime for a refreshing non-alcoholic option.
Frequently Asked Questions
What is the secret ingredient to good chili?
The secret ingredient often comes down to balance. A touch of cocoa powder, cinnamon, or even peanut butter can add surprising depth. Some cooks also swear by a splash of beer or coffee for richer flavor.
How do you cook homemade chili in a slow cooker?
Brown your meat and sauté vegetables first, then transfer them to the slow cooker with beans, tomatoes, broth, and spices. Cook on low for 6–8 hours or on high for 3–4 hours. This slow simmer builds deep flavor with little effort.
How do you make easy 3 ingredient chili?
For a quick version, combine ground beef (or turkey), canned chili beans, and a jar of salsa in the crockpot. Cook on high for 3–4 hours. It’s simple, filling, and ready with minimal prep.
How long does chili need to be in the crockpot on high?
Chili usually takes 3–4 hours on high in a crockpot. For a deeper flavor, many cooks prefer 6–8 hours on low.
Conclusion
Chili made in a crockpot is simple, flavorful, and perfect for busy nights. From the classic beef and bean version to vegetarian and international twists, there’s a chili recipe for everyone. With homemade spice blends, meal prep tips, and creative toppings, your chili can go from basic to unforgettable.
Now it’s your turn grab your crockpot, try a new variation, and share your favorite chili creations with family and friends.
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Easy Chili Recipe Crockpot
This hearty crockpot chili is the ultimate comfort food simmered low and slow for rich, bold flavor with tender beans, savory ground beef, and warming spices. Easy to prep, feeds a crowd, and perfect for cozy nights, game days, or weeknight dinners.
- Total Time: 6 hr 15 min (Low) or 3 hr 15 min (High)
- Yield: 6–8 servings 1x
Ingredients
- 1 lb ground beef (or turkey for leaner option)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) pinto beans, drained & rinsed
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Olive oil (for browning)
Instructions
- Brown meat: Heat a skillet, add oil, and cook ground beef until browned. Drain excess fat.
- Sauté veggies: Add onion, bell pepper, and garlic. Cook until soft and fragrant.
- Transfer to crockpot: Add cooked meat & veggies to the crockpot.
- Add base: Stir in crushed tomatoes, tomato paste, broth, beans, and all spices.
- Slow cook: Cover and cook on Low 6–8 hours or High 3–4 hours.
- Adjust seasoning: Taste and adjust salt/spices before serving.
- Serve & garnish: Ladle into bowls, top with cheese, sour cream, and fresh cilantro.
Notes
- For vegetarian chili: swap beef with extra beans, quinoa, or lentils.
- Spice level: increase chili powder or add cayenne/red pepper flakes.
- Freezer-friendly: stores well in airtight containers up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Low) or 3 hours (High)
- Category: Main Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 45mg