When I first made this easy crockpot chili recipe, I didn’t expect it to become a regular dinner hit at my house. But it was such a hit that I now make it almost weekly. It’s one of those dishes that feels like a warm hug on a chilly evening.
It takes just a few minutes to prep, and the crockpot does all the work while you go about your day. If you love quick meals packed with flavor (or you’re saving time for making something like my favorite Chicken Teriyaki Noodles Recipe), you’ll love this one too.
Additional Tips for Making This Recipe Better
After testing this recipe a few times, I’ve found some small tricks that make a big difference. Here are a few ways I tweak it for even more flavor and better texture:
- Brown the meat well: Don’t rush this step. Let the meat get a bit crispy—it adds depth to the final chili.
- Use fire-roasted diced tomatoes: They have a smoky flavor that adds richness.
- Rinse your beans: It removes excess sodium and makes the chili taste cleaner.
- Add a touch of sweetness: A tiny pinch of sugar or honey balances the acidity from the tomatoes.
- Stir once halfway through: If you’re around, give it a quick mix to ensure even cooking.
Flavorful Variations to Try for a New Twist
This recipe is incredibly flexible. I often switch things up depending on what I have in my pantry or who I’m cooking for. You can also explore other dinner recipes if you’re meal planning for the week.
- Dairy-free version: Skip the sour cream and top with avocado slices or a drizzle of olive oil.
- Spicy chili: Add a diced jalapeño or a splash of hot sauce for more heat.
- Sugar-free: Use fresh tomatoes instead of canned sauce to cut back on added sugars.
- Meatless option: Swap out ground beef or turkey for lentils or plant-based crumbles.
- Extra veggies: Toss in corn, bell peppers, or zucchini to boost nutrients and texture.
Equipment You’ll Need for This Crockpot Magic
To keep things simple and fuss-free, here’s everything I use when making this chili:
- Skillet – For browning the meat and sautéing garlic and onions.
- Crockpot (slow cooker) – To cook the chili low and slow without supervision.
- Cutting board & knife – For prepping the onion and garlic.
- Spatula or spoon – To stir and transfer ingredients.
- Can opener – To easily open all your beans, tomatoes, and sauce.
How to Serve Crockpot Chili for Maximum Flavor
Serving this chili is just as fun as making it. There are so many topping and side options that make the dish pop. I often take inspiration from other recipes like my Firecracker Salmon Recipe, where presentation makes a big impact.
You can spoon the chili into deep bowls and top it with shredded cheese, sour cream, and a sprinkle of green onions. Add tortilla chips on the side for some crunch or serve it over white rice for a hearty meal.
A drizzle of lime juice right before serving brightens the flavors beautifully. For gatherings, set up a topping bar so everyone can customize their bowl!
How to Store This Chili Like a Pro
This crockpot chili is even better the next day! Here’s how I store and reheat it for the best results.
- Refrigerate: Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or on the stovetop over medium heat.
- Freeze: Let the chili cool fully, then portion it into freezer-safe bags or containers. It’ll last in the freezer for up to 3 months.
- Reheat: If frozen, thaw in the fridge overnight and reheat on the stove. Stir occasionally to heat evenly.
Why You’ll Love This Recipe
This easy crockpot chili isn’t just cozy—it’s a total crowd-pleaser. Here’s why I think you’ll fall in love with it:
- Super easy to make
Just brown the meat, toss everything into the crockpot, and let it cook. It’s great for busy days. - Perfect for meal prep
Make a big batch and store leftovers for lunches or freezer meals. - Customizable ingredients
You can make it spicy, mild, meatless, or loaded with extras—it’s all up to you. - Comfort food with protein
Packed with beans and meat, this chili is both filling and satisfying. - Budget-friendly and minimal cleanup
Uses pantry staples and just a few dishes—no fancy ingredients needed.
More Helpful Tips to Make It Just Right
If you’re making this chili for the first time, here are a few extra notes that might help:
- Lean ground turkey gives you a lighter version without sacrificing flavor.
- Don’t skip the garlic—fresh garlic adds an irresistible aroma and depth.
- Drain and rinse beans to avoid mushy texture and excess salt.
- Cumin and paprika work best when stirred in early to develop flavor during the long cook time.
- Taste and season at the end—flavors intensify as they cook, so hold off on extra salt until the end.
Easy Crockpot Chili Recipe
Ingredients
Method
- Start by heating a skillet over medium heat. Add your ground beef or turkey along with the diced onions. Cook until the meat is fully browned and no longer pink. Stir often to break the meat apart evenly and cook the onions until soft. Add minced garlic in the last minute and stir until fragrant.
- Spoon the cooked meat mixture directly into your crockpot. Scrape the skillet clean to get all the flavor bits—don’t waste them! This base builds the savory foundation of your chili and helps everything cook evenly in the slow cooker.
- Pour in the kidney beans, black beans, diced tomatoes, and tomato sauce. Sprinkle over the chili powder, cumin, paprika, and a dash of salt and pepper. Stir everything together thoroughly so all ingredients are well mixed and coated in the seasoning.
- Cover the crockpot with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir once or twice during cooking if you can. The longer it cooks, the richer and deeper the flavors become. Near the end, taste and adjust the salt or spices if needed.
- Once it’s ready, ladle the hot chili into bowls. Top with freshly shredded cheese, a dollop of sour cream, and sliced green onions if desired. Serve it with crusty bread, tortilla chips, or over rice for a complete meal.