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easy crockpot chili recipe
Ben Carraoli

Easy Crockpot Chili Recipe

There’s nothing quite like a warm bowl of hearty chili—especially when it’s been slow-cooked to perfection. This Crockpot Chili is a comforting, flavorful meal packed with protein, fiber, and spice. Perfect for game day, meal prep, or a cozy family dinner, this dish is simple to prepare and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Dinner
Calories: 310
Ingredients Method

Ingredients
  

  • 1 lb ground beef or turkey: Use lean meat for less grease; turkey offers a lighter option.
  • 1 onion diced: Yellow onions add mild sweetness; dice evenly for better texture.
  • 2 cloves garlic minced: Fresh garlic gives more flavor than jarred options.
  • 1 can 15 oz kidney beans, drained and rinsed: These hold shape well and absorb spices beautifully.
  • 1 can 15 oz black beans, drained and rinsed: Add creaminess and color contrast.
  • 1 can 15 oz diced tomatoes: Choose fire-roasted for extra depth.
  • 1 can 8 oz tomato sauce: thickens the chili and gives it a smooth finish.
  • 2 tbsp chili powder: Adds that iconic deep earthy flavor—don’t skip this.
  • 1 tsp cumin: Enhances warmth and aroma.
  • 1 tsp paprika: Smoked or sweet—either boosts flavor.
  • Salt and pepper to taste: Adjust near the end to balance flavors.
  • Optional toppings: shredded cheese sour cream, green onions

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.