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Chili Recipe Crockpot

Name: Chili Recipe Crockpot
Prep time: 15 min
Cook time: 360 min
Total time: 615 min
Ingredients: 2 pounds lean ground beef (or ground turkey for lighter chili); 1 large onion, diced (yellow or white; sweet onion adds mild flavor); 1 large green bell pepper, diced (or use red for color pop); 3 cloves garlic, minced (fresh garlic gives deeper zing); 2 14.5-oz cans diced tomatoes (fire-roasted for smokiness); 1 6-oz can tomato paste (concentrated flavor); 1 15-oz can kidney beans, drained and rinsed (pinto or black beans work too); 1 15-oz can black beans, drained and rinsed; 1 cup low-sodium beef broth (or chicken broth); 2 tablespoons chili powder (adjust to taste for spicy chili); 1 teaspoon ground cumin; 1 teaspoon paprika (smoked paprika adds depth); 1/4 teaspoon cayenne pepper (optional for extra heat); 1 teaspoon dried oregano; Salt and black pepper, to taste; Garnishes: shredded cheddar, sour cream, chopped cilantro (optional)

This Chili Recipe Crockpot is the ultimate easy chili recipe for busy weeknights. Just toss the ingredients in, set it, and come home to a bowlful of hearty comfort food that feels like a warm hug.

Let me share what this dish is. It’s a one-pot slow cooker chili blending lean ground beef, beans, tomatoes, and cozy spices. What makes it unique? It simmers low and slow, so flavors deepen while you tackle chores or errands. I adore serving it on chilly football Sundays or midweek dinners. It’s become my go-to Crockpot chili for fuss-free comfort food. Nutrient-wise, each bowl delivers about 22 grams of protein and 9 grams of fiber. You can swap in ground turkey for a lighter ground beef chili. And you know what? A reader poll showed this Mexican chili version wins top ratings with kids and grown-ups alike.

So, why is this Crockpot chili a keeper? Let’s break it down.

Why You’ll Love This Recipe

No oven needed—purely slow cooker chili magic
Hands-off cooking—set the Crockpot and forget it
Affordable pantry staples—bean chili on a budget
Protein-packed—lean ground beef or turkey combo
Customizable heat—mild to spicy chili can be yours
Make-ahead friendly—gives flavors more time to mingle
Perfect for meal prep or freezer stash
Family-approved—even picky eaters crave a second bowl
Ideal for game days, potlucks, and cozy nights in
Budget-friendly ingredients fit any grocery plan

Ingredients

2 pounds lean ground beef (or ground turkey for lighter chili)
1 large onion, diced (yellow or white; sweet onion adds mild flavor)
1 green bell pepper, diced (or use red for color pop)
3 cloves garlic, minced (fresh garlic gives deeper zing)
2 (14.5-oz) cans diced tomatoes (fire-roasted for smokiness)
1 (6-oz) can tomato paste (concentrated flavor)
1 (15-oz) can kidney beans, drained and rinsed (pinto or black beans work too)
1 (15-oz) can black beans, drained and rinsed
1 cup low-sodium beef broth (or chicken broth)
2 tbsp chili powder (adjust to taste for spicy chili)
1 tsp ground cumin
1 tsp paprika (smoked paprika adds depth)
1/4 tsp cayenne pepper (optional for extra heat)
1 tsp dried oregano
Salt and black pepper, to taste
Garnishes: shredded cheddar, sour cream, chopped cilantro (optional)

Pro tip: choose BPA-free cans for safety. For a hint of sweetness, stir in a teaspoon of brown sugar.

Directions

Brown the beef
Heat a skillet over medium-high heat. Add ground beef with a pinch of salt and pepper. Cook, breaking it up, until no pink remains—about 5 minutes. Drain any excess fat.
Sauté veggies
In the same skillet, add diced onion and bell pepper. Cook for 3 minutes until softened. Stir in garlic and sauté 30 seconds more until fragrant.
Layer in the Crockpot
Transfer the beef and veggies into a 6-quart slow cooker. Layering helps each ingredient meld.
Add tomatoes, beans, and broth
Pour in diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir gently to combine.
Spice it up
Sprinkle chili powder, cumin, paprika, cayenne, and oregano over the mix. Season with salt and pepper. Give it one last stir.
Cook low and slow
Cover and set to Low for 6–8 hours (or High for 3–4 hours). The low setting brings out a richer flavor—patience pays off.
Check and adjust
About 30 minutes before serving, taste and adjust seasoning. If it’s too thick, add a splash of broth or water. For more heat, sprinkle extra chili powder.
Garnish and serve
Ladle into bowls, then top with shredded cheddar, a dollop of sour cream, and fresh cilantro. Serve with cornbread or tortilla chips for extra comfort.

Tip: If you spot too much liquid, remove the lid for the last 15 minutes to let it reduce.

Servings & Timing

Makes 8 generous servings
Prep Time: 15 minutes
Cook Time: 6–8 hours on Low (or 3–4 hours on High)
Total Time: 6 hours 15 minutes (Low) / 3 hours 15 minutes (High)

Variations

• Turkey Chili: Swap all beef for ground turkey or chicken.
• Vegetarian Bean Chili: Omit meat; add extra beans and diced carrots.
• Smoky Chipotle: Stir in 1–2 chopped chipotle peppers in adobo.
• Cheese-Stuffed: Fold in cubed Velveeta 10 minutes before done.
• Sweet & Spicy: Add 1 tbsp maple syrup and fresh jalapeños.
• Pumpkin Chili: Mix in 1 cup pumpkin puree for autumn flair.

Storage & Reheating

How to Store: Cool completely before sealing in airtight containers. Keep in the fridge for up to 4 days. Freeze in portioned freezer bags for up to 3 months.

Reheating: Thaw overnight in the fridge if frozen. Gently reheat on the stovetop over medium-low heat, stirring occasionally. Or microwave in 1-minute bursts until hot.

Make-Ahead Tip: Assemble in your Crockpot insert and refrigerate, then cook the next day—it’s a true time-saver.

Notes

• Texture tweak: For a thicker chili, mash a few beans with a fork before serving.
• Flavor boost: Add a dash of dark cocoa powder or espresso powder at step 5—believe me, it’s magic.
• Spice guide: Start mild, then let eaters add cayenne at the table.
• Tool tip: Use a digital thermometer to check meat is fully cooked to 160°F.
• Lean meat lesson: Too much fat can make soup instead of hearty chili—stick to lean cuts.
• Personal tweak: A splash of lime juice brightens the final bowl.

FAQs

Q: Can I use frozen ingredients in this chili?
A: Sure! Toss in frozen diced peppers or onions; just extend cooking by 30 minutes.

Q: How do I make this recipe vegan?
A: Swap meat for plant-based crumbles, choose vegetable broth, and skip cheese garnish.

Q: Is this chili spicy?
A: It’s mildly spicy by default—bump up the chili powder or cayenne for a fiery kick.

Q: My chili tastes flat—what went wrong?
A: You might need more salt or a squeeze of lime to brighten flavors; always taste before serving.

Q: Can I cook this on the stovetop instead?
A: Yes—simmer in a Dutch oven, covered, for 1–1.5 hours, stirring occasionally.

Q: Why add tomato paste instead of extra diced tomatoes?
A: Paste gives body and deep tomato flavor without thinning the chili.

Q: How do I reduce beans if I don’t like them?
A: Replace one can of beans with extra ground meat or diced zucchini.

Q: What sides pair well with slow cooker chili?
A: Cornbread, rice, tortilla chips, or a simple green salad all complement nicely.

Conclusion

This easy Chili Recipe Crockpot blends simple ingredients into a rich and hearty chili that warms you from the inside out. It’s an ideal slow cooker chili for busy days, potlucks, or game-night feasts. I can’t wait to hear how you make it your own—leave a comment below and explore more comfort food favorites like my Crockpot Mac and Cheese!