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Crockpot Chili

This Easy Crockpot Chili Recipe turns pantry basics into a flavorful slow-cooked meal, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef (85–90% lean; or use ground turkey or plant-based crumbles) Can substitute with turkey or plant-based crumbles.
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced (optional) Recommended for added flavor.
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes Crushed tomatoes thicken better than diced.
  • 1 15-ounce can tomato sauce
  • 2 15-ounce cans beans, drained and rinsed (kidney, black, or pinto) Choose your preferred bean variety.
  • 2 tablespoons tomato paste Adds richness.
  • 2 cups low-sodium beef or chicken broth Adjust based on desired thickness.
  • 2.5 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt Plus more to taste.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional) For added heat.
  • 1 teaspoon cocoa powder (unsweetened) Adds complexity.
  • 1 teaspoon brown sugar or maple syrup Balances acidity.
  • 1 tablespoon apple cider vinegar or lime juice To finish the dish.
  • 1 tablespoon olive oil (for sautéing, if needed) Optional based on fat in meat.
Toppings
  • shredded cheddar For serving.
  • sour cream or Greek yogurt For serving.
  • chopped scallions For serving.
  • cilantro For serving.
  • jalapeños For serving.
  • tortilla chips Optional for crunch.

Method
 

Preparation
  1. In a skillet over medium-high heat, cook the ground beef until well-browned, about 5–7 minutes. Season with a pinch of salt.
  2. Drain excess fat if needed.
  3. In the same pan, add olive oil if the pan is dry. Cook onion and bell pepper for 3–4 minutes until softened.
  4. Stir in garlic for 30 seconds.
  5. Add chili powder, cumin, smoked paprika, oregano, black pepper, and red pepper flakes to the pan. Cook for 30–45 seconds, stirring until fragrant.
  6. Stir in tomato paste and cocoa powder; cook for 1 minute.
Cooking
  1. Transfer meat, veggies, and spice mix to the slow cooker.
  2. Add crushed tomatoes, tomato sauce, beans, broth, brown sugar, and salt. Stir to combine.
  3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  4. 10 minutes before serving, stir in apple cider vinegar (or lime juice). Taste and adjust salt, heat, and thickness.
  5. Serve topped with cheese, sour cream, scallions, cilantro, and jalapeños.

Notes

Chili tastes even better on day two. It can be frozen for up to 3 months in meal-size portions.