Crockpot Chili is the no-fuss dinner that warms you from the inside out. With hearty beef, beans, and spices slow-cooked to perfection, this recipe gives you bold flavor without babysitting the stove. Toss everything in the slow cooker and let it do the work while your house fills with that chili-night smell. It’s cozy, filling, and the kind of meal you’ll want on repeat all season long.
Why This Crockpot Chili Is a Weeknight Win
- Fast prep: You can have it cooking in just 10 minutes.
- Easy cleanup: One pot means less scrubbing after dinner.
- Big flavor: Slow cooking brings out deep, rich tastes.
How to Make Crockpot Chili (3 Steps & Timing)
Prepare the Meat and Veggies
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 chopped onion and cook until softened, about 5 minutes. Stir in 2 cloves of minced garlic and cook for 1 more minute. Then, add 1.5 pounds of ground beef. Cook until browned, breaking it up with a spoon. Drain off any excess grease.
Combine the Ingrédients
Transfer the beef mixture to a 6-quart slow cooker. Add 1 (28-ounce) can of crushed tomatoes, 1 (15-ounce) can of tomato sauce, 1 (15-ounce) can of rinsed and drained kidney beans, 1 (15-ounce) can of rinsed and drained pinto beans, and 1 (4-ounce) can of diced green chilies. Next, add 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, and ½ teaspoon of cayenne pepper if you like it spicy. Also, add 1 teaspoon of salt and ½ teaspoon of black pepper. Finally, stir in 1 cup of beef broth.
Cook
Cover and cook the Crockpot Chili on low for 6-8 hours or on high for 3-4 hours. It’s ready when it’s hot and the flavors are well blended. Before serving, taste it and adjust the seasonings if needed.
Quick Sides & Serving Ideas
- Cornbread: A classic side that complements practically any chili.
- Rice: Serve over hot, steamed rice for a filling meal.
- Side Salad: A fresh green salad helps balance the heat.
- Tortilla Chips: Great for scooping and adds a crunchy texture.
Storage & Reheat (No Soggy Leftovers)
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze Crockpot Chili for up to 3 months. To reheat, warm it in the microwave or a pot on the stove. For a crisp-back, place it in the air fryer or oven for a few minutes.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped onions and garlic for speedy prep.
- Grab rotisserie chicken for a quick protein swap.
- Use bagged chili seasoning mixes to simplify spicing.
- Keep canned beans on hand for last-minute meals.
Smart Swaps & Variations
- Lean Ground Turkey: For a healthier option, swap ground beef for lean ground turkey.
- Black Beans: Use black beans instead of pinto beans for a different texture.
- Vegetarian: Omit the meat and add extra beans or lentils for a veggie-friendly version.
- More Heat: If you love spice, add fresh jalapeños along with the other ingredients.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Crockpot Chili
Ingredients
For the meat and veggies
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds ground beef Can substitute with lean ground turkey.
For the chili
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained Can substitute with black beans.
- 1 4-ounce can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper Optional, for added heat.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef broth
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Drain off any excess grease.
Combining Ingredients
- Transfer the beef mixture to a 6-quart slow cooker.
- Add crushed tomatoes, tomato sauce, kidney beans, pinto beans, diced green chilies, chili powder, cumin, oregano, cayenne pepper, salt, black pepper, and beef broth.
- Stir well to combine.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasonings before serving.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Crockpot Chili Recipe
Can I substitute the beans?
Yes, swap in whatever beans you like—black beans, white beans, or even chickpeas. Each one adds a slightly different texture but still soaks up that chili flavor. Mixing a couple of types makes it extra hearty.
What if my chili turns out watery?
Just crack the lid and let it simmer uncovered for 20–30 minutes. The extra liquid will cook off, and the chili will thicken. Another quick trick is stirring in a spoonful of tomato paste to give it body and deepen the flavor.
Can I double the batch?
Definitely. Just make sure your slow cooker has the room. If not, cook it in two rounds or use a large stockpot on the stovetop. Chili freezes well, so making extra is a smart move for quick future meals.
How spicy is this recipe?
As written, it has a mild kick. If you like more heat, add fresh jalapeños, extra cayenne, or a splash of hot sauce. Want it milder? Cut the cayenne in half or skip it completely.
Can I make this vegetarian?
Yep. Leave out the meat and add more beans or lentils. You’ll still get all the rich, slow-cooked flavor, just with a plant-based twist that’s every bit as hearty.
Wrap-Up: Crockpot Chili That Hits the Spot
Crockpot Chili is proof that comfort food doesn’t have to be complicated. With simple ingredients and a set-it-and-forget-it approach, you get a steaming bowl of rich, flavorful chili every time. It’s perfect for chilly nights, game days, or anytime you want something hearty without hovering over the stove. Try it this week, and you’ll see why this recipe is a family favorite that never disappoints.
For more amazing and easy slow cooker ideas, don’t miss my complete guide to the 30 Best Crockpot Dinners for Busy Families!
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