Pin by Lisa Hovey on Soups | Crockpot recipes slow cooker, easy chili recipe, slow cooker chili recipe
A hearty and flavorful slow-cooker chili that's perfect for busy weeknights and game day. It's easy to prepare and budget-friendly, making it a go-to meal for any occasion.
I first tried this slow-cooker chili after seeing a Pin from Lisa Hovey, and it quickly became my go-to for busy weeknights and game-day crowds. It’s the kind of recipe that simmers itself into deep, comforting flavor while you do anything from folding laundry to cheering for the home team. If you build a slow-cooker dinner rotation, consider alternating this chili with a creamy slow-cooker Million Dollar Pasta to keep weeknight meals interesting.
Why you’ll love this dish
This crockpot chili is forgiving, hands-off, and flavorful without fuss. It’s budget-friendly (a little ground beef or turkey goes a long way), kid-friendly with adjustable heat, and easily doubled for a potluck. It’s also ideal for:
- Weeknight dinners when you want dinner ready when you walk in the door.
- Meal-prep — it freezes well and tastes even better after a day.
- Crowd feeding — simply set the slow cooker on low at a party and keep the chips coming.
How this recipe comes together
Short process overview: brown the meat (optional), sauté aromatics, combine everything in the crockpot, and let it simmer on low for 6–8 hours or on high for 3–4 hours. Taste and adjust seasoning near the end. If you like a thicker chili, finish by simmering uncovered for 20–30 minutes or stirring in a cornstarch slurry.
What you’ll need
- 1½ to 2 lbs ground beef or ground turkey (substitute plant-based crumbles for vegetarian)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced (optional)
- 2 (14.5 oz) cans diced tomatoes (with juices)
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans kidney beans or black beans, drained and rinsed (or use 1 can if you prefer fewer beans)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional for depth)
- 1 tsp dried oregano
- ½–1 tsp cayenne pepper or hot sauce (adjust to taste)
- Salt and black pepper to taste
- 1 tbsp brown sugar or a small drizzle of maple syrup (balances acidity)
- 1 cup beef or chicken broth (or water)
- 2 tbsp tomato paste (for richer body)
- Olive oil for browning (if browning)
Notes: Browning the meat and briefly sautéing onion/garlic builds extra flavor but is optional if you’re short on time. Use low-sodium canned goods to better control salt.
Step-by-step instructions
- Brown the meat: Heat a skillet over medium-high heat with a little oil. Brown the ground beef or turkey until no longer pink, breaking it into small pieces. Drain excess fat. (Skip this step if you prefer to add raw meat directly to the crockpot.)
- Sauté aromatics: In the same skillet, soften the diced onion and bell pepper for 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Transfer to crockpot: Add the browned meat and sautéed aromatics to the slow cooker.
- Add remaining ingredients: Stir in diced tomatoes, tomato sauce, tomato paste, drained beans, broth, chili powder, cumin, smoked paprika, oregano, brown sugar, and cayenne.
- Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Finish and adjust: Uncover 20–30 minutes before serving to thicken if needed. Check seasoning and add salt, pepper, or a splash of vinegar to brighten flavors.
- Serve: Ladle into bowls and top as desired.
01Ingredients
Meat
Vegetables
Canned Goods
Spices and Seasonings
Liquids
Other
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01Browning the meat and briefly sautéing onion/garlic builds extra flavor but is optional if you’re short on time. Use low-sodium canned goods to better control salt.
04Nutrition
Per serving- Calories
- 397
- Protein
- 26G
- Net carbs
- 20G
- Fat
- 21G
- Fiber
- 9G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
How did it turn out?
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Best ways to enjoy it
- Classic bowl: Top with shredded cheddar, chopped green onions, sour cream, and crushed tortilla chips.
- Chili bar: Offer toppings like pickled jalapeños, chopped cilantro, diced avocado, lime wedges, and shredded cheese for guests to customize.
- Hearty pairings: Serve with skillet cornbread, steamed rice, or baked potatoes (chili baked potatoes are a crowd-pleaser).
- Game day: Use as a dip over toasted baguette slices or mix with melted cheese for chili cheese dip.
Storage and reheating tips
Refrigerator: Store chili in airtight containers for 3–4 days.
Freezer: Cool completely, then freeze in portions for up to 3 months. Leave a little headspace for expansion.
Reheating: Thaw overnight in the fridge, then reheat on the stovetop over medium-low until bubbling and reach 165°F (74°C). For quicker reheating, microwave in a covered dish, stirring every 60 seconds until hot.
Safety note: Reheat only the portion you’ll eat if reheating in the microwave. Avoid repeated full reheats to preserve flavor and food safety.
Creative twists
- Turkey or chicken chili: Use ground turkey or shredded rotisserie chicken. Add white beans and swap chili powder for cumin-forward seasonings for a white chili vibe.
- Vegetarian chili: Replace meat with extra beans, lentils, or chopped mushrooms. Add a splash of soy sauce or liquid smoke for savory depth.
- Beanless keto chili: Omit beans, increase beef and add a few more tomatoes and tomato paste for body.
- Instant Pot/Crock-Pot Express: Brown using the sauté function, then pressure cook 10–12 minutes with a natural release for a faster version.
- Smoky chipotle: Add 1–2 chopped chipotle peppers in adobo for smoky heat.
Helpful answers
Can I put raw ground beef straight into the slow cooker?
A: Yes, you can. It will cook safely in the slow cooker. Browning first improves texture and flavor and removes excess fat, but it’s not required.
How thick should chili be and how do I thicken it?
A: Chili should be saucy but not watery. To thicken, simmer uncovered for 20–30 minutes, mash some beans, or stir in a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water and cook for a few more minutes.
Can I make this in the Instant Pot or Crock-Pot Express?
A: Yes — brown using the sauté function, then pressure cook on high for 10–12 minutes with a natural release for tender, quick results. (For safety, follow your pressure cooker’s instructions.)
How spicy does this get?
A: Spice is adjustable. Start at ½ tsp cayenne and increase if you like heat. Chipotle or hot sauce can add a different kind of heat and smokiness.
Is this freezer-friendly?
A: Yes — cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight and reheat to 165°F.
Conclusion
If you’re new to multi-cooker techniques, the guide on how to use the Crock-Pot Express pressure cooker is a handy resource for adapting this chili to a pressure-cooker workflow. You might also like my Hearty Winter Minestrone Soup.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
