This crockpot chili is a healthy, wholesome, and flavor-loaded recipe that’s cooked nice and slow so the flavors meld so that each spoonful is better than the one before!
Easy Crockpot Chili
When it comes to easy slow cooker recipes, homemade chili is always the first thing that comes to mind, and for good reason! There’s such a connection between slow cooker chili and homestyle comfort that it’s on everyone’s radar as soon as the weather cools down even slightly.
This crockpot chili recipe is by far one of my favorites. It’s hearty and filling and is brimming with flavor just like my turkey chili but the low and slow method gives it time for the flavors to marry and gives the beef a chance to get so nice and tender.
Why Make Chili in the Slow Cooker?
- It doesn’t get any easier than a crockpot chili. It’s basically a set it and forget it a recipe, once all of the ingredients are combined.
- There is no standing over the stove waiting to give it a stir which makes this an easy chili recipe you’ll want to make over and over again.
- You can prepare it in the morning and come home to it in the afternoon.
- The best chili always has great taste, is a budget-friendly, and a family-style dinner that takes little effort!
Tips for a Great Chili Recipe
- Rotel is a combination of diced tomatoes and green chiles. You can add these two separately if you don’t have Rotel.
- Use homemade chili seasoning if you have some on hand. It’s a combination of chili powder, garlic powder, cumin, and onion powder.
- For a low sodium chili, look for a low sodium label on things like tomato sauce, broth, the Rotel (or diced tomatoes).
- Be sure not to skip browning the beef in a skillet first. It adds a ton more flavor!
- Use lean ground beef to avoid all the excess grease. Or, swap the ground beef for ground turkey to make a crockpot turkey chili instead. Ground chicken is also another good lean alternative.
- Swap the red bell pepper for green bell pepper for a slightly more savory taste. You could also try roasted red peppers!
- Add a little cayenne pepper for heat and play around with the spices to your tastes. Like a little smokiness? Try adding some liquid smoke or smoked paprika to the pot.
- Along with kidney beans and black beans you could also use white kidney beans (cannellini) or Navy beans.
Favorite Chili Toppings
Storing, Freezing, & Reheating
To store: Keep stored in an airtight container in the fridge for up to 4 days. Put some on your hot dogs and you’ve got homemade chili dogs or pour it over a tray of sheet pan nachos for a different dinner idea!
To Freeze: Make a big batch of this crock-pot chili and put some in the freezer for later! When stored properly in an airtight container or freezer-friendly bag it can last for up to 6 months.
To reheat: If frozen, thaw first in the fridge or microwave and simmer on the stove over low heat until warm.
More Slow Cooker Recipes:
- Crockpot Turkey Meatloaf
- Crockpot Mississippi Pot Roast
- White Chicken Chili
- Slow Cooker Beef Stroganoff
- Crockpot Potato Soup
- 1 pound lean ground beef
- ¼ cup water
- ½ cup chopped onion
- ½ cup chopped bell peppers
- 1 ½ teaspoons Kosher salt , divided
- ¼ teaspoon ground black pepper
- 15 ounce can beef broth
- 15 ounce can tomato sauce
- ½ teaspoon garlic powder
- 2-3 Tablespoons chili seasoning , about 1 package
- 1-2 Tablespoons light brown sugar
- 15 ounce can light red kidney beans , rinsed and drained
- 15 ounce can dark red kidney beans , rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 10.5 ounce can Rotel
Optional toppings: shredded cheese, tortilla strips, sour cream, cilantro
- In a large saucepan over medium-heat, combine the ground beef, onion and bell peppers. Sauté for 10 minutes, or until meat is browned and onion is tender. Sprinkle in 1 teaspoon of salt and 1/4 teaspoon pepper. Drain grease, if needed.
- Place beef in the slow cooker. Add in broth, tomato sauce, chili seasoning, brown sugar and remaining 1/2 teaspoon of salt. Mix well. Then add in the beans and rotel.
- Cook on low for 5 to 6 hours or high for 3 to 4 hours. Salt and pepper to taste. Add more chili seasoning if you'd like to take up the heat.
- Ladle chili into bowls. Serve warm with your favorite toppings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!