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Crockpot Chili

Delicious Crockpot Chili for Easy Weeknight Dinners

Experience the flavors of hearty Crockpot Chili—a perfect, easy dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 lb Ground Beef or Turkey Can substitute with ground chicken or pork.
  • 1 large Sweet Onion Yellow or white onions can be used as a substitute.
  • 2 cloves Garlic, minced Garlic powder can be used as an alternative.
  • 3 cups Low-Sodium Beef Broth Vegetable broth is a lighter option.
  • 6 oz Tomato Paste Fresh tomatoes will require more volume.
  • 2 cans Diced Tomatoes and Green Chilies Can use non-spicy diced tomatoes.
  • 14.5 oz Fire-Roasted Diced Tomatoes Regular diced tomatoes can be used.
  • 15.5 oz Dark Red Kidney Beans Can substitute with black beans.
  • 15.5 oz Pinto Beans Any variety of beans can work.
For the Spices
  • 3 tbsp Chili Powder Adjust to heat preference.
  • 2 tsp Ground Cumin Coriander can work in a pinch.
  • 1 tsp Smoked Paprika Regular paprika can be a substitute.
  • 1 tbsp Brown Sugar Honey can be used but may alter flavor.
  • 0.25 tsp Red Pepper Flakes Adjust based on spice tolerance.
  • 0.125 tsp Ground Cayenne Use sparingly.
  • Kosher Salt and Black Pepper Season to taste.

Equipment

  • Crockpot
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Crockpot Chili
  1. In a large skillet over medium heat, add ground beef or turkey. Cook for about 5–7 minutes until browned, breaking it apart. Add chopped onion halfway through the cooking time.
  2. Stir in minced garlic and cook for an additional minute. Drain any excess grease from the skillet.
  3. Transfer the cooked meat mixture to your crockpot, scraping in all the bits from the skillet.
  4. In a bowl, whisk together beef broth and tomato paste until smooth. Pour this over the meat in the crockpot.
  5. Add diced tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, and all your spices. Stir well to combine.
  6. Cover the crockpot and set to cook on low for 5–6 hours or on high for 3–4 hours.
  7. Once cooked, taste the chili and season with kosher salt and black pepper as needed.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

This chili can be stored in the fridge for up to 3 days or frozen for up to 4 months. Thaw overnight in the fridge or use a microwave for a quick option.

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