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–+ servings
Crockpot Chili

Crockpot Chili That Warms Hearts and Satisfies Cravings

This Crockpot Chili offers comforting warmth and endless customization for a satisfying meal that everyone loves.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Ground Beef Provides protein and hearty texture; can swap for ground turkey.
  • 1 medium Onion Adds sweetness and depth of flavor; diced for even cooking.
  • 3 cloves Garlic Offers aromatic flavor; fresh garlic is highly recommended.
  • 28 oz Crushed Tomatoes Forms the base for the chili, providing acidity and sweetness.
  • 14 oz Diced Tomatoes Adds freshness and texture; complements the crushed tomatoes perfectly.
  • 2 tbsp Tomato Paste Intensifies tomato flavor and thickens chili.
  • 2 cups Beef Broth Provides liquid base and depth of flavor; can substitute with vegetable broth.
For the Beans
  • 15 oz Kidney Beans Adds fiber and substance; omit for a bean-free version.
  • 15 oz Black Beans Enhances texture and nutritional profile; use any type of beans you like.
For the Spices
  • 2 tbsp Chili Powder Essential for the characteristic chili flavor; adjust according to your spice preference.
  • 1 tbsp Ground Cumin Adds warmth and earthiness.
  • 1 tsp Smoked Paprika Contributes a smoky flavor; regular paprika can be used for less smoke.
  • 0.5 tsp Black Pepper Enhances overall flavor; adjust to taste.
  • 1 tsp Salt Balances flavors; taste test before serving.
  • 0.5 tsp Oregano Adds herbal notes.
  • 1 tbsp Brown Sugar Optional; balances acidity of tomatoes.
For the Toppings
  • Shredded Cheese Choose your favorite variety.
  • Sour Cream Adds a delightful contrast to the spice.
  • Green Onions Great for adding a pop of color and flavor.

Equipment

  • Slow Cooker
  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, brown the ground beef along with diced onion and minced garlic for 5–7 minutes. Drain excess fat before transferring to slow cooker.
  2. Add drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, tomato paste, and beef broth to the slow cooker.
  3. Add chili powder, ground cumin, smoked paprika, black pepper, salt, and oregano. Stir to combine.
  4. Mix all ingredients in slow cooker thoroughly. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  5. Check consistency and add additional broth if too thick; adjust seasoning if necessary.
  6. Serve hot, topped with shredded cheese, sour cream, and green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Browning the ground beef adds layers of flavor. Adjust spice levels according to preference. Store leftovers in airtight containers for up to 5 days or freeze for longer storage.

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