Warm up with this easy Crockpot Chili recipe, packed with hearty ingredients like ground beef or turkey, beans, tomatoes, and bold spices. Perfect for busy weeknights or game-day gatherings, this slow-cooked chili delivers rich, smoky, and spicy flavors with minimal prep. Whether you’re looking for a classic chili recipe or a customizable dish that fits your taste, this is your go-to comfort food. It’s freezer-friendly, family-approved, and great for meal prep. Serve with cornbread or over rice for the ultimate crowd-pleasing meal. Discover tips, substitutions, and serving ideas to make it your own!

Table of Contents

Ingredients

1 ½ lbs ground beef or ground turkey
1 large sweet onion, finely chopped
2 cloves garlic, minced
3 cups low-sodium beef broth
1 (6-ounce) can tomato paste
2 (10-ounce) cans diced tomatoes and green chilies (e.g., Rotel)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 tablespoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper to taste

Instructions

Cook the Beef and Onion
Heat a large skillet over medium heat. Add the ground beef or turkey and cook until halfway browned. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for 1 minute, stirring constantly. Drain any excess grease, then transfer the mixture to your crockpot.
Prepare the Liquid Base
In a small bowl, whisk together the beef broth and tomato paste until smooth. Pour this mixture over the meat in the crockpot.
Add the Remaining Ingredients
Add the diced tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, brown sugar, red pepper flakes, and cayenne to the crockpot. Stir gently to combine.
Cook the Chili
Cover the crockpot with its lid. Cook on low heat for 6-8 hours or high heat for 3-4 hours, stirring occasionally if needed.
Season and Serve
Taste and adjust the seasoning with kosher salt and black pepper. Serve hot with your favorite toppings and sides.

Tips

Prep Ahead: Brown the meat and chop your onion the night before to save time in the morning.
Consistency: For thicker chili, mash some of the beans with a fork before adding them.
Serving Crowd? Double the recipe to feed a larger group.

Variations and Substitutions

Protein: Substitute ground chicken or plant-based crumbles for a different flavor or dietary preference.
Beans: Swap out the kidney or pinto beans for black beans or chickpeas.
Heat Level: Adjust the spice by increasing or decreasing cayenne and red pepper flakes.

FAQs

Can I make this chili without a crockpot?
Yes! Cook it in a large pot on the stovetop. Simmer on low for 1-2 hours, stirring occasionally.

Can I freeze leftovers?
Absolutely. Store cooled chili in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What toppings go best with chili?
Shredded cheese, sour cream, green onions, avocado slices, or tortilla chips are popular choices.

Serving Suggestions

Serve over cooked rice or with warm cornbread.
Top with shredded cheddar and a dollop of sour cream for extra richness.
Pair with a side salad for a lighter meal.

Why You’ll Love This Recipe

Effortless: The crockpot does most of the work!
Customizable: Easy to adapt to your taste and dietary preferences.
Flavorful: Packed with smoky, spicy, and savory notes for a hearty dish.
Crowd-Pleaser: Perfect for game days, potlucks, or family dinners.

Enjoy this flavorful and comforting Crockpot Chili with your favorite toppings!