crockpot chili recipe
This hearty and flavorful crockpot chili is perfect for a cozy dinner or game day. Packed with beans, ground meat, and spices, it's a comforting dish that’s easy to prepare and perfect for leftovers.
Equipment
- 1 6-quart crockpot
- 1 large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper bell pepper diced (any color)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
- 1 cup beef or vegetable broth
Instructions
- In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease, if necessary.
- Add the diced onion, minced garlic, and bell pepper to the skillet. Cook for about 5 minutes until the vegetables are softened.
- Transfer the cooked meat and vegetables to the crockpot.
- Add the black beans, kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, black pepper, cayenne pepper (if using), and broth to the crockpot.
- Stir all the ingredients together until well combined.
- Cover the crockpot and cook on low for 6 hours or on high for 3 hours.
- Once cooking is complete, stir the chili and taste for seasoning, adjusting if necessary.
- Serve the chili hot, optionally topped with shredded cheese, sour cream, or chopped green onions.
Notes
You can customize this chili by adding corn, diced jalapeños, or other vegetables according to your preference.
This recipe freezes well, so consider storing leftovers in an airtight container for up to 3 months.
For an extra touch, top the chili with shredded cheese, sour cream, or chopped green onions before serving.