This easy crockpot chili recipe is the kind of cozy, no-stress dinner you can set up in the morning and come home to at night. Inspired by simple pantry cooking and classic #spendwithpennies comfort food vibes, this slow cooker chili delivers bold flavor with minimal prep.
Made with ground beef, chili beans, tomatoes, and warm spices, this is a true chili with beans that tastes like it simmered all day on the stove. If you need a fast chili solution for busy weeknights, game day, or casual gatherings, this crockpot version checks every box.
Why You’ll Love It
- Dump-and-go: Minimal prep and almost no hands-on cooking.
- Family-friendly: Mild, hearty flavor everyone enjoys.
- Budget smart: Affordable ingredients you already have.
- Perfect for leftovers: Tastes even better the next day.
Easy Crockpot Chili Recipe
- Total Time: 8 hours
- Yield: 6 servings 1x
Description
This easy crockpot chili recipe is cozy, budget-friendly, and perfect for no-stress dinners. With pantry staples like ground beef, beans, tomatoes, and spices, it simmers into a bold, hearty chili the whole family will love.
Ingredients
- 1 ½ lb ground beef (80/20 for best flavor)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans chili beans, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ cup beef broth or water
Instructions
- In a large skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain excess grease.
- Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant.
- Transfer the beef mixture to a 6-quart crockpot.
- Add chili beans, kidney beans, crushed tomatoes, diced tomatoes, and beef broth.
- Sprinkle in chili powder, cumin, paprika, oregano, salt, and pepper.
- Stir everything well, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Taste and adjust seasoning before serving.
Notes
For a thicker chili, remove the lid during the last 30 minutes of cooking. Add cayenne pepper or jalapeños for spice. Swap the ground beef for turkey or chicken, or go vegetarian with lentils and extra beans. Leftovers taste even better the next day and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
Keywords: crockpot chili, easy chili, slow cooker chili, beef chili, chili with beans
Ingredients
- 1 ½ lb ground beef (80/20 for best flavor)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans chili beans, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ cup beef broth or water
Instructions
- In a large skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain excess grease.
- Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant.
- Transfer the beef mixture to a 6-quart crockpot.
- Add chili beans, kidney beans, crushed tomatoes, diced tomatoes, and beef broth.
- Sprinkle in chili powder, cumin, paprika, oregano, salt, and pepper.
- Stir everything well, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Taste and adjust seasoning before serving.
Tips & Variations
- Thicker chili: Remove the lid during the last 30 minutes of cooking.
- Spicy kick: Add ½ tsp cayenne pepper or diced jalapeños.
- Extra hearty: Stir in a cup of cooked macaroni during the last hour.
- Slow simmer flavor: Let the chili rest 10 minutes before serving.
Substitutions
- Use ground turkey or ground chicken instead of beef.
- Swap kidney beans for pinto or black beans.
- Vegetarian option: replace meat with lentils and extra beans.
Serving Suggestions
Serve this crockpot chili hot with shredded cheddar cheese, sour cream, sliced green onions, or crushed tortilla chips. It also pairs well with cornbread, baked potatoes, or rice.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring between each.
This chili also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I put raw ground beef in the crockpot?
You can, but browning the meat first adds better flavor and improves texture.
Is this chili very spicy?
No. This is a mild, classic chili recipe. You can easily adjust the heat to taste.
Can I make this overnight?
For food safety, overnight cooking is not recommended. Use the LOW setting for up to 8 hours instead.
More to Try
- Classic Beef Chili (Stovetop Style)
- Hearty Swamp Soup
- Easy Vegetable Soup
- Old-Fashioned Chicken and Dumplings
Conclusion
This easy crockpot chili recipe is proof that comfort food does not have to be complicated. With simple ingredients, rich flavor, and a hands-off cooking method, it is perfect for busy families, meal prep, or cozy weekends at home. Save it, share it, and keep it in your regular dinner rotation.