When it comes to weeknight dinners that hit the spot every single time, this easy crockpot chili recipe is one I keep coming back to. It’s hearty, packed with flavor, and best of all? My husband literally lets out an audible “mmmmmmm” with every bite. That’s when I know dinner is a win.
This chili is the definition of simple comfort food. Everything goes right into the slow cooker, and a few hours later, your kitchen smells amazing and dinner practically serves itself.
Why You’ll Love This Easy Crockpot Chili Recipe
- It’s truly easy. Minimal prep, one pot, zero stress.
- Perfect for busy weeknights or lazy weekends.
- It’s super versatile—add your favorite beans or spice it up to your taste.
- Family- and husband-approved! It’s warm, hearty, and incredibly satisfying.
If you love this recipe, you might also enjoy these other easy recipes from the blog: Slow Cooker Mongolian Beef, Beef Stew in the Slow Cooker, and all our slow cooker favorites.
Why Slow Cooking is the Best Way to Cook Chili
There’s just something magical about letting chili simmer low and slow all day. Here’s why I think the crockpot is hands-down the best way to make chili:
- Deeper flavor: Slow cooking gives all the spices, tomatoes, and aromatics time to meld together into something rich and hearty. It’s like the flavors get to know each other and become best friends.
- Tender texture: The beef stays juicy, and the beans soak up all those savory spices without getting mushy. Everything ends up with the perfect bite.
- No babysitting: Unlike stovetop chili that needs stirring and checking, the slow cooker does the work while you go about your day. It’s completely hands-off.
- Even better leftovers: Chili always tastes better the next day, and the slow cook method sets you up for the most flavorful leftovers.
So if you’ve never made chili in a slow cooker before, trust me on this. Once you try it this way, you might never go back.
I love using my GreenPan Slow Cooker for this—it cooks evenly, cleans up easily, and looks beautiful on the counter too!
What You’ll Need
Here’s what goes into this simple, easy crockpot chili recipe:
- Ground beef: I like to use 90/10 or 93/7 lean ground beef for a hearty, meaty base without excess grease.
- Cooking oil: Just a little to get things started in the pan.
- Onion & bell pepper: Classic chili veggies that add a savory sweetness.
- Garlic: Five cloves, because garlic makes everything better.
- Spices: Cumin, chili powder, garlic powder, oregano, salt, and pepper. Nothing fancy, just the good stuff.
- Beans: Use your favorites! I usually go with kidney and black beans.
- Tomatoes: Two types: regular diced tomatoes and one can of diced tomatoes with green chiles for that perfect subtle kick.
Our Favorite Toppings for Crockpot Chili
Let’s be real, half the fun of chili is piling on the toppings! Whether you’re serving a crowd or just making dinner a little more fun, here are my favorite ways to top a big, cozy bowl:
- Sour cream: A dollop adds a creamy, cool contrast to the spice.
- Shredded cheddar: Melts right into the warm chili for cheesy goodness.
- Green onions or red onion: For a fresh bite and a pop of color.
- Cilantro: Adds brightness and freshness (if you’re a cilantro lover!).
- Avocado: Creamy and cooling, plus healthy fats.
- Tortilla chips: For a little crunch on top or to scoop like a dip.
- Hot sauce: Because some like it hotter.
Let everyone customize their bowl with a toppings bar. It’s fun, interactive, and perfect for game day or casual dinners.
How to Make This Easy Crockpot Chili Recipe
- Brown the beef: Heat a bit of oil in a pan and cook your ground beef until it’s browned, about 5 minutes. Strain any extra oil and set the beef aside.
- Sauté the veggies: In the same pan, add diced onion, bell pepper, and garlic. Cook for about 5 minutes, just until everything is softened and fragrant.
- Combine in the crockpot: Add the cooked beef, sautéed veggies, spices, beans, and both cans of tomatoes (with their juices) into your slow cooker.
- Slow cook: Set it on low for 6 hours or high for 4 hours.
- Serve and enjoy: Spoon into bowls and top with sour cream, shredded cheddar cheese, chopped green onions, or even tortilla chips if you’re feeling crunchy.
FAQs
Absolutely! It tastes even better the next day. Just store it in an airtight container in the fridge and reheat as needed.
Yes! This chili freezes really well. Let it cool completely, then portion into freezer-safe containers. It’ll keep for up to 3 months.
Kidney beans, black beans, or pinto beans are great choices. Use whatever you have on hand!
Add diced jalapeños, extra chili powder, or a dash of hot sauce to bring up the heat.
It is! Just be sure to double-check your canned ingredients to make sure they’re certified gluten-free.
Easy Crockpot Chili Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 2 lb lean ground beef
- 1 tbsp cooking oil
- 1 large onion diced
- 1 bell pepper diced
- 5 garlic cloves minced
- 1 tbsp cumin powder
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1.5 tsp dried oregano
- 2 tsp salt or to taste
- 1 tsp black pepper
- 2 14.5 oz cans beans of choice (drained and rinsed)
- 1 14.5 oz can diced tomatoes (with juice)
- 1 28 oz can diced tomatoes with green chiles (with juice)
Instructions
- In a skillet, heat oil over medium heat. Add ground beef and cook until browned, about 5 minutes. Strain excess oil.
- Add diced onion, bell pepper, and garlic to the skillet. Sauté for about 5 minutes until softened.
- Transfer cooked beef and veggies to the slow cooker. Add all spices, beans, and tomatoes (with juices).
- Stir everything to combine. Cover and cook on low for 6 hours or high for 4 hours.
- Serve hot with your favorite chili toppings like sour cream, shredded cheese, or green onions.
Notes
- Feel free to swap in ground turkey or chicken for a lighter version.
- Want it spicier? Add diced jalapeño or a few dashes of hot sauce.
- This chili gets even better the next day, perfect for leftovers or meal prep!
Whether it’s game day, a chilly evening, or just a busy Wednesday night, this easy crockpot chili recipe is always a good idea. It’s rich, comforting, and beyond easy to throw together. Plus, when my husband gives it that satisfied “mmmm,” I know it’s a keeper.
Save this one, because you’ll be making it on repeat!
