Easy Crockpot Chili Recipes

Classic Beef and Bean Chili

This simple beef and bean chili is a good first slow cooker recipe. It uses familiar ingredients, can be made mild for children, and freezes well for future meals.

Ingredients

• 1 tablespoon oil
• 1 pound ground beef
• 1 small onion, grated or finely chopped
• 1 garlic clove, minced
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can chili beans, undrained
• 1 to 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoning salt or regular salt
• 1/2 to 1 cup water or beef broth, as needed

Directions

1. Heat the oil in a skillet over medium heat.
2. Add the ground beef, onion, and garlic. Cook until the beef is browned and no pink remains.
3. Carefully drain away the excess grease.
4. Transfer the cooked beef mixture to the slow cooker.
5. Add the diced tomatoes, tomato sauce, kidney beans, chili beans, chili powder, cumin, and seasoning salt.
6. Stir in 1/2 cup water or broth. Add a little more if you prefer a thinner chili.
7. Cover and cook on Low for 5-6 hours or on High for 2-3 hours.
8. Stir, taste, and adjust the seasonings before serving.

Two-Meat Chili

Ground beef and pork sausage give this chili a rich, savory flavor. Beans and pureed vegetables make it filling, while a small amount of brown sugar balances the tomatoes.

Ingredients

• 1 pound ground beef
• 1 pound pork sausage
• 1/2 to 1 cup finely chopped or pureed vegetables, such as carrots, zucchini, or bell peppers
• Salt and pepper, to taste
• 3 cups cooked or canned beans, drained and rinsed
• 1 can (28 ounces) chopped tomatoes
• 1 small can tomato paste
• 1 1/2 cups beef broth
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 to 2 tablespoons brown sugar
• 2 bay leaves

Directions

1. Brown the ground beef and sausage in a large skillet over medium heat.
2. Season lightly with salt and pepper and cook until no pink remains.
3. Drain the excess grease and transfer the meat to the slow cooker.
4. Add the vegetables, beans, tomatoes, tomato paste, broth, garlic, chili powder, cumin, brown sugar, and bay leaves.
5. Stir until everything is well combined.
6. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
7. Remove the bay leaves before serving.
8. Taste and adjust the salt, pepper, or chili powder as needed.

White Chicken Chili

White chicken chili uses chicken broth and white beans instead of a tomato base. Cumin and dry mustard add flavor without making the chili overly spicy.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped or grated
• 2 garlic cloves, minced
• 1 pound ground chicken
• 2 cans white beans, drained and rinsed, or about 4 cups cooked white beans
• 5 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt, or to taste

Directions

1. Heat the olive oil in a skillet over medium heat.
2. Add the onion and garlic and cook until the onion begins to soften.
3. Add the ground chicken and cook until it reaches 165°F and no pink remains.
4. Transfer the chicken mixture to the slow cooker.
5. Add the white beans, chicken broth, cumin, dry mustard, pepper, and salt.
6. Stir well, cover, and cook on Low for 4-6 hours or on High for 2-3 hours.
7. For a thicker chili, mash about 1 cup of the beans against the side of the slow cooker and stir them back into the broth.
8. Taste and adjust the seasonings before serving.

Chicken or Beef Taco Soup

Recipe contributed by Tiffany Holmes of Kelowna, British Columbia, Canada.

This flexible taco soup can be made with beef, chicken, or extra beans. Corn, peppers, tomatoes, lime juice, and taco seasoning give it a different texture and flavor from the thicker chili recipes above.

Ingredients

• 1 pound cooked ground beef, 2 cooked and shredded chicken breasts, or 1 additional can of beans
• 2 cups vegetable, beef, or chicken broth
• 1 packet taco seasoning or about 2 tablespoons homemade taco seasoning
• 1 can beans, drained and rinsed
• 1 can (28 ounces) stewed or diced tomatoes
• 1 can tomato soup
• 2 red or yellow bell peppers, diced
• 1 cup corn kernels
• 1/2 onion, diced
• 1 tablespoon lime juice

Directions

1. Add the cooked beef, shredded chicken, or extra beans to the slow cooker.
2. Add the broth, taco seasoning, beans, tomatoes, tomato soup, bell peppers, corn, onion, and lime juice.
3. Stir until well combined.
4. Cover and cook on Low for 4-6 hours or on High for 2-3 hours.
5. Stir and taste the soup before serving.
6. Add a little more broth if you prefer a thinner soup.