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Easy Crockpot Chili

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A simple and flavorful slow cooker chili recipe perfect for game day or meal prep. This set-and-forget dish is customizable with your favorite toppings.

Ingredients

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  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
  3. Transfer the ground beef mixture to your slow cooker.
  4. Add the drained and rinsed kidney beans, black beans, and pinto beans to the slow cooker.
  5. Stir in the crushed tomatoes, diced tomatoes, and tomato sauce.
  6. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne pepper (if using). Season with salt and black pepper.
  7. Stir everything together until well combined.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the chili is heated through.
  9. Serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped onions, or jalapeños.

Notes

  • For a thicker chili, you can leave the lid slightly ajar during the last hour of cooking.
  • This chili freezes well. Let it cool completely before transferring to airtight containers or freezer bags.
  • Adjust the cayenne pepper to your spice preference.
  • Feel free to use different types of beans based on your preference.

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