Dinner

Crockpot Chili: Perfect Comfort Food Recipe

Byluca Carter October 18, 2025October 18, 2025

Introduction

This crockpot chili is the perfect comfort food for any day of the week. Hearty and flavorful, it combines tender ground meat, beans, and a rich tomato base simmered with warm spices. Let your slow cooker do the work while you relax and enjoy a delicious, satisfying meal.

A white bowl filled with thick chili, showing a rich, dark red base layer of chunky ground beef mixed with dark red kidney beans, topped with green chopped jalapeños scattered unevenly. In the center, there is a dollop of white sour cream, over which bright yellow shredded cheddar cheese is placed, and finely chopped bright green spring onions sprinkled on top. The bowl sits on a white marbled surface, with a silver spoon visible near the edge and a beige cloth partially seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (or turkey for a lighter option)
1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed
1 can (28 ounces) diced tomatoes (with juice)

1 can (6 ounces) tomato paste
1 cup beef or vegetable broth

1 medium onion, diced
2 cloves garlic, minced
1 bell pepper (any color), diced

2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika

1/2 teaspoon oregano
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, avocado, cilantro

Instructions

Step 1: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat and transfer the meat to the crockpot.
Step 2: Add the kidney beans, black beans, diced tomatoes with their juice, tomato paste, broth, diced onion, minced garlic, diced bell pepper, chili powder, cumin, paprika, oregano, salt, and pepper to the crockpot. Stir well to combine all ingredients.
Step 3: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking longer allows the flavors to meld beautifully.

Step 4: Taste and adjust seasoning as needed. Serve hot, topped with your favorite garnishes such as shredded cheese, sour cream, chopped green onions, avocado, or cilantro.

Tips & Variations

For a vegetarian version, omit the meat and add extra beans or diced vegetables like zucchini and carrots.
Use ground turkey for a leaner chili without sacrificing flavor.

Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
Serve over rice or with warm cornbread for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a thick red chili base containing crumbled cooked ground meat and whole dark red kidney beans. On top, there is a clear dollop of white sour cream, bright yellow shredded cheddar cheese piled high, and green sliced jalapeños scattered, along with small green chopped spring onions. The soup looks rich and oily with visible glistening spots of red oil on the surface, sitting on a white marbled texture with a silver spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a crockpot?

Yes, you can cook the chili on the stovetop in a large pot. Brown the meat, then add all ingredients and simmer on low for about 1 to 2 hours, stirring occasionally.

How can I thicken the chili if it’s too watery?

To thicken, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. Alternatively, stir in a tablespoon of cornmeal or masa harina to absorb excess moisture.

luca Carter