I am a big fan of one-pot meals. I also love how quick and easy these recipes are.
One of my favorite crockpot recipes is my chili. True, slow cooker meals aren’t completely no-fuss, but this one isn’t difficult.
And there is prep involved. But it’s minimal and I do it in the morning, which puts it in the no-brainer simplicity category for me.
I put things into my slow-cooker and then I come home to the most incredible smells, from the spices and cooked beans and meat which slows cooks until it’s falling apart.
This is one of my winter go-to comfort foods. It’s easy to make a lot so you can feed a crowd of hungry people or you can have lunch for the week.
Check out my recipes below.
The 14 Best crockpot chili recipes
1. Classic Beef Chili
There is nothing more comforting than a bowl of traditional beef chili – ground beef, kidney beans, canned diced tomatoes all slowly simmered together in a sauce with chili powder, cumin, a sprinkling of oregano and usually a dash of paprika for an extra dimension.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 cup beef broth
Instructions
1.Brown ground beef in a large skillet over medium heat, breaking it up as it cooks; drain any excess fat.
2 Shred the carrots and chop the onion and garlic. Sauté it all in the skillet until the onion is translucent.
3. Add the beef mixture to the slow cooker. Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt and pepper.
4. Add the canned crushed tomatoes, kidney beans, black beans and diced green chilies to the slow cooker.
5. Pour in the beef stock.
5. Combine everything well, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
6) Taste and season as needed.Serve hot with garnishes (shredded cheese or sour cream).
2. White Chicken Chili
Picture curling up with a bowl of spicy chili on a cold day. White chicken chili is perfect for this.
Creamy with white beans and velvety with tender chicken, it can always conjure up a sense of comfort, a feeling of warmth and flavor enveloping me.
Ingredients
1 pound boneless, skinless chicken breasts
2 cans (15 ounces each) great Northern beans, drained and rinsed
1 can (15 ounces) white corn, drained
2 cups chicken broth
1 small onion, diced
2 cloves garlic, minced
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional, for heat)
4 ounces cream cheese, softened
1/4 cup chopped fresh cilantro (for garnish)
Instructions
1. Put chicken into bottom of slow cooker. Add beans and corn on top.
2. Pour chicken stock over the lot, add the onion, garlic, green chillies, half the cumin, half the oregano, chili powder, salt, pepper and cayenne, and you’re done.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
4. Remove the chicken about half an hour before you’re ready to serve, and break it up into smaller peices, then return it to the slow cooker.
5. Stir the cream cheese into the chili until fully combined and the chili has achieved a creamy consistency.
6. Serve hot, garnished with chopped fresh cilantro if desired.
3. Vegetarian Three-Bean Chili
Vegetarian chili is my comfort food for a cold day. It always fills me up as has so much protein and fiber as it is loaded with kidney beans, black beans and pinto beans.
Although my recipe varies depending on the season, I have never made a batch without diced tomatoes, bell peppers, onions and heaping tablespoons of cumin and chili powder.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 carrots, chopped
2 celery stalks, chopped
1 jalapeño, seeded and minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
Salt and pepper to taste
Optional toppings: chopped cilantro, avocado, sour cream, cheese
Instructions
1. Heat the olive oil in a skillet over medium heat and sauté onion and garlic until they’re fragrant.
2. Add the chopped bell pepper, carrot, celery and jalapeño to the skillet and cook until the vegetables become tender.
3. Stir in the chili powder, cumin, paprika, and oregano, cooking for another minute.
4. Put the vegetable mix in the crockpot, then add the black beans, red kidney beans, pinto beans, canned crushed tomatoes, and vegetable broth.
5. Stir all together, cover the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the chili has thickened and the flavors have melded.
6. Season to taste with salt and pepper and serve with whatever toppings strike your fancy.
4. Turkey Chili
One of my favorite fall recipes is turkey chili. It’s a hearty meal for when evenings begin to get cool.
Made with lean ground turkey, kidney beans, and colorful bell peppers and tomatoes, the dish is delicious with minced garlic, onion, a dash of cumin, and a touch of chili powder.
Ingredients
1 pound ground turkey
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 cup chicken broth
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Instructions
1. Brown the ground turkey in a skillet over medium heat. Drain the fat.
2. Put the cooked turkey in the slow cooker and add the kidney beans, black beans, diced tomatoes and tomato paste.
3. Put the cubed onion, cubed red bell pepper and garlic into the slow cooker with the chicken broth.
4. Stir in the chilli powder, cumin, paprika, cayenne pepper, salt and pepper until mixed.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
6. Adjust seasoning to taste before serving, and enjoy your turkey chili hot.
5. Pork and Black Bean Chili
There are flavors at play here…. I like to start with savory pork, and hearty black beans as my meats, to which I’ll add diced tomatoes, smoky chipotle peppers, and fragrant garlic.
Ingredients
2 pounds pork shoulder, diced into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 can (14.5 ounces) crushed tomatoes
2 cans (15 ounces each) black beans, drained and rinsed
2 cups chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
1 tablespoon lime juice
Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Sear the diced pork shoulder on all sides until browned, then remove to a crockpot.
2. In the same skillet, sauté the onion, garlic and red bell pepper until softened, before adding into the crockpot.
3. Add the crushed tomatoes, black beans, chicken stock, chili powder, cumin, oregano, salt and pepper to the slow cooker, then stir to combine.
4. Place cover and cook on low for 6-8 hours or high for 4-5 hours, until pork is tender and flavors are well combined.
5. Stir in the lime juice just before serving. Adjust seasoning to taste.
6. Serve hot with a garnish of sour cream, shredded cheese and chopped cilantro.
6. Sweet Potato and Quinoa Chili
As far as a healthy, nutrient-dense meal goes, this one really checks all the boxes. Tender sweet potatoes paired with protein-filled quinoa and hearty black beans makes for a complete vegetarian meal.
The earthy and smoky notes of the spices like cumin and smoked paprika take it over the top.
Ingredients
- 2 medium sweet potatoes, peeled and chopped
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 small onion, chopped
- 3 cups vegetable broth
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: toppings such as avocado, cilantro, lime wedges
Instructions
1. Put sweet potatoes, quinoa, black beans, kidney beans, diced tomatoes, onion and garlic in the crockpot.
2. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
3. Pour vegetable broth over all ingredients and stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are soft.
5. Adjust seasonings to taste before serving.
6. Serve hot with optional toppings such as avocado, cilantro, or lime wedges.
7. Spicy Sausage Chili
I make a mean chili that has spice and pretty much everything nice. My recipe takes robust sausage and blends it with fiery jalapeño, sharp tomatoes and peppery bell pepper, but I think the little added spice comes from the smoked paprika and cumin and is great for dinner when you want spice and food to comfort your soul.
Ingredients
1 pound spicy sausage, casings removed
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans (14.5 oz each) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
Instructions
1. In a large skillet over medium heat, cook sausage and break it into little pieces until it gets brownish in colour, and all the fat drains out.
2. Put the onion, garlic and bell pepper in the skillet and fry until the vegetables are soft.
3. Transfer the sausage and vegetables to a crockpot.
4. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika and cayenne pepper, and stir.
5. Add salt and pepper, then cover and cook on low for 6-8 hours, or on high for 3-4 hours.
6. Adjust seasoning before serving and enjoy.
8. Lentil Chili
There’s something so homely about a bowl of chili, and I like to think that lentil chili is comfort food on steroids. The way the lentils and tomatoes and onion and bell peppers come together in a saucy dish with garlic and maybe a little cumin, and before you know it, the dark outside has become the warm inside: you’ve got a happy, colorful bowl of something delicious.
Ingredients
1 cup dried brown or green lentils, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 carrot, diced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 tablespoon olive oil
Instructions
- Heat the olive oil in a skillet over a medium heat, and sauté the onion, garlic, bell pepper and carrot for five minutes or so until softened.
2. Put sautéed vegetables into crockpot. Add the rinsed lentils, black beans, kidney beans, crushed tomatoes, and vegetable broth.
3. Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt and pepper.
4. Cover and cook on high for 3-4 hours or low for 6-8 hours, until the lentils are tender.
5. Taste and adjust the seasoning if needed, before serving hot, accompanied by your favourite toppings such as avocado, cilantro leaves and cheese.
9. Buffalo Chicken Chili
This is such a simple but comforting dish. The chicken just melts in your mouth and the Buffalo sauce really helps it along that way, and the beans add a nice protein and fiber element.
I always like to add some tomatoes and corn for a little texture.
Ingredients
1 pound boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) crushed tomatoes
1 cup corn kernels (fresh, frozen, or canned)
1 onion, diced
3 cloves garlic, minced
2 cups chicken broth
1/2 cup buffalo wing sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. Place the chicken breasts at the bottom of the slow cooker.
2. Pour the white beans, black beans, crushed tomatoes, corn, onion and garlic on top of the chicken.
3. Add the chicken broth and hot sauce, then add cumin, chilli powder, salt and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and can be easily shredded.
5. Take the chicken out of the slow cooker, use a couple forks to shred the meat, and return it to the chili. Stir and combine.
6. Adjust the seasoning to taste and serve piping hot, topped with shredded cheese, chopped cilantro or sour cream, if desired.
10. Texas-Style Chili Con Carne
When you need a hearty and comforting bowl of chili, the Texas-style version is hard to beat. No beans here, but plenty of big flavors.
Lean beef, classic spices, and smoky chipotle peppers combine to make this chili melt in your mouth with just a touch of cumin and a splash of beef broth.
Ingredients
2 pounds beef chuck, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 can (14.5 ounces) crushed tomatoes
2 cups beef broth
1-2 tablespoons masa harina (optional, for thickening)
Salt and pepper to taste
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches, browning them evenly before moving them to the crock pot.
2. Brown the chopped onion in a little more oil in the same skillet (if necessary) until soft and translucent, then add the garlic and cook for a minute.
3. Add the chili powder, cumin, smoked paprika and oregano and cook for 1-2 minutes, stirring until fragrant.
4. Spoon the onion mixture over the beef and toss in the crushed tomatoes and beef broth. Stir well to combine.
5. Cook on low for 6-8 hours or until the beef is tender. Season with salt and pepper. If you’re using masa harina as a thickener, stir it in during the last 30 minutes of cooking. Stir occasionally.
6. Serve hot, topped with chopped onions, jalapeños or cheese if desired.
11. Chipotle Black Bean Chili
This dish is full of layers of delicious flavors. It stars black beans and the chipotle pepper in adobo sauce which provides that wonderful smoky heat.
I like to layer in the cumin and garlic too, for more depth. Diced tomatoes is another ingredient I include, to add some fresh, tangy goodness to every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 cup vegetable broth
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from the chipotles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro and diced avocado, for garnish (optional)
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and red bell pepper and cook for another 2-3 minutes.
2. Transfer the sautéed mixture to a crockpot. Add the canned diced tomatoes, black beans, vegetable broth, chipotle peppers, adobo sauce, cumin, chili powder, salt and pepper. Stir to combine.
3. Cover and simmer on low for 6-8 hours, or on high for 3-4 hours, until the chili thickens and the flavors come together.
4. Stir in the lime juice about 10 minutes before serving to perk up the flavours.
5. Serve hot, and garnish with cilantro and diced avocado, if desired. You’ve made a big pot of delicious Chipotle Black Bean Chili!
12. Pumpkin Chili
I have a fall-friendly version of chili, replacing some of the tomatoes with pureed pumpkin. The result has a beautiful richness and velvety texture, and when I combine that loveliness with black beans, tomatoes and ground turkey, topped off with a sprinkling of cinnamon and a generous dose of cumin, it all comes together and screams out at my tastebuds, ‘Comfort food!’
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound ground turkey or beef
1 (15-ounce) can pumpkin puree
1 (15-ounce) can diced tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 cups chicken or vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Optional toppings: sour cream, shredded cheese, chopped cilantro, or diced avocado
Instructions
1. Heat the olive oil in a skillet over a medium flame, and add the chopped onion and crushed garlic, sautéing until the onion is transparent.
2. In a large skillet, cook ground turkey or beef until toasted and thoroughly cooked, scraping off any brown bits. Drain away excess fat.
3. Add the meat, onion and garlic mixture to a crockpot and follow with the pumpkin purée, the 28-ounce can of fire-roasted diced tomatoes, the 15 ounce cans of kidney and black beans, and the broth.
4. Stir in the chilli powder, cumin, smoked paprika and cinnamon, and season with salt and pepper.
5. Cook on low for 6-8 hours or cook on high for 3-4 hours, stirring occasionally to incorporate the toppings. Add more broth if the chili is too thick.
6. Serve hot with your choice of toppings.
13. Smoky Bacon and Beer Chili
I love cooking a hearty meal with complex, smoky flavors and layers of richness. It touches all the senses.
You can savor an image of this chili. It’s got the satisfying crunch of crispy bacon working with the dark beer.
The balance between substance and gentle heat creates a sweetness that comes from black beans and tomatoes, the flowing elements that come together to complement the rich spice.
Ingredients
1 pound ground beef
6 slices smoky bacon, chopped
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 cans (15 ounces each) kidney beans, drained and rinsed
2 cans (15 ounces each) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (12 ounces) beer
3 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
2. In the same skillet, cook the ground beef over medium-high heat and transfer to a crockpot.
3. Add the onions, garlic, and bell peppers to the crockpot with the beef.
4. Stir in the kidney beans, diced tomatoes, tomato sauce, and beer.
5. Sprinkle with the crispy bacon, chili powder, smoked paprika, cumin and oregano. Season with salt and black pepper to taste. Stir until well combined.
6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until flavors are blended and vegetables are tender.
14. Thai Red Curry Chili
Aromatic spices gently caress robust coconut milk to create a flawless symphony of flavor in this dish.
I pour in Thai red curry paste, rich and pungent. The fragrance of fresh basil emerges to add its notes.
Such exquisite splendor.
Ingredients
1 pound ground chicken or turkey
2 tablespoons Thai red curry paste
1 can (13.5 oz) coconut milk
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 cup chicken broth
1 cup frozen peas
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Instructions
1. In a skillet over medium heat, cook the ground chicken until browned.
2. Add the garlic, ginger, onion, and red bell pepper, and cook until soft.
3. Transfer the mixture to the crockpot and add Thai red curry paste, coconut milk, chickpeas, chicken broth, fish sauce, soy sauce and brown sugar. Stir.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours.
5. Add the frozen peas and lime juice 30 minutes before serving. Stir.
6. Garnish with basil leaves and season with salt and pepper to taste before serving.