Unleash your slow cooker’s potential with these 35 savory crock pot chili recipes! Whether you crave classic comfort on a chilly evening or a quick, hands-off dinner solution, this roundup has a perfect pot for every palate. Get ready to find your new favorite—let’s dive into these delicious, simmer-all-day creations you’ll absolutely love.
Classic Beef Crock Pot Chili
Venture into comfort food territory with this slow-simmered chili that transforms simple ingredients into deep, layered flavors. Perfect for chilly evenings or casual gatherings, it requires minimal hands-on effort for maximum payoff. Let your crock pot do the heavy lifting while you enjoy the aromatic results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs grass-fed ground beef, 85% lean
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp extra-virgin olive oil
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 28 oz can crushed San Marzano tomatoes
– 15 oz can dark red kidney beans, drained and rinsed
– 15 oz can black beans, drained and rinsed
– 2 cups beef bone broth
– 1 tbsp Worcestershire sauce
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1 bay leaf
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and edges begin to caramelize, 5-7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, 8-10 minutes.
5. Drain excess fat from the skillet using a slotted spoon.
6. Transfer the beef mixture to a 6-quart slow cooker.
7. Add the chili powder, ground cumin, smoked paprika, and cayenne pepper directly to the beef mixture, stirring to coat evenly and toast the spices for 30 seconds.
8. Pour in the crushed San Marzano tomatoes, beef bone broth, and Worcestershire sauce.
9. Fold in the drained and rinsed dark red kidney beans and black beans.
10. Season with fine sea salt and freshly cracked black pepper, then submerge the bay leaf.
11. Cover and cook on LOW for 6 hours, avoiding lifting the lid to maintain consistent temperature.
12. Discard the bay leaf after cooking.
13. Let the chili rest, uncovered, for 15 minutes to allow flavors to meld and texture to thicken slightly.
14. Ladle into bowls while hot.
Developed through slow cooking, this chili achieves a rich, velvety texture with tender beans and deeply infused beef. The smoked paprika and cayenne create a subtle warmth that builds gradually with each spoonful. For a creative twist, serve over baked sweet potatoes or top with sharp cheddar and pickled jalapeños.
Spicy Vegetarian Crock Pot Chili
Bold flavors and minimal effort define this slow-cooked chili. It simmers unattended, melding complex spices and hearty vegetables into a satisfying meal. Perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 2 (15-ounce) cans fire-roasted diced tomatoes, undrained
– 2 (15-ounce) cans black beans, rinsed and drained
– 2 (15-ounce) cans kidney beans, rinsed and drained
– 1 large red bell pepper, finely diced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh cilantro, for garnish
– 1/2 cup shredded sharp cheddar cheese, for serving
– 1/2 cup sour cream, for serving
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly browned, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chili powder, ground cumin, smoked paprika, and cayenne pepper to the skillet; toast the spices, stirring constantly, for 1 minute to deepen their flavor.
5. Transfer the onion-spice mixture to a 6-quart slow cooker.
6. Add the undrained fire-roasted diced tomatoes, rinsed black beans, rinsed kidney beans, finely diced red bell pepper, vegetable broth, tomato paste, fine sea salt, and freshly ground black pepper to the slow cooker.
7. Stir all ingredients until thoroughly combined.
8. Cover the slow cooker and cook on HIGH for 4 hours, or until the vegetables are tender and the chili has thickened.
9. Taste and adjust seasoning with additional salt if needed after cooking.
10. Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded sharp cheddar cheese, and a dollop of sour cream.
Just ladled hot, this chili boasts a thick, stew-like texture with tender beans and peppers. The slow simmer coaxes out a deep, smoky heat balanced by the cool, creamy toppings. For a creative twist, serve it over baked sweet potatoes or alongside crusty cornbread for scooping.
Chicken and White Bean Crock Pot Chili
Let’s make a hearty, hands-off chili that practically cooks itself. This slow-cooked version delivers deep flavor with minimal effort, perfect for a busy weeknight. Just layer the ingredients and let your crock pot do the work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1 (28 oz) can crushed tomatoes
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 2 cups low-sodium chicken broth
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
– 1/2 cup shredded sharp cheddar cheese
– 1/2 cup sour cream
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 4-5 minutes per side until a deep golden-brown crust forms; transfer to the crock pot.
4. In the same skillet, add the finely diced yellow onion and cook for 5 minutes until translucent.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the chili powder, ground cumin, smoked paprika, and dried oregano; toast the spices for 30 seconds to bloom their flavors.
7. Deglaze the skillet with 1/2 cup of the low-sodium chicken broth, scraping up any browned bits.
8. Pour the entire skillet contents over the chicken in the crock pot.
9. Add the remaining chicken broth, crushed tomatoes, and drained cannellini beans to the crock pot.
10. Season with kosher salt and freshly ground black pepper, stirring gently to combine.
11. Cover and cook on LOW for 6 hours until the chicken shreds easily with a fork.
12. Using two forks, shred the chicken directly in the pot.
13. Stir in the chopped fresh cilantro just before serving.
14. Ladle the chili into bowls and top with shredded sharp cheddar cheese and a dollop of sour cream.
Chicken and white bean crock pot chili yields a rich, velvety texture with tender shredded chicken and creamy beans. The smoked paprika and toasted cumin create a warm, complex base that’s not overly spicy. For a fresh twist, serve it over a baked sweet potato or with a side of crispy tortilla chips for scooping.
Smoky Chipotle Crock Pot Chili
You’ll crave this smoky, deeply spiced chili after one bite—it’s the ultimate hands-off meal for chilly nights. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp olive oil
– 2 tbsp chipotle peppers in adobo sauce, minced
– 1 tbsp ground cumin
– 1 tbsp smoked paprika
– 1 tsp dried oregano
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup beef broth
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, 6–8 minutes.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving any excess fat in the skillet.
4. In the same skillet, add 1 finely diced yellow onion and cook over medium heat until translucent and softened, about 5 minutes.
5. Stir in 4 minced garlic cloves and cook until fragrant, 1 minute.
6. Add the onion-garlic mixture to the slow cooker with the beef.
7. To the slow cooker, add 2 tbsp minced chipotle peppers in adobo sauce, 1 tbsp ground cumin, 1 tbsp smoked paprika, and 1 tsp dried oregano, stirring to coat the beef and onions evenly.
8. Pour in 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 1 tsp kosher salt, and ½ tsp freshly ground black pepper, stirring to combine.
9. Cover and cook on low heat for 3 hours, allowing the flavors to meld.
10. After 3 hours, stir in 1 (15 oz) can drained kidney beans and 1 (15 oz) can drained black beans.
11. Cover and continue cooking on low heat for 1 more hour until the chili is thickened and the beans are heated through.
12. Stir in ½ cup chopped fresh cilantro just before serving. Velvety and rich, this chili boasts a complex smoky heat from the chipotles that mellows into a comforting depth. Serve it over a baked potato or with a dollop of sour cream for a creamy contrast.
Hearty Pumpkin and Black Bean Crock Pot Chili
Ready for a hands-off dinner that delivers deep flavor? This pumpkin and black bean chili simmers all day in your crock pot, developing rich complexity while you go about your day. It’s the ultimate set-it-and-forget-it meal for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 pound ground beef (85% lean)
– 1 (15-ounce) can pumpkin purée
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef broth
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– Kosher salt
– Freshly ground black pepper
– Sour cream, for serving
– Fresh cilantro leaves, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly browned at the edges, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, 6–8 minutes. Tip: Browning the meat before slow cooking develops deeper flavor than adding it raw to the crock pot.
5. Transfer the beef mixture to a 6-quart slow cooker.
6. Add the pumpkin purée, drained black beans, crushed tomatoes, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to the slow cooker.
7. Stir all ingredients until thoroughly combined.
8. Season with 1½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper.
9. Cover and cook on LOW for 8 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
10. After 8 hours, taste and adjust seasoning with additional salt and pepper if needed.
11. Ladle the chili into bowls and top each serving with a dollop of sour cream and fresh cilantro leaves. Tip: For a brighter finish, squeeze fresh lime juice over individual servings just before eating.
Just ladle this thick, velvety chili into deep bowls—the pumpkin purée creates a luxurious texture that clings to every bean and bit of beef. Smoky paprika and earthy cumin balance the subtle sweetness of the pumpkin, while a hint of cayenne provides gentle warmth. For a creative twist, serve it over baked sweet potatoes or spoon it into hollowed-out bread bowls for a complete meal.
Green Chile Pork Crock Pot Chili
Nothing beats a hearty, hands-off chili on a busy day. Now you can enjoy rich, slow-cooked flavor with minimal effort using your crock pot. This Green Chile Pork Chili delivers smoky depth and tender pork in every bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 lbs pork shoulder, trimmed and cut into 1-inch cubes
– 1 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 (4 oz) cans diced green chiles
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 2 cups low-sodium chicken broth
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges
– Sour cream, for serving
– Shredded Monterey Jack cheese, for serving
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Pat the pork shoulder cubes dry with paper towels to ensure a proper sear.
3. Sear the pork in the skillet until browned on all sides, about 8–10 minutes total, working in batches to avoid overcrowding.
4. Transfer the seared pork to the crock pot insert.
5. In the same skillet, add the finely diced yellow onion and sauté over medium heat until translucent, about 5 minutes.
6. Add the minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
7. Stir in the diced green chiles, fire-roasted diced tomatoes, low-sodium chicken broth, ground cumin, smoked paprika, dried oregano, kosher salt, and freshly ground black pepper.
8. Bring the mixture to a simmer, then pour it over the pork in the crock pot.
9. Cover and cook on low heat for 8 hours until the pork is fork-tender.
10. Stir in the chopped fresh cilantro just before serving to preserve its bright flavor.
11. Serve the chili hot, topped with sour cream and shredded Monterey Jack cheese, with lime wedges on the side for squeezing.
Zesty lime and fresh cilantro cut through the rich, smoky base, while the pork melts into tender shreds after hours of slow cooking. For a creative twist, spoon it over baked sweet potatoes or crisp tortilla chips for added texture.
Crock Pot Turkey Quinoa Chili
Comforting and protein-packed, this slow-cooked chili combines lean ground turkey with quinoa for a hearty, nutritious meal. It’s a hands-off dinner that simmers to perfection while you tackle other tasks, delivering deep, layered flavors with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 lb lean ground turkey (93/7 blend)
– 1 cup uncooked quinoa, rinsed thoroughly
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and diced into ½-inch pieces
– 1 (15 oz) can fire-roasted diced tomatoes, undrained
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 4 cups unsalted chicken stock
– 2 tbsp tomato paste
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 2 tbsp extra-virgin olive oil
– Kosher salt, to season
– Freshly ground black pepper, to season
– Optional garnishes: shredded sharp cheddar cheese, sliced avocado, chopped fresh cilantro
Instructions
1. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb lean ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, 5–7 minutes.
3. Transfer the cooked turkey to a 6-quart slow cooker, leaving any rendered fat in the skillet.
4. In the same skillet, add 1 finely diced yellow onion and sauté over medium heat until translucent, 4–5 minutes.
5. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds, then scrape the mixture into the slow cooker.
6. To the slow cooker, add 1 diced red bell pepper, 1 cup rinsed quinoa, 1 can fire-roasted diced tomatoes, 1 can black beans, 1 can kidney beans, 4 cups unsalted chicken stock, 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and ½ tsp cayenne pepper.
7. Season generously with kosher salt and freshly ground black pepper, then stir all ingredients until fully combined.
8. Cover and cook on HIGH for 4 hours, stirring once halfway through to prevent sticking.
9. After 4 hours, check that the quinoa is tender and has absorbed most of the liquid; if needed, cook an additional 15–20 minutes.
10. Ladle the chili into bowls and garnish with optional shredded sharp cheddar cheese, sliced avocado, or chopped fresh cilantro.
Zesty and satisfying, this chili boasts a thick, stew-like texture with fluffy quinoa grains that hold their shape. The smoked paprika and fire-roasted tomatoes lend a subtle smokiness, balanced by the heat from cayenne. Serve it over baked sweet potatoes or with crusty bread for a complete, comforting meal.
Sweet Potato and Lentil Crock Pot Chili
Savor a hearty, plant-based chili that practically cooks itself while you tackle holiday preparations. Sweet potatoes add natural sweetness that balances the earthy lentils and warming spices. This hands-off crock pot method delivers deep flavor with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 medium sweet potatoes, peeled and cut into ½-inch cubes
– 1 cup dried brown lentils, rinsed and drained
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups vegetable broth
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– 1½ teaspoons kosher salt
– Fresh cilantro leaves, for garnish
– Avocado slices, for serving
– Lime wedges, for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent and edges begin to caramelize, 6-8 minutes.
3. Stir in minced garlic and cook until fragrant, 45-60 seconds, being careful not to burn it.
4. Transfer onion-garlic mixture to a 6-quart slow cooker insert.
5. Add sweet potato cubes, rinsed lentils, crushed tomatoes, and vegetable broth to the slow cooker.
6. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, and kosher salt over the mixture.
7. Stir all ingredients thoroughly until spices are evenly distributed and no dry spots remain.
8. Cover and cook on LOW heat for 6 hours, until lentils are tender and sweet potatoes are easily pierced with a fork.
9. Taste and adjust seasoning if needed, but avoid stirring too vigorously to maintain vegetable integrity.
10. Ladle chili into bowls and garnish with fresh cilantro leaves, avocado slices, and a squeeze of lime juice.
Garnished with creamy avocado and bright lime, this chili achieves a perfect balance between the sweet potatoes’ velvety texture and the lentils’ satisfying bite. The slow cooking process allows the smoked paprika and cumin to develop complex, layered flavors that improve upon resting. For a creative twist, serve over baked russet potatoes or use as a hearty filling for stuffed bell peppers.
Tex-Mex Crock Pot Chili with Corn
Tender chunks of beef simmer for hours in a rich, smoky chili base with sweet corn kernels. This hands-off crock pot version delivers deep Tex-Mex flavors with minimal effort. Just set it and forget it for a comforting meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs chuck roast, trimmed and cut into ¾-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– ¼ tsp cayenne pepper
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can kidney beans, rinsed and drained
– 1½ cups frozen corn kernels
– 1 tbsp tomato paste
– Kosher salt and freshly ground black pepper
– Optional garnishes: sour cream, shredded Monterey Jack cheese, fresh cilantro leaves
Instructions
1. Pat the chuck roast cubes completely dry with paper towels.
2. Season the beef generously on all sides with kosher salt and freshly ground black pepper.
3. Heat the avocado oil in a large skillet over medium-high heat until shimmering.
4. Sear the beef cubes in a single layer without crowding, working in batches if necessary, until deeply browned on all sides, about 3-4 minutes per side.
5. Transfer the seared beef to a 6-quart slow cooker.
6. In the same skillet, reduce heat to medium and add the diced yellow onion.
7. Sauté the onion, stirring occasionally, until translucent and softened, about 5 minutes.
8. Add the minced garlic and cook until fragrant, about 1 minute.
9. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, toasting the spices for 30 seconds.
10. Deglaze the skillet by pouring in ½ cup of the beef broth, scraping up any browned bits from the bottom.
11. Transfer the entire onion-spice mixture from the skillet into the slow cooker with the beef.
12. Add the remaining beef broth, crushed tomatoes, tomato paste, rinsed black beans, and rinsed kidney beans to the slow cooker.
13. Stir all ingredients in the slow cooker until well combined.
14. Cover the slow cooker and cook on LOW heat for 5 hours and 30 minutes.
15. Stir in the frozen corn kernels.
16. Cover and continue cooking on LOW for an additional 30 minutes.
17. Taste the chili and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
18. Ladle the chili into bowls and garnish as desired with sour cream, shredded Monterey Jack cheese, and fresh cilantro leaves.
Melt-in-your-mouth beef contrasts with the firm bite of beans and the sweet pop of corn. The slow simmer creates a thick, velvety sauce that clings perfectly to a spoon. For a creative twist, serve it over crispy tortilla chips or spoon it into hollowed-out bell peppers before baking.
Beer Braised Beef Crock Pot Chili
A rich, hearty chili that transforms tough beef into tender perfection with minimal effort. Beer adds malty depth while slow cooking melds flavors into a comforting one-pot meal. This hands-off method delivers restaurant-quality results with crock pot convenience.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 12 oz dark ale
– 28 oz canned fire-roasted diced tomatoes
– 15 oz canned kidney beans, drained and rinsed
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 bay leaf
Instructions
1. Pat beef cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear beef in a single layer without crowding, working in batches if needed, until deeply browned on all sides, approximately 3-4 minutes per side.
4. Transfer seared beef to the crock pot insert using tongs.
5. Reduce skillet heat to medium and add diced onion, cooking until translucent and lightly golden, about 5 minutes.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in chili powder, ground cumin, and smoked paprika, toasting the spices for 30 seconds to release their oils.
8. Deglaze the skillet with dark ale, scraping up all browned bits from the bottom with a wooden spoon.
9. Pour the skillet contents over the beef in the crock pot.
10. Add fire-roasted diced tomatoes, kidney beans, beef broth, tomato paste, kosher salt, black pepper, and bay leaf to the crock pot.
11. Stir all ingredients gently until just combined, being careful not to break the beans.
12. Cover and cook on LOW setting for 8 hours until beef shreds easily with a fork.
13. Remove and discard the bay leaf before serving.
Chunks of beef become meltingly tender while maintaining structure, and the dark ale creates a complex, slightly bitter backbone that balances the tomatoes’ acidity. Serve over cornbread with a dollop of crème fraîche and pickled jalapeños for contrasting textures.
Healthy Three-Bean Crock Pot Chili
Kick off your weeknight dinner with this hearty, protein-packed chili that simmers to perfection while you tackle your to-do list. This three-bean version skips the meat but delivers deep, smoky flavor and a satisfying texture that even carnivores will crave. It’s the ultimate set-it-and-forget-it meal for busy schedules.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, seeded and finely diced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1/4 teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and finely diced red bell pepper; cook for 2 minutes until fragrant.
4. Transfer the sautéed vegetable mixture to a 6-quart slow cooker.
5. Add the ground cumin, smoked paprika, dried oregano, and cayenne pepper directly to the slow cooker; stir to coat the vegetables evenly and toast the spices for 30 seconds.
6. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the cooker to incorporate any browned bits.
7. Add the drained and rinsed black beans, kidney beans, and pinto beans.
8. Season with fine sea salt and freshly ground black pepper, stirring gently to combine all ingredients.
9. Cover the slow cooker and cook on HIGH for 4 hours, or until the chili is thickened and the flavors are fully melded.
10. Stir in the chopped fresh cilantro just before serving.
Mellow, smoky notes from the paprika and cumin balance the bright acidity of the tomatoes, while the trio of beans provides a varied, toothsome texture. For a creative twist, serve it over a baked sweet potato or top with a dollop of avocado crema and pickled red onions for contrasting coolness and crunch.
Chunky Beef and Sausage Crock Pot Chili
Kick off your weeknight dinner with this hearty, hands-off chili that simmers to perfection while you tackle the day. Combining chunky beef and savory sausage, it’s a robust, one-pot meal that requires minimal effort for maximum flavor. Just set your slow cooker and let it work its magic.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1.5 lbs chuck roast, cut into 1-inch cubes
– 1 lb Italian sausage, casings removed
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 (28-oz) can crushed tomatoes
– 1 (15-oz) can kidney beans, drained and rinsed
– 1 (15-oz) can black beans, drained and rinsed
– 2 cups beef broth
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chuck roast cubes and sear until browned on all sides, approximately 5–7 minutes, then transfer to the crock pot.
3. In the same skillet, cook the Italian sausage, breaking it into crumbles with a wooden spoon, until no pink remains, about 5 minutes, and transfer to the crock pot.
4. Sauté the finely diced yellow onion in the skillet until translucent, about 4 minutes, then add the minced garlic and cook for 1 minute more before transferring to the crock pot.
5. Sprinkle the chili powder, ground cumin, and smoked paprika over the meat and onion mixture in the crock pot, stirring to coat evenly.
6. Pour in the crushed tomatoes, drained kidney beans, drained black beans, and beef broth, stirring to combine all ingredients.
7. Season with kosher salt and freshly ground black pepper, stirring once more.
8. Cover the crock pot and cook on low heat for 6 hours, until the beef is tender and the flavors are melded.
9. Stir in the chopped fresh cilantro just before serving.
Just ladle this chili into bowls for a rich, chunky texture with deep, smoky notes from the spices. Serve it over a bed of cornbread or topped with a dollop of sour cream to balance the heat, making it a versatile centerpiece for any casual gathering.
Conclusion
Whether you’re craving classic beef, vegetarian, or something spicy, these 35 savory crock pot chili recipes offer endless comfort food possibilities. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help fellow home cooks discover these delicious, easy meals.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
