Easy Crockpot Chili
This Easy Crockpot Chili is a hearty family dinner you can get started earlier in the day and have ready by dinnertime. There is nothing to chop and nothing to babysit. You open a few cans, shake in a seasoning packet, and come home to a thick, spoon-coating chili that is already begging for cheese.
This recipe is a spin-off of my husband’s Famous Vegetarian Chili, the recipe that won my heart—by way of my stomach—all those years ago. The main difference is that it’s now made in my favorite appliance, the crockpot.
Ingredient Notes
- Ground beef: Brown the beef first and drain off the excess grease before adding it to the slow cooker.
- Dark kidney beans: Drain the beans before adding them.
- Tomato sauce: Adds the tomato base for the chili.
- Diced tomatoes: Use a 14.5-ounce can and add the tomatoes without draining them.
- Chili seasoning: Use your favorite packet of chili seasoning.
- Water: The original recipe uses 2 cups.
- Toppings: We love shredded cheese and corn chips, but sour cream is another great option.
For this recipe, I recommend browning the ground beef first. Drain off the excess grease before adding the beef to your slow cooker. It helps keep the finished chili from becoming greasy and gives the beef a better texture.
Cook this chili on LOW for 6–7 hours or HIGH for 4 hours. Since the ground beef is browned before it goes into the slow cooker, the longer cooking time is mainly giving the ingredients time to cook together and develop the finished chili.
Take the lid off for the last 30 minutes and run the cooker on HIGH so the extra liquid evaporates. If you need it thicker faster, stir in a tablespoon of cornstarch whisked into cold water and give it 10 more minutes. A reader named Nancy thickens hers with cornstarch and milk, which also makes it a little creamier.
Yes, and it scales cleanly. The only rule is that your slow cooker cannot be more than about two thirds full or the heat will not circulate, so size up the crock rather than packing it. A much larger batch may need an extra hour on LOW.
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Yes. Let the chili cool and store it in freezer-safe containers. USDA storage guidance lists soups and stews for about 3–4 days in the refrigerator or 2–3 months in the freezer for best quality.
Skip the beef and the browning step completely. Stir in a bag of frozen soy crumbles straight from the freezer, or leave the protein out altogether and add a third can of beans instead. Morning Star Starters is the brand we have used for years, though any plain, unseasoned crumble works.
Crumbles are already cooked, so they only need to heat through and can go in at the beginning with everything else. If you want them to hold more texture, stir them in during the last hour instead.
One thing to check if you are cooking for an actual vegetarian: some chili seasoning packets include beef bouillon or milk solids. So make sure to check your packets
How Long to Cook Chili in a Crockpot
- After beef is browned, and grease drained, place in crockpot. Add in kidney beans, tomato sauce, tomatoes, chili seasoning and water. Stir until well combined.
- Cook on LOW for 6-7 hours or HIGH for 4 hours.
- Serve with your favorite chili toppings, such as cheese, sour cream or corn chips!
More Chili Recipes We Love!
- Crockpot Chili Con Carne
- Crockpot Cincinnati Chili
- Green and White Crockpot Chili
- Crockpot Chili Mac
Easy Crockpot Chili
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Equipment
Ingredients
- 1 lb ground beef browned
- 30 oz canned dark kidney beans, drained
- 14.5 oz can of tomato sauce
- 14.5 oz can tomatoes
- 1.25 oz packet of chili seasoning
- 2 cups water
- cheese for topping
- corn chips for topping
Instructions
- After beef is browned, and grease drained, place in crockpot. Add in kidney beans, tomato sauce, tomatoes, chili seasoning and water. Stir until well combined.
- Cook on LOW for 6-7 hours or HIGH for 4 hours.
- Serve with your favorite chili toppings, such as cheese, sour cream or corn chips!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Originally Posted: October 2015
Posted Updated: August 2026
Hi Corey,
What brand chili seasoning do you use?
Thank you! ? love your recipies!
Hi Amy!
I use whatever I have on hand. Usually Trader Joe’s brand 🙂
Hello, if i wanted to use fresh tomoatoes, do you have a recommendation on how many? Will it turn out ok or stick to the canned?
Thanks
So easy and so good! My last attempt at making a white chili was really sad, but this is a keeper! I tripled the batch to almost overflowing because I had almost 4 lbs of burger that I wanted to get cooked up. I played and used a combo of kidney, chili & great northern beans. I also cooked it a little longer and hotter due to the quantity. Toward the end I decided to thicken it so I shook up a little cornstarch with a 1/2 cup or so of cold milk and added it. Perfect. I sent my husband to work today with a generous helping topped with shredded cheese and some sour cream and chopped green onion on the side…and a roll for dippin’! Baaad me! I forgot to pick up cornbread fixins!
Such a quick, easy meal. Completely customizable to fit your family’s needs and preferences. I added a sprinkle of cinnamon like my grandma used to do and subbed ground turkey. Turned out great and easy to freeze.
Oh yeah…I froze 4 good sized containers, so I can pull them out for winter lunches!
Quick question. When you mention tomatoes…what brand do you use? Like San Marzano plum tomatoes? Just a small can? Just want to make sure I get all the correct ingredients!
I usually use store brand diced tomatoes. I think any brand would work just fine.
Hi, Corey – thank you for your response. If I use a small can of regular diced tomatoes should I drain them before adding them to the crock pot?
Nope,dump the whole thing in 🙂
Great! Thank you so much”
Im not a cook at all and always looking for easy ways to make dinner. My mother who is an excellent cook was stunned. She could not believe I made this chili. Thank You
Hehe I make chili like this all the time. The exact same ingredients but I do it all on the stove. Dinner is done in 25 minutes. But I make double the size and I season the mea ,but I do not use water
BREEANNAH, do you use the 2 cups of water when you do this on the stovetop?