Easy Crockpot Chili

Easy Crockpot Chili in a slow cooker with a wooden spoon

There’s no doubt about it…fall is in the air. The trees are putting on their annual show, all dressed up in red and yellow. The nights are growing longer, and there’s a distinct nip in the air by the time everyone comes in for supper.

Which means, of course, that it’s a perfect time for chili. Isn’t it funny how something so warm and cozy is pronounced just like “chilly”? On the other hand, maybe that makes perfect sense, since it goes so well with chilly weather.

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. With the help of this go-to kitchen tool, you can now put a pot of chili on to cook in the morning and have a hot meal ready and waiting when everyone comes home in the evening.

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Easy Crockpot Chili - Chili in a white bowl topped with shredded cheese

The other tweak on the recipe is that I’ve created a heartier, meaty version of the chili for all my non-vegetarian readers. It’s just a little bit more work than the veggie version, since you have to brown the beef with a touch of seasoning before you toss it into the crock, but it gives this dish a definite stick-to-your ribs boost. But vegetarians needn’t worry…you can still make this a veggie-friendly dish by substituting your favorite brand of soy crumbles.

Serve it up hot, with your favorite toppings. We love it with corn chips and cheese, but sour cream is good too. And if there’s any left over, don’t worry—it will keep beautifully in the freezer, ready to be thawed out on a day when you were too rushed even to load up the crockpot in the morning.

Easy Crockpot Chili

  1. 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.
    Easy Crockpot Chili - Chili in a crockpot and a wooden spoon stirring
  2. Cook on LOW for 6-7 hours or HIGH for 4 hours.
  3. Serve with your favorite chili toppings, such as cheese, sour cream or corn chips!
    Easy Crockpot Chili - FamilyFreshMeals.com --

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TOOLS USED FOR THIS EASY CROCKPOT CHILI

Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.

4.80 from 85 votes

Easy Crockpot Chili

Author Corey Valley
I love that I can put a pot of this Easy Crockpot Chili to cook in the morning and have a hot meal ready when we get home. Freezer friendly too!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients
 

  • 1 lb ground beef browned
  • 2 15 oz cans dark kidney beans, drained
  • 1 14.5 oz can of tomato sauce
  • 1 14.5 oz can tomatoes
  • 1 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

Calories: 310kcal | Carbohydrates: 41g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 507mg | Potassium: 1202mg | Fiber: 12g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 12.8mg | Calcium: 88mg | Iron: 7.2mg

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.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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4.80 from 85 votes (51 ratings without comment)

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127 Comments

  1. Amy McNiel says:

    Hi Corey,
    What brand chili seasoning do you use?

    Thank you! ? love your recipies!

    1. Hi Amy!
      I use whatever I have on hand. Usually Trader Joe’s brand 🙂

    2. 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

  2. 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!

  3. Oh yeah…I froze 4 good sized containers, so I can pull them out for winter lunches!

  4. 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!

    1. I usually use store brand diced tomatoes. I think any brand would work just fine.

    2. 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?

    3. Nope,dump the whole thing in 🙂

    4. Great! Thank you so much”

    5. Raylyn Dunlap says:

      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

  5. Breeannah says:

    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

    1. Judi Fotherby says:

      BREEANNAH, do you use the 2 cups of water when you do this on the stovetop?