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
I just made this and turned out delicious! I used 1/2 cup of water and worked out great. I was wondering if you knew what the nutritional value was?
Thanks so much!
Hi corey! Can i make this without meat or the vegetarian crumbles?
Sure thing Christy! We make it all the time with veggie crumbles. If you don’t want to use the crumbles, I would just adding a couple extra cans of beans 🙂 I hope that helps. Enjoy!
I’ve looked in a few different stores, but cannot find a packet of “Chili Seasoning” anywhere. The closest item that I can find is a packet of “Taco Seasoning Mix” at Trader Joe’s. Will this work instead?
I was wondering the same thing about the taco seasoning packet instead of chili packet. I accidentally got the wrong one. Would it be ok or change the taste?
the chili seasoning is in the spice packet section, next to the taco seasoning and spaghetti sauce packets and such. Usually I get McCormick brand, Carroll Shelby’s (it comes in a box) or Chili O seasoning
Thank you Jenny! I will look for those 3 brands on my next shopping trip. Great time of the year to make chili!
Can I use chili powder instead of chili seasoning packet?
There are other seasonings in the seasoning packet Analeah. If you would like to make your own instead of using a packet, google DIY Chili Seasoning.
I guess Corey didn’t want to answer my question from October 14th – but definitely do NOT use the packet of Taco Seasoning that I had asked about.
It was WAY too hot the end result of which I had to throw the whole thing out. That packet of Taco Seasoning has 12 servings. This Chili recipe is just about enough for 2 servings.
Also, per other commenters on here – yes, this chili is very watery and very soupy and thin and surprisingly – not all that much chili after all is said and done. Just enough for 2 large bowls – two meals for one person or one meal for two people.
Sorry I missed your questions about taco seasoning Randy. I have only made this recipe as written with chili seasoning… as they are completely different seasonings. As far as the servings go… how big of a bowl are you using Randy! haha. A serving is about 1.5 cups. I hope that helps 🙂
Hi Corey,
Thanks for getting back to me a couple of weeks back. I tried it again, and this time it came out perfect!
Definitely the difference between taco seasoning and chili seasoning. I finally found the chili seasoning in the gravy section of the local supermarket.
The taco seasoning packet has 12 servings and the chili seasoning packet has 4 servings. Might make a difference:)
So your chili recipe is really good. I am having it tonight, with rice pilaf mixed with peas and corn, and corn bread and butter. I will make it again. I am now subscribed to your website, so I am sure that I will find some more good recipes.
Merry Christmas!
Randy