Easy Crockpot Chili
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.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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
- 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!
This post contains affiliate links
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.
Easy Crockpot Chili
Email this recipe!
Get this recipe emailed straight to your inbox!
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
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?
Make sure to share it with me below!
This is the first time I made Crockpot Chili. I used all the exact brands of beans and tomatoes, but opted for the low/no salt versions. I added half a small yellow onion and half a small bell pepper. I cooked for 4 hours on high. It came out good, my brothers loved it, but I found it had a acid/vinegar taste. Is it the low/no salt option or the onion/peppers? I have heard that sometimes tomatoes can be acidic tasting. Your input would be greatly appreciated.
Hi Anita, i don’t usually use the low/no salt versions, so that my be what the problem was. Try using the regular kind next time. also, did you cook your onion and bell pepper with your ground beef first? I would do that, chop up the onion and pepper, cook it with your beef, then drain and add it all into the crock pot. I cook mine for 6 hours or so on low, slow and low is always better, in my opinion. also, I don’t drain my kidney beans and I don’t add any additional water. the liquid in the beans and tomatoes is enough. Let me know if i can help you further, I love to cook in my crock pot so if you need any recipes, let me know! jenny2013marie@gmail.com Happy Cooking! -Jenny
Thanks Jenny for the info. I have used raw onions and bell peppers before with stew, pot roast and chicken, with no problems, but never anything with tomatoes. I will cook them with the meat next time. I added the two cups water as listed in the recipe and it was too soupy. I will try our suggestion on that also. Thanks again. Planning on making another batch this weekend.
What size Crock-Pot do you recommend?
4-6qt would be my recommendation.
This was amazing! Made it tonight for dinner. I followed the recipe except I seasoned my ground beef while cooking and only added a 1/4 cup of water instead of two. I used Great Value kidney beans (don’t forget to drain and rinse), tomato sauce and diced tomatoes and McCormick chili seasoning. Cooked on low for 6 hours. Didn’t turn out bland or watery at all! Highly recommended and will be making again. Thank you!
So happy you loved it Tabitha!
Can I make the Chili in a 2 quart crockpot?
You will probably have to cut the recipe in half.