Slow Cooker Chili Recipes

There’s something undeniably comforting about a hearty bowl of chili on a crisp fall day. It’s warm, flavorful, filling, and incredibly easy to make—especially when you let your slow cooker do all the work. This slow cooker chili recipe is rich in bold spices, loaded with tender beef, hearty beans, and simmered tomatoes, all brought together in a thick, soul-warming base.

Perfect for weeknight dinners, lazy Sundays, meal prep, game day gatherings, or feeding a crowd, this set-it-and-forget-it chili requires minimal hands-on time but delivers maximum flavor.

Whether you’re a seasoned home cook or a busy parent looking for a reliable crockpot meal, this recipe has you covered. And with no pork, no alcohol, and family-friendly ingredients, it’s a universally appealing dish everyone at the table can enjoy.

Why You’ll Love This Slow Cooker Chili

• Easy to Make – Just brown the meat, toss everything into the slow cooker, and walk away.

• One-Pot Wonder – Minimal cleanup, maximum reward.

• Customizable – Make it spicy, meaty, bean-packed, vegetarian—your kitchen, your rules.

• Make-Ahead Friendly – Great for batch cooking, freezing, or prepping ahead for busy weeks.

• Kid-Approved – Not too spicy, rich in flavor, and perfect with toppings kids love (hello, cheese and crackers!).

Ingredients You’ll Need

Here’s what goes into this cozy, slow-simmered chili. All ingredients are pantry staples and easy to customize to your liking.

For the Chili Base:

• 2 tablespoons olive oil

• 1½ pounds ground beef (or ground turkey or chicken)

• 1 large onion, diced

• 1 green bell pepper, chopped

• 3 garlic cloves, minced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed (optional)

• 2 cans (14.5 oz each) diced tomatoes with juice

• 1 can (6 oz) tomato paste

• 1½ cups low-sodium beef broth or vegetable broth

• 1 tablespoon ground cumin

• 2 tablespoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon ground coriander

• Salt and black pepper, to taste

Optional Add-ins:

• 1 jalapeño, minced (for heat)

• 1 small zucchini or corn kernels, for added veggies

• 1 tablespoon unsweetened cocoa powder (deepens flavor)

How to Make Slow Cooker Chili

Follow these simple steps and let the crockpot do the rest.

Step 1: Brown the Meat

In a large skillet over medium-high heat, add olive oil. Once hot, add ground beef and break it apart with a wooden spoon. Cook until fully browned and no longer pink, about 7–9 minutes. Drain excess fat if needed.

Step 2: Sauté the Aromatics

Add diced onion, chopped green bell pepper, and garlic to the pan with the browned beef. Sauté for 3–4 minutes until fragrant and slightly softened.

Step 3: Load the Slow Cooker

Transfer the beef and vegetable mixture into your slow cooker. Add in the beans, diced tomatoes (with juice), tomato paste, and broth. Stir to combine.

Step 4: Season Generously

Sprinkle in all the seasonings: chili powder, cumin, paprika, oregano, coriander, salt, and pepper. Give everything a good stir.

Step 5: Set and Forget

Cover with the lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The longer it simmers, the better the flavors meld.

Step 6: Taste and Adjust

Before serving, give your chili a taste. Add more salt, pepper, or a dash of chili powder if needed.

Best Chili Toppings

The beauty of chili is in the toppings. Let guests or family members customize their bowls for a fun, build-your-own chili bar.

• Shredded cheddar or Mexican cheese blend

• Sour cream or plain Greek yogurt

• Sliced green onions or red onion

• Sliced jalapeños

• Fresh cilantro

• Diced avocado

• Crushed tortilla chips or crackers

• Cornbread crumbles

What to Serve with Slow Cooker Chili

Pair your chili with one (or more!) of these delicious sides for a complete meal:

• Cornbread muffins or skillet cornbread

• Garlic bread or Texas toast

• Steamed white rice or brown rice

• Baked potatoes (top them with chili for a hearty meal)

• Simple green salad with a tangy vinaigrette

Storage & Reheating Tips

This chili stores beautifully and often tastes even better the next day!

Refrigerate:

Let chili cool completely. Store in airtight containers for up to 4 days.

Freeze:

Portion into freezer-safe bags or containers. Label and freeze for up to 3 months. Thaw overnight in the fridge.

Reheat:

Warm on the stovetop over medium heat or in the microwave in 1-minute increments, stirring often.

Slow Cooker Chili Recipe Variations

Vegetarian Version:

Skip the meat and double up on beans. Add sweet potatoes, lentils, or quinoa for extra texture and protein.

Turkey or Chicken Chili:

Swap beef for lean ground turkey or ground chicken. Just as hearty with fewer calories.

White Bean Chicken Chili:

Use shredded cooked chicken, white beans, and green chilies for a creamy white chili twist.

Spicy Lover’s Chili:

Add jalapeños, cayenne, chipotle chili powder, or hot sauce to turn up the heat.

Tips for Chili Success

• Don’t skip browning the meat: It adds depth and caramelization you can’t get from raw meat in the slow cooker.

• Layer flavors: The combination of chili powder, cumin, paprika, and oregano makes a robust, well-rounded chili.

• Control the thickness: If your chili is too thick, add a splash of broth. If too thin, remove the lid in the last 30 minutes to let it reduce.

• Make it ahead: Chili tastes even better the next day, once the flavors have had more time to mingle.

Nutrition Info (Per Serving, Approximate)

• Calories: 370

• Protein: 26g

• Fat: 12g

• Carbs: 35g

• Fiber: 8g

• Sugar: 6g

• Sodium: 590mg

Nutritional values will vary based on ingredients and portion size.

Frequently Asked Questions About Slow Cooker Chili

Can I make this recipe without beans?

Yes! If you’re not a fan of beans, simply omit them and reduce the broth slightly. Add extra veggies or ground meat for volume.

What size slow cooker do I need?

A 6-quart slow cooker is ideal for this recipe and gives you room to stir and simmer. If using a smaller one, cut the recipe in half.

Can I use dry beans?

You can, but they must be fully cooked before adding to the slow cooker. Soak and boil them ahead of time to ensure safety and texture.

How do I thicken chili in the slow cooker?

If your chili is too soupy, remove the lid for the last 30–45 minutes of cooking on high to allow it to reduce. You can also mash a few beans to thicken naturally.

Is this recipe kid-friendly?

Absolutely. It’s mildly spiced, and you can adjust heat levels to your family’s preference. Top with cheese, sour cream, or crackers for a kid-approved bowl.

Why This Slow Cooker Chili Is a Fall Essential

Few meals are as satisfying as a hot bowl of chili, especially when it requires so little effort. With this slow cooker chili recipe, you can enjoy the luxury of comfort food without standing over a stove. It’s a weeknight win, a meal-prep dream, and a game-day favorite all in one pot.

Best of all, it’s endlessly adaptable to your preferences and dietary needs, making it a staple for every home cook’s fall and winter menu.