Description

This Crockpot Chili is a hearty and flavorful slow-cooked dish featuring ground beef or turkey, kidney and black beans, tomatoes, and a blend of chili spices. Perfect for busy days, it simmers all day in a slow cooker, delivering rich, comforting flavors with minimal effort. Ideal for a family meal, it can easily be adapted for vegetarians and pairs wonderfully with toppings like shredded cheese or sour cream.

Ingredients

Scale

Meat and Aromatics

1 pound ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced

Beans and Tomatoes

1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 tablespoons tomato paste

Liquids and Seasonings

1 cup beef or vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

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Instructions

Brown the Meat and Onions: In a skillet over medium heat, cook the ground beef or turkey with the diced onion until fully browned and cooked through, about 6 to 8 minutes. Add the minced garlic and cook for another 30 seconds to release its aroma. Drain any excess fat from the pan before transferring.
Combine Ingredients in Slow Cooker: Transfer the cooked meat, onions, and garlic into the slow cooker. Add the drained kidney and black beans, diced tomatoes, tomato sauce, tomato paste, broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper if using. Stir all ingredients thoroughly to combine evenly.
Slow Cook the Chili: Cover the slow cooker with its lid. Cook the chili on Low heat for 6 to 8 hours, or on High heat for 3 to 4 hours. Stir occasionally if possible to prevent sticking and promote even cooking.
Adjust Seasoning and Serve: Before serving, taste the chili and adjust the seasoning if necessary by adding more salt, pepper, or spices. Serve hot with optional toppings such as shredded cheese, sour cream, or chopped green onions. Cornbread is a delicious side to accompany this chili.

Notes

For a vegetarian version, omit the meat and add an extra can of beans or substitute with lentils.
Leftovers taste even better the next day as flavors deepen overnight.
Freeze leftovers for up to 3 months in an airtight container.