12 Easy Crockpot Chili Recipes

Nothing screams comfort like a steaming pot of chili, especially if it’s easy to drain from a Crockpot. Slow-cooked to the perfect bite, the next 12 Crockpot chili recipes are for your busy weekday, lazy weekends, or even that Sunday game day get-together.

With this recipe collection, you will see that each has been crafted to bring rich, layered flavors—how spices and tender proteins meet savory vegetables.

Cooking chili low and slow ensures that every ingredient gets its time to infuse for deep, warming flavors, sure to delight. There’s an international twist, the health-conscious version, but with these Crockpot chili recipes, it makes it easy to create deliciously mouthwatering meals in minimal prep.

You will find deep warming, comforting flavors that each cooking time allows in these very recipes, all set inside slow cooks in this Crockpot Chili.

What is Crockpot Chili?

Crockpot chili is a slow-cooked, hearty dish typically made in a Crockpot or slow cooker, allowing the ingredients to simmer over several hours.

This slow cooking process intensifies the flavors as beans, meat (like beef, chicken, or turkey), vegetables, and spices meld together into a rich, flavorful stew.

It’s usually made with a tomato-based sauce and seasoned with spices such as chili powder, cumin, and garlic, though variations abound with different proteins, vegetables, and spices.

Other recipes you would like to try:

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1. Creamy Crockpot White Chicken Chili

You’ll fall in love with this creamy white chicken chili! Just throw all the ingredients into your slow cooker and let it do all the work for you!

Ingredients

1 lb boneless, skinless chicken breasts, trimmed of fat
1 yellow onion, diced
2 cloves garlic, minced
24 oz low-sodium chicken broth
2 cans (15 oz each) great Northern beans, drained and rinsed
2 cans (4 oz each) diced green chiles (use one hot and one mild, if preferred)
1 can (15 oz) whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
Small handful of fresh cilantro, chopped
4 oz reduced-fat cream cheese, softened
1/4 cup half-and-half

Toppings (optional)

Sliced jalapenos
Sliced avocado
Sour cream
Chopped fresh cilantro
Tortilla strips
Shredded Monterey Jack or Mexican cheese

Instructions

Place the chicken breasts in the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne.
Add diced onion, minced garlic, beans, green chiles, corn, chicken broth, and chopped cilantro. Stir to combine.
Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours.
Remove the chicken, shred it in a large bowl, then return it to the slow cooker.
Add the cream cheese and half-and-half, then stir well. Cover and cook on HIGH for an additional 15 minutes, or until the chili is creamy and thickened.
For an extra smooth texture, whisk the softened cream cheese with a few ladles of chili in a bowl before adding it back to the slow cooker. Then, add the half-and-half and continue cooking.
Serve with your favorite toppings, like sliced jalapenos, avocado, or tortilla strips. Enjoy!

Nutrition

2. Crockpot Turkey Pumpkin Chili

Easy to prepare, this turkey pumpkin chili is ideal for meal prep, serving as a delightful way to enjoy a classic favorite with a seasonal twist. The addition of pumpkin not only adds a subtle sweetness but also boosts the nutritional value, making it a perfect option for fall gatherings or cozy dinners.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 lb (454 g) ground turkey
1 can (14.5 oz or 411 g) diced tomatoes, with liquid
1 can (15 oz or 425 g) pumpkin purée (not pumpkin pie filling)
1 can (15 oz or 425 g) kidney beans, rinsed and drained
1 1/2 cups (355 ml) water
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
Ground black pepper, to taste

Instructions

In a small skillet, cook the ground turkey until it’s halfway done, breaking it into smaller pieces.
Transfer the partially cooked turkey and all remaining ingredients to a 6-quart Crockpot. Stir until the pumpkin purée is well mixed in.
Cook on HIGH for 3–4 hours or on LOW for 5–6 hours.
Serve warm with your favorite toppings, like cheese, sour cream, or green onions.
Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!

Nutrition

3. Slow Cooker Buffalo Chicken Chili

Slow cooker buffalo chicken chili is a spicy, bold take on the classic chili for those who like a little kick in their comfort food. The tender shredded chicken is cooked in a spicy buffalo sauce, and added beans, corn, and bell peppers add texture and flavor to the dish.

Ingredients

1 lb ground chicken
1 can (15 oz) white navy beans, drained and rinsed
1 can (14.5 oz) fire-roasted tomatoes, drained
2 cups chicken broth
1/4 to 1/2 cup buffalo wing sauce (start with 1/4 cup and add more to taste)
1 packet ranch dressing mix
1 cup frozen corn kernels
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp dried cilantro
1/4 tsp salt
8 oz cream cheese
Blue cheese crumbles (optional, for topping)

Instructions

Cook the ground chicken in a skillet until fully browned. Transfer to the Crockpot.
Add all remaining ingredients except the cream cheese and blue cheese, stirring to combine.
Place the block of cream cheese on top, cover, and cook on HIGH for 4 hours or on LOW for 8 hours.
Stir well to blend in the cream cheese, adding more wing sauce if desired.
Serve in bowls and top with blue cheese crumbles if you like. Enjoy!

Nutrition

4. White Turkey Chili

Cooked with lean ground turkey, this flavorful chili showcases a creamy base of white beans, green chilies, and a blend of spices that creates a warming meal. It is often topped with corn and diced bell peppers for a presentation of textures and tastes.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
Salt and pepper, to taste
2 teaspoons ground cumin
5 cloves garlic, minced
1 jalapeño, seeded and minced
3 cans (7 oz each) diced green chiles
1 lb cooked turkey, diced
3 cans (15 oz each) white beans, drained and rinsed
2 teaspoons dried oregano
4 to 4 1/2 cups low-sodium chicken broth
1/3 cup fresh cilantro, minced
1/4 cup cornmeal

Optional Toppings

Shredded cheese, sour cream, lime slices, extra cilantro, etc.

Instructions

In a large pan, heat the olive oil over medium heat. Add the onion, season with salt and pepper, and cook for 5–7 minutes until softened.
Stir in the cumin and cook for an additional minute. Add the garlic and jalapeño, cooking for another minute, then mix in the green chiles.
In a large slow cooker, combine the cooked turkey, beans, oregano, and the onion mixture. Pour in 3 1/2 cups of chicken broth and add the cilantro, stirring well.
In a small bowl, whisk 1/2 cup of chicken broth into the cornmeal until smooth, then add this mixture to the slow cooker.
Cover and cook on HIGH for 3 hours. Add more broth to thin the chili if needed.
Serve in bowls and add your favorite toppings like cheese, sour cream, or lime slices. Enjoy!

Nutrition

5. Hearty and Healthy Crockpot White Bean Chicken Chili

Hearty and healthy crockpot white bean chicken chili – the ultimate nourishing dish – tender chicken along with the creamy white beans.

Ingredients

2 cups shredded chicken (skin off; can be bone-in or boneless)
28 oz crushed tomatoes
3/4 cup vegetable stock
1 can cannellini beans, drained
1/2 jar hatch chile salsa (optional)
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 tablespoon paprika
Salt, to taste
Pepper, to taste

Instructions

Shred the cooked chicken and set it aside.
In the Crockpot, combine the crushed tomatoes and drained cannellini beans.
Add half the jar of hatch chile salsa (if using) and stir to mix.
Incorporate the shredded chicken and sprinkle the seasonings over the top. Stir well to combine all the ingredients.
Set the slow cooker to LOW for 6 hours or HIGH for 4 hours. Enjoy!

Nutrition

6. Slow Cooker Wendy’s Chili

A long method of slow cooking allows you to obtain an even richer more comforting meal perfect for nightfall. Easy to prepare, it is perfect for gatherings or a cozy family meal. It is that satisfying meal that captures the essence of Wendy’s iconic chili right in the comfort of your home.

Ingredients

2 pounds ground beef
2 celery stalks, diced
2 cups frozen peppers and onions
2 cans (15 oz each) tomato sauce
2 cans (14.5 oz each) stewed tomatoes
1 can (16 oz) dark red kidney beans, undrained
1 can (15 oz) chili beans in sauce, undrained
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup low-sodium beef broth
1.25 oz packet chili seasoning
1 tablespoon granulated sugar
1 tablespoon white vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon kosher salt (or to taste)

Instructions

In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks until no pink remains. Drain any excess grease and transfer the beef to the bottom of a 6 to 8-quart slow cooker.
Add the diced celery, frozen peppers and onions, tomato sauce, stewed tomatoes (crushed by hand if preferred), kidney beans, chili beans, diced tomatoes with green chilies, beef broth, chili seasoning, sugar, vinegar, garlic powder, onion powder, black pepper, and salt. Stir everything together until well combined.
Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours, stirring occasionally if possible.
Serve hot with your favorite toppings, such as cheese, sour cream, or saltine crackers. Enjoy!

Nutrition

7. Slow Cooker Beef and Sausage Chili

The use of combined meats enhances the depth and richness while allowing all ingredients to integrate perfectly during slow cooking. It’s the perfect game-day food, or for a family dinner.

Ingredients

2 pounds lean ground beef (90/10 or 96/4)
1 pound Italian sausage
1 teaspoon salt
1 teaspoon pepper
2 cans (14 oz each) diced tomatoes, undrained
2 cups low-sodium beef broth
1 can (7 oz) diced green chiles, undrained
1 can (6 oz) tomato paste
3 tablespoons chili powder
4 cloves garlic, minced
1 tablespoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 large onion, diced

Instructions

In a large skillet over medium-high heat, cook the ground beef and Italian sausage, seasoning with salt and pepper. Break the meat into crumbles as it cooks.
While the meat cooks, combine all remaining ingredients (except for the onion) in the slow cooker, stirring to mix.
Once the meat is browned, add it to the slow cooker along with the diced onion. Stir everything together and cover the pot.
Cook on LOW for 5–7 hours or on HIGH for 2–4 hours, until the onions are soft and the flavors meld.
Serve the chili warm with your choice of toppings. Enjoy!

Nutrition

Calories: 515 | Carbohydrates: 9g | Fat: 32g | Protein: 45g

8. Crock pot Cowboy Chili Recipe

Crock pot cowboy chili is the true southwestern flavors’ recipe for the perfect chili. This chili is a great mix of ground beef, beans, and vegetables all simmered up with a smoky combination of spices and seasonings that will make your taste buds dance.

Ingredients

2 lbs. ground beef
1 medium onion, chopped
1 large red bell pepper, chopped
1 tablespoon minced garlic
2 teaspoons salt
2 teaspoons pepper
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) stewed tomatoes
2 cans kidney beans, drained
1/4 cup chili powder
1/2 teaspoon cayenne pepper (optional)
1 tablespoon cumin
2 cups shredded cheddar cheese (for topping)
Diced red onion (for topping)

Instructions

In a skillet, brown the ground beef and drain any excess fat.
Transfer the beef to the Crockpot.
Add the chopped onion, red bell pepper, minced garlic, salt, pepper, beef broth, crushed tomatoes, stewed tomatoes, kidney beans, chili powder, cayenne (if using), and cumin. Stir to combine.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
Serve warm with cornbread, topped with shredded cheddar cheese and diced red onion. Enjoy!

Nutrition

9. Crock-Pot Paleo Chili

It makes use of lean ground beef or turkey, combined with many colorful vegetables such as bell peppers, onions, and carrots to create a very satisfying, wholesome meal. Paleo chili is ready to be served, topped with creamy avocado or fragrant herbs!

Ingredients

2 pounds chuck roast, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
Kosher salt and black pepper, to taste
1 pound ground beef
1 large onion, diced
2 bell peppers, diced
2 cups diced zucchini
1 cup mushrooms, chopped
5 garlic cloves, minced
1 can (28 oz) tomato sauce
1 can (15 oz) fire-roasted diced tomatoes
1 can (4 oz) mild green chiles
2 cups beef stock
2 bay leaves
1 tablespoon garlic powder
¼ to ⅓ cup chili powder
2 tablespoons cumin
Diced jalapeños, for serving
Diced avocado, for serving
Fresh cilantro, for serving
Chopped green onions, for serving

Instructions

In a large skillet (or your slow cooker with a browning mode), heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. When the oil is hot, add the chuck roast and brown it on all sides. Remove and set aside on a plate.
In the same skillet, add the ground beef. Cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Drain the fat using a colander set over a bowl.
In the slow cooker, combine the browned chuck roast, ground beef, onion, bell peppers, zucchini, mushrooms, garlic, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin.
Cook on HIGH for 4 hours or on LOW for 8 hours. Stir to break up any large pieces of ground beef and adjust seasoning with salt and pepper as needed.
Serve warm with sliced jalapeños, diced avocado, fresh cilantro, and green onions. Enjoy!

Nutrition

10. Easy Keto Chili (Low Carb) It’s Bean Less!

Delicious, filling, and easy to make, keto chili is an excellent meal for those on low-carb diets. It’s beanless, and it has the ground beef or turkey cooking with bell peppers and onions seasoned by a well-balanced spice mix.

Ingredients

1 pound lean ground beef
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, chopped
1 can (28 oz) crushed tomatoes
1 cup cherry tomatoes, halved
1 cup water
1 ½ teaspoons sea salt
2 tablespoons chili powder
½ teaspoon ground cayenne pepper
1 tablespoon ground cumin
1 teaspoon garlic powder
2 teaspoons onion powder

Instructions

In a skillet, heat the olive oil over medium heat. Add the ground beef, chopped onions, and minced garlic. Cook until the beef is browned and the onions are tender.
Stir in the crushed tomatoes, halved cherry tomatoes, water, and spices.
Reduce the heat and let the mixture simmer for 30 to 45 minutes.
For a slow cooker version, refer to the notes section for instructions.
This recipe can easily be doubled and freezes well for later use. Enjoy!

Nutrition

11. Slow Cooker 3 Bean Vegetarian Chili

This chili is packed full of three different types of beans, a variety of vegetables, and an enormous amount of flavor. Perfect comfort food that can’t be made any easier in the crockpot.

Ingredients

1 onion, diced
2 bell peppers (red and yellow), diced
3 jalapeños, seeds and membranes removed, diced
1 can (28 oz) diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon cumin

Instructions

Start by dicing the onion, bell peppers, and jalapeños. To prepare the jalapeños, cut them in half lengthwise and use a small spoon to scoop out the seeds and inner membranes before chopping the green parts.
In the slow cooker, combine the diced vegetables, diced tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne pepper, and cumin. Stir well to mix all the ingredients.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Serve hot with your favorite toppings such as sour cream, Greek yogurt, cheddar cheese, cilantro, green onions, or any other chili garnishes you enjoy!

Nutrition

12. Slow Cooker Roasted Tomato and Ancho Chicken Chili

This slow cooker roasted tomato and ancho chicken chili is a dish with a smokiness to it, getting the depth from roasted tomatoes and the richness and a gentle heat of ancho chilies. The rich flavor in this chili arises from the shredded chicken’s tender bite that is cooked slow with roasted tomatoes.

Ingredients

1½ pounds boneless, skinless chicken breasts (tenders work well)
2 tablespoons butter
½ small sweet onion, chopped
2 jalapeños, diced (remove ribs and seeds)
1 poblano pepper, diced (remove ribs and seeds)
29 ounces fire-roasted diced tomatoes
8 ounces roasted garlic tomato sauce
15 ounces black beans, drained
1 cup chicken broth
½ cup roasted tomato salsa
1 teaspoon jarred minced garlic
2 teaspoons ancho chili powder
2 teaspoons regular chili powder
1 teaspoon dried cilantro
1 teaspoon ground cumin
Fresh cilantro, shredded cheese, and sour cream for garnish

Instructions

In a skillet over medium-high heat, melt the butter.
Add the chicken and sear for 2-3 minutes on each side until lightly browned.
Transfer the chicken to the slow cooker along with the remaining ingredients and stir well.
Cover and cook on low for 7-8 hours.
Serve garnished with fresh cilantro, shredded cheese, and sour cream, or your choice of toppings.

Nutrition

aliza