Finding the best easy crockpot chili recipe has been a mission for me.

Crockpot chili is a fall and winter favorite in my house. Chili is the ultimate comfort food, and thanks to crockpots, this recipe is so easy to throw together on your way out the door in the morning! 

The tangy, as-spicy-as-you-want bean and beef chili taste will warm your soul.  It is that good.

How to Make Chili in the Slow Cooker

Busy weeknights make getting dinner on the table sometimes an impossible task, but kids have to eat!  It is one of the reasons why I adore the slow cooker.  Just a few minutes in the morning and you can literally set it and forget it.  With this chili recipe, you are not giving up anything by using this convenience…in fact, I think the flavors blend together even better because it is cooked in the slow cooker!

This is by far the best crockpot chili recipe. While chili always makes for a quick dinner idea, crockpot chili takes it to a whole other level of easiness!

Ingredients Needed to Make Crockpot Chili

• 2 pounds lean ground beef
• 1 large (about 2 cups) onions, chopped
• 2 garlic cloves, minced
• 1 can (15.5 oz) kidney beans, drained
• 2 cans (28 oz) diced tomatoes, undrained
• 4-5 tablespoons chili powder, more or less depending on taste
• 2 cans (15 oz) tomato sauce
• 3 tablespoons Worcestershire sauce
• 2 can (15.5 oz) chili beans, mild or hot
• 1 can (15.5 oz) pinto beans, drained
• 2 teaspoons cumin, more or less depending on taste
• 1 tablespoon garlic salt

Directions to Make Crockpot Chili

Double check that you have all of your supplies and ingredients, before you start! And don’t be afraid to make substitutions that make sense to you…the last thing you have time for is a trip to the grocery store.

Step 1

In a large skillet, brown the ground beef until almost done.

Step 2

Next, add chopped onions and garlic and cook until no pink remains in beef and onions are soft, about 3-5 minutes.

Step 3

Drain well, and then add to the crockpot.

Step 4

Then, add remaining ingredients, and stir until well combined.

Step 5

Cook on low for 4-6 hours or high for 2-3 hours.

Step 6

Serve with your favorite toppings.

Step 7

Store leftovers in refrigerator.

Crockpot Chili Recipe Notes

This recipe makes enough for a crowd. It can easily be cut in half (leave out pinto beans), or serve and freeze leftovers for another meal.

Make Ahead Tip: Cook the ground beef, onions and garlic and store in refrigerator in covered
container for 1-2 days prior to making chili.

Vegetarian and Vegan Crockpot Chili Variations

Chili is so easily adapted to fit different dietary requirements! In order to make vegetarian chili, simply omit the beef. You can use more beans, like black beans, and/ or add a vegetarian or vegan “beef crumble” substitute.

In order to make vegan chili, omit the meat, and be sure you aren’t adding any dairy products. For toppings, you can use vegan sour cream, and shredded vegan cheese.

Crockpot Chili Recipe

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This is the easiest chili recipe ever! Just a few minutes of prep time and then throwing the ingredients into a slow cooker will get you the most delicious dinner that the entire family will love.

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 pounds lean ground beef
• 1 large (about 2 cups) onions, chopped
• 2 garlic cloves, minced
• 2 cans (28 oz) diced tomatoes, undrained
• 2 cans (15 oz) tomato sauce
• 2 can (15.5 oz) chili beans, mild or hot
• 1 can (15.5 oz) kidney beans, drained
• 1 can (15.5 oz) pinto beans, drained
• 4-5 tablespoons chili powder, more or less depending on taste
• 2 teaspoons cumin, more or less depending on taste
• 1 tablespoon garlic salt
• 3 tablespoons Worcestershire sauce

Instructions

1. In a large skillet, cook ground beef until almost done.
2. Add chopped onions and garlic and cook until no pink remains in beef and onions are soft, about 3-5 minutes.
3. Drain well and add to Crockpot.
4. Add remaining ingredients and stir until well combined.
5. Cook on low for 4-6 hours or high for 2-3 hours.
6. Serve with your favorite toppings.
7. Store leftovers in refrigerator.

Notes

This recipe makes enough for a crowd. It can easily be cut in half (leave out pinto beans), or serve and freeze leftovers for another meal.

Make Ahead: Cook the ground beef, onions, and garlic, and store in the refrigerator in a covered container for 1-2 days prior to making chili.

More Chili and Cornbread Recipes We Love at Kids Activities Blog

Chili is a fall and winter favorite for a reason! Check out all of these amazing recipes: 

• Speaking of chili, here are 25 chili recipes to choose from! 
• Have you ever tried buffalo meat? This buffalo chili is a great first taste, if you haven’t! 
• You can’t make chili without cornbread… Well, you can–but why would you want to?! 
• Cornbread also goes well with these 5 cold weather soup recipes.
• The Nerd’s Wife‘s black-eyed pea chili is a delicious vegetarian chili option! 
• One pot chili pasta is a new twist on an old favorite! 
• Need some more quick dinner ideas?  We have over 25 slow cooker recipes kids love!

What did you think of the Easy Crockpot Chili Recipe?