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Crockpot Chili Recipe

Ultimate Comfort: Easy Crockpot Chili Recipe for Cozy Nights

Savor this delicious Crockpot Chili recipe for a hearty and customizable meal, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 pound Lean Ground Beef Substitute with turkey or plant-based meat for lighter option.
  • 1 pound Chicken Sausage Can be replaced with traditional sausage or omitted.
  • 1 Yellow Onion Use white or red onion as alternatives.
  • 1 Red Bell Pepper Green bell peppers can be used for a sharper flavor.
  • 3 Garlic Cloves Garlic powder can replace fresh garlic in a pinch.
  • 1 can Kidney Beans Swap with black beans or chickpeas if desired.
  • 1 can Pinto Beans Can be substituted with more kidney beans.
  • 1 can Diced Tomatoes Fresh tomatoes can be used, adjust liquid accordingly.
  • 2 tablespoons Tomato Paste Use extra canned tomatoes if unavailable.
  • 1 cup Tomato Sauce Can substitute with more diced tomatoes.
  • 2 tablespoons Worcestershire Sauce Soy sauce works as a gluten-free alternative.
  • 1 cup Beef Broth Vegetable broth can be used for a vegetarian option.
Seasoning
  • to taste Hot Sauce Adjust quantity based on spice tolerance.
  • 2 tablespoons Chili Powder Substitute with taco seasoning for variation.
  • 1 teaspoon Ground Cumin Coriander can be a substitute.
  • 1 teaspoon Smoked Paprika Regular paprika can be used, but smokiness will be lost.
  • ¼ teaspoon Cayenne Pepper Omit if you prefer a milder chili.
  • to taste Salt & Ground Black Pepper Adjust per taste.
  • 1 tablespoon Brown Sugar Maple syrup can be an alternative.

Equipment

  • Slow Cooker
  • skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, brown the ground beef and chicken sausage until mostly browned, approximately 5-7 minutes.
  2. Add the chopped onion, diced red bell pepper, and minced garlic to the skillet. Sauté for an additional 3-5 minutes until the onion is translucent.
  3. Transfer the meat and vegetables to the crockpot, scraping the skillet to catch all browned bits.
  4. Add the drained and rinsed kidney beans and pinto beans to the crockpot.
  5. Pour in the diced tomatoes with their juice, tomato paste, and tomato sauce. Stir gently to combine.
  6. Mix in Worcestershire sauce, beef broth, and hot sauce. Then add chili powder, ground cumin, smoked paprika, and salt & pepper.
  7. Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally.
  8. Once cooked, serve hot with your favorite toppings such as cheese, sour cream, or cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Consider using leaner meats or plant-based options to cater to various dietary preferences without compromising flavor. Rinse canned beans to reduce sodium levels and enhance texture.

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