Go Back
–+ servings
Chili Crockpot Recipe

Savory Chili Crockpot Recipe for Cozy Nights In

Enjoy this hearty Chili Crockpot Recipe, perfect for busy weeknights, bringing comfort and amazing flavors to your dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Lean Ground Beef Can substitute with ground turkey or chicken.
  • 1 link Hot Italian Sausage Consider mild Italian sausage for less heat.
For the Vegetables
  • 1 medium Chopped Yellow Onion Use a fresh onion for best flavor.
  • 1 medium Red Bell Pepper Can substitute with green bell peppers or celery.
  • 1 medium Green Bell Pepper Avoid if you don't like the flavor.
  • 3 cloves Garlic Fresh garlic is recommended.
For the Base
  • 1 can Diced Green Chilies Ensure they are mild.
  • 2 cups Beef Broth Opt for reduced sodium if desired.
  • 1 cube Beef Bouillon Can be omitted if using broth only.
  • 3 tablespoons Chili Powder Adjust according to heat preference.
For the Beans and Tomatoes
  • 1 can Kidney Beans Can swap for black beans or pinto beans.
  • 1 can Fire Roasted Diced Tomatoes Look for those without added seasonings.
  • 1 can Crushed Tomatoes Choose no-salt-added for healthier option.
  • 1 can Tomato Sauce Enhances richness of the sauce.
For Additional Flavor
  • 1 tablespoon Soy Sauce Using reduced sodium is a smart choice.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium-high heat, add the lean ground beef and hot Italian sausage. Cook until thoroughly browned, about 6-8 minutes. Drain excess fat and transfer to the slow cooker.
  2. In the same skillet, add the chopped yellow onion and bell peppers. Sauté for 5-7 minutes until softened. Add minced garlic and stir for an additional 1-2 minutes. Transfer this mixture to the slow cooker.
  3. Add the diced green chilies, beef broth, beef bouillon, chili powder, kidney beans, fire roasted diced tomatoes, crushed tomatoes, tomato sauce, and soy sauce to the slow cooker. Stir well until combined.
  4. Cover the slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours. Allow to slowly simmer. Taste and adjust seasonings before serving.
  5. Ladle the cooked chili into bowls and top with your favorite garnishes like shredded cheese or sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 40mgCalcium: 5mgIron: 15mg

Notes

This chili is freezer-friendly and tastes even better the next day! Consider adding a splash of broth when freezing to maintain moisture.

Tried this recipe?

Let us know how it was!