Looking to warm up your taste buds? You've got to check out these 10 best crockpot chili recipes! Think classic beef chili for hearty comfort or spice things up with spicy vegetarian chili. If you're feeling healthy, try turkey and white bean chili. Black bean chili with corn is perfect for gatherings, while sweet potato chili gives a sweet twist. Feeling adventurous? Chocolate mole chili adds a unique kick! Each recipe is easy to make, loaded with flavor, and perfect for leftovers. Trust me, your family's gonna love it, so stick around to find out more tasty options!
Main Points
- Classic Beef Chili offers a traditional hearty option, perfect for chilly nights and large gatherings.
- Spicy Vegetarian Chili provides a bold flavor, packed with protein from various beans and lentils.
- Turkey and White Bean Chili combines lean meat and creamy beans, making it a healthier alternative.
- Smoky Chipotle Chili features smoky flavors, with customizable protein options for diverse tastes.
- Sweet Potato Chili is a nutritious, customizable dish that freezes well for future meals.
Classic Beef Chili
Classic Beef Chili is a hearty and comforting dish that's perfect for chilly evenings or when you want to feed a crowd. The slow-cooking method allows the flavors to meld beautifully, resulting in a rich, savory chili that you can serve with your favorite toppings. Made with ground beef, beans, and a medley of spices, this warm casserole is both delicious and fulfilling.
Making this chili in a crockpot not only provides a set-it-and-forget-it convenience, but it also allows for flexibility with ingredients. You can mix and match beans, vegetables, and seasonings based on what you have on hand or what suits your flavor preferences. In just a few simple steps, you can have a fragrant and delicious meal ready to enjoy!
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tsp oregano
- Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños
To prepare Classic Beef Chili, start by browning the ground beef in a skillet over medium heat until fully cooked. Drain excess fat, then transfer the cooked beef to the crockpot.
Add the diced onion, minced garlic, bell pepper, kidney beans, black beans, diced tomatoes, tomato paste, and beef broth. Season the mixture with chili powder, cumin, paprika, salt, pepper, and oregano. Stir until everything is well combined.
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours until the flavors have melded together and the chili is hot and bubbling.
When making chili, it's important to taste and adjust the seasonings as you go. Depending on your spice tolerance, feel free to add more chili powder or even a dash of hot sauce for an extra kick.
Additionally, you can improve the texture and flavor by adding diced zucchinis, corn, or even some creamy avocado as a topping. Leftover chili can be stored in the refrigerator for up to a week or frozen for longer shelf life, making it convenient for meal prep.
Enjoy your homemade Classic Beef Chili!
Spicy Vegetarian Chili
Spicy Vegetarian Chili is a perfect dish for those who crave bold flavors without the meat. This hearty and nutritious chili is packed with protein from beans and lentils, combined with an array of fresh vegetables that contribute to its robust taste. Ideal for cold nights or when you're looking for a comforting meal, this recipe is also quick to prepare and allows the slow cooker to do the heavy lifting, infusing all the ingredients with delicious spices over time.
To make this dish even more enjoyable, feel free to customize it with your favorite vegetables or adjust the spice level to suit your taste buds. The blend of spices gives it a spicy kick while the tomatoes provide acidity and sweetness, balancing the dish perfectly. Serve it with avocado, sour cream, or a sprinkle of cheese for a delightful complement to the flavors.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) lentils, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1 cup corn (frozen or canned)
To cook the spicy vegetarian chili, start by heating the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing until they're softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Then, transfer the sautéed vegetables to the slow cooker. Add black beans, kidney beans, lentils, crushed tomatoes, corn, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together to combine, making sure that the spices are evenly distributed.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
When preparing your spicy vegetarian chili, it's essential to remember that the flavors will deepen and intensify as the chili simmers. Feel free to make this dish ahead of time; it reheats beautifully and can be stored in an airtight container in the refrigerator for up to five days.
You can also freeze it for longer storage, making it a convenient meal option. Adjust the level of spices according to your preferences and consider adding fresh herbs like cilantro or a squeeze of lime before serving for an extra burst of flavor. Enjoy!
Turkey and White Bean Chili
Turkey and White Bean Chili is a delicious and hearty dish that combines lean turkey meat with the creamy texture of white beans, all simmered in a flavorful broth. This chili isn't only a comforting meal on a chilly day, but it's also a great option for those looking for a healthier alternative to traditional beef chili. The white beans add a subtle sweetness that balances the spices, making every spoonful satisfying and nourishing.
Using a slow cooker to prepare this chili allows the flavors to meld beautifully over time, resulting in a rich and savory dish that's perfect for meal prep or feeding a crowd. With simple and wholesome ingredients, this recipe is easy to customize according to your taste preferences. Whether you're enjoying it on its own, topping it with cheese, or serving it with crusty bread, Turkey and White Bean Chili is sure to become a regular favorite in your household.
Ingredients:
- 1 pound ground turkey
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions:
In a medium skillet over medium heat, brown the ground turkey until cooked through, breaking it up into crumbles as it cooks.
Once cooked, transfer the turkey to your crockpot and add in the white beans, diced tomatoes, onion, garlic, bell pepper, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
Stir well to combine all the ingredients thoroughly. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have developed.
Extra Tips:
For an extra layer of flavor, consider adding in a splash of lime juice or a few dashes of hot sauce just before serving.
You can also experiment with different types of beans or add some corn for added sweetness and texture. If you prefer a thicker chili, simply reduce the amount of broth or cook with the lid slightly ajar for the last hour of cooking.
Enjoy your Turkey and White Bean Chili with your favorite toppings for a delicious finishing touch!
Black Bean Chili With Corn
Black Bean Chili with Corn is a hearty and flavorful dish that's perfect for cozy evenings or game day gatherings. This dish combines the richness of black beans with the sweetness of corn, creating a deliciously satisfying meal that can easily be made in your crockpot. Not only is it simple to prepare, but it's also packed with nutrients, making it a great option for a hearty vegetarian meal.
Additionally, it's incredibly versatile – feel free to customize the spices and add-ins to suit your taste preferences. To get started, you'll want to gather all the ingredients and have them prepped. This recipe takes minimal time to assemble, allowing you to enjoy your day while the crockpot works its magic.
Serve the chili on its own, or with toppings such as avocado, cilantro, and shredded cheese. This dish is certain to become a favorite among family and friends, especially as it lends itself to being made in large batches.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
In a large crockpot, combine all the ingredients: black beans, corn, diced tomatoes with green chilies, vegetable broth, onion, garlic, bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to guarantee all ingredients are mixed evenly.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together beautifully.
Extra Tips: For added depth of flavor, consider sautéing the onion and garlic in a skillet before adding them to the crockpot. You can also experiment with additional spices or toppings like sour cream, jalapeños, or tortilla chips.
For a protein boost, you can mix in cooked quinoa or diced chicken. This chili also freezes well, so make a double batch and enjoy it later!
Sweet Potato Chili
Sweet potato chili is a hearty and nutritious dish that brings together the natural sweetness of sweet potatoes with the robust flavors of traditional chili ingredients. This comforting meal not only satisfies hunger but also provides a wealth of vitamins and minerals, making it the perfect choice for a cozy dinner.
Whether you're a long-time chili lover or trying something new, this dish is both delicious and versatile to various dietary preferences.
Cooking sweet potato chili in a crockpot allows for a gradual melding of flavors, which improves the taste and aroma of the dish. As the sweet potatoes soften and the spices blend together, you'll find that each bowl isn't only warming but also full of depth.
This recipe is ideal for busy days as you can set it up in the morning and come home to a wonderful aroma and a meal that's ready to be served.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup vegetable broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese, or sour cream
In your crockpot, combine sweet potatoes, black beans, chickpeas, diced tomatoes, vegetable broth, onion, bell pepper, and garlic.
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together to evenly distribute the spices and ingredients.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender and the flavors have melded beautifully.
When cooking sweet potato chili, feel free to get creative with toppings and spices! You can add more heat with chili flakes or cayenne pepper if desired, or throw in additional veggies like corn or zucchini for a heartier dish.
This chili also freezes well, so you can make a large batch and enjoy leftovers later. Adjust the consistency by adding more vegetable broth if you prefer a soupier chili, and don't hesitate to play with the seasoning to make it your own.
Chili With Adobo and Chicken
Chili with Adobo and Chicken is a delightful twist on the classic chili recipe, combining bold flavors with tender chicken for a comforting meal. The adobo sauce adds a rich, smoky depth that pairs wonderfully with the spices and other ingredients, making this dish not only hearty but also incredibly satisfying.
Slow-cooking it in a crockpot allows the flavors to meld beautifully as the chicken becomes tender and infuses its juiciness into the chili. This dish is perfect for any occasion, whether it's a casual weeknight dinner or a gathering with friends. Serve it up with some crusty bread or tortilla chips for dipping, and you'll have a meal that everyone will love.
Plus, the convenience of the crockpot makes it easy to prepare, allowing you to set it and forget it while you go about your day.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (14 oz) adobo sauce
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
In a crockpot, place the boneless chicken breasts at the bottom. Pour the adobo sauce, diced tomatoes, black beans, kidney beans, diced onion, minced garlic, chili powder, cumin, smoked paprika, chicken broth, and a pinch of salt and pepper on top.
Stir everything to combine, ensuring the chicken is well coated with the sauce. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
When preparing Chili with Adobo and Chicken, it's essential to reflect on the balance of flavors. If you prefer a spicier chili, you can add diced jalapeños or a splash of hot sauce.
Additionally, ensuring your chicken is well-coated with adobo will result in more flavorful meat. You can customize the beans based on your preference or availability, and feel free to top your chili with fresh cilantro or a dollop of sour cream for added creaminess and flavor.
Enjoy the warming taste of this delicious chili!
Quinoa and Lentil Chili
Quinoa and lentil chili is a nourishing and hearty dish that's perfect for those chilly evenings or whenever you crave something warm and filling. Boasting a rich blend of flavors, this chili isn't only vegetarian but also packed with protein and fiber, making it a great choice for health-conscious eaters or anyone trying to incorporate more plant-based meals into their diet. The combination of quinoa and lentils gives you the satisfaction of a traditional chili while providing you with an array of nutrients.
Cooking this chili in a crockpot allows the flavors to meld together beautifully as the ingredients simmer low and slow. With minimal prep time and the convenience of a slow cooker, you can set it up and let the magic happen while you go about your day. The versatility of this recipe means you can easily modify the spice level or add in your favorite vegetables based on what you have on hand.
Ingredients:
- 1 cup quinoa, rinsed
- 1 cup green or brown lentils, rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, cheese, or sour cream
To prepare the quinoa and lentil chili, start by placing all the ingredients into the crockpot. Add the rinsed quinoa and lentils along with the diced tomatoes, black beans, kidney beans, bell pepper, onion, and garlic. Pour in the vegetable broth and sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. Stir the mixture to combine well, then cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the lentils and quinoa are tender.
Give everything a good stir before serving and enjoy it warm. When making this chili, feel free to customize the recipe to your liking! You can add other vegetables such as zucchini or corn, adjust the spices for more heat, or even mix in some chopped spinach or kale for added nutrients.
Leftovers taste even better the next day as the flavors continue to develop, making this dish perfect for meal prep. Store any remaining chili in an airtight container in the refrigerator for up to five days, or freeze it for longer storage, ensuring that you have a quick meal ready to go anytime you need it.
Smoky Chipotle Chili
If you're craving a hearty and flavorful meal, search no further than this Smoky Chipotle Chili. This dish is perfect for chilly nights and gatherings with friends and family. The smokiness from the chipotle peppers, combined with a rich blend of spices, results in a chili that's both comforting and delicious.
Utilizing a crockpot makes this recipe incredibly simple; you can prepare it in the morning and allow it to simmer throughout the day, filling your home with mouth-watering aromas.
This Smoky Chipotle Chili is versatile enough to cater to various dietary preferences by adjusting the protein and toppings. Whether you choose to use ground beef, turkey, or even plant-based meat alternatives, the smoky flavors will shine through. Top it with cheese, sour cream, or avocado for an extra touch, and serve it alongside cornbread for a complete meal.
Ingredients:
- 1 lb ground beef (or turkey or plant-based alternative)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) diced tomatoes (with juices)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 2 tablespoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef or vegetable broth
- Optional toppings: shredded cheese, sour cream, chopped green onions, avocado
To cook the Smoky Chipotle Chili, start by browning the ground beef in a skillet over medium heat until fully cooked. Drain excess fat, then transfer the meat to the crockpot.
Add the chopped onion and minced garlic to the pot, followed by the diced tomatoes, kidney beans, black beans, chipotle chili powder, smoked paprika, cumin, oregano, salt, black pepper, and broth. Stir everything well to combine and cover the crockpot.
Cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld beautifully.
When preparing this Smoky Chipotle Chili, feel free to adjust the spice levels according to your taste. If you desire more heat, add additional chopped chipotle peppers in adobo sauce for a stronger kick.
Additionally, consider letting the chili cool completely before storing leftovers in an airtight container in the refrigerator, as the flavors will deepen as it sits. Reheating is simple and can be accomplished on the stovetop or in the microwave, making it a perfect make-ahead meal for busy weeknights.
Taco Chili
Taco chili is a delightful twist on traditional chili that combines the robust flavors of taco seasoning with hearty ingredients, creating a perfect dish for chilly days or casual gatherings. This recipe isn't only easy to prepare in a crockpot, but it also allows the flavors to meld together beautifully over time. The result is a rich and savory chili that boasts the spices familiar in your favorite taco, along with the comforting richness of beans and tomatoes.
For those who crave a bit of heat, this taco chili allows for flexibility in spice levels. You can adjust the heat by choosing mild or hot salsa and adding or reducing the number of jalapeños. The simplicity of the dish makes it a great option for meal prepping or feeding a crowd. Serve it up with tortilla chips, shredded cheese, sour cream, and chopped green onions for a taco-inspired feast in a bowl.
Ingredients:
- 1 pound ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (16 oz) salsa (mild, medium, or hot)
- 1 packet taco seasoning
- 1 cup corn (frozen or canned)
- 1 medium onion, diced
- 1-2 jalapeños, diced (optional)
- 1 cup beef or chicken broth
Instructions:
In a large skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a spatula. Drain any excess fat and transfer the meat into the crockpot.
Add the black beans, kidney beans, diced tomatoes, salsa, taco seasoning, corn, diced onion, jalapeños (if using), and broth to the crockpot. Stir everything together to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to develop and the chili to thicken.
Extra Tips:
For an even deeper flavor, consider adding a tablespoon of chili powder or cumin to improve the spice mix. You can also make this dish vegetarian by substituting the ground meat with additional beans or lentils.
Serve leftovers in tortillas for a quick lunch or dinner the next day, and remember that chili often tastes better the second day as the flavors continue to develop!
Chocolate Mole Chili
Chocolate Mole Chili is a unique twist on the classic chili recipe, blending the savory and spicy flavors of traditional chili with the rich, deep notes of chocolate mole. This dish adds a layer of complexity that raises the comforting staple to something truly extraordinary. The combination of spices and chocolate will tantalize your taste buds, creating a warm and hearty dish perfect for cozy nights or gatherings with friends and family.
This recipe isn't only easy to prepare but also allows flavors to meld beautifully while it simmers in the crockpot. Just throw all your ingredients together, set the timer, and let the magic happen. The slow cooking process allows the flavors to deepen, resulting in a chili that's robust, rich, and full of unfathomable depths. Serve with your favorite toppings for an unforgettable meal.
Ingredients:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 2 oz dark chocolate (70% cacao or higher), chopped
- 2 cups beef or vegetable broth
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro, jalapeños
To prepare the Chocolate Mole Chili, start by browning the ground beef or turkey in a skillet over medium heat until fully cooked. Drain any excess fat, then transfer the meat to the crockpot. Add the diced onion, bell pepper, and minced garlic, mixing well.
Next, stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, cinnamon, and the chopped dark chocolate. Pour the broth into the pot, season with salt and pepper to taste, and give it a good stir. Set the crockpot on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to blend together beautifully as it cooks.
When making Chocolate Mole Chili, consider adding more depth to the flavor by experimenting with additional spices or adjusting the type of beans you use. For a vegetarian version, simply omit the ground meat or substitute it with lentils or diced mushrooms for added texture.
Keep in mind that the choice of chocolate greatly affects the taste, so go for a quality dark chocolate for the best results. Finally, remember to taste and adjust the seasoning before serving, and have fun with your toppings to improve your chili experience!