There is something so comforting about a warm bowl of chili. Especially when it basically makes itself. That’s where this amazing Chili Recipe Crockpot comes in. It is one of those simple Slow Cooker Meals you will make again and again.
You just need a few simple ingredients and a little bit of time to get everything ready. Then your slow cooker does all the heavy lifting. The result is a rich, flavorful chili that tastes like it simmered all day long. Let’s get cooking!
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Why You’ll Love This Recipe
First off, this recipe is incredibly easy to make. Even if you are a total beginner in the kitchen, you can handle this. It is a true set it and forget it kind of meal, which is my favorite kind for busy weeknights.
It is also a really wholesome choice. We use lean ground turkey, lots of beans, and veggies. This makes it one of the best Crockpot Recipes Healthy you can find. It is packed with protein and fiber to keep you full and satisfied.
The flavor is just fantastic. It is savory, a little smoky, and has just the right amount of warmth. Plus, you can customize the toppings to make everyone in the family happy. It is a crowd pleaser for sure.
This is also a great recipe for meal prep. Make a big batch on Sunday and you have delicious lunches or quick Crock Pot Dinners ready for the week. The flavors get even better the next day.
Ingredients
Here is what you will need to gather for this tasty Chili Recipe Crockpot. The list is pretty simple, and you probably have a lot of this in your pantry already. I recommend using a mild chili powder to control the heat.
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken
- 4 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28 ounce) can diced tomatoes
- 1/2 cup chicken broth
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained
- 1 (15 ounce) can sweet corn, rinsed and drained
- Optional toppings: shredded cheese, avocado, tortilla chips, cilantro, sour cream
Step By Step Instructions
Making this Easy Crock Pot Chili Slow Cooker recipe is a breeze. Just follow these simple steps for a hearty and delicious meal.
Step 1: Brown The Turkey And Veggies
First, heat the olive oil in a large skillet over medium high heat. Add the chopped onion, minced garlic, and red bell pepper. Cook them for about five to seven minutes until they start to soften.
Now, add the ground turkey to the skillet. Use a spoon to break up the meat and cook it until it is no longer pink. This step is important because it adds a lot of flavor to your chili.
Step 2: Add The Spices
Next, sprinkle in the chili powder, cumin, oregano, cayenne pepper, and salt. Stir everything together for about 20 seconds. This helps to toast the spices and really bring out their flavor. Your kitchen will start to smell amazing!
Step 3: Combine Everything In The Crockpot
Transfer the cooked turkey and veggie mixture to your slow cooker. Then, add the diced tomatoes, chicken broth, rinsed kidney beans, and corn. Give it all a good stir to combine everything well.
This is the magic of Slow Cooker Meals. All the good stuff goes into one pot. Now you are ready for the final step.
Step 4: Let The Slow Cooker Work
Cover your crockpot and let it cook. You can set it on low for six to seven hours or on high for three to four hours. The longer it simmers, the more the flavors will meld together. It makes for a truly wonderful Chili Recipe Crockpot.
When it is done, give it a final stir. Taste it and add more salt if you think it needs it. Now it is ready to serve. Ladle it into bowls and get ready for the best part, the toppings!
How To Store Leftovers
Chili is one of those dishes that tastes even better the next day. Storing leftovers is super simple. Let the chili cool down completely first. Then, you can store it in an airtight container in the refrigerator for up to four days.
This Chili Recipe Crockpot also freezes beautifully. Just portion it into freezer safe containers or bags. It will last for up to three months in the freezer. It is so convenient for future Crock Pot Dinners.
When you are ready to eat it, just thaw it in the fridge overnight. Then you can reheat it on the stovetop over low heat or in the microwave. It is a fantastic meal to have on hand for a busy day.
Tips
Want to make your Easy Crock Pot Chili Slow Cooker even better? Here are a few simple tips. Don’t skip browning the meat and veggies. This step adds a deep, rich flavor that you just can’t get by dumping everything in raw.
Be mindful of your chili powder. Different brands have different heat levels. I suggest using a mild one, like McCormick. If you are unsure, start with less and you can always add more at the end.
Feel free to get creative with your beans. Black beans or pinto beans would also work well in this recipe. You can even use a mix of different beans for more texture and flavor. This makes for very versatile Crockpot Recipes Healthy.
Don’t be shy with the toppings. They really complete the dish. Shredded cheddar, a dollop of sour cream or Greek yogurt, fresh cilantro, and some crunchy tortilla chips are all great options for your Chili Recipe Crockpot.
Conclusion
So there you have it. A simple, hearty, and flavorful Chili Recipe Crockpot that is sure to become a family favorite. It is the kind of meal that brings everyone to the table and warms you up from the inside out.
Whether you are looking for easy Slow Cooker Meals for a busy week or something to serve at a gathering, this chili fits the bill. It is a reliable and delicious recipe that you can count on. I hope you enjoy it as much as I do!
FAQ
Can I Use Ground Beef Instead Of Turkey?
Absolutely! You can easily substitute ground beef in this Chili Recipe Crockpot. I recommend using a lean ground beef, like 90/10, so it is not too greasy. Just brown it with the onions and drain any excess fat before adding it to the slow cooker.
Is This Chili Spicy?
As written, this chili is quite mild. The heat level really depends on the type of chili powder you use. If you like it spicy, you can add a pinch more cayenne pepper or even some chopped jalapeños along with the bell peppers.
Can I Make This Chili Recipe Crockpot Ahead Of Time?
Yes, this is a great make ahead meal. You can assemble everything in the slow cooker insert the night before, cover it, and keep it in the fridge. In the morning, just place the insert into the cooker and turn it on. It makes for one of the easiest Crock Pot Dinners ever.
What Can I Serve With This Chili?
This Easy Crock Pot Chili Slow Cooker is wonderful on its own, but it is also great with a side of cornbread or over a bed of rice. You can also serve it with a simple green salad for a complete and balanced meal.
Chili Recipe Crockpot
This comforting Chili Recipe Crockpot is a fantastic slow cooker meal, letting you get on with your day. Just toss everything in, and a few hours later, you’re greeted by the wonderful aroma of a perfectly simmered chili. It’s a simple recipe that delivers big on taste, making it a favorite for busy weeknights and lazy weekends.
Requirements
Ingredients
Instructions
- Heat the olive oil in a large pot or skillet over medium high heat. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté for about 5 to 7 minutes, stirring often until they soften up.
- Add the ground turkey to the pot. Use a spoon to break up the meat and cook it until it is no longer pink.
- Sprinkle in the chili powder, cumin, oregano, cayenne pepper, and salt. Stir everything together for about 20 seconds.
- Carefully transfer the cooked meat and vegetable mixture into your crock pot. Pour in the diced tomatoes, chicken broth, rinsed kidney beans, and rinsed corn. Give everything a good stir.
- Cover the slow cooker and set it to cook on high for 3 to 4 hours or on low for 6 to 7 hours.
- Once the cooking time is up, give the chili a final stir. Taste it and adjust the seasonings if needed. Serve hot with your favorite toppings.
Notes
Different brands of chili powder have very different heat levels. This recipe uses a mild one, so start with 2 tablespoons and add more to taste. You can always add heat, but you cannot take it away.
Chili leftovers are often even better the next day! Let the chili cool completely, then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight and reheat.
Do not skip browning the meat and veggies; this initial sauté builds a deep flavor base you can’t get otherwise. Feel free to customize with other beans like black or pinto for varied texture and flavor.
If the chili is too thin, remove the lid for the last 30 minutes of cooking to allow excess liquid to evaporate, creating a richer, thicker consistency. Get creative with toppings like chopped red onion, fresh cilantro, sour cream, sliced avocado, and crushed tortilla chips for added freshness and crunch.
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