This easy crockpot chili recipe comes together in the slow cooker so you can set it and forget it. Low-and-slow cooking develops deep, juicy flavor. Top with shredded cheddar, crushed corn chips, jalapeños, diced onions and a dollop of sour cream for a crowd-pleasing bowl.
Crock Pot Chili Recipe
This healthy crockpot chili is hearty, comforting, and ideal for cool evenings, game days, potlucks, or a simple family meal. It’s easy to scale and easy to dress up with your favorite toppings.
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Slow cooking is a classic method for chili: minimal effort, maximum flavor. Brown the meat and aromatics, dump everything into the slow cooker, then let the flavors meld over several hours for a rich, satisfying pot of chili.
Crock Pot Chili Ingredients
- Extra-virgin olive oil: Substitute grapeseed, avocado, canola, or another neutral oil if preferred.
- 99% lean ground turkey: Ground chicken or lean ground beef work well too.
- Garlic cloves: Use 4 teaspoons pre-minced garlic or about 1/2 teaspoon garlic powder as a shortcut.
- Red onion: Yellow, white, or sweet onion can be substituted.
- Chili powder
- Crushed tomatoes: Two 14.5-ounce cans of diced tomatoes can be used if you prefer chunkier texture—give them a crush to release juice.
- Canned corn: Use 1 1/2 cups fresh corn if available.
- Dark red kidney beans: If cooking from dried beans, plan for about 1 1/2 cups cooked.
- Pinto beans: Also 1 1/2 cups cooked if using dried beans.
- Tomato paste
- Reduced sodium beef broth: Swap with reduced sodium chicken, turkey, or vegetable broth if desired.
Slow Cooker Chili Recipe
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until it shimmers. Add one large chopped red onion and cook, stirring frequently, for about 3 minutes until the onion is softening.
Add 1 pound lean ground turkey and 4 minced garlic cloves to the skillet. Cook another 5–7 minutes, stirring and breaking up the meat, until the turkey is no longer pink and the onions are tender.
If you use fattier meat, drain excess grease. Season the cooked turkey and onion mixture with about 3 tablespoons chili powder and any additional spices you like—cumin, oregano, cayenne or a splash of hot sauce all enhance the flavor. Transfer the mixture to a large slow cooker.
To the slow cooker add one 28-ounce can crushed tomatoes (undrained), one 15-ounce can corn (drained), one 15-ounce can dark red kidney beans (drained), one 15-ounce can pinto beans (drained), one 6-ounce can tomato paste, and 1½ cups reduced-sodium beef broth. Stir to combine, cover, and cook on low for 4–6 hours, or on high for about 2 hours, until flavors are well blended. Serve in bowls with your favorite toppings.
Favorite Chili Toppings and Sides
- Cornbread
- Baked potato
- Jalapeños
- Sour cream
- Avocado
- Shredded lettuce
- Shredded cheese
- Green onions, parsley, cilantro, or chives
- Fritos or tortilla chips
- Macaroni and cheese to make chili mac
How do I store chili leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freeze in a sealable container or bag for up to 4–6 months. Reheat gently on the stovetop or in the microwave until piping hot.
Can I make this chili on the stovetop?
Yes. Use a large pot with a lid: brown the turkey, onions and garlic directly in the pot, then add the remaining ingredients. Bring to a simmer and cook uncovered for 30 minutes to 1 hour to reduce, or simmer on low, covered, for about 2 hours. Stir occasionally to prevent sticking.
More Crock Pot Recipes
5 Ingredient Crock Pot Recipes
Slow Cooker Dr. Pepper Pulled Pork
Slow Cooker White Chicken Chili
Crockpot Honey Garlic Chicken
Crockpot Chili Recipe
Equipment
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Large crockpot
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Large skillet
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Mixing tools
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Measuring tools
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Can opener
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound 99% lean ground turkey (or meat of choice)
- 1 large red onion, chopped (about 3 cups)
- 4 garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons chili powder
- 1 (28 ounce) can crushed tomato, undrained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can dark red kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (6 ounce) can tomato paste
- 1½ cups reduced sodium beef broth
- Toppings and sides of choice
Instructions
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Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers, about 30 seconds.
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Add the chopped onion and cook, stirring often, for about 3 minutes until softened.
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Add the ground turkey and minced garlic, stirring to break up the meat.
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Cook 5–7 minutes more, until the turkey is no longer pink and the onions are tender.
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Season with chili powder and any other spices you like, then transfer to the slow cooker.
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Add crushed tomatoes, corn, kidney beans, pinto beans, tomato paste, and beef broth. Stir to combine.
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Cover and cook on low 4–6 hours or on high about 2 hours, until flavors meld.
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Let the chili rest 10–15 minutes before serving so it cools slightly and thickens.
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Ladle into bowls and serve warm with your chosen toppings and sides.
Notes
Store leftovers in airtight containers in the refrigerator for 3–4 days or freeze for 4–6 months. Reheat on the stovetop or in the microwave until hot.
Stovetop option
To make this on the stove, brown the turkey, onions and garlic in a large pot, add the remaining ingredients, bring to a simmer and cook uncovered 30 minutes to 1 hour to reduce, or simmer low and covered about 2 hours. Stir occasionally to prevent sticking.