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There’s nothing quite like a hearty bowl of chili on a cool day, and when it’s made in the Crockpot, it’s even better! I love a good recipe that basically cooks itself, and this easy Crockpot chili does just that. With minimal effort and a few simple ingredients, I can toss everything into the slow cooker in the morning and come home to a delicious, warm meal by dinner. There’s something so satisfying about letting the Crockpot do all the work while I get on with my day, knowing that a comforting meal will be waiting for me later.

One of the things I love most about this recipe is how versatile it is. You can easily tailor the ingredients to your preferences. Whether you want a mild chili that the whole family can enjoy or something with a little more kick, it’s easy to adjust the heat level. You can also swap out the protein—use ground turkey, beef, or even make it vegetarian by adding extra beans or vegetables. It’s a flexible dish that works with whatever you have on hand. I’ve even thrown in some extra veggies that were about to go bad, and the chili turned out amazing!

Another reason this Crockpot chili is such a lifesaver is the convenience it offers. On busy days, when I don’t have the time or energy to spend hours in the kitchen, this recipe is a go-to. You simply brown the meat, throw everything into the slow cooker, and let it simmer for hours, filling the house with the most amazing aroma. By the time dinner rolls around, the flavors have melded together perfectly, creating a rich, hearty dish.

The best part? This recipe makes enough for leftovers, so you’ve got lunch or dinner covered for the next day—or you can freeze some for later. It’s perfect for meal prepping, saving you time during the week. Whether you’re cooking for a family or just want to have something comforting and flavorful on hand, this easy Crockpot chili is a recipe that never disappoints. Once you try it, it’s bound to become one of your regulars!

Ingredients

4 tbsp Chili Powder
1 tsp Onion Powder
1 1/4 tsp Salt (¼ teaspoon is to cook with the meat and onions)
1/2 tsp Cumin
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/4 tsp Red Chili Pepper Flakes
1 1/2 Pounds Ground Chuck (you can also use ground beef if you prefer that)
1 Large White Onion
1 1/2 Cups Stock (veggie, chicken, or beef)
1 Large Can Tomatoes
1 Small Can Tomato Paste
1 Can Pinto Beans
1 Can Great Northern Beans
1 Can Cannellini Beans
1 Can Red Kidney Beans
1 Can Black Beans

Instructions

In a skillet over medium heat, cook the ground chuck to the point that it's crumbling and there is only a little pink left. Ground chuck has a richer flavor so I prefer that over ground beef. Then add the chopped up white onion and ¼ teaspoon of salt. Saute the beef and onion together for about 3-5 minutes until the onions are slightly cooked down. Add the cooked beef and onion directly into the crockpot.
Add in the can of tomatoes, tomato paste, 5 cans of beans, and all the seasonings to the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally.