Crockpot Chili Recipe

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  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 10 servings
Nutritional Guidelines (per serving)
418 Calories
7g Fat
60g Carbs
32g Protein
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Nutrition Facts
Servings: 10 servings
Amount per serving
Calories 418
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 40mg 13%
Sodium 240mg 10%
Total Carbohydrate 60g 22%
Dietary Fiber 17g 62%
Protein 32g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Crockpot chili recipe is as tasty as it is easy to prepare. Ramen noodle cole slaw and cornbread make delicious accompaniments to this Crockpot chili recipe.


  • 1 pound ground beef (lean)
  • 1 medium yellow onion (diced)
  • 1 medium bell pepper (green or red pepper; or poblano pepper diced)
  • 2 tablespoons chili powder
  • 1 tablespoon garlic (minced)
  • 1 tablespoon cumin
  • 1 can/28 ounces tomatoes (diced, with juices)
  • 1 can/14 ounces black beans (drained and rinsed)
  • 1 can/14 ounces chili beans (undrained)
  • 1/2 cup ketchup
  • Optional: 1/4 cup canned sliced jalapeno peppers
  • salt to taste (kosher)
  • black pepper to taste

Steps to Make It

  1. Brown ground beef in a large skillet over medium-high heat.

  2. Drain and transfer beef to the slow cooker. Add the next 10 ingredients (through jalapeno peppers) to the slow cooker.

  3. Cook on high, 4-5 hours or low, 6-8 hours.

  4. Just before serving, taste and add salt and pepper, as needed. If chili appears too watery, remove 1/2 to 1 cup of the liquid, stir in 1 Tbsp. of cornstarch and return it to the slow cooker. Cook until thickened, about 15 minutes.

Serve garnished with shredded cheddar cheese, sour cream and fresh cilantro.