Chunky Crockpot Chili

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This really NEEDS a good long stay in the crockpot, in order to blend all the flavors properly. I LOVE making this chili – it’s so easy, makes a LOT (so plenty to freeze for later – chili dogs? a quick lunch?)

Served with some cornbread, or tortillas, this is a hearty dinner ready for when you walk in the door!

If you’re looking for a healthier version, switch out the ground beef for turkey, and add a tablespoon of cocoa powder to the mix. The cocoa powder makes it taste richer, and more meaty – I challenge your family to tell the difference between this version and the turkey!

Kylee’s notes for Crockpot Chili

• Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.
• You can skip the browning step of the ground beef, but I think it adds a better flavor to the finished dish
• Stir some fresh cilantro through it at the end of cooking for a fresh burst of flavor!
• Mix up the types of beans used. I use kidney, black, pinto, cannellini, and even garbanzo beans. Whatever you have!
• Want to dial up the heat? Add some crushed chili flakes with the other spices

Want more Crockpot ideas? Of course you do!

Chunky Crockpot Chili

A rich, tasty crockpot chili that is easy to prepare and cooked all day. No long list of ingredients, you probably have them all in your pantry already!

4.75 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 8

Calories: 96kcal

Author: Kylee Cooks

Ingredients

• 1 lb lean ground beef
• 1 medium onion chopped (about a cup)
• 2 14 oz cans diced tomatoes
• 1 14 oz can pinto beans drained and rinsed (or kidney beans)
• 1 14oz can black beans drained and rinsed
• 1/2 cup salsa
• 1 Tbs prepared chili powder
• 1 1/2 Tbs ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Brown the beef and onion in a large pan at a medium-high heat until beef is browned, and onion is tender. Drain and discard fat.
• Place beef and onions, and all remaining ingredients in the crockpot.
• Stir, cover and cook on for 6-8 hours or until flavors are well blended.
• Serve with cornbread, in a tortilla, or in a bowl topped with cheese, sour cream.

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 461mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7.7% | Vitamin C: 1.6% | Calcium: 2.3% | Iron: 11.7%

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

Want to scale a recipe up or down? Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

I always use unsalted butter in my recipes.

Always use a thermometer to test for doneness when cooking meat.

When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.

The nutritional information provided is an estimate. If you have specific needs, please do calculations yourself, using exact brands/products.