The Best Slow Cooker Chili Recipe

I’m a huge fan of an easy slow cooker recipe and there is nothing I love more than a hearty chili in the winter.

Winter is definitely here in North Carolina. The leaves are almost all gone and it’s been overcast for what seems like weeks. It hasn’t been that cold but it’s been foggy, rainy, and overall gloomy so it’s still time for comfort crockpot meals. 

I have to say I absolutely love crockpot meals. When we moved I had to get rid of my crockpot because we didn’t have room for it and I wasn’t sure if I was going to miss it. I went like a year without one and it was fine. You can make all crockpot meals on the stove but when I started taking Ryan to our local Forest School, music class, swim, and playdates in the afternoons I needed something I could come home to that was ready to eat. I knew I had to pick up another crockpot.

I also love how easy it is to make crockpot meals ahead of time and freeze them. All you do is prep everything, throw it in a freezer bag, and put it in the freezer. You can pull the bag out the night before or if you’re like me the morning of and throw it in the crockpot. So simple.

If you’re interested in more from-scratch meals check out my other posts here.

Slow Cooker Chili Recipe

This can be done in a crockpot or on the stove if you’re home. Start by chopping up 1 medium onion, 2 bell peppers, I prefer red/orange/or yellow, and as many garlic cloves as you wish. Saute until soft and then add the tomato paste. Cook this mixture for a minute or 2 more and then add it to the crockpot.

Next, you are going to brown the meat. I used lean ground beef but you can also use ground turkey or chicken. If you have to use fattier meat make sure to drain the fat before adding it to the crockpot.

Now you are going to add everything except the corn to the crockpot and give it a big stir so everything is combined. Cook for 6-8 hours on high. In the last hour or so add the corn.

For the stock, I used chicken and you can use whatever you’d like. I’d recommend starting with 2 cups of stock and then adding more depending on the thickness you would like.

This is a very mild spice chili so you are welcome to add more if you want it spicier.

Favorite Chili Toppings

• Avocado
• Cheese – Mexican blend is my fave
• Red onions
• Jalapenos or other peppers
• Lime Slices
• Sour Cream
• Tortilla Chip Strips
• Tater Tots

Notes on the recipe

Not only is this a quick meal to throw together but you can also throw it all together ahead of time. When I make this and I know the next day is going to be busy I like to cook the meat and onions and peppers the night before and then through everything together in the morning.

Another big tip, if you have room in the fridge throw all the ingredients in the crockpot insert the night before, and keep it in the fridge overnight. When you wake up all you have to do is put the insert back and turn it on.