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Easy Crockpot Chili Recipe

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This Easy Crockpot Chili Recipe is a hearty, comforting dinner made with ground beef or turkey, kidney beans, black beans, tomatoes, and classic chili spices. The slow cooker brings together the rich tomato base, warm cumin, paprika, and chili powder while you get on with your day. Serve each bowl with shredded cheese, sour cream, or green onions for an easy family meal on busy weeknights, game days, or chilly evenings.

Ingredients

For the Crockpot Chili

  • 1 pound lean ground beef or ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes, preferably fire-roasted if desired
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika, smoked or sweet
  • Salt and black pepper, to taste

Optional Toppings

  • Shredded cheese
  • Sour cream
  • Sliced green onions

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it into small crumbles, until fully cooked. Drain excess fat if needed.
  2. Add the aromatics: Add the diced onion and cook for 3–4 minutes until it begins to soften. Stir in the minced garlic and cook for another 30 seconds.
  3. Combine the chili ingredients: Transfer the cooked meat mixture to the slow cooker. Add the drained kidney beans, drained black beans, diced tomatoes, tomato sauce, chili powder, cumin, and paprika. Stir well to combine.
  4. Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the onion is tender and the flavors have blended.
  5. Season to taste: Stir the chili and taste before adding salt and black pepper. If the chili is thicker than you prefer, add a little water or broth. For a thicker chili, remove the lid for the final 15–20 minutes if your slow cooker instructions allow it.
  6. Serve: Ladle into bowls and finish with shredded cheese, sour cream, or sliced green onions, if desired.

Notes

  • Brown the meat first: Browning ground beef or turkey before slow cooking improves flavor and helps remove excess grease. Do not add raw ground meat directly to the slow cooker for this recipe.
  • Choose your meat: Lean ground beef gives the chili a classic flavor, while ground turkey offers a lighter alternative.
  • Adjust the heat: For spicier chili, add cayenne pepper, diced jalapeños, or a pinch of red pepper flakes.
  • Boost the flavor: Fire-roasted diced tomatoes or smoked paprika add extra depth to the tomato base.
  • Make ahead: Chili often tastes even better the next day after the flavors have had time to develop.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat thoroughly until steaming hot.
  • Freezing: Freeze cooled chili in meal-size portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Serving ideas: Serve with cornbread, rice, baked potatoes, or tortilla chips for a more filling meal.
  • Food safety: Cook ground beef to 160°F (71°C) or ground turkey to 165°F (74°C) before transferring it to the slow cooker.
  • Nutrition: Nutrition values are estimates for the chili without optional toppings and may vary depending on the meat used and product brands.

Find it online: https://ayoubrecipe.com/easy-crockpot-chili-recipe/